Hong Kong’s hottest new openings, from homestyle Italian at Ninetta to meat-centric Marrow
Discover the city’s latest dining delights: from Santa Nata’s authentic Portuguese egg tarts and the finest Wagyu at Tanaka, to cosy trattoria Ninetta and meaty pop-up Marrow
Ninetta
It’s the crossover event of the summer: three of Hong Kong’s most dynamic Italian F&B pros have come together to launch Ninetta, a cosy trattoria channelling the comfort and warmth of nonna, zia and mama’s home-cooked meals. Antimo Maria Merone and Graziano De Gregorio, of Estro, and Marco Xodo, formerly of Testina, pay tribute to family tradition through dishes such as handmade gnocchetti with Sicilian red prawns in shellfish broth, tagliatelle with hand-cut braised duck, baby octopus n garlic and chilli with mashed potatoes and veal chop Milanese, in an unpretentious space where shared dishes are plentiful and conversation (and wine) flows freely.
3/F, M88, Wellington Place, 2-8 Wellington Street, Central
Santa Nata
One of London’s most popular bakeries for authentic pastéis de nata has made a beeline for Hong Kong – its first location in Asia. Founded in 2019 by Francisco Oliveira, this pastelaria brand rapidly made a name for itself through no-nonsense custard tarts, handcrafted from a 300-year-old recipe passed down through generations. Prepared fresh throughout the day – customers can see the bakes through the open kitchen – each signature pastel de nata comprises a crisp, flaky shell and a caramelised, silky centre. Other treats include the Santa Nata brioche and the pão de Deus, the traditional Portuguese “bread of God”, with a coconut-paste filling.
G/F, 25-27 Lyndhurst Terrace, Central
Marrow
Popping up at The Baker & The Bottleman from now until the end of August, Marrow is a carnivore’s paradise, offering meat-centric dining inspired by global cuisines and grill rituals. Its short-and-sweet menu is loaded with heavy hitters such as Sichuan beef tartare with a confit egg yolk and beef-tendon crackers and typhoon shelter-style roasted bone marrow topped with crispy chilli and garlic crumbs. Chef Chris Ma throws classic open-fire cooking into the mix as well, with cuts such as Australian Wagyu bavette and New Zealand Lumina lamb loin.