Hong Kong’s F&B industry has become highly saturated with new restaurants popping up every month. Hence why restaurants need to maintain a competitive edge that sets them apart from the rest. In order to keep up with the latest trends, check out our list of new restaurants in Hong Kong that have a fresh take.
Sicilian
The same restaurant group that gave you Momoz, a Nepalese dumpling diner, has opened a new Italian comfort food restaurant. This 58-seat restaurant, located on Hollywood Road in Central, offers an authentic Sicilian dining experience. As a result, it gives off a relaxed, family-friendly feel. With its white-stone exteriors, this establishment is difficult to miss. Executive Chef Marco Furlan, previously of Spasso, prepares exquisite Italian food with fresh Sicilian ingredients for his visitors. Sicilian’s live pasta bar, Hong Kong’s first-ever interactive pasta-making station, is a unique feature.
Some standouts of the menu are Mezze maniche marsala masala lamb, fresh pasta with a stewed lamb in red curry, and Sicily’s signature marsala wine; Spinosini al granchio, a Sicily-favourite of light hand-cut pasta with crab meat, cherry tomato, and pine nuts. Finally, end your Italian meal with a Sicilian-inspired cannoli.
70s Food Dining
Food halls have become a trend worldwide and many have been springing up all over Hong Kong recently. And this is for good reason: they are convenient and provide a wide menu under one roof. The newest one, in Tsim Sha Tsui, is no exception. Additionally, founded by Michael Chan is Vintage House’s 70s Food Dining. As the name suggests, the interiors of this food hall are part of the Vintage House theme. For instance, the curved Victorian-inspired double doors, vintage ceiling fans, antique green chairs, and bamboo lanterns. Once social distancing limitations are lifted, the aim is to open 24 hours a day.
This food hall gathers around six distinct booths with the goal of nurturing local culinary talent while serving and foreign flavors. Ranging from Malaysian and Singaporean street food classics to vegetarian Cantonese favorites, fiery Sichuan, and genuine Thai, and American fast-food burgers and fries.
Liu’s Chong Qing Hot Pot
Welcoming the start of autumn and winter is homogenous to the hot pot season. Hot pot cuisine is a hallmark of Chinese culinary culture. Liu’s Chong Qing Hot Pot, the Gaia Group’s newest venture, launched at Festiwal Walk to bring the signature Chong Qing flavor palettes to Kowloon. The warm tone of this restaurant is further enhanced by the traditional Chinese face masks on the walls, as well as the red and black color scheme. Ideal for families and friends, this eatery has a pleasant and welcoming atmosphere. Where guests may enjoy the spicy hot pot while conversing and being surrounded by the bubbling pot.
While there are a variety of hot pot soup bases on the extensive menu, Liu’s Yi Shou Mala Spicy Soup is a must. Made from an infusion of native Chong Qing chilies and other Chinese spices. Even if you don’t like spicy food, you may modify the level of heat in this soup base to your preference. Allowing you to Sweet Bean and Taro Shaved Ice, will help you battle the heat.
Dilliwale
It’s difficult to choose amongst the many Indian eateries in Hong Kong. India’s food landscape is diverse, with different specialties available in each state. Delhi, India’s historic capital, is a foodie’s dream. Dilliwale, a restaurant in Causeway Bay, has recently launched with a focus on authentic Delhi cuisine. Cheffing up various delectable dishes from street food chaats, authentic spicy mains to house-made desserts, Dilliwale has something to offer everyone. Furthermore, the vibrant wall art contrasts with the exquisite adornments of the restaurant, providing a genuine Indian eating experience.
Highlights of the restaurant are the Saucy Chilli Potatoes, crispy potato fries cooked with veggies, and a distinctive Sichaun-inspired spicy sauce. Dilli Tandoori Chicken, a whole tender chicken cooked to perfection in a tandoor, a clay oven, after being marinated overnight in a yogurt and spices batter. To sum up your meal, opt for the Shahi Tukda with Rabdi, a dessert made from fried white bread coated in saffron simple syrup and garnished with nutty sweet condensed milk