Best Pick

Hot new openings to try in February
Date Published : 04 Feb 2019

Perhaps due to Chinese New Year, there have been less openings, but we still managed to find a few places that qualify as a hot new opening; enjoy.

Ramen Cubism
Ramen Cubism, the latest Japanese import, and the international flagship project of two chefs, ramen masters, Hayashi Takao and Matsumura Takahiro. With a cult following and a cheeky limit of 200 bowls a day, it’s no surprise that people are going crazy for it. Read our full review hereBasement, Yuen Yick Building, No. 27-29 Wellington Street, Central, Hong Kong (0.17 mi)
Central, 2399 0811 ;

ThirtySix Bar and Co.
In the venue where Angel Share used to be, is a new cocktail bar that feels a little like you’ve walked on to the Orient Express. A First Class ticket in one hand and a Louis Vuitton suitcase in the other, you push through the heavy door to find yourself in a fancy ‘locomotive’ bar. Quilted couches, luxurious blue drapes and cushions embellished with little leather straps, ThirtySix Bar & Co., is quite a transporting experience. Read our full review here. 2/F, 23 Hollywood Road, Central, 2336 4498,
Honbo, The Mills
One of our favourite burger spots, Honbo, is opening in Kowloon. Along with new branding, new logo and new menu, Honbo is opening a new branch at The Mills in Tsuen Wan. The menu will feature a new selection of sides and some new burgers including, the Asian chicken burger with sesame oil, coriander, celery, celtuce salad and green onion. Shop 303, The Mills, 45 Pak Tin Par St, Tsuen Wan;

Aulis and Roganic
Aulis just opened in Causeway Bay as Chef Simon Rogan's first international venture focusing on experimental menus and seasonal fare. This February, his second opening in Hong Kong, will open as well, mirroring the award-winning restaurant of the same name in London. The original venue supports an experimental farm-to-table menu prepared with all in-season ingredients, and the Hong Kong branch is expected to be similar. 

Stayed tuned for more WOM recommendations, coming soon.
Angie Kwon

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