Best Pick

Hottest new restaurants to try in April
Date Published : 28 Mar 2018


The Artist House
The guys behind those craft beers with customisable (i.e., selfie-populated) bottle labels have opened The Artist House, a dedicated space to discovering and enjoying craft beer. The venue features a bar, a farm where they grow their own spices, herbs and edible flowers, a fragrance lab and a brewery – while also serving coffee, as well as a selection of pastries. For enthusiasts of craft beer, there is the option to take  a 3D tour of The Artist House’s Belgium brewery. Fashion Walk, Kingston Street, Causeway Bay; 2658 8818; mrtheartist.com

Brut! By Pata Negra House

This new bar and restaurant in Sai Ying Pun features sustainably sourced ingredients from Northern Spain, as well as local produce from Sai Ying Pun market, in delicious, homely sharing plates. The menu also features vegan and vegetarian options, as well as natural wines and Kombucha cocktails, in a cosy venue decked out with long tables (and a bar) and warm hues. Shop C, G/F, 1 Second Street, Sai Ying Pun; 3460 5863; fb.com/BRUT-by-Pata-Negra-House-385874735198125

Ta-ke

The former Sushi Ta-ke at Cubus has reopened at Lee Gardens as Ta-ke. The fine dining destination, located right below sister restaurant 10 Shanghai, serves sushi, sashimi, teppanyaki and tempura. Renowned Japanese chefs Masakazu Ishibashi, Hara Eisaku and Suzuki Masahiro share the helm at Ta-ke. The sprawling interior is designed by Kengo Kuma, also from Japan, alongside award-winning interior designer Steve Leung and Hong Kong based lighting consultant Tino Kwan. Shop G01, Lee Garden Two, 28 Yun Ping Road, Causeway Bay

Kuru Kuru
At the far end of the red MTR line, in Tsuen Wan, Kuru Kuru serves affordable handmade pasta – with dishes starting at HKD39. The pasta is made in-house using 100% durum semolina from Italy, and it's served with customisable toppings. Shop 120, Level 1, 8 ½, 388 Castle Peak Road, Tsuen Wan; 3705-9658; fb.com/Kuru-Kuru-190792831466714

Sakana No Aji

Central welcomes a new sushi and sashimi spot at 8 Lyndhurst Terrace, Sakana No Aji, with a menu based around seasonal Japanese fish. Lunch sets of assorted sushi and rice bowls, as well as a la carte items including tempura, noodles, hot pot and an omasake kaiseki option, all look worth checking-out. 2/F, 8 Lyndhurst Terrace, Central, Hong Kong; 2896 6018; sakananoaji.hk

SARA

Saga cuisine takes the spotlight at SARA, inspired by the Kyushu Saga Prefecture in Japan. Short for ‘Saga Raku’ or ‘enjoy Saga’, SARA’s Causeway Bay restaurant features freshly grilled foods, including seafood and meats. Check out our review of SARA here12/F, OLIV, 15-21 Sharp Street East, Causeway Bay; 3620 3491; www.sara-hk.com

Shake Shack

This East Coast export is making its way to IFC this April; the first of 14 planned stores across Hong Kong and Macau. Iconic burgers, including the ShackBurger, in all of their 100%-angus-beef-patty-goodness will now be within MTR-ride reach, as will be their signature crinklecut fries and shakes. Till then, read our thoughts on the opening here. 4/F, IFC Mall, 8 Finance Street, Central

Steak on Elgin
New Soho restaurant Steak on Elgin, by Canadian-Hong Kong chef Clayton Ma – formerly of G7 Private Dining – features fresh produce from the British Isles, including 100% grass-fed UK beef in all cuts: dry-aged fillet mignon on the bone, rib eye, sirloin, porterhouse... The menu also features seafood, pork, and lamb, a wine selection of more than 350 bottles and British desserts. 59 Elgin Street, Central, Hong Kong; 2627 0528; steakonelgin.com

Sushi Saito

Legendary Tokyo restaurant Sushi Saito by chef Takashi Saito opens at the Four Seasons, bringing classic Edomae-style sushi to the city. Ingredients from Tsukiji Market are chosen by chef Saito himself, and flown into Hong Kong daily. Saito’s second-in-command at Sushi Saito Tokyo, chef Ikuya Kobayashi, is taking the helm at the Hong Kong restaurant after eight years under Saito’s wing. Priority reservations are available for the next six months to regulars of GLOBAL LINK restaurants and Four Seasons Hotel (although, no harm in trying, no?)
Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong; 3196-8230; fourseasons.com/hongkong

Theo Mistral

British celebrity chef Theo Randall – mentor to the likes of Jamie Oliver, April Bloomfield, Hugh Fearnley-Whittingstall and former head chef and partner at London’s The River Café – has opened Theo Mistral, a contemporary Italian restaurant, at InterContinental Grand Stanford. Pizzas, pastas, including the Cappelletti di vitello – stuffed pasta filled with slow-cooked veal and pancetta cooked in porcini mushroom sauce – are on the menu, alongside signature starters and desserts. InterContinental Grand Stanford Hong Kong, Level B2, 70 Mody Road, Tsim Sha Tsui East, Kowloon; 2731 2870; hongkong.intercontinental.com/en/hotel-restaurant-and-bar/theomistral/

Room One – Sports Bar
Connected to the lobby lounge at The Mira Hong Kong, Room One – Sports Bar serves bar bites and signature cocktails in a space specially decked out for game nights. Tuesday and Wednesday are dedicated sushi and sake nights, featuring sake-based cocktails and unlimited bento boxes of sushi from 7 to 10PM. G/F Lobby, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui; 2315 5888; themirahotel.com

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