Hottest new restaurants in June '19

by: Angie Kwon, Editor
01 Jun 2019

From a beachy taco joint to a glimpse into Burmese-niche cooking, here's our monthly guide to the hottest new restaurants in Hong Kong: June 2019!

Taqueria Super Macho
In Yardbird’s old location, is the hippest new Mexican joint in town, Taqueria Super Macho. Inspired by the taco stands that spill into the beachy streets of Baja and Jalisco, Taqueria Super Macho offers a selection of authentic Mexican street food, spicy cocktails and festive vibes. The tacos come with a huge homely selection of different toppings for you to pick and choose, with recommendations by the servers. Highlights include the Crispy fish tacos, Grilled chicken tostada and Warm tortilla chips with guacamole. Also, just to note, the margaritas here are well-priced and just fantastic.Sip Song
Taking inspiration from the beach culture of the Southern Thai coast and Bangkok’s night markets, Sip Song is the newest venture by Maximal Concepts. Blending his life growing up in Bangkok with his experience cooking in Australia, head chef Nuch Srichantranon draws a summery narrative of on-holiday-in-Thailand grub. Highlights include the roti pancake with BBQ pork neck and the ube icecream. Birdie
Newly opened at the H Code building and helmed by yakitori master Sho Nakao, Birdie is a great place if you’re looking to expand on your yakitori adventures. If you’ve always chickened out from trying yakitori-style chicken liver, chicken heart and chicken cartilage, this is where you should go. The familiar and easily likeable chicken thigh and chicken tsukune are both incredible with the yuzu pepper provided, but it’s the chicken liver and the half-cooked chicken tender here that are out-of-the-world good.
House 1881
Known formerly as Hullet House, House 1881 recently reopened with five new restaurants under its belt: Fortune Villa, Stable Steakhouse, Stable Bar, Cafe Parlour and The Sergeant’s Bar. Fancy dimsum, a premium steakhouse, a bar with over 100 types of gin, a cafe with gorgeous colonial vibes and a laid-back pub with some proper fish and chips. The Leah
The Leah is serving up no-frills classic British food: Chicken, leek & bacon pie, Beef wellington, Scotch egg  & soldiers and Scallop, leek & black pudding, the whole parade. They prepare everything in-house using locally-sourced vegetabes, quality meat and sustainable seafood. During the day it is only open to members of Maggie and Rose, a British private club, but during the evenings, it is open to all. With the motto of ‘British Food Done Right’, The Leah offers hearty wholesome British food, a cuisine that seems to be increasingly disappearing in Hong Kong.Pansodan
Open for only three months, Pansodan, a Burmese brasserie in Yangon, is making an appearance at Potatohead with an an extensive a la carte menu and a selection of botanical cocktails. They have quite a unique selection of salads such as the ‘Laphet Thoke’ that comes with fermented & pickled tea leaves with crunchy fried beans, tomatoes and lime dressing.  Sharing courses include Burmese chicken pate and samosas with masala-spiced sweet potatoes. Other dishes include the Mohinga, a Burmese national dish of rice noodles bathed in sea bass broth of tamarind and turmeric. Other dishes include curries, biryanis, steak & seafood mains, some that may seem familiar at first, but comes together strongly Burmese in its choice of ingredients and methods.Root Three
A new pop-up at PMQ Kitchen, Root Three is a new culture-pot concept by chef Jessie and chef Tony who met when they were both working at  8 1⁄2 Otto e Mezzo Bombana. Root Three focuses on Hongkonger’s roots, wholesome mother’s home food reimagined. The “Three” refers to their strong following of “The Third Plate”, a dining concept focused on sustainable farming and less protein-centric dining. Some highlights include the caprese salad with frozen tomato shavings and xing ren bing almond cookie ice creamKinship
The first restaurant venture by chef Chris Grare and chef Arron Rhodes, KINSHIP is a farm-to-table family restaurant concept that takes pride on forming sustainable relationships with local farms and suppliers. From roasted carrots home-grown in the New Territories to salmon from the Faroe Islands, each ingredient is picked with care. Highlights include the Smoked Faroe Islands salmon served warm with ikura and the Spiced seafood stew with charred lobster.

Rajasthan Rifles
Situated at The Peak and helmed by the executive chef Palash Mitra of the award-winning New Punjab Club, Rajasthan Rifles is an exploration of Anglo-Indian cuisine and a nod to a delicate period in India’s history. The restaurant takes influence from the mess halls from the 1920s onwards when the British Indian Army in the subcontinent started accepting officers of Indian heritage. The coming together of two cultures meant the food gradually did so as well. Rajasthan Rifle’s story is reflected in dishes such the “Company Special” lamb briyani, Bread & Butter pudding and a selection of creamier-side curries.

Bingaz is the newest street food concept from the same people behind TMs by the Den and the steakhouse The Den. Also situated at Sai Ying Pun, Bingaz will be serving up budget-friendly quality skewers, chicken wings and noodles. Skewers include satay chicken, chicken sakura and wagyu beef skewers. With South-east favours of Rendang wings as well as Massaman wings. Noodles include Seafood laksa and veggie aglio e olio.