NEWS

New restaurants in Hong Kong: July 2020

by: Abegaile Legaspi
06 Jul 2020

Another month, another round of new restaurants! As Hong Kong’s beloved F&B scene gains momentum with each passing month, here’s a few of the newest eats and sips opening this July.

Monsoon

From the same culinary genius that gave us Southeast Asian haven Mama San, highly-acclaimed chef Will Meyrick continues his foray in Hong Kong with Monsoon. Opening in Elements, Meyrick’s newest venture presents contemporary and classic Southeast Asian flavours in a vibrant Art Deco setting. Led by head chef Gede Budiana, an expert on Indonesian fare, will treat diners to innovative, imaginative and contemporary takes on oriental cuisine.

Andō

ICYMI, Argentinian chef Agustin Ferrando Balbi has teamed up with JIA Group for the former’s first restaurant in the city, Andō. The newest addition to Wellington Street presents Japanese and Spanish fusion fare inspired by chef Balbi’s heritage and culinary background. Open for lunch from Tuesday to Saturday from 12 to 2.30pm (last seating), and dinner Monday to Saturday 6 to 9pm (last seating), they’re now accepting reservations from tomorrow, 7 July.

Andō, 1/F, Somptueux Central, 52 Wellington Street, Central; https://www.jiagroup.co/

Twenty Fifth Hour

Here to give us an extra hour in the day (because there simply aren’t enough!) and located right at the heart of Central is Twenty Fifth Hour. Helmed by mixologist Kenzo Lee whose CV includes impressive stints at W Hotel and East Hotel’s Sugar, the 45-seater, semi-private cocktail bar encourages booze enthusiasts to relax, unwind and enjoy. Sample signature sips such as The Gentleman with coffee brain-infused Havana, or the refreshing Wonderland with coconut, kiwi milk, rum, pineapple and grapefruit.

Twenty Fifth Hour, 13/F, 24-26 Stanley Street, Central; +852 5546 8540

Read more: Best bars to check out on Peel Street, Central

Soil to Soul

Adding to the plethora of eats and sips at K11 MUSEA later this month is Soil to Soul. Taking inspiration from temple food, the newest TST addition puts a contemporary vegetarian twist on traditional Korean fare. Helmed by certified temple food master, Chef Gu Jin Kwang, a protégé of renowned Korean Buddhist nun WooKwan, there’s a focus on healthy dining and reimagined vegetarian age-old recipes made with natural, organic, premium and plant-based produce. For the full experience, try their WooKwan Tasting Menu expertly crafted by chef Gu.

Soil to Soul, 704, 7/F, K11 MUSEA, Tsim Sha Tsui East, https://www.facebook.com/soiltosoulhk/

XUÂN

Open from today, 6 July at the buzzy Wan Chai is XUÂN offering modern Vietnamese cuisine with northern influences. Led by well-renowned and veteran chef John Nguyen, the newest Lun Fat Street eatery presents signature flavours that’ll transport you “Beyond the South” (read: Vietnam). Besides Nguyen’s signature Northern-style phở, diners can also take their pick of Beef Prime Rib Phở (HK$138) with 12-hour cooked Angus prime rib, 24-hour simmered beef broth and housemade chilli sauce, or Chicken Phở (HK$128) with local Three-Yellow chicken and homemade 12-hour chicken broth. Also available are larger plates perfect for sharing!

XUÂN, G/F, 18 Lun Fat Street, Wan Chai, +852 2891 1177