Hottest new restaurants to try this October

by: Vanshika Grey
25 Oct 2018

Award-winning chef David Thompson is opening a restaurant in Tai Kwun this month, showcasing his unique take on Thai cuisine incorporating centuries-old recipes into contemporary fare. A tasting menu based restaurant, Aaharn will showcase two menus: the non-vegetarian and the vegetarian menu (although there is a-la-carte we wouldn't go for it!) The former includes dishes of roast duck & shiitake mushroom soup with young coconut &Thai basil, minced quail curry with Thai eggplants & green beans, and a relish of smoked fish with chilies, prawns & tamarind. The vegetarian menu begins with canapes such as pomelo, ginger and toasted coconut on betel leaves, before moving on to larger portions including an aromatic curry of long eggplants & deep-fried shallots, and a stir-fry of wild mushrooms with water bamboo and gingerAmoury, Tai Kwun, 10 Hollywood Rd, Central; 2703 9111; The Dispensary
The Dispensary is another new bar in Tai Kwun, lodged between a Chinese restaurant on the left and a British restaurant on the right. Coincidence? Uh, maybe. But the cocktails are fully embracing the concept: crafted with contemporary British ingredients and infused with traditional Chinese herbs. Signatures include the Brave Burlingham, inspired by the policeman who hunted a South China Tiger in the 1990s, the cocktail begins with Plantation 3 Stars white rum infused with charcoal, Luxardo Maraschino, almond syrup, grapefruit juice, fresh lime juice and a decoration of dried rose petals mixed with sugar. Tai Kwun, 1/F, Police Headquarters Block, Central Police Station, 10 Hollywood Road, Central; 2848 3000; Grill
Gordan Ramsay's new Maze Grill might be the next new fancy-schmancy restaurant to impress your significant other. The restaurant menu is created exclusively for Hong Kong such as the zesty Sliced Snapper, dressed in house-made Ponzu, and finished with fresh grapefruit and pork crackling. Also on the menu is crunchy Prawn and Chorizo Toast, a east meets west concept, served on sourdough and finished with a sprinkle of sesame seeds and a side of yuzu mayo. It also has Gordon Ramsy's renowned Beef Wellington of course. This steakhouse is set to give us some serious FOMO if we don't try it.
Harbour City, Shop OTE401 Level 4 Ocean Terminal, Tsim Sha Tsui; 2765 0890;
Possibly your next after-work izakaya? Uoharu is giving out some serious Shinya shokudō (Midnight Diner) vibes. Bansuke Atka Mackerel, Uni and Salmon Roe Macaroni Gratin, Bagna Cauda and loads more which are made with the most delicious, freshest and most authentic ingredients. 
7/F, M88 Wellington Place, 2-8 Wellington Street, Central, Hong Kong; 2217 8880; Lumi
Multiple cuisines all in one restaurant, count us in. The new, very correctly named, borderless restaurant Lumi is set to open its new branch in Pacific Place Hong Kong. The dishes at LUMI have been created with a balance of seasonal ingredients, healthiness, and visual appeal in mind. Dishes such as Seared Maguro Salad, Shabu Shabu Wagyu Salad with white sesame ginger sauce, Sautéed Boston Lobster with 13 distinct spices and the Pan-fried Atlantic Salmon with Onsen Egg, Potato and the Shrimp Salad in Lemon Dressing make the most multinational dining experiences one could ever have. Serving food from France, Japan, Senegal Morocco and many more this is the perfect place as it is but an added perk is that it'll be the perfect place for all the picky eaters or the undecided ones. 
Shop 301, 3/F, Pacific Place, 88 Queensway, Admiralty; 2918 1313 ;
The new contemporary Chinese restaurant 1935 is set to bless our taste buds soon as it opens in Central this October. We don’t know about you but we think when Sichuan dishes get a Cantonese touch to them, that's a recipe for a perfect dining experience. Their dishes include Chilled Free Range Chicken with Truffle and Coriander, flavourful Crispy Branzino Fish Shanghainese Style, Crispy Okra with Mountain Yam and Salted Egg Yolk and many more which maintain the perfect balance between the spice and other savory flavors of the dishes. The menu includes loads of extremely spicy dishes like the fiery Crispy Soft Shell Crab with Sichuan Dried Chili and the Poached Giant Garoupa Fillet in Sichuan Chili Fish Broth featuring large, meaty chunks of fish. So it doesn't matter if we can handle spicy or not this restaurant will be perfect to get the most flavorful food. 
19/F, M88 Wellington Place, 2-8 Wellington Street, Central; 2156 1935; Artisan de la Truffe
Truffle season is upon us and this list would definitely not be complete without mentioning the opening of the new truffle restaurant in our city. Every dish on the menu is infused with truffle to showcase truffle at its finest flavors and unlock its truly unique aroma. The Truffles will include the renowned black truffles (Tuber Melanosporum) and white truffles (Tuber Magnatum), as well as Brumale truffles (Tuber Brumale), also known as the black winter truffles, the summer truffles (Tuber Aestivum), and even Black Australian truffles.  Artisan de la Truffe is a truffle heaven to die for. Shop OT303, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui; 2885 2030;
There aren’t a lot of Peruvian restaurant in Hong Kong but we are sure that ICHU is all we’ll need to satisfy our Peruvian food cravings once we try it. I mean, everyone has those, right? ICHU’s drinks pair perfectly with the traditional Peruvian flavors. It serves contemporary Peruvian cuisine in a modern, bistro-style setting. The restaurant has very unique dishes such as Pargo al Rocoto featuring thinly-sliced snapper with celeriac, avocado and aji rocoto, and Ceviche Clásico, a punchy dish comprising snapper, choclo , red onion, and sweet potato. Another dish which should really be exciting is the Pez Amazonia with sea bass infused with the smoky aroma of ashed leaves. The restaurant is bringing new flavors which we are ready to indulge in.  
3/F H Queen’s, 80 Queen’s Road, Central; 2477 7717;
Starting at HK$288, the omakase menu at Mokutan is really affordable. MOKUTAN’s three Omakase menus include a 9-course option featuring Chef’s choice of appetizer, meat and vegetable skewers, simmered dish, and soup, or a 13-course menu showcasing more lavish dishes. It also has a special bento menu, featuring signature dishes such as the “MOKUTAN Threadfin”, a light tasting but firm white fish and “MOKUTAN Chicken”, a perfectly grilled chicken yakitori drenched in house special sauce that brings the right amount of fuel to power through the afternoon slump. heartier may opt for the succulent “Pork Belly”, the melt-in-your-mouth Angus Beef Short Rib, or the tender and distinctively taste “Lamb Chop”
Shop 2, G/F Empire Prestige, 8 Kimberley Street, Tsim Sha Tsui, Hong Kong;  2708 2009 ; & Apollo
Artemis & Apollo sounds like a restaurant straight out of our history books. A nod to ancient Greek gods, Artemis and Apollo will be offering an authentic and unhurried taste of Mediterranean life. The restaurant celebrates Greek cooking with family-style shared dishes such as Fava Mash, a rustic dish of roughly pureed yellow split peas served at tavernas all over Greece, or a traditional Taramasalata, a creamy mullet roe dip scooped up with piles of warm bread. Hearty spit-roasted meats, choose from skewer-grilled Chicken or Pork Souvlaki with pita and yogurt. Or in homage to the street side Athens psistaria of the same name, the Steki tou Ilia Lamb Chops. These dishes will surely take us back to those local streets. This restaurant is sure to give us a very memorable and unique experience of Greek cuisine. Maybe we might ever learn a few things.
Artemis and Apollo, G/F, 9 and 11 Moon Street, Wan Chai, Hong Kong;  2818 8681 ;
Japanese grill restaurant Toripon prizes in their premium chicken flown in fresh from Japan daily, the menu focuses on yakitori skewers that grilled to order by a team of master chefs, alongside an extensive sake menu that ranges from the value for money to seasonal exclusives. The finest cuts of meat and vegetables with the perfect cocktail means a perfect night spent at Toripon.
26/F, Midtown Soundwill Plaza II, Tang Lung Street, Causeway Bay; 2304 6088;


Vanshika Grey