Hot new restaurant openings - March '19

by: Angie Kwon, Editor
14 Mar 2019

The same chef behind recently opened Aulis, Simon Rogan’s second venture Roganic just opened in Causeway Bay. A city take on farm-to-table, tasting-menu restaurant Roganic will focus on natural wines and fresh ingredients. Some highlights include the Pumpkin, bay leaf and nashi tartlet made from preserved pumpkin mousse and seeds, served with a fermented pear and pumpkin kombucha. Other quirky dishes include Chicken, young squid, the Roganic take on Karaage, it features a fritter of juicy confit chicken coated in puffed squid tapioca and squid ink crumbs. The dish is served with mustard emulsion and viola flowers. Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay, 2817 8383;
Everyone is pretty excited about this new club at LKF’s California Tower that just opened. It has everything: state-of-the-art sound systems, immersive lighting and world class DJs, but under all that jazz is an elegant contemporary European restaurant of white marble and luxurious presentation. Highlights include the Lamb loin, the Grilled octopus, and Cold smoked tomato with feta cheese and kombu, all delicately presented. 1 & 2/F California Tower, 30-32 D'Aguilar Street, Central, 2623 0298;
The kings of the beef katsu sando, Wagyumafia opened their first international outlet in Hong Kong last year, but bookings had been limited to members only. It’s finally open to the public. More details here. Wagyumafia Hong Kong, 32 Oi Kwan Rd, Shop 1B G/F, Wan Chai, 2812 0500,

FINI’s is finally open! For those who fell in love with Frank’s this season, FINI’s is your next stop. From the same people behind Frank’s, Linguini Fini and Stone Nullah Tavern, FINI’s features all of our favourite NY-style Italian with familiar highlights such as the Gnocco fritto (same as Frank’s), the Mac n cheese (same as Stone Nullah Tavern) and the Pappardelle nose-to-tail bolognese (same as Linguini Fini). Along with these are some newer additions such as their NY-style pizzas including The Brooklyn with mozzarella, fried eggplant, roasted garlic and peppers, and The Bronx, for meat-lover’s topped with mozzarella, sausage, pepperoni and meatballs. 69 Stone Nullah Lane, Wan Chai 
Moon Lok
Meaning “full of happiness” in Chinese, Moon Lok is the first Chinese restaurant at the newly opened Xiqu Centre for Chinese Opera. While the dishes are quite traditional, the interior design of Moon Lok is more modern. A little reminiscent of John Anthony’s interiors, the restaurant features white arches and jade-green booths and gorgeous custom-made rattan banquettes. Highlights include the Signature Peking duck, Baked crab meat stuffed in crab shell and a variety of decadent soups including, Double-boiled pig’s lung and almond soup. There is also dim sum featuring the standards such as Har gow, Creamy egg custard bun and a range of rice rolls along with more creative options, such as the Pan-fried shredded radish cake with sakura shrimp and the Baked BBQ pork with aged orange peel pastry. Unit 2-4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, 3622 1449;

Just a stone’s throw from Man Mo temple is the new Vietnamese restaurant Nhau, a celebration of heritage and culinary passion from chef Que Vinh Dang. The Vietnamese word nhau refers to ‘food meant for drinking’ and is similar to the concept of Izakaya. Chef Dang takes a more refined approach to the traditional nhau and diners can expect sharing plates that pair well with wines and cocktails. Highlights include the Banh mi rice tacos, a Mexican-inspired twist on the beloved sandwich, and the Bo la lot tartare, a moreish mix of minced beef and betel-based pesto delicately placed on light crispy puffs. 12 Circular Pathway, Central, 3612 4568;

El Macho
El Macho is a flashy little Mexican joint from the same people behind Flying Pig Bistro. The menu is a pretty simple and straightforward array of Tex-mex and Cali-mex dishes. From Beef fajitas, Chicken quesadillas to Fish tacos and Mexican-inspired wings, El Macho has a liveliness that befits the area. Sai Ying Pun is starting to look like a tex-mex lover’s dream with several of our favourite joints all in one place. It’s also got a similar name to an upcoming Mexican concept from Black Sheep Restaurants, we’re pretty excited to see the differences between them. 1 Third St, Sai Ying Pun, 2523 2488;
Mr Brown

From the same people who brought you FRANCIS, Mr Brown is a chill new spot on Ship Street. The term, Mr Brown, is meat-smoker’s slang for the smoky, dark meat located on the outside of a barbecued pork shoulder. Sharing plate highlights here include Smoked iberico pork neck muffin with fermented chilli aioli, 14-hours brisket, and the cooked-to-perfection lamb neck, all cooked over an open coal fire. G/F, 9 Ship Street, Wan Chai;

Maruju Aburi Farm
Maruju Aburi Farm is the first yakiniku restaurant in Hong Kong to have an in-house rice miller. Sourcing a variety of wagyu beef from different farms, and milling fresh rice everyday, the restaurant is committed to offering a high quality yakiniku experience, putting great effort into educating diners on the culture of wagyu. It also claims to be the only yakiniku restaurant in Hong Kong that offers the prestigious M9+ grade 100% full-blooded Australia Wagyu. It does make us wonder though, why is it called farm when the wagyu is being sourced from a variety of places? The wagyu beef platters come in different price ranges according to cut rarity. If you’re interested in trying rare breeds of cattle, this is the place to go! Shop 342D, L3, MOKO, 193 Prince Edward Road West, Mongkok, 3619 1768;