WOM weekender, 14 February: What to eat and drink in Hong Kong this weekend
14 Feb 2020
Feather & Bone lands in Tsuen Wan
Hong Kong butchery Feather & Bone has expanded its reach and opened its biggest site yet at the buzzy OP Mall in Tsuen Wan West. The impressive 1400 sq ft New Territories restaurant and grocer features an ample butchers’ counter where you can select from a range of prime cuts, as well as a walk-in wine cellar. Other features include the 70-seat dining room which serves well-loved Feather and Bone faves – you can also take your meal on the expansive outdoor patio.
Feather and Bone, Shop G09, G/F, OP Mall, 100 Tai Ho Road, Tsuen Wan West; www.featherandbone.com.hk
Above Board crosses the equator to Interval
Celebrated Melbourne cocktail bar Above Board is doing its first Hong Kong pop-up at Central drinking den Interval on Monday, 17 January. From 7pm, sample boozy signature cocktails from the award-winning founder Hayden Lambert – whose impressive CV includes stints at the Merchant Hotel in Belfast and Bar Americano in Melbourne – and a selection of artisanal wines and light bites. Find out more here.
Interval Coffee Bar, UG/F, 33 Wellington Street, Central, www.twins-kitchen.com
Japanese beef bowl masters Sukiya open in Mong Kok
Looking for a Yoshinoya alternative? You’ve come to the right place. Taking the world by storm one beef bowl at a time since opening in 1982, global gyudon (beef bowl) restaurant chain Sukiya has, finally, landed in Hong Kong. Situated on Argyle Street right opposite Langham Place, join the queue and tuck into the iconic gyudon bowl made with 100% US beef for just HK$29. Besides the OG beef bowl, also available are well-loved faves from the original like the triple cheese yakiniku bowl (HK$48) and signature eel bowl (HK$61). You can get your fix at just about any time of the day, too – Sukiya’s first Hong Kong site is open daily from 6am to 12:30am.
Sukiya, 31 Argyle Street, Mong Kok, www.sukiya.com.hk
Bibo's last service is this weekend
A bit of sad news this week: Bibo, the pioneering Sheung Wan French restaurant, will close its doors for good on Monday, 17 February. Undoubtedly one of the most hyped openings of the past decade, thanks to its impressive art-gallery-meets-restaurant concept which saw a number of internationally acclaimed artists (Takashi Murakami, Kaws, and King of Kowloon, for starters) contribute works to the space. While there's no official reason as to why they're closing, Hong Kong is undoubtedly a tough market right now, and F&B is feeling the full force of it. Get in this weekend for your final fix of chef Nicholas Chew's impressive Singaporean x French cuisine.
Bibo, 163 Hollywood Road, Sheung Wan; www.bibo.hk
Rubia adds some Spanish flair to Hollywood Road
From the same crew behind excellent Sheung Wan Spanish tapas bar Pica Pica comes the newest addition to Hollywood Road, Rubia. This Iberian-style diner showcases an excellent range of, mostly, Galician beef from northern Spain, such as the premium dry-aged Rubia gallega boneless rib eye (HK$480 for 250 grams), served with confit garlic patatas fritas – fried in 100% Arbequina extra virgin olive oil – sweet red Piquillo peppers and butter lettuce with a mustard dressing. There’s a considered range of international cuts, too, such as the grass-fed, 200-day aged Australian black angus (HK$430 for 250 grams) served with the same sides.
Rubia, UG/F-1/F, C Wisdom Centre, 35-37 Hollywood Road, Central, +852 2889 1199; www.rubia.hk
Malaysian go-to Kedai Kopi Semua Semua makes its way to Mong Kok
A longstanding Sham Shui Po go-to for authentic Malaysian fare, Kedai Kopi Semua Semua has expanded its reach to neon-lit Mong Kong. Located on the ground floor of the new 618 Shanghai Street revitalisation project, head to this cosy spot for dishes like the signature Penang Hokkien prawn mee (HK$55) with pork belly, water spinach and fish slices, or other hawker faves such as nasi lemak with rendang beef (HK$55) or sambal squid (HK$55) topped with dried anchovies, prawn crackers and a boiled egg.
Kedai Kopi Semua Semua, Shop G01, G/F, 618 Shanghai Street, Mong Kok; www.facebook.com/semuasemuaHK
Fumi introduces a seasonal, 6-course Wagyu menu
Japanese fine diner Fumi, known for their modern take on authentic Japanese cuisine, shines a spotlight on A4 Miyazaki Wagyu with the New Year Miyazaki Beef Signature Menu (HK$880 per person). Available until 11 March, the 6-course menu is comprised of innovative dishes such as a Miyazaki beef with onion salad to start, and larger dishes such as teppanyaki Miyazaki beef ribeye, and a hearty sukiyaki-style Miyazaki ribeye. Ending the meal right is a platter of palate-cleansing seasonal fruits.
Fumi, 6/F, California Tower, 30-36 D'Aguilar Street, Central, +852 2328 3302; www.fumihk.com
Need your next protein fix? These are the best Japanese Wagyu dishes in Hong Kong.
Fukuro presents limited-edition dishes inspired by the Gunma prefecture
Sexy Soho izakaya Fukuro honours Japan’s picturesque Gunma prefecture with two new à la carte dishes available until the end of the month. Made with quality ingredients from the Kanto province, the limited-time selections comprise the Gunma Wagyu sukiyaki (HK$348) with maitake mushrooms, black garlic and miso, and the Gunma rainbow trout tartare ($128) with yuzu miso and seaweed (pictured above). Wash it down with a Gunma sour (HK$88), an intriguing mix of umeshu, dark rum and the award-winning Higen Daiginjo sake.
Fukuro, 1-5 Elgin Street, Central, +852 2333 8841; www.fukuro.com.hk
See also: Staying in this Valentine’s Day? Impress your boo with this beautiful homemade gnocchi.