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What’s hot in Hong Kong

November 3, 2018 Destination North Asia No Comments Email Email

Food is at the heart of Hong Kong, whether it be: recipes passed down from generations; global chefs bringing their own flavour and flare; or dishes that take the diner on a journey of new discoveries. Here’s just a taste of what’s new in the gastronomy capital of the world…http://www.tourismthailand.org/landing/landing_en.htmlEat 
The Shore Hospitality Group has opened two bold new culinary concepts, Hunter and The Chase, at Central’s L’Place. Located on the upper level, Hunter delivers a modern and refined dining experience, with an insightful menu by Executive Chef Felipe Lopez. The menu is punctuated with the use of alternative meats, from bison and wild boar to line-caught fish. Downstairs, The Chase is a more casual, eclectic space that incorporates menus packed with the flavours of American bistro classics with a mesmerising cocktail bar; a dedicated cheese counter; chic lounge and restaurant seating; and one of the city’s most coveted outdoor terraces. www.hunterandthechase.com

Famed Tokyo-based seafood izakaya Uoharu has made the leap overseas to open its first location outside of Japan in Central. Affiliated with MUGEN Co. Ltd, Uoharu sources its premium seafood from Yama-Haru, the largest wholesaler in Tsukiji Market. The Hong Kong location will uphold the “less is more” ethos of the Japanese flagship establishment, using the authentic preparation and cooking techniques to bring out the natural flavours of the ingredients. www.facebook.com/uoharuhk 

Opened in 1971, Jade Garden was possibly the first restaurant in Hong Kong to pioneer the tenet of Chinese cuisine with Western service – the tasteful dishes, brightly-lit surrounds and exceptional hospitality have set the stage for its refined Cantonese dishes to truly shine through the ages. Its flagship restaurant, located in Star House, has marked a new chapter in its history with an extensive refurbishment, to welcome lovers of authentic Cantonese cuisine and creative dishes for many more generations to come. www.maximschinese.com.hk/brand/5

LUMI, a new borderless restaurant concept by Tokyo’s renowned Japanese Chef Kihachi Kumagai, has opened in Pacific Place. This new dining spot showcases the best flavours and cooking techniques from countries such as France, Japan, Senegal, Morocco and beyond. Making the most of his Japanese roots, Chef Kihachi creates dishes with western cooking techniques and seasonal ingredients. He has picked 29 of his favourite dishes for LUMI from over 3,000 creations in his five-decade-long career. www.lumi.com.hk 

Virgilio Martinez Véliz, the celebrated chef behind the award-winning Central restaurant in Lima, Peru, has launched ICHU Peru in the H Queen’s building. Located in the heart of Hong Kong, ICHU serves contemporary Peruvian cuisine in a modern, bistro-style setting. www.ichu.com.hk

The award-winning Mott 32 team has opened an exciting new Chinese restaurant John Anthony to push the boundaries of culinary innovation and sustainability. Located at the new Lee Garden Three, the restaurant features three custom-built barbeques, a highly customised kitchen and unique interior designed and built with sustainability in mind. The goal was to incorporate as many sustainable features as possible to set a new standard of environmental consciousness in Hong Kong restaurant design. http://johnanthony.hk

Gordon Ramsay’s Hong Kong journey continues with the announcement of his third restaurant in the city. Located in the stunning new glasshouse extension of Ocean Terminal, Harbour City. Maze Grill represents Ramsay’s third partnership with Dining Concepts and the first opening of the acclaimed contemporary steakhouse outside of London. Inspired by the three maze Grill restaurants located in London, the dining experience is casual, warm and welcoming. www.diningconcepts.com/restaurants/maze-Grill

Zuma has welcomed the first guests into its newly redesigned main dining room. In celebration of over a decade in Hong Kong and a continued commitment to the city, Zuma has spent the summer working with long-time design partner, Tokyo-based Noriyoshi Muramatsu, to redesign the restaurant. Drawing on values central to the brand, Zuma’s new look is defined by freshness, timelessness and a unique combination of traditional Japanese culture and contemporary innovation. www.zumarestaurant.com

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Hong Kong’s only rooftop “guinguette”, PIQNIQ, has now opened at the top of the city’s hottest new arts venue, H Queen’s. Introducing a whole new experience for dining, drinking, dancing and relaxation in the heart of Central, Hong Kong’s cultural cognoscenti can imbibe and socialise in style while enjoying the mesmerising views from Victoria Harbour to The Peak. This rooftop terrace serves eclectic PIQNIQ Baskets comprising of delicious selections from across the globe; such as signature Wagyu Sando, Dim Sum, Charcuterie Selection, Leek Quiche, French Artisanal Cheese Platter and much more. To enhance the experience, PIQNIQ’s talented bar team are ready to craft signature libations – Matcha Harmony and Aperol Spritz on Tap – along with a list of popular wines and champagnes. www.piqniq.hk

Calling all foodies! Set your tongue tingling with Hong Kong Great November Feast, a month-long series of gourmet happenings from 1 to 30 November 2018, with everything from special tasting menus to world-class wine and spirit expos, and from gourmet carnivals to local gastronomy tours.www.discoverhongkong.com/eng/see-do/events-festivals/highlight-events/great-november-feast.jsp

Hong Kong Tramways and Circus Limited have collaborated to launch a bespoke tramcar, Circus Tram. This premium party tram preserves Hong Kong’s tram heritage whilst developing its evolving connection with the city and modern culture.  The Circus Tram departs four times per day and travels along the busiest Hong Kong spots, starting and ending at Western Market Terminus (Sheung Wan), and swinging through Causeway Bay, the Happy Valley loop and North Point. It is only available for private booking. www.circustram.com

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