12 best new restaurants and bakeries in Hong Kong in October 2023, for Mexican tacos, Japanese pastr
Shop 124-125, 1/F, Central Market, 93 Queen’s Road Central and 80 Des Voeux Road Central, Central
2. El Taquero
El Taquero takes pride in sourcing ingredients from Mexico. Its Trompo Al Pastor features marinated pork slow-cooked on a vertical spit, and comes served with pineapple and onions.
The menu includes a variety of tacos, ceviche, tamales, and other Mexican classics alongside an extensive selection of tequilas, mescals, and Mexico-inspired cocktails.Shops B-F G/F Yan King Court, 119 Queen’s Road East, Wan Chai
3. Anju
In Korean, anju refers to food enjoyed with alcohol. The menu at Anju combines Korean and Western ingredients and cooking styles.
The menu offers dishes such as heirloom tomato, kimchi and fresh burrata; and a cold noodle dish called Anju bibim guksu, in which wheat noodles from Jeju Island are combined with plums, cherry tomatoes, seasonal vegetables, perilla and sesame.
Shop R004, Civic Square, Elements, Kowloon Station, 1 Austin Road West, Tsim Sha Tsui
4. Tomacado
Tomacado is a healthy restaurant concept from Beijing. The chain’s name is a portmanteau of “tomato” and “avocado”, and the menu highlights the health benefits of these ingredients when combined.
It serves Western-style food with influences from China, Southeast Asia, and Japan, exemplified in signature dishes such as roasted three yellow chicken with herbs, and boiled escargots Sichuan style.
Tomacado also offers desserts and decorative drinks that match the restaurant’s floral theme.
Shop L2-06, wwwtc mall, 280 Gloucester Road, Causeway Bay
5. Yuan
Yuan is a Chinese vegetarian fine-dining restaurant on Hollywood Road in Central that offers allium-free dishes – without ingredients such as onions, garlic, leeks, scallions, chives – to highlight the natural flavours of seasonal ingredients.
The menu features cold dishes such as emerald pate and matsutake mushroom soup with chrysanthemum tofu, stuffed Portobello mushroom, and crystal dumplings.Shop 2, G/F, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central
6. The Summit
On the 25th floor of Tower 535 in Causeway Bay, The Summit – which occupies a 12,000 sq ft (1,100 square metres) space with five private dining rooms – offers a panoramic view of Victoria Harbour.
Diners can enjoy a pre- or post-dinner drink at the High Terrace Tea Lounge, and the Cantonese-focused menu includes dishes such as dim sum, honey-glazed char siu and “Full Moon” puff dumplings.25/F, Tower 535, 535 Jaffe Road, Causeway Bay
7. Gariguette
Gariguette, a popular Tokyo bakery specialising in round, pressed mille-feuille pastry, has opened a branch in Fashion Walk, Causeway Bay.
The bakery’s signature item is a pastry that has a crispy caramel surface and the wafer-like flakiness of a conventional mille-feuille.
The puff pastry is made with fermented butter, hot pressed by a patented press machine, and then baked at a high temperature before being layered with a rich cream filling that is flown in daily from Japan.
Shop D, G/F, Fashion Walk, 42-48 Paterson Street, Causeway Bay
8. Mille
Mille-feuille specialist Mille has opened a pop-up shop in Landmark Prince’s in Central. Its walnut butter mille-feuille is the brand’s signature flavour, but it also sells other variations such as pistachio, golden sesame and the new lychee rose tea.
1/F, Landmark Prince’s, 10 Chater Road, Central
9. The Baker & The Bottleman
Simon Rogan’s The Baker & The Bottleman has opened a pop-up store in the Landmark, which will operate until March 2024. All its baked goods are produced at its Wan Chai flagship store.
The pop-up will sell 16 daily pastries, including croissants, scones and cookies, and offer meal sets for breakfast and lunch.
The Baker & The Bottleman serves coffee made with beans from Oasis Coffee Roasters in Taiwan, which has won an award for carbon neutrality.
Shop 239, Landmark Atrium, 15 Queen’s Road Central, Central
10. Teppanyaki Mihara Goten
Previously in Tseung Kwan O, this modern Japanese restaurant by chef Terufumi Mihara has opened in Cubus, in Causeway Bay.
Mihara’s concept serves kappo cuisine (a more casual form of omakase – where the chef decides on courses for the diner) using ingredients cooked teppanyaki style.
As well as premium A4 Miyazaki and A5 Kumamoto wagyu beef, seafood is also offered, with dishes such as grilled king crab crepe, broiled Ezo abalone with Hokkaido sea urchin sauce, and grilled rockfish with clam butter sauce.3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
11. Niku Niku Udon
There are many ramen-ya in Hong Kong, but udon bars are relatively rare. Niku Niku Udon is a small venue in Jordan specialising in Musashino udon, a variety of udon originating from the Musashino plateau in the Tama area of western Tokyo, for which wholewheat flour is used to give the noodles a chewier texture.
One of the restaurant’s signature dishes is a potato cream curry udon, which features an impression of a paw print on fluffy potato cream. Another is its tsukemen-style beef udon – in which dry noodles are dipped into a separate bowl containing the soup.
Shop C, G/F, Parkes Mansion, 1-11 Parkes Street, Jordan
12. Shop B
The team behind Pondi have taken over the space next door to their Sai Ying Pun Indian-French fusion restaurant to open a modern Cantonese restaurant inspired by dai pai dong Hong Kong street-food stalls.The menu has been designed for sharing among groups, with four-, six- and eight-course options that include fried dry-aged pigeon with fermented soybean curd, potato salad with Chinese sausage, and mala chicken skin with peanuts.
Drinks-wise, the restaurant pays homage to dai pai dong by serving Blue Girl Beer, as well as cocktails based on nostalgic Hong Kong drinks, from Ribena to Vitasoy.
Shop B, 10-14 Fuk Sau Lane, Sai Ying Pun
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