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Lisa Cam

The F&B industry in Hong Kong is going through a tough time at the moment, with restaurant restrictions impacting their bottom line, but that has not stopped progress.
Many bars and restaurants have pivoted, creating exciting new menus to cater to the growing daytime crowd, while several concepts have expanded to new locations in anticipation of better times ahead.
There are a lot of new and exciting dining and drinking options to check out once time allows – and we hope everyone stays safe in the meantime.
New openings
1. Clarence

Fans of L’Envol and chef Olivier Elzer will soon have a new location to admire his creations at. There isn’t a lot of information about this new venture apart from its name and that it will open in Central after the Lunar New Year holiday. We’re definitely intrigued.
H Code, 45 Pottinger Street, Central
Where to eat in Hong Kong (and Macau) in January – 15 new menus to try
2. Testina

One of Milan’s hottest restaurants is opening a reimagined version of its concept in Hong Kong. Working with chef Diego Rossi and partner Pietro Caroli (of the famed Trippa Milano), Testina will be a modern Italian diner with chef Marco Xodo, previously chef de cuisine 8½ Otto e Mezzo Bombana Shanghai, in the kitchens. If ZS Hospitality’s success with Hansik Goo and Whey is anything to go by, then Testina will be one to watch.
3/F, 8 Lyndhurst Terrace, Central
3. Mora

Founder and executive chef Vicky Lau of two Michelin-starred Tate Dining Room is opening the new restaurant Mora on Upper Lascar Row in Sheung Wan. It’s an interesting concept that features the soybean as the star of the show. We look forward to the creativity of the menu to come.
40 Upper Lascar Row, Sheung Wan
3. AMA Ristorante




















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Head to Wan Chai for authentic Roman-style cuisine. Look forward to pasta, tripe and Italian roast beef, plus an unmissable tiramisu. Expect top-notch ingredients.
25/F, 208 Johnston Road, Wan Chai
4. Kuromaru

Those who love Japanese whisky will be happy to know that the people behind Mizumara have opened a second bar on Mallory Street in Wan Chai. However, shochu cocktails and music are the order of the day. Alongside concoctions that will shine a new light on shochu are delicious bar bites that include karaage fried chicken, mentaiko pasta and Wagyu burgers.
1/F, 7 Mallory Street, Wan Chai
5. Orka

A new hang-out for healthy bites just opened on Wyndham Street. Orka, meaning energy in Swedish, offers health-conscious options from multi-course meals to grab- and-go tea and smoothies. There are gut-healthy dishes on the all-day à la carte menu such as the vegan Beet This Soup and Bibambap Zen – rice, fresh veggies, kimchi and either a light beef tartare or soy-marinated jackfruit.
36 Wyndham Street, Central
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6. Nagamoto

For those who miss the exquisite dishes from Kashiwaya, you’re in luck. Teruhiko Nagamoto, the former head chef of the two Michelin-starred institution, is picking up where the much-missed restaurant left off and opening a shun-style omakase. Promising a focus on seasonal ingredients from Japan and an open kitchen to showcase the eponymous chef’s culinary skills, Nagamoto offers diners a culinary journey to remember.
18 On Lan Street, Central
7. Omusubi

From the former creative director of Uniqlo comes the cool as a cucumber grab-and-go concept Omusubi. Sustainability is at the forefront of its omusubi and onigiri, two slightly different varieties of the classic rice ball dish. The rice is sourced from eco-minded Japanese farmers, while packaging is made using eco-friendly materials. Pair the parcels with a warming soup to make a perfect quick meal.
Shop 1061, IFC Mall, 8 Finance Street, Central
8. Yaichi Kura

Miss travelling to Japan? Multi-concept space Yaichi Kura will ease some of those pangs. Housed within the 5,100 sq ft space is high-end izakaya Toge by Jyungin, all-day dining venue Eclipse by Luna Café & Bar, bakery Painduce – a popular import from Osaka – and a physical location for Go81.com – an online Japanese speciality store. It looks like more than one visit will be required.
1/F, Imperial Kennedy, 84 Belcher’s Street, Kennedy Town
9. The Matcha Tokyo




















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Famed green tea aficionados The Matcha Tokyo have landed in Hong Kong. Made with 100 per cent organic green tea, we’re looking forward to their iced matcha, cookies, pound cake, and everything in between.
G/F, 8 Matheson Street, Causeway Bay
10. Butahage

The purveyors of fine donburi have opened a second location in Kornhill Plaza in Taikoo. To celebrate the occasion, the eatery created a special seafood don – Kani Tendon – with goodies such as fried softshell crab, minced Matsuba crabmeat and crab miso wrapped in seaweed. Don’t forget that the signature Obihiro meibutsu premium rare pork loin don is available too.
Shop G3, North, Kornhill Plaza, 1 Kornhill Road, Taikoo
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11. Sonia Coffee

The famed Kyoto coffee roasters have opened a second location in H Code, Central. Exquisite siphon coffee made with house-roasted beans flown in from Japan is what it’s all about, but you can pair this with delicious hot cakes in three new flavours to celebrate the new opening. Stick your fork in mixed berries, chestnut or chocolate brownie flavours or a velvety smooth caramel latte pudding to complete your coffee experience.
Shop 2, G/F, The Steps, H Code, 45 Pottinger Street, Central
12. Stecco Natura

Authentic Italian gelato? Yes, please! From the shores of Sicily comes Stecco Natura and a new location in Tai Kwun. Just in time for Lunar New Year, they have introduced a totally adorable tiger-shaped, mandarin-flavoured ice-pop. We can’t wait to try the natural strawberry and mango flavours.
10&13-G02, Block 10 & 13, Tai Kwun, 10 Hollywood Road, Central
13. Ponty Cafe

For those who miss the vibrant vibe of The Pontiac because of dining restrictions, fret not – Ponty Cafe is open from 11am to 6pm. With a fresh batch of “daytime” cocktails such as espresso martinis and horchata frappes, there’s also a delicious assortment of melted cheese sandwiches to sink your teeth into. With trademark Ponty vibes, day drinking just became more inclusive.
13 Old Bailey Street, Central
New menus and promotions
1. Casa Lisboa and Olé

The Lunar New Year holiday is a long time to just be eating poon choi, so refresh your palate with a Portuguese or Spanish brunch at Casa Lisboa or Olé from February 1 to 6. Priced at HK$498 (US$64), diners get stacks of sharing plates such as codfish cakes or gambas al ajillo and a fabulous selection of mains – think traditional paella at Olé or suckling pig at Casa Lisboa. Free flow options are also available.
Olé, 1/F, Shun Ho Tower, 24-30 Ice House Street, Central
Casa Lisboa, 2/F, Parekh House, 63 Wyndham Street, Central
2. Foxglove

Jazz fave Foxglove has launched a new line of cocktails to treat your taste buds. Inspired by the iconic song, The Girl from Ipanema, a concoction of Plantation Original Dark Rum, Fernet Hunter, Green Chartreuse, horchata, ginger syrup and a dash of citrus. Other new drinks include Nettai Tropical Jazz and Bloodest Saxophone Smash, named for the Japanese band. While restaurant restrictions are making day drinking in vogue again, why not pair it with some awesome dim sum from the menu?
2/F, Printing House, 6 Duddell Street, Central
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3. Locanda Dell’ Angelo

Happy Valley favourite Locanda Dell’ Angelo has launched a new set menu. Starting at HK$1,180 (US$150) for four courses, expect modern Italian dishes such as Hokkaido scallops two ways (with Ossetra caviar, avocado and arugula foam), lobster salad (with puntarelle, orange mascarpone cream and hazelnut), and Black Angus beef carpaccio (with sea urchin, pear, quail egg, and Parmesan foam).
G/F, 12 Yuen Yuen Street, Happy Valley
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Food and Drinks

Where to eat in Hong Kong in February – from Trippa Milano’s Testina and Nagamoto, headed up by Michelin-starred Kashiwaya’s former chef, to Uniqlo’s Omusubi concept and The Pontiac’s Ponty Cafe

Wagyu oyster Bbade M7 with caramelised shallot, red bell pepper puree and beef jus is on the menu at Locanda Dell’ Angelo in Hong Kong. Photo: Locanda Dell’ Angelo

Chef Olivier Elzer at Seasons by Oliver E in Causeway Bay in 2014. Photo: SCMP Archives

Bone marrow is on the menu at Testina. Photo: Testina

Soy milk and chicken noodles is just one of the dishes at the soy-centric Mora. Photo: Mora

Mixologist Masahiko Endo will be putting shochu to the fore at Kuromaru. Photo: Kuromaru

Healthy eats are the order of the day at Orka. Photo: Orka

Chef Teruhiko Nagamoto is bringing his name and his kitchen skills to Nagamoto. Photo: Nagamoto

Uniqlo’s founders have put an eco-friendly focus at the heart of Omusubi. Photo: Omusubi

Wagyu triple cheeseburger with fries at Eclipse by Luna Café & Bar, inside Yaichi Kura. Photo Yaichi Kura

Kani tendon. Photo: Butahage

Caramel latte pudding is one of the new offerings to celebrate the opening of Sonia Coffee. Photo: Sonia Coffee

The Sicilian gelato of Stecco Natura is coming to Central. Photo: Stecco Natura

A cheese melt and Bloody Mary cocktail during the daytime hours of Ponty Cafe. Photo: Ponty Cafe

Doughnuts are the ideal way to end your Portuguese Lunar New Year feasting. Photo: Casa Lisboa

Bloodest Saxophone Smash is one of the new musical inspirations at Foxglove. Photo: Foxglove

Home-made tagliatelle, Sicilian red prawns, zucchini and kale purée at Locanda Dell’ Angelo. Photo: Locanda Dell’ Angelo

Hong Kong’s best Lunar New Year menus and specials: from Lung King Heen’s six-course feast to Ying Jee Club’s seasonal desserts and China Tang Landmark’s classic imperial bird’s nest broth

China Tang Landmark is marking the Year of the Tiger with a Lunar New Year menu featuring an array of seasonal favourites. Photo: Handout

A thick broth of abalone, sea cucumber, fish maw, imperial bird’s nest, served at China Tang Landmark. Photo: Handout

Turnip pudding with conpoy and air-dried meat, coconut milk pudding with red bean and Ceylon tea. Photo: Ying Jee Club

Four Seasons Hotel Hong Kong is treating us with lavish holiday menus this Lunar New Year. Photo: Four Seasons Hotel Hong Kong

Summer Palace at Island Shangri-La’s Michelin-starred Lunar New Year pudding with 80-year dried tangerine peel duo gift box. Photo: Handout

Hennessy’s Lunar New Year 2022 special bottle package. Photo: Handout

15 best restaurants and hotels for Lunar New Year 2022 in Singapore: welcome the Year of the Tiger with a reunion dinner at Holiday Inn, Mandarin Oriental or Sofitel

Out with the Ox – here’s a reunion spread for Year of the Tiger at Shangri-La Singapore. Photo: Handout


Lunar New Year menus curated by The Capitol Kempinski Hotel Singapore. Photo: Handout

Gastronomic offerings at Capella Singapore. Photo: Handout

Discover The Hainan Story and its special offerings. Photo: Handout

Lunar New Year offerings from Holiday Inn Singapore Atrium. Photo: Handout

A feast for seafood lovers at Jumbo Feast. Photo: Handout

Enjoy a regal reunion at the Mandarin Oriental, Singapore. Photo: Handout

Bountiful seafood delights at No Signboard Seafood. Photo: Handout

Lunar New Year dishes at Paradise Group. Photo: Handout

Welcome the Year of the Tiger at Shangri-La Singapore. Photo: Handout

Sofitel Singapore City Centre’s delicacies with a French touch. Photo: Handout

Soup Restaurant is all you need for Lunar New Year. Photo: Handout

Vegetarians can hold their own at Tien Court for Lunar New Year. Photo: Handout

Lunar New Year dishes at White Restaurant. Photo: Handout

Six festive menus from Yun Nans. Photo: Handout

Teochew classics revisited … choose from nine Celebration Sets at Zui Teochew Cuisine. Photo: Handout

Why fine-dining restaurants are ditching meat for plant-based menus – from New York’s Eleven Madison Park to the first Michelin-starred vegan eatery Ona in France

Vegetarian fine-dining by Andreas Caminada at Oz restaurant in Switzerland. Photo: Oz

San Francisco-based fine-dining restaurant Atelier Crenn aims to put lab-grown chicken on its menu. Photo: Atelier Crenn

Swiss chef/co-owner Daniel Humm of Eleven Madison Park in New York. Photo: AFP Photo/Eleven Madison Park

Dominique Crenn, who won this year’s Icon Award from The World’s 50 Best Restaurants list, went meat-free in her San Francisco-based Atelier Crenn in 2018. Photo: Atelier Crenn

The interior of Ramus Kofoed’s Angelika plant-based popup. Photo: Angelika 

Grilled and raw vegetables, fermented cabbage and creamy butter beans with roasted pumpkin seeds at Angelika. Photo: Angelika

The Jane in Antwerp. Photo: The Jane

Nick Bril, chef-owner at The Jane. Photo: The Jane

Will the world drink more baijiu in 2022? Beyond Kweichow Mao-tai and Wuliangye, how Chinese liquor brands are targeting millennials, Gen Z and the Western market

Bottles of Kweichow Moutai, at the factory in Moutai, Guizhou province where much of China’s national drink, baijiu, is distilled for markets at home – and increasingly – abroad. Photo: Zigor Aldama

Unloading the still at Luzhou Laojiao distillery. Photo: Ming River

Wuliangye brand baijiu on display in Changi Airport, Singapore. Photo: Shutterstock

Dragon Mist baijiu from British Columbia. Photo: Handout

Ming River baijiu is specially produced for the US market. Photo: Ming River

Does a whisky’s age really matter? Barrel-aged Scotch is standard for brands like Macallan and Glenlivet, but the practice only took off in the mid-19th century …

Glenfiddich whisky barrels in warehouse. Photo: Glenfiddich

Gordon & Macphail 72-year-old Glen Grant 1948 whisky. Photo: Bonhams

Inside the new Macallan distillery in Moray, Scotland. Photo: Magnum Photos

The Glenfiddich distillery covered in snow. Photo: John Paul Photography

Historical photo of the Gordon & Macphail retail store in Elgin, Scotland. Photo: Gordon & Macphail

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Tate Dining Room chef Vicky Lau is opening soybean-centric Mora, while Clarence offers a new chance to enjoy L’Envol chef Olivier Elzer’s cuisine
Restrictions see The Pontiac and Foxglove try new concepts and menus as bars pivot to daytime operations, while Japanese and Italian eateries abound in the city



Japanese and Italian openings dominate this month, with Trippa Milano’s Testina and Nagamoto, a new home for Michelin-starred Kashiwaya’s former head chef, being particularly exciting
