Hong Kong’s new openings, from Japanese-Italian pasta to pho-inspired cocktails

Chef Takayuki Kumai’s new pasta bar blends Italian classics with Japanese flavours through the tradition of itameshi, with highlights such as the Okinawa seaweed zeppole and the rigatoni alla zozzona, the dish that gave the restaurant its name. The lasagne verde, layered with Hokkaido salmon and miso cream, is ideal for sharing over a glass of vino or sake.

This home-grown cafe brand has landed at Hong Kong International Airport’s Terminal 1, bringing its freshly roasted speciality coffee to travellers alongside new creations such as the coffee eggnog, inspired by local egg tarts, and the speciality yuen yeung, a twist on the classic cha chaan teng coffee-tea blend. Two new protein shakes and a pineapple bun with coffee butter also offer a local taste before take-off.