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Gavin Yeung

Bistrot du Vin

After 13 years, French stalwart Bistrot du Vin has decamped to Sai Ying Pun, taking over the former Bâtard site at The Fine Wine Experience. Aside from the spacious setting, the draw here is the retail-plus-dining model, allowing guests to browse a cellar of 7,000 labels and pay shop prices at the table. Chef Guillaume Losguardi serves unpretentious, wine-friendly fare such as pâté en croûte and marble goby in puff pastry.
G/F, 165-166 Connaught Road West, Sai Ying Pun
Amalgamate

Causeway Bay welcomes Amalgamate, a boundary-blurring concept led by chef Kasey Chan, formerly of Cafe Bau. Eschewing traditional labels, the menu leans into “beyond West, beyond East” territory, resulting in dishes such as beef tartare served in tofu-skin shells and cheong fun stuffed with king crab and Sichuan dan dan sauce. The menu is rounded out by mixologist Will Man’s cocktail programme, featuring chocolate-infused Negronis and signature gin immersions. Dim sum and afternoon tea menus complete the all-day dining experience.
7 Lan Fong Road, Causeway Bay
Roru Baru

Wan Chai’s latest opening is a phonetic play on “roll bar”, bringing Tokyo’s handy hand-roll culture to Hong Kong. Chef Joey Chan focuses on tactile contrast: warm rice paired with exceptionally crisp Japanese nori. The menu balances tradition with local grit, featuring a typhoon shelter softshell crab roll alongside a Sichuan-inspired mala negitoro. With its exposed granite walls and “draught-and-go” highball service, it’s best suited for a quick lunch as well as an open-ended evening.
G/F, 100 Queen’s Road East, Wan Chai
Happy Samurai

Tucked behind Wellington Street’s market stalls, Happy Samurai brings an 80-year-old Hokkaido legacy to Central. Despite the hole-in-the-wall feel, the shop has serious pedigree, thanks to chef Kouji’s use of a proprietary soup base from his family’s Sapporo factory. Surprisingly, the rich, creamy broths – including the signature tantan and tonkotsu – are entirely plant-based, offering a soulful, meat-free alternative to the city’s heavy hitters. With just a few counter seats, Happy Samurai also serves a focused menu of bao and donburi.
Shop A, G/F, 51 Wellington Street, Central


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Hong Kong’s hottest new openings, from Amalgamate to Happy Samurai

The interior of Bistrot du Vin. Photo: Bistrot du Vin

Baked marble goby in puff pastry at Bistrot du Vin. Photo: courtesy Bistrot du Vin

The king crab “cheong fun” at Amalgamate. Photo: courtesy Amalgamate

The typhoon shelter softshell crab roll at Roru Baru. Photo: courtesy Roru Baru

Happy Samurai offers a diverse range of Japanese comfort food. Photo: courtesy Happy Samurai

Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

Dry-aged duck served three ways at Le Le. Photo: Le Le

Street snacks galore at Thong Smith’s debut location in Hong Kong. Photo: Thong Smith

Wood-fired “Char Shu” brisket at Gyu+bar by Miyoshi. Photo: Gyu+bar by Miyoshi

Thong Smith brings its famed boat noodle recipe from Bangkok to Hong Kong. Photo: Thong Smith

Dedica’s interior channels Mediterranean ease. Photo: Dedica

Hong Kong’s hottest new openings, from Chiikawa ramen to artisanal pastries

Chiikawa Ramen Buta celebrates its eponymous anime in slurp-able fashion with the opening of the kawaii manga’s first themed restaurant. Photo: courtesy Chiikawa Ramen Buta

The interior of Fumi Joe in Hong Kong’s Lan Kwai Fong neighbourhood. Photo: courtesy Fumi Joe

Nodi’s signature pastry, the Nodi Knot. Photo: courtesy Nodi

Venison shoulder with polenta at Nocino. Photo: courtesy Nocino

The interior of Chiikawa Ramen Buta in Langham Place, Mong Kok, Hong Kong. Photo: courtesy Chiikawa Ramen Buta

Hong Kong’s hottest new openings, from Terrace Boulud to Ramenya Shima

Terrace Boulud on the rooftop of Landmark Prince’s. Photo: courtesy Terrace Boulud

French chef Daniel Boulud is making his Hong Kong debut. Photo: courtesy Daniel Boulud

Maxim’s Palace has expanded to the MOKO shopping centre in Mong Kok. Photo: courtesy Maxim’s Palace

Japanese prawn carpaccio at LucAle. Photo: courtesy LucAle

The Ultimate Ramen at Ramenya Shima. Photo: courtesy Ramenya Shima

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Kinmedai with lemon leaf 
and zucchini at Ébauche. Photo: Ébauche

Seafood dumpling in lamb soup at Kyanbasu by Mt. Yotei. Photo: Kyanbasu by Mt. Yotei

The interior of Ébauche. Photo: courtesy Ébauche

Dieci channels the cuisine of chef Paolo Olivieri’s central Italian hometown. Photo: courtesy Dieci

Motto by Hilton Hong Kong SoHo. Photo: courtesy Motto by Hilton Hong Kong SoHo

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Thonglor brings Bangkok’s street food culture to Hong Kong. Photo: courtesy Thonglor

Sugar King brings Cuban flavours to Hong Kong. Photo: courtesy Sugar King

Chicken satay at Thonglor in Kowloon City, Hong Kong. Photo: courtesy Thonglor

Burrata and truffle honey bruschetta at La Volta in Hong Kong. Photo: courtesy La Volta

La Vache! steak frites feature USDA Prime rib-eye and unlimited servings of beef-powder-dusted French fries. Photo: courtesy La Vache!

PostMag

Food & Drink

Amalgamate brings its ‘beyond West, beyond East’ menu to Causeway Bay, while plant-friendly Happy Samurai is set to make the cut in Central


Amalgamate brings its ‘beyond West, beyond East’ menu to Causeway Bay, while plant-friendly Happy Samurai is set to make the cut in Central.


Hong Kong

Where to eat in Hong Kong

Food and Drinks

Hong Kong’s hottest new openings, from Amalgamate to Happy Samurai

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Amalgamate brings its ‘beyond West, beyond East’ menu to Causeway Bay, while plant-friendly Happy Samurai is set to make the cut in Central

Amalgamate brings its ‘beyond West, beyond East’ menu to Causeway Bay, while plant-friendly Happy Samurai is set to make the cut in Central