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Jen Paolini

Don Pedro

From butcher’s shop to steakhouse, Don Pedro continues the meaty legacy of its Second Street location, following in the footsteps of erstwhile occupant Bones & Blades. In this iteration, the address channels the charisma and warmth of an unpretentious Argentine grill. Dry-aged rib-eye and tenderloin are sizzled on a traditional flat-top plancha griddle, and served with such starters and sides as pork terrine with apricot and pistachio, beef empanadas, chorizo flambé and patatas bravas with generous pours from a range of malbec wines.
Shops E & F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun
Yakiniku Yama Oku

In a modest 400 sq ft space seating just 12 diners, this kappo yakiniku restaurant makes immersive barbecuing its calling card. Chefs Koji Takazono and Koichi Kuga, the dynamic duo behind Yakiniku Yama Oku, demonstrate their “cut-and-cook” expertise at the open-kitchen grill station, complementing the moreish omakase experience with flame-licked theatricality. On the menu are cuts of premium Omi and Oita Wagyu, chicken, pork and seasonal game meats such as venison and wild boar.
3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
Joyn

Inspired by the pomp and parade of traditional banquets, Joyn marries live seafood sourced from global waters with meticulous craftsmanship for a creative, modern take on Chinese haute cuisine. Under chef Francis Chong Wui Choong’s leadership, the menu emphasises technique and control, from the 48-hour-aged smoked Peking duck’s laborious multistage preparation to the careful infusion of the drunken giant river prawn with caviar in a two-decade-old Huadiao wine blend. Joyn’s playful side is expressed in its dim sum creations, through whimsical, delicate presentations.
Shop 310-311, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central
Blue Box Cafe

Breakfast at Tiffany’s? How about lunch and dinner, too? Tiffany & Co first brought its elegant dining concept from New York to Hong Kong in 2019 as an extension of its brand, but the Blue Box Cafe is now getting a new lease on life at the American jewellery house’s Causeway Bay flagship store. Chef Agustin Balbi of one-Michelin-star Ando tackled the redesign of the all-day dishes, revealing a refreshed selection of club sandwiches, burgers, pastas, salads and caviar-and-blini sets laced with refinement.
Shop 101-109, 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay


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New Openings

Hong Kong’s hottest new openings, from steakhouse Don Pedro to modern Chinese haute cuisine at Joyn

Blue Box Cafe in Tiffany & Co’s Causeway Bay store. Photo: Blue Box Cafe

Beef tenderloin served with chimichurri at Don Pedro. Photo: Don Pedro

Yakiniku Yama Oku’s Yamaoku-yaki Wagyu sirloin and cured kodawari egg yolk roll. Photo: Yakiniku Yama Oku

Joyn’s 48-hour-aged smoked Peking duck. Photo: Joyn

Chef Agustin Balbi of one-Michelin-star Andō tackled the redesign of the all-day dishes at Blue Box Cafe. Photo: Blue Box Cafe

Discover Negros Occidental: the Philippines’ organic slow-food paradise

Crabs are quickly sorted for size then steamed to lock in their freshness, in Tortosa, Negros Occidental, in the Philippines. Photo: Jocelyn Tam

The signature dish at Aida’s Chicken Inasal – flame-licked birds marinated in a blend of garlic, ginger, annatto oil and calamansi, then slow-grilled over charcoal. Photo: Jocelyn Tam

Fishermen sort through the day’s catch of blue swimmer crabs in Tortosa, a small fishing village an hour’s drive from Bacolod. Photo: Jocelyn Tam

Crabs are steamed in huge baskets to lock in their freshness, in Tortosa. Photo: Jocelyn Tam

Francisco “Kiko” Torno prepares a multi-course lunch on a dyke at his fish farm. Photo: Jocelyn Tam

Mud clams raised on Torno’s aquaculture farm are roasted over an open fire. Photo: Jocelyn Tam

Pagatpat mangrove trees on Suyac Island, a 20-minute outrigger boat ride from the Negros mainland. Photo: Jocelyn Tam

Carbin Reef, a spit of pristine white sand topped by a handful of windblown palm trees and a tarpaulin tent. Photo: Jocelyn Tam

Sea urchins at Carbin Reef. Photo: Jocelyn Tam

Ramon “Chin Chin” Uy Jnr, founder of the Fresh Start Organics farm network. Photo: Jocelyn Tam

Earthworm “employees” at a Fresh Start Organics farm. Photo: Jocelyn Tam

Dry-aged Wagyu beef, fermented kamote mash and organic roasted vegetables at Sauma. Photo: Jocelyn Tam

Chris Fadriga with one of his Criollo cacao beans. Photo: Jocelyn Tam

Hong Kong-style cha chaan teng cafes thrive globally as Gen-Z embraces nostalgic dining

Tai On Coffee and Tea Shop, in Hong Kong's Yau Ma Tei district, has harnessed the power of social media to attract young diners. Photo: Alexander Mak

Tourists queue outside the Lan Fong Yuen cha chaan teng in Hong Kong’s Central district. Photo: Elson Li

Mido Cafe in Yau Ma Tei district has had to restrict photography inside its premises. Photo: Kylie Knott

A photography and artwork exhibition about cha chaan teng at K11 Art Mall in Tsim Sha Tsui. Photo: Eugene Lee

Charles Lai (left) and Kay Chan, curators of the “Cha Chaan Teng Codex – Tales of Invisible Designs” exhibition at Gate33 Gallery in Airside, Kai Tak. Photo: Elson Li

A caramel lava egg tart at Tai On Coffee and Tea Shop. Photo: Alexander Mak

Tai On Coffee and Tea shop has attracted a young client base. Photo: Alexander Mak

Discover Tainan’s culinary renaissance at Yudao with chef Nick Yang

Nick Yang, chef-owner of Yudao, selects edible flowers from the restaurant’s farm. Photo: Alexander Mak

The exterior of Yudao, on Yuguang Island, Tainan. Photo: Alexander Mak

Yang prepares a quail dish. Photo: Alexander Mak

Edible flowers from the restaurant’s farm. Photo: Alexander Mak

Yang collects eggs from the restaurant’s chicken coop. Photo: Alexander Mak

Yang cooks quail and Wagyu beef on a charcoal grill. Photo: Alexander Mak

Yang’s charcoal-grilled quail breast and deep-fried quail leg, served with fish oil sauce and Taiwan garlic sprouts at Yudao. Photo: Alexander Mak

A dish of Berkshire pork, sugar apple and cinnamon at Yudao. Photo: Yudao

Milkfish, preserved cauliflower and bergamot at Yudao. Photo: Yudao

The dining room at Yudao. Photo: Alexander Mak

Yang says his goal is to showcase Tainanese ingredients. Photo: Alexander Mak

Hong Kong’s seafood whisperer Peter Kam takes us on a pre-dawn tour of the city’s premier fish market

At 5am, it’s still dark at the Aberdeen Wholesale Fish Market, as fishermen and workers go about offloading the morning’s catch. Photo: Alexander Mak

Fishermen and workers at Aberdeen Wholesale Fish Market offload the morning’s fresh catch at 4am. Photo: Alexander Mak

A fresh lobster at Peter Seafood in Aberdeen. Photo: Alexander Mak

On the Aberdeen Wholesale Fish Market tour are (from left) Leung Chun-wah, executive chef and co-owner of Racines; Gabe Chan, seafood buyer and sales marketing executive at Peter Seafood; Manav Tuli, chef-owner of Leela; Paolo Olivieri, founder and executive chef of Dieci; and Peter Kam, owner and director of Peter Seafood. Photo: Alexander Mak

Gabe Chan (left) and Leung Chun-wah inspect the goods. Photo: Alexander Mak

Steamed dry-aged coral grouper with roasted kombu seaweed corn sauce at Racines. Photo: courtesy Racines

Dieci’s zuppa di pesce featuring a rotating selection from Peter Seafood. The fish soup is available as a special on the weekend brunch menu. Photo: courtesy Dieci

Peter Kam (right) explains the fishing and fish-handling processes on his boat near the Aberdeen pier. Photo: Alexander Mak

Peter Kam’s boat near Aberdeen pier, a 40-year-old wooden pontoon with no engine and a licence the government will probably never issue again. Photo: Alexander Mak

Manav Tuli (left) inspects a squid with Peter Kam. Photo: Alexander Mak

Leela’s new Flavours of Hong Kong menu. Photo: courtesy Leela

The tour party of the Aberdeen Wholesale Fish Market (from left): Paolo Olivieri of Dieci; Leung Chun-wah of Racines; Peter Kam, owner Peter Seafood; Gabe Chan of Peter Seafood; and Manav Tuli of Leela. Photo: Alexander Mak

A worker at the Aberdeen Wholesale Fish Market sorts seafood for distribution. Photo: Alexander Mak

Four o’clock in the morning at the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

A dry-ageing cabinet at Peter Kam’s office in an Aberdeen industrial building. Photo: Alexander Mak

Gabe Chan (left) and Peter Kam at the pier by the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

Le Le redefines Vietnamese fine dining in Hong Kong with Saigon soul food

Elizabeth Chu, chairwoman of ZS Hospitality. Photo: Alexander Mak

Le Le is located on Lyndhurst Terrace, in Central. Photo: courtesy Le Le

Duck three ways at Le Le. Photo: courtesy Le Le

Executive chef Elvin Lam prepares a dish of duck three ways in the Le Le kitchen. Photo: Alexander Mak

Elvin Lam (left) and head chef Le Minh Duc. Photo: Alexander Mak

Lobster with sugar cane and fermented rice at Le Le. Photo: courtesy Le Le

PostMag

Food & Drink

Discover Hong Kong’s latest dining delights: meaty treats from Don Pedro’s Argentine grill, a Japanese kappo feast at Yakiniku Yama Oku, succulent seafood at Joyn and even a stylish Breakfast at Tiffany’s


Discover Hong Kong’s latest dining delights: meaty treats from Don Pedro’s Argentine grill, a Japanese kappo feast at Yakiniku Yama Oku, succulent seafood at Joyn and even a stylish Breakfast at Tiffany’s.


Food and Drinks