Fresh Food: The Latest Hong Kong Dining News

Fresh Food, with a ridiculous amount of openings and closings: French, Italian, Japanese, Korean, and plenty of fast-food spots. 

Welcome back to Fresh Food! It’s been nearly a month since we’ve updated our news, but we’re slowly catching up as the summer heats up. We’ve got a ridiculous amount of news for you this week and for easier reading, we've divided it all up into cuisine type. With that, let’s get right into it.

First up, European: after the success of Akrame (72%) in Wan Chai, eponymous chef Akrame Benallal is opening a branch of his Parisian casual bistro Atelier Vivanda (above), right next door on Ship Street. Down the road, Maison Es is the latest cutesy French spot from Esther Sham of Ta Pantry (74%).

The Swire Group is set to expand once again after the success of The Continental (71%) and Plat du Jour (68%) Mr. & Mrs. Fox is a three-storey modern steakhouse in Quarry Bay, set to open over the next couple months. And Frites (70%) has returned to Central, with a massive 7,000 square foot space in new Sheung Wan building The Wellington.

In Chinese cuisine, Tycoon Tann has finally opened its doors on Wellington Street. From the folks behind Loyal Dining (58%), it’s a three-storey spot that does Chinese-Western fusion cuisine, alongside a Mod Bar serving fancy cocktails. Also recently opened, Ngau Saam Gun, a modern Chinese restaurant in Central that focuses exclusively on beef, with such dishes as carpaccio, meatballs and others all sourced from Guangdong cows.

Locals can’t get enough Japanese cuisine, and we’ve got plenty on the agenda: Shoku is soon to open at Repulse Bay’s The Pulse, from the folks that brought Kishoku (74%), serving authentic Binchotan Japanese charcoal grill. Nakamura Tokichi will be the first ever overseas branch of the country-wide tearoom, located in Tsim Sha Tsui.

Torihana Tei is a new Wan Chai ramen spot that uses chicken bones for its broth, while Asobu Bistro in Hung Hom specialises in greasy Japanese-Western dishes like homemade hamburgers and curry omelettes. Sushi Man meanwhile, is a new Yuen Long restaurant that focuses (as you’d expect) on sushi.

Korean food: Chibee is a new upstairs Korean restaurant in Causeway Bay that does the ever-popular fried chicken and beer thing. Edition on Peel Street aims for contemporary Korean (think bulgogi burgers), while Hanjan on Wo On Lane does a bit of both, with modern dishes alongside fried chicken.

Other Asian cuisine: Viet Kitchen is the latest from Chom Chom (71%) chef Peter Franklin, a massive space in Central’s Nexxus Building that does traditional Vietnamese dishes. And Lab Eat is a new TST Filipino restaurant that goes far beyond standard adobo dishes, with such favourites as sisig. 

Fast-food for the masses: Burger Joys is yet another part of the oh-god-when-will-it-end trend, soon to open in Wan Chai’s bar district. Pop It is a funky hot dog place in Tai Hang, from the cool folks that brought over neighbouring Guay (78%)Le Cornet Belge is an Elgin Street Belgian restaurant that focuses almost exclusively on the country's fries, while Mass Bar & Restaurant is a Causeway beer-heavy spot that does greasy eats.  

And finally, a couple closures: it only opened a few months back, but Venetian bacaro Risi e Bisi has closed down, and will soon be replaced by another Piccolo (77%) pizza outlet. And Soho's La Marmite has also shut up shop, but the Aqua group is seemingly rebranding it as a new spot called The Drunken Duck

Got news? Email us at info@foodcourt.hk

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international, quarry bay, central, wan chai, causeway bay, french, italian, cantonese, Japanese, hung hom, tsim sha tsui, yuen long, vietnamese, korean, american, tai hang, european