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Hot new Hong Kong restaurants: July

July may be one of Hong Kong’s quietest months as everyone escapes the heat for cooler climes, but that hasn’t stopped new restaurants from springing up around the city.


Ahi tuna with avocado, young coconut and lime

Take dining to new heights is the opening of Dining Concepts’ Alto perched on the top floor of V Point Tower in Causeway Bay.

The menu is staunchly “grill-centric” with executive chef, Michael Boyle creating a seasonal menu and championing the likes of US and Argentinian grass fed beef with a nod towards Asia via the crispy pigs ears with Thai-spiced dipping sauce.

Alto, 31/F, V Point, 18 Tang Lung Street, Causeway Bay; 2603 7181


Simples: Squid ink pasta with seafood

Try saying Bondi without a) sounding ridiculously enthusiastic and b) having a sudden urge to teleport oneself to Australia’s famously sunny and surfer-y beach.

The team behind Bondi Café presents a decidedly winning combination of Australian coffee and wine (a hat tip towards the Barossa Valley and Coonawarra) and no-nonsense dishes including Australian rack of lamb and roast guinea fowl in its new Central venue.

A special mention also goes out to Bondi for not having adding an automatic service charge to the bill. Bonza!

Bondi, 2/F, Parekh House, 63 Wyndham Street; 2659 9960

Chez Ed

Eddy’s tomato and quail consommé simmered overnight with steamed foie gras

The private kitchen institution of Chef Studio by Eddy in Wong Chuk Hang has found a new home in the form of Chez Ed in Causeway Bay which offers a superb view of Happy Valley racecourse.

Eddy Leung himself, is a bit of a Hong Kong institution, having started his rise to chefdom by washing dishes in the Peninsula’s Gaddi’s restaurant, opening Poison Ivy, Shenzhen’s first French restaurant and becoming the executive chef at the Ritz-Carlton.

Leung also happens to be the President of Hong Kong’s Chef Association and now brings simple but well done French dishes to Chez Ed, such as the tomato and quail consommé with steamed foie gras and roast Bresse chicken with foie gras and black truffle sauce.

Chez Ed, 15/F, Zing! 28 Yiu Wa Street, Causeway Bay; 3104 4664

China Tang 

If only our living rooms could look like this

Following the opening of China Tang in Landmark Atrium in 2013, David Tang’s upscale Chinese restaurant has also launched across the water in TST’s Harbour City with group executive chef, Albert Au Kwok-Keung (the youngest Chinese chef to be awarded a Michelin star at The Eight in Macau) and the restaurant’s executive chef, Mak Hin-Kuen at the helm.

Expect good things as always, including ethereally beautiful interior design (cue: serious envy) and sumptuous dishes hailing from Sichuan, Canton and Beijing such as BBQ pork, honey glazed chicken liver skewers with pork belly, Beijing roast duck and Mak’s signature crystal king prawn.

China Tang Harbour City, Shop 4101, Level 4, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui; 2157 3148

The Drawing Room

You’re allowed to be shel-fish with Milani’s Italian red prawn linguine with fresh tomato and chili

Occupying the space in PMQ which was formerly Vasco, The Drawing Room is back after a two year break with contemporary Italian cuisine served up over two tasting menus (HK$798 for four courses and HK$998 for five).

Chef Gabriele Milani delights with summery dishes of langoustine tartare with Amalfi lemon cream and cucumber mayonnaise, Italian red prawn linguine with chili and a triumphant finale of strawberries with orange, basil and mascarpone ice cream.

The Drawing Room, 7/F Block B, PMQ, 35 Aberdeen Street; 2156 0888 

Ee Da Le

Don’t get skirty…the lights in Goldstein’s Ee Da Le are supposed to resemble opera skirts

Love him or not, Hong Kong’s larger than life, straight-talking, hard-hitting New York chef, Harlan Goldstein is back with a four restaurant vanity project in 8 Lyndhurst Terrace.

The first to open is Ee Da Le, his casual Italian eatery with an abundance of hearty sharing plates with a focus on simple but well done dishes such as chargrilled octopus, meatballs, seafood linguine and lobster risotto.

Attention has been paid to the wine list with Italian headlining heavyweights such as Luce, Sassicaia and Tignanello and an extensive by the glass list which includes Guado al Tasso Vermentino and Fontella Chianti DOCG.

Ee Da Le, 3/F, 8 Lyndhurst Terrace; 2896 1838

Qi-Nine Dragons

Brace yourself for a spice invasion before diving into the Dungeness Crab

Bringing all the fiery majesty of Wan Chai’s Michelin-starred Qi-House of Sichuan across the harbour to TST, Qi-Nine Dragons comes with a much coveted rooftop terrace to cool down after devouring spicy plates of sautéed prawns with red chilies, green scallions and Sichuan peppercorns, traditional Sichuan mala chicken and chili Dungeness crab.

Spice isn’t skimped on the cocktails either, with the Red Dragon signature tipple made with chili-infused tequila and fresh citrus.

Qi-Nine Dragons, 20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui; 2799 8899

Second Draft

Second Draft…where everybody knows your name

In sharp contrast to London, if there was any city which sorely needs more gastropubs, it’s Hong Kong.

From the team behind Mong Kok’s wildly popular TAP – The Ale Project comes Second Draft which has set itself up in the convivial neighbourhood of Tai Hang.

Offering a huge selection of craft beer, including Hong Kong’s full range of ales from Young Master Brewery, Second Draft also champions local produce with chef, May Chow’s cold beef tripe with honey mustard, Flower crab pasta and Farro risotto.

Second Draft, G/F, 98 Tung Lo Wan Road, Tai Hang; 2656 0232



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