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Hot Hong Kong openings: February

Cafe Siam

The fairly venerable (for Hong Kong anyway), Cafe Siam which has been a Lan Kwai Fong favourite since 1999 has opened its second venture in Kennedy Town, meaning those in the west don’t have to trek far to find stellar Thai dishes.

Expect the usual classics of Gong Pad Prik Tai Drum – stir fried spicy prawns; Som Tam –  spicy green papaya salad and Tom Yum Goong Fried Rice, served with giant shrimp, but there’s also a twist on red curry with roast duck and Gai Hor Bai Toey – tender chicken pieces wrapped in pandan leaves.

To battle Hong Kong’s current chilly weather, beat a path, we say.

Café Siam, G/F, 38 Forbes Street, Kennedy Town; 2855 0810


Hong Kong’s nightlife may not need much more livening up, but Carnival on TST side is certainly on a mission to make that happen. Combining games and late night drinking, Carnival has everything boisterous, playful adults need including darts, beer pong, craps and slapcup tables, all served with strong cocktails and shots from 6pm-6am.

There’s also a private room seating up to 30 guests with a karoake system and a ‘drinking game’ table – as if a table in Carnival needs to be used for anything else.

Located on the 5th floor of the same building, the aptly named Drunken Pot will also provide food for hungry revellers.

Carnival, Restaurant 1, 6/F, 8 Observatory Road, Tsim Sha Tsui; 3705 3985

Dodam Chicken

Lovers of Korea’s heart-melting crispy fried chicken need to look no further as Dodam Chicken has finally graced Hong Kong’s streets (and what better year to enjoy it then Year of the Fire Rooster?)

The first opening of Dodam Chicken outside of Korea will shine a light on chicken in all of its crispy glory with the likes of Hwaduck original chicken, sweet and spicy chicken, golden crispy fried chicken, crunchy spicy chicken and then er, gorgonzola pizza for those who for some reason, aren’t looking for anything poultry-related.

Dodam Chicken, 18A, Lee Theatre Plaza, 99 Percival Street, Causeway Bay; 2333 8365   

Dr Fern’s Gin Parlor

For an already gin-soaked city, the question is: do we really need another gin joint? Well the answer is yes, because Dr Fern’s has the largest gin selection in Hong Kong with over 250 bottles gleaming attractively behind the bar.

Part of the same group which also looks after the ever-popular Mrs Pound and Foxglove, Dr Fern’s prescribes mouth-watering tipples, such as the Blind Tiger Gin & Fever Tree Tonic garnished with grated lime and rosemary and the G’vine Floraison Gin & Fentimans Tonic served with green grapes.

Can’t decide? Dr Fern will find something for you. 

Dr Fern’s Gin Parlor, Shop B31A, First Basement Floor, Landmark Atrium, 15 Queen’s Road Central, Central; 2111 9449

Moi Moi

Celebrity chef, TV personality, restaurateur, teacher, and multiple award-winning cookbook author, Luke Nguyen has built an empire dedicated to his lifelong passion for his native Vietnamese cuisine.

The Australia-born Vietnamese chef has given Honhg Kong the first taste of his interpretation of age-old family recipes that have rocketed him to fame all those years ago.

After the successes of Red Lantern in Sydney and the Fat Noodle in Brisbane, Moi Moi by Luke Nguyen is a cosy yet vibrant contemporary Vietnamese restaurant and how now taken up residence in the Nexxus Building, helmed by Luke himself and sidekick, Michael Nguyen.

Moi Moi, Lobby, Nexxus Building, 41 Connaught Road, Central; 2808 1086


Anyone putting themselves through a non-gluten/dairy regime may want to look away now as Pici has landed, serving up every delicious permutation of fresh pasta one can think of.

The eponymous pici pasta hails from Tuscany and absolutely shines in the dish Pici Cacio e Pepe, made with pecorino cheese and pepper, and Pici Amatriciana with pork cheek and tomato.

The talented young Italian chef Andrea Viglione heads the open kitchen so hungry diners can watch him with haunted expressions while they wait for their food.

Pici, 16 St. Francis Yard, Wan Chai, 2755 5523 


The latest excitement from Le Comptoir, Umi is a cosy 10-seater nestled on Hollywood Road and offers traditional Edomae dishes (or, as most people know it, sushi).

At the helm is Yukio Kimijima. Born and raised in Tokyo, the fourth-generation sushi chef began his culinary career at the tender age of 16, and is now firmly into his fifth decade of expertly preparing the freshest fish available, while gamely chatting to diners.

Sticking loyally to the whole premise of omakase, Kimijima-san imports ingredients daily from Japan and offers a tasting menu for HK$1,588 per person.

Umi, Shop 3, G/F, 159-163 Hollywood Road, Sheung Wan; 2956-3177














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