We’re still rounding up all the new restaurants that have opened in Hong Kong over the past few months. This time, we’re focused on the Causeway Bay district. A hub for shopping and work, we’ve seen a whole lot of new restaurant openings here, it goes to show how Hong Kong is a city that never stops. So based on our criteria of selecting places that serve quality food, care about their deco, are adding a zest of creativity and that have opened up in the last 3 months, here are the new places to take your client out for lunch or discover a new place to check out in Causeway Bay.
A beautiful panaromic view of the harbour, stunning interior design and a delicious menu you’ll want to order everything – that’s essentially the charm that is Alto, a new 95-seat contemporary grill restaurant helmed by Chef Michael Boyle. The restaurant itself is a work of art – its interior is by the popular Tom Dixon’s Design Research Studio – you’ll be dining under a canopy of 220 gold mini melt lights while a monochrome backdrop frames the view outside. On the menu are finely execute plates with signatures including carbonara macaroni with bacon and peas, crispy pig’s ears with Thai-spiced dipping sauce, USDA prime American ribeye, foie gras with almond spice waffle, grilled peach and pink peppercorns. While Alto is open for both lunch and dinner, we suggest heading here later during the day to truly appreciate the experience of dining with a view.
31/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong. Tel: 2603 7181. www.diningconcepts.com/Alto
Bond Restaurant & Bar
Comfort food is the order of the day at the new BOND in Little Tai Hang. Co-founded by John Liang (who also founded Three Monkeys, Momotaro, Sushi Gin and Chibee Chicken and Beer), BOND’s laid-back ambience is a suitable contrast to the upscale menu with signatures like fresh seafood with homemade strozzapreti, seabass in clam and saffron stew, truffle spaghetti with 24 months parmesan and an impressive prosciutto cooked inside a huge cheese wheel. Complementing that is its raw industrial look and a spacious outdoor terrace on the second floor. A chilled out space that we foresee will be a popular spot soon.
2/F, 98 Tung Lo Wan Road, Tai Hang, Causeway Bay, Hong Kong. Tel: 2151 1777. www.facebook.com/bondhongkong
Chez Ed – Chef Eddy Leung’s new restaurant – is a great place to check out if you are craving French food in an intimate and cosy vibe. The menu changes based on what’s in season and if you are a regular customer of the chef’s private kitchen Chef Studio by Eddy, you’ll be glad to know that popular favourites are also available here. Otherwise, standout dishes include the Botan ebi salad with Yamagata pear and Hokkaido uni, a tomato and quail consomme with steamed foie gras, and uni with marinated maguro, pear and aloe vera. You can go for the business lunch set (starts from HK$280 for three courses) or for dinner, the dinner tasting menu (starts from HK$780 for six courses).
15/F, Zing!, 38 Yiu Wa Street, Causeway Bay, Hong Kong. Tel: 3104 4664. www.chez-ed.hk
Involtini is a restaurant by Chef Jack Law, who brought his years of making handmade pasta in Umberto Bombana’s kitchen to this new restaurant. Here, the fresh pastas right after your order so you know for sure that every bite you take is a bite of freshness. Ingredients used are equally as fresh and some even delivered from Italy, especially the specialty ingredients. The menu offers generously portioned starters to pastas and mains, like cured rainbow trout, the signature squid ink tagliolini with half Boston lobster, orecchiette with Italian sausage and homemade nduja, seared scallops with bottarge butter and black garlic sauce. Oh and you must try the tiramisu where you’ll get three different flavoured espresso to “paint” on the tiramisu – you’ll have to try to see what we mean.
11/F, The L Square, 459 – 461 Lockhart Road, Causeway Bay, Hong Kong. Tel: 2658 2128. www.involtiniconcept.com
The perfect spot for those with a sweet tooth! Jerry Maguire is a new late-night dessert bar where you can get your sweet cravings satisfied. This dessert and cocktails bar serves up some of the creative dishes and drinks: The Alice The Wonderland cocktail, a mix of Havana club three years rum, Midori, elderflower syrup, mint leaf and pineapple juice served with spun sugar, gold leaf and a handmade “JM” meringue mushroom – only six are made a day because of its intensive prep work. Then for dessert, there is the Jerry Maguire cheesecake crunch where creamy smears of hazelnut Baileys cheesecake paired with crunchy biscuits, dark chocolate frozen foam and berries is served deconstructed style on a wooden board. You don’t have to just settle for dessert here – Jerry Maguire also offers a small menu of tapas for the savoury cravings. Check it out the next time you crave some sweet and delicious!
G/F, 23 Lan Fong Street, Causeway Bay, Hong Kong. Tel: 2881 5008. www.jerrymaguire.hk
Tokyo’s Michelin star restaurant La Bombance has now opened its first overseas outpost in Hong Kong, getting HK foodies all excited! This new omakase restaurant serves new Japanese cuisine by owner-chef Makoto Okamoto – dishes incorporates French elements in a traditional Japanese fine dining experience – in a nine-course set dinner (HK$1,280) that changes every month. Dishes to expect? An aubergine curry mousse topped with crabmeat and cucumber and served with tomato jelly, hot egg custard with foie gras, black truffle and roasted rice, Wagyu beef roll served with sea urchin. The restaurant is in a class of its own, where guests are treated to a panoramic view of the Victoria Harbour.30/F, V Point, 18 Tang Lung Street, Causeway Bay. Hong Kong. Tel: 3188 3326. www.facebook.com/La-Bombance
La Reve is a fine dining restaurant that combines quality Japanese ingredients with modern French technique served in unique creative methods. Helmed by Chef Ryogo Ozawa (who’s worked at the three-Michelin-starred L’Assiette Champenoise in Reims), the menu is a clear demonstration of his technical brilliance to bring the ingredients to its highest gastronomic potential. It’s an experience eating here, where you will be served things like soft-shelled turtle steamed egg served with soft shelled turtle corqutte, mango sauce and blackberry or scampi with Chinese kale blossom, Yozan garlic, white wine vinegar sauce, olive oil and sea urchin. Essentially, food is art here and if you want to give yourself a treat or experience fine dining at its most creative, head to Le Reve.
10/F, Zing!, 38 Yiu Wa Street, Causeway Bay, Hong Kong. Tel: 2866 1010. www.lereve.com.hk
Mad for Garlic
Originally from Korea, Mad for Garlic is exactly what you would expect from its name – garlic-themed dishes. Served with modern Italian wine and with a Korean Twist, Mad for Garlic is Korea’s most successful restaurant chains. Here, Italian-inspired dishes make the menu with an emphasis on garlic: Garlic snowing pizza served with sweet garlic, shrimp and bits of pineapple, cheese and garlic chips on a thin crust, garlic steak, garlicpeno pasta and other garlic goodies. As for dessert, yes garlic is part of the deal too with the garlic berry and ice cream – a subtle and interesting sweet ending.
Shop 104, 11/F, Times Square 1, 1 Matheson Street, Causeway Bay. Hong Kong. Tel: 3752 2880. www.facebook.com/madforgarlichk
Rojo is a new Spanish eatery in Tin Hau serving up classics like seafood paella, pan con tomate, asparagus wrapped in Serrano ham, octopus tartare, Rojo suckling pig, churros – it’s all Spanish delicious here! With its industrial feel with low ceilings and moody lighting, this restaurant has a casual yet cool ambience – it’s the perfect spot for your Friday night outs.
Shop B, 3 Jupiter Street, Tin Hau, Hong Kong. Tel: 2715 7777. www.facebook.com/rojohongkong
Seafood Room is definitely the place to be if you want fuss-free good quality seafood served over an incredible view of the Hong Kong harbour. The concept behind this 8,000 square foot dining room is unique: The freshest catch is displayed on ice and in a tank out front so you can personally pick your main course. Then it is cooked with in a simple yet delicious method with just a sauce or two, some accompanying ingredients – this way the focus remains to be the seafood, which is super fresh. Aside from the fresh catch of the day, you can try out other dishes from the menu that is divided into 12 sections: Carpaccio, Tartare, Ceviche, New-style Sashimi, Hot Dishes, Sashimi, Pasta, Chinese dishes, Meats and more. Do check out the seafood platters, the tuna cappaccio with foie gras and truffle, langoustine tartare, and miso salmon. Pair your meal with a drink from the handpicked wine or cocktail list.
26/F, 535 Jaffe Road, Causeway Bay, Hong Kong. Tel: 3708 9669. www.seafoodroom.hk