From the new hot spots on everyone's mouth, to our go-to favourites, we put together a selection of eateries to try this month, whether you're looking for a place to celebrate a special occasion or a trendy spot for a casual dinner.
An Estiatorio is an elevated Greek taverna. The concept has become quite popular all over the world in recent years with Greek food gaining momentum in trendy eateries. KEIA, located in H-Queen, is a terrific add to the not-so-crowded Mediterranean scene in Hong Kong. Combining fresh ingredients, oven-baked delicacies, an impressive semi-buffet selection, and a cool atmosphere with live music, the new weekend brunch it’s set to become one of the most popular in Central.
We loved the appetiser selection featuring Greek classics like hummus, tzatziki, feta and olives, Spanakopita and much more. Plus, there’s a raw fish station that is to die for!
The mains are also very diverse, our absolute favourite was the bucatini with bottarga and seafood – a Mediterranean classic worthy of an upscale Italian restaurant. Oh, and remember to leave some space at the end of the feast for the fantastic dessert table.
Estiatorio KEIA, 2/F, H Queen's, 80 Queen's Road Central, CentraL,+852 2677 7737, www.keia.com
Not on holiday? Not to worry. At Aqua Hong Kong, this month, you'll be able to pretend that you've gone to Japan for the sakura season with all the cherry blossom decorations and flavours. What we loved the most about the 7-course Sakura Omakase dinner menu (HK $1,188 per person; optional sake pairing for $488) was the unique limited-edition dishes like the corn tempura & sakura flower with sea urchin and bamboo shoots and the seared scallop with red pepper and cherry mousse. Not to mention the breathtaking harbour view, which will never get old and makes Aqua one of the best places to celebrate with family and friends.
Aqua Hong Kong, 29 30F, One Peking, Tsim Sha Tsui, Hong Kong, +852 3427 2288, aqua.com
Hong Kong ramen lovers, rejoice! Japanese food is everywhere in Hong Kong and so are ramen restaurants. But Ramen Cubism, the new venture by Japan’s national champion Hayashi Takao and iconic ramen inventor Matsumura Takairo, brings to the city really impressive flavours with the famous broths that notoriously make people queue for hours at the Osaka branch.
The secret ingredients used to make the now-famous broths have sparked a cult following among ramen devotees in Japan and around the world – and rightly so! We tried the three signature chicken ramen soups completed with the incredibly tender slow cooked pork belly, which literally melts in your mouth and is served on the side.
The menu also includes affordable and delicious Japanese snacks, including the glorious Matsu Hayashi’s Dumplings, a must-try. Ramen Cubism is delicious and affordable and it’s also one of the first ramen-focused restaurants in Hong Kong that features a cool design and with a date-worthy atmosphere.
Ramen Cubism, Basement, Yuen Yick Building, 27-29 Wellington Street, Central, Hong Kong, +852 2399 0811, www.facebook.com/ramencubismhk
Located inside the newly opened architecture gem Xiqu Centre in West Kowloon, Moon Lok is a classic regional Chinese restaurants that evokes the colours and atmosphere of a garden. We loved the contrast: the food and service are comforting, not pretentious and very traditional while the space is a millennial style and Instagram-ready dining room.
Some of the highlights of veteran chef Hui Mei Tak’s signature classic included in the menu are the Cantonese baked crab meat stuffed in crab shell, the signature Peking duck and the fried rice with minced beef, spring onion and garlic. The restaurant also features a roast meat station that celebrates the traditional art of Chinese meat roasting and serves iconic dishes like the honey-glazed barbecued pork.
Moon Lok Chinese Restaurant, Xiqu Centre, 88 Austin Road West, Wet Kowloon, Hong Kong, +852 3622 1449
From sushi and sashimi to soups and the udon selection, FUMI’s interpretation of Japanese cuisine is traditional and modern at the same time. When it first opened its doors in 2018, it was praised for its attention to authentic Japanese flavours, especially when it comes to regional diversities.
We recently tried some of the new dishes conceptualised by FUMI’s newly appointed Executive Chef Ronald Ho. Ho’s revamped menu includes a dedicated section for Kappou cuisine, which falls in between the upscale Kaiseki offerings that the restaurant is famous for and casual Izakaya-style dishes. The must-try options include the Shimato river eel with Namban sauce and the Miyazaki beef and beef tendon, which lays on an incredibly tasty and dense dashi base. Even if you’ve tried FUMI before, definitely head over again to explore the new options.
FUMI, 6/F, California Tower, Lan Kwai Fong, 30 - 36 D'Aguilar St, Central, Hong Kong, +852 2328 3302, fumihk.com
Aptly named, this joint houses the city’s largest collection of Porterhouse steaks. Led by Chef Angelo Vecchio, the new a la carte menu has a whole rack of new dishes that are worth making the pit stop for.
The steakhouse, now a well-established in Hong Kong, is the perfect candle lit dinner in the heart of LKF. Whether it’s for a date or a group of friends, you’ll be left here feeling stuffed with a hearty meal. The menu is full of stars but our recommendations would be The Grand Ocean Platter and Burrata to start, and the 40-days dry aged Italian Scottish ‘HIGH QUALITY FOOD’ steak, Lemon Marinated Spring Chicken, and Impossible Wellington (you won't even notice it's veg) for your main spread.
Porterhouse, 7/F California Tower, 30-36 D’Aguilar Street, Central, Hong Kong, +852 2522 6366, porterhousehk.com
If you're a fan of award winning Middle Eastern eatery FRANCIS (we definitely are), this is the restaurant you need to try in April. As the second venue from the team, Mr Brown features a wide variety of tapas-style small and large share plates, which is perfect for a delicious casual dinner in a trendy environment or an intimate and yet relaxed date night. Our favourites are the raw hamachi with a leek ash crust and grilled avocado, the grilled cabbage with sesame and horseradish and the lamb neck, eggplant and green tomato salsa to finish.
Mr.Brown, G/F, 9 Ship Street, Wan Chai, Hong Kong, +852 3101 1081, mrbrownhk.com