The long Easter weekend has come and gone. Boo. While we count down to the next extended holiday, find us busy jam-packing our weekends to take advantage of this lovely spring weather. Sure enough, there’s a plethora of things to do and dishes to sample; if only bank holidays would extend a little longer so we can spend our day soaking up the sunshine. A beautiful afternoon picnic? Or a trip to the seaside sounds nice. Haven’t you heard? Beaches have reopened! And probably the most exciting news of all, here is the list of the city’s newest restaurants, courtesy of the menus below.
From the original beachside location at Repulse Bay, Amalfitana makes its way into the heart of the city with the opening of the pizzeria second post on Wyndham Street. A serious dedication to the culinary tradition of authentic brick oven pizza led by seasoned pizzaiolo, chef Michel Delgi Agosti, the charred leopard-spotted pies remains the shining star of the menu, along with a new selection of Italian inspired bar snacks. Mozzarella-packed dough balls, anyone? A satisfying slice that you’ll crave on a rambunctious Friday evening in between Happy Hour drinks. Or a spot to down a few tipples itself and sway to head-bopping beats — the Hugo Watermelone, a slick libation of salted watermelon, Italicus bergamot liquor, americano bianco vermouth, soda and prosecco, sounds particularly interesting.
Amalfitana Central, Shops D & E, G/F, Yu Yuet Lai Building, 43-55 Wyndham Street, Central, Hong Kong, +852 2688 2001
We’ve talked endlessly about the return of the Neo-Parisian restaurant, Belon, on lower Elgin Street, which has redefined its entire entity as something more elegant and refined rather than its previous workaday ‘bistro’ status. A fine-dining facelift, if you will. The newly revamped space, courtesy of Joyce Wang Studio, also introduces with a new chef and menu — one that maintains a staunch commiment to honouring classic French plates and techniques with the arrival of chef Matthew Kirkley. It’s a brand new experience that hinges on an old familiarity with a lot to be impressed about and reminisce upon. Needless to say, it’s a spot worth visiting. Come here for a decadent evening and to admire the intricate plating that’s as delicious as it looks.
Belon, 1/F, 1-5 Elgin Street, SoHo, Central, Hong Kong, +852 2152 2872
The Veggie Club
From The Butchers Club, The Veggie Club is the plant-based, delivery-only ambit of the famed beef experts, timed perfectly in sync with Earth Month. Now they can hopefully be counted as veggie experts too. Indicative from its name, this is a new selection of vegetarian bites and burgers created in collaboration with Impossible Foods. Original creations feature the ‘Barcelona’, a dedication to the fresh Spanish flavours of spring with grilled red peppers, tomato and romesco sauce. The ‘Hail, Caesar’, which packs a classic Caesar salad between fluffy burger buns; and the ‘Mad Max’, which throws in combination of beetroot, a fried egg amongst a herby green sauce. Sides are also aplenty with the likes of Impossible beef teppanyaki fries and the cauliflower bites.
The Veggie Club is available on FoodPanda here.
Taking over the space that once belonged to Café Grey Deluxe, Salisterra, a new Mediterranean concept is the new host atop the 49th floor of The Upper House. It’s moniker is a combined portmanteau of Latin words salt (salis) and earth (terra), and points towards a warm, welcoming ambience, much like the relaxed atmosphere of its predecessor. Fresh, vibrant flavours inspired by the coastal towns of France and Italy are said to make up the main menu. As London-based Michelin chef Jun Tanaka puts it, “[They’re] not traditional recipes but inspired by the region, the colours and the flavours, ingredients and the smells.” In any case, this renewed spot is looking like the place to be for intimate meals shared with friends, especially photogenic with the skyhigh vantage. While we await the full reveal of the concept — slated to be around mid-April — get a feel of the enchanting mood by following the restaurant’s debut series on Instagram.
Salisterra, Level 49, The Upper House, 88 Queensway, Admiralty, Hong Kong, +852 3968 1106
There’s no need to dwell on the concept behind Elgin Street’s latest gastropub, it’s all embedded within its name: Hungry Pal. A destination dedicated to the ravenous diner — deliciously food good for those who are after it. Bring friends, too. Here, the menu is made up of no-fuss classics to will satisfy from hearty chicken and mushroom pies to soul-warming cajun fried chicken, Knock back the rotation of cocktails, spotlighted on forgotten classics, and include an oolong sour, shaken up with a spin on classic gin cocktails and made by infusing gin with oolong milk tea overnight. It’s a spot for when you’re in need of some culinary comforts. Dig in and enjoy.
Hungry Pal, 11 Lower Elgin Street, SoHo, Central, Hong Kong, +852 2635 4555
Wagyu Yakiniku Ichiro
The arrival of any new Japanese cuisine is always met with enthusiastic crowds, a reception that new yakiniku joint Wagyu Yakiniku Ichiro will hopefully experience with the introduction of a brand a concept that blends the interactive Japanese grill with the addition of ‘bullet trains’. Mimicking the popular conveyor-belt sushi bars, the grillhouse adapts a kitchen-to-table service with a table-side track for orders to be delivered straight to diner ‘stations’. Premium meat cuts in varying sertyopts will be served, including a ‘Premium Deluxe Wagyu Journey’ that showcases the exclusive Odagyu cuts from Kyushu, crowned as the restaurant’s speciality. There’s a buffet bar and an expansive selection of ramen and Japanese bites. A spot worth booking at for those who are currently reeling from travel withdrawals to the neighbouring island.
Wagyu Yakiniku Ichiro, 3/F, Pak Shing Building, 31-37 Jordan Road, Jordan, Kowloon, Hong Kong, +852 2736 8218
The Upper Deck
Part of Tung Chung’s waterfront rehaul, The Upper Deck is the latest addition to T-Bay’s swathe of new restaurants. Branded as a modern American steakhouse, the retro-style eatery stars USDA prime aged beef that varies from 21 to 30 days. If it’s not a well-grilled slab of steak you’re after perhaps is the classic bistro-style plates like the beef tartare or the oven-roasted bone marrow. It’s all about a good-quality cut; and the classic wagyu beef burgers, generously topped with bacon marmalade, cognac mustard, fontina cheese and truffle sauce, are sure evidence of it.
The Upper Deck, Shop 101, 1/F, T Bay, No. 9 Yi Tung Road, Tung Chung, Lantau, Hong Kong, +852 2777 8980
Header image courtesy of The Veggie Club