Hong Kong's dining industry has always been known for its intense competition. Whether it is the dazzling array of dim sum and snacks on the street or the exquisite meals in Michelin-starred restaurants, these all attract the attention of food lovers from all over the world. We have compiled a list of some of the best new restaurants in 2014 for our Hong Kong immigration friends. Foodies, please save this and get ready to eat your way through 2015!
1. Seasons by Olivier Elzer
Located in the Causeway Bay area, this restaurant has sparked a craze since its opening in August. Head Chef Thomas Elzer is highly experienced and has worked in Michelin-starred restaurants. It is worth mentioning that the restaurant received a Michelin star within 12 weeks of opening, which is a rare achievement.
The restaurant covers 8,000 square feet (approximately 743 square meters) and is divided into four areas, each named after a season. Starters include snails with tomatoes and pastis, as well as beef tartare; grilled options include wild venison and Iberian black pork; while French desserts are a must-try after-dinner choice, with recommendations including the Grand Marnier soufflé and molten chocolate cake.
2. Gaucho
Gaucho is a steakhouse located on Queen's Road in Central, winning praise for its outstanding Argentine cuisine and warm, attentive service.
The empanadas here are highly acclaimed, with beef, chicken, or cheese flavors all receiving rave reviews, but most people come for the steaks. From the delicate texture of the fillet to the rich flavor of the peppercorn sauce, the steaks are flavorful and layered, with enough side dishes to ensure a hearty meal. There are many dessert options, and most people are fond of the dulce de leche ice cream.
3. Isono Eatery and Bar
This restaurant is located in the new landmark of Central, PMQ, and is helmed by Michelin-starred Spanish chef Paolo Casagrande, focusing on Basque cuisine.
Menu items include foie gras with sweet wine jelly and American lamb chops with sauce; while delicious paella, seafood, and ham are more classic Iberian dishes, reflecting the restaurant's excellent product sourcing and effective execution. The restaurant has a large projection screen on one wall, playing silent classic black-and-white films. The overall decor and ambiance of the restaurant are suitable for both group dinners and enjoying chic cocktails at the bar.
4. Mott 32
Mott 32 is located in the Central district of Hong Kong. The name of the restaurant is derived from 32 Mott Street in New York's Chinatown, where the first Chinese grocery store in the area was opened in 1851, marking the beginning of the local Chinatown.
The interior design, which combines modern industrial colors with local Hong Kong culture, brings guests a unique visual experience, while the delicious and diverse dishes provide a feast for the palate. The crispy sugar-coated BBQ Iberico pork bun is well-received, with a slightly crispy surface and a filling made from the neck meat of Spanish Iberico pork. Other options such as crab roe xiao long bao, century egg tofu with secret Sichuan sauce, and braised eggplant are also great choices.
5. Ho Lee Fook
This basement restaurant opened in July and follows the route of a modern Chinese canteen. Ho Lee Fook means "good fortune for your mouth." Chef and owner Jowett Yu has reinterpreted traditional Chinese cuisine, and the shop's design and atmosphere have been sought after by many.
The dishes offered by the restaurant include the highly acclaimed BBQ pork, beef bone platter, various dumplings, and desserts. The large private room can only accommodate groups of up to six people.
6. Bread Street Kitchen & Bar
This restaurant is the work of international celebrity chef Gordon Ramsay and is located in the heart of the nightlife district, Lan Kwai Fong. The interior design is identical to the style of his London branch, also based on a nostalgic warehouse-style concept, focusing on classic British dishes.
The head chef is his protégé Gilles Bosquet, who helped Gordon build his reputation in restaurants in London and Paris. From classic shepherd's pie to sticky toffee pudding, every dish carries a strong British flair.
7. Carbone
Carbone, a Michelin-starred Italian restaurant from New York, has made a strong entry into Lan Kwai Fong, Central, Hong Kong, with its American-Italian style, attracting much attention. In recent years, many have tried to transplant this acclaimed famous restaurant to other places, but few have succeeded. The reason Carbone has been able to succeed in Hong Kong is simply because it has created an authentic and pure atmosphere.
The decor in the shop is in a New York style, with black and white tiles, red curtains, wood paneling, flawless white tablecloths, and warm hospitality, making people feel as if they are in a high-end restaurant in the 1950s. The dishes focus on simple and classic American-Italian cuisine, served on exquisite patterned plates.
8. Jamie's Italian
This restaurant was created by the well-known British celebrity chef Jamie Oliver and began operations in August. Interestingly, Jamie Oliver also learned to greet everyone in Cantonese, expressing his happiness to join Hong Kong, this food paradise, and hoping to bring the unique dining experience of Jamie's Italian to everyone.
The restaurant is located in Causeway Bay and offers traditional Italian food to guests waiting patiently in line at a relatively reasonable price.
9. Bibo
Bibo is a French restaurant, and its unique decorative design brings a different experience to diners. The restaurant also displays works by some artists, so surveillance cameras are installed here.
The restaurant focuses on French cuisine, where traditional delicacies and modern cooking techniques collide to create a unique taste experience; the plating here is very particular, with a strong artistic atmosphere like the wall design. Whether it is the pâté with Japanese pickles, pan-seared cod with parsley sauce on mashed potatoes, or the irresistible French desserts, every meal here can transport you back to the romantic style of France.
