The Best Restaurants In Hong Kong Right Now

Beloved neighbourhood haunt 22 Ships has found a new—and larger—home at the vibrant PMQ complex. The restaurant is helmed by native-Spaniard Antonio Oviedo, who continues to take tapas to new levels in a rustic, somewhat retro space reminiscent of Spanish bodegas and eateries. Innovative flavour combinations, quality ingredients, and sharing-style small plates continue to excel — the signature rusa toast topped with creamy Hokkaido sea urchin and potato salad is seriously moreish, and Spanish-favourites scallop in ajoblanco soup and baby squid fideuà are fresh takes on regional classics. An elevated beverage program also defines the relocated 22 Ships, with a complete focus on Spanish wines, sangrias, artisanal beers, and cocktails. Overall, there’s still that laid-back, communal feel that’s come to be synonymous with the restaurant, but it now boasts three dining areas, a charming outdoor terrace, and a private room for more intimate occasions.

For its first location beyond Tokyo, the one Michelin-starred Udatsu Sushi finds a second home in Hong Kong, bringing its unique fusion of sushi and art to the covetable FWD House 1881 address. Grounded by chef-owner Udatsu’s inventive creations like ‘Double Sea Urchin with Seaweed Tempura’ or the restaurant’s signature seasonal herb roll made with local organic herbs and fish instead of rice, Udatsu Sushi’s dining experience is an exercise in sensorial immersion. Guests are treated to a wholly intimate occasion; seated at a 150-year-old Yoshinoya cypress counter, they dine in the limited company of 11 others, enveloped by gentle jazz tunes and a collection of contemporary art that adorns the space. Exhibiting artworks rotate out to feature artists from all over—with the acclaimed Hiroshi Sugimoto to start—and are also available for purchase.

Black Sheep Restaurants introduces phase two of its Tai Kwun Central Magistracy revival project with the launch of Prince and the Peacock. Located atop sister restaurant The Magistracy, the new space brims with empirical opulence, boasting intricate teak wood furniture, pristine linens and a stately rug crafted in close collaboration with Indian artisans. Prince and the Peacock chronicles the epicurean legacy of the royal courts across the Indian subcontinent, where Persian, Turkish and Mughlai influences were woven into traditional recipes. Chef Palash Mitra’s expansive menu includes a Northern Indian lamb shank biryani, a twist on Pashtun-style kebabs, and a whole char-grilled white pomfret bursting with punchy, smoky flavours.

Renowned for a trailblazing stint as Brut!’s former head chef, Gavin Chin has embarked on a new adventure with his very own restaurant, House of Culture. The restaurant is aptly named, offering a medley of inventive dishes that enjoy influences from a myriad of cuisines. The baby kai lan and ‘Mum’s Chicken Curry’ are both beloved signatures of Chin’s that appear as staples at HOC; the latter is ingeniously paired with punchy pickled mustard greens and squares of crispy sticky rice to soak up all the sauce. There are also new recipes to indulge in such as the already crowd-favourite 12-hour rendang short rib, a delightfully refreshing mandarin granita with smoked Hokkaido milk, creamed corn and thyme, or the latest additions to the HOC ‘Chaos’ tasting menu — roasted lamb and an intriguing oden-inspired daikon dish. Gastronomic creativity extends into the bar program too, evidenced by cocktails like a clarified bloody mary with a shrimp vodka twist.

Shop B takes your favourite dai pai dong classics, and to put it simply, perfects them. Founded by Pondi duo George Kwok and Natalie Ngan, this beloved neighbourhood haunt is small but mighty in many delicious ways. Filled with smoky wok-fried specialties and cosy bites, the menu promises a consistently varied meal through a choice of four, six, or eight quality dishes to share, with portions adjusted according to your party size. It’s an ideal formula to ensure diners can dig into deliciously sticky claypot oysters, extra crispy pigeon, black bean scallops with vermicelli, nostalgic white peppercorn chicken dumplings, fried rice, and perfectly caramelised black pepper beef and potatoes, all in a single sitting — because you’ll truly never want to miss out on a dish. Drinks to pair include beer and Hong Kong-inspired creations like a Vitasoy soymilk cocktail.

Island Shangri-La’s latest epicurean treasure is a gastronomic portal to the coastal southeastern Chinese province of Fujian. A region characterised by fertile farmlands and its close proximity to the sea, its Hokkien cuisine boasts of rich agricultural history and a diverse culinary heritage survived by techniques and traditions that have been passed down from generation to generation. Complimented by serene interiors that revolve around verdant greens and sunkissed terracotta, Ming Pavilion’s introduction to the cuisine is a build-it-yourself version of traditional popiah with an array of fillings like shrimp, Alaskan crab, pork lard and peanut candy; an umami-rich steamed mud crab served atop some hearty glutinous rice; and the bountiful Fujian-style delicacy of Buddha Jumps Over the Wall soup. To complete the culinary experience is a selection of 18 Chinese tea varieties curated by in-house Tea Master Tiffany Chan, a majority of which are sourced from Fujian.  

After launching La Dame de Pic Raffles Singapore in 2019, the esteemed Anne-Sophie Pic has returned to Asia for her latest gastronomic destination: Cristal Room. Housed within Forty-Five at Landmark, Cristal Room by Anne-Sophie Pic is a collaboration with French crystal company Baccarat, whose gleaming creations not only appear as delicate culinary vessels, but as decorative ornaments that lend the space an added air of sophistication. The menu is at once an introduction to and a celebration of the culinary finesse that has earned Pic her ten Michelin stars. From her signature Le Berlingot pasta, this time filled with Comté cheese, to an unexpected appetiser crafted from Yunnan peas, geranium rosat leaves, gyokuro and Kaviari Oscietra caviar, the cuisine at Cristal Room is an impeccable show of the artistry behind French fine-dining. 

JIA Group joins hands with Chef Manav Tuli (previously Chef de Cuisine at  CHAAT) for a vibrant culinary tribute to India’s rich empirical history. Warm and inviting with palatial details that brim with traditional old-world charm, the restaurant takes inspiration from various regional cuisines and time periods, reinterpreting traditional signatures with modern flair. Diners will be transported to the days of the British Raj with the flavourful Wah Kee Farm Pork Pandi curry, which showcases the unique kachumpuli juice and locally-sourced premium pork. Elsewhere, Leela’s take on Chakundar Gosht, a Punjab dish with ties to the Mauryan Empire, uses oxtail in place of mutton for added tenderness and depth, while the flaky roghani naan is refreshed with a layer of uni butter.

Teppanyaki Mihara Goten (TMG) fuses the rich heritage of kappo cuisine with the spirited art of teppanyaki. Marking the beginning of renowned Chef Terufumi Mihara’s “Wa Modern” philosophy that marries time-honoured traditions with contemporary culinary flair, this new concept debuted at his first teppanyaki restaurant in Tsueng Kwan O. At TMG, Chef Mihara elevates his unique vision with dishes that draw from his global culinary experience and homemade sauces that infuse flavours from French, Italian, and Chinese cuisine. Menu highlights include the succulent A4 miyazaki beef roll and grilled rockfish served with clam butter sauce. 

The world-renowned Nobu made its highly-anticipated return to the city in the freshly revamped Regent Hong Kong, boasting expansive views of Victoria Harbour to complement the restaurant’s tasteful interiors.  Celebrity chef Nobu Matsuhisa’s distinctive Japanese-meets-Peruvian culinary style shines through in beloved restaurant signatures such as the famously buttery black cod with miso, rock shrimp tempura with a creamy, spicy sauce, and slices of yellowtail sashimi topped with jalapeño slices and a zingy yuzu ponzu sauce. 

Cuisine Cuisine at The Mira welcomes spring with a rejuvenating and nourishing TCM-inspired menu. Drawing heavily on the ideas of harmony and balance within the body, Executive Chef Edwin Tang crafts contemporary Cantonese dishes with premium ingredients known for their Traditional Chinese Medicine properties. Highlights include the Double-boiled Wagyu Beef Cheek with Aged Tangerine Peel, boasting anti-inflammatory and immune-boosting effects, and the Poached Australian Lobster with Gorgon Fruit, Soy Milk and gelatinous Nostoc Sphaeroides – an edible algae that adds both nutritional value alongside delicate flavour and texture. Each dish combines clean, nourishing flavours with healthful benefits, reflecting Chef Tang’s culinary expertise and respect for TCM.

The second restaurant to launch at Forty-Five, Kaen Teppanyaki is a refined introduction to teppan and binchotan grill cooking. Within minimalistic interiors inspired by a Japanese shrine, sleek wood countertops, smooth stone walls, and playful ceramic art by Japanese artist En Iwamura create a space reflective of Head Chef Yohiyuki Sato’s blend of traditional and contemporary cooking. Treat yourself to indulgent lunch courses or a signature 8-course seafood or meat-focused teppan dinner experience featuring a prime selection of seasonal ingredients flown in from Japan on a daily basis. The Ta-Ke Wagyu menu features a generous line-up of uni mousse, foie gras dorayaki (pancake sandwich), somen noodles with caviar, dashi soup and Japanese amadai fish, a range of seasonal vegetables, claypot garlic rice, a selection of three premium wagyu beef types, and dessert to be enjoyed at the lounge area. 

Having grown to be a favourite amongst Hong Kong’s most discerning foodies, FRANCIS has expanded to Soho with FRANCIS West. The restaurant is the first of two new eateries planned for the coming year by FRANCIS trio restaurateur James Ward, chef Asher Goldstein and sommelier Simone Sammuri. FRANCIS West puts the spotlight on the Maghreb cuisine, offering a culinary adventure that encompasses the rich and colourful flavours of North African countries like Algeria, Libya, Tunisia and Morocco. Food here draws on a marriage of Mediterranean and African flavours with ancient Arab techniques, giving rise to beautiful standout dishes like the lamb neck and white bean stew served atop a bed of couscous, harissa cuttlefish with squid ink on the side, and the roasted Jerusalem artichokes paired with a creamy tomato, yoghurt and brown butter sauce.

Aptly named after the first sukiyaki eatery in Japan, Sukiyaki Isekuma presents innovation in the form of an intimate omakase-style sukiyaki experience. For his first undertaking outside of Japan, chef Koichi Kuga spotlights the art and traditions of sukiyaki through premium Japanese produce, his own sukiyaki sauce recipe, and a range of specialty dishes. With the skilled hands of chef Kuga and sous-chef Ayumi Matsuda,  A4 Olive-fed wagyu from Kawaga and Kyoto Himegyu are simmered alongside a selection of seasonal Japanese vegetables. They are served with two Yamaguchi egg dips and a compelling range of condiments like Italian black truffles and Okinawan chilli pepper for an elevated take on sukiyaki dining rituals. A selection of appetisers and artfully sliced sashimi act as precursors to the star of the meal, while a unique steamed rice dish and a refreshing dessert wrap up the occasion. 

The first of four new restaurants to open their doors at Forty-Five, The Merchants serves up authentic Shanghainese cuisine, as well as classics from the surrounding Jiangsu and Zhejiang provinces. Within luxurious interiors reminiscent of belle époque Shanghai, plush velvet and cherrywood seating, custom tables made with jade onyx, and intricately embroidered wallpaper by artisans in WuXi craft a space perfectly in line with the sophisticated offerings of Chef Chen Tian Long’s menu. Revel in traditional Chinese delicacies like roasted Peking duck, osmanthus honey-glazed Jinhua ham with crispy bean curd sheets in mantou, and an assortment of dim sum favourites reinterpreted with modern flair.

Celebrity chef Ken Lau expands his exquisite portfolio with Pleka, a modern Italian restaurant perched on the covetable IFC rooftop garden. Designed to be an extension of the “Chef’s Table” concept at both Pano and Palco, Pleka sources premium ingredients from Japan and Europe for a menu reflective of chef Ken’s expressive culinary flair. The squid ink spaghetti is coated in a rich seafood sauce and topped off with a generous helping of creamy Bafun uni from Hokkaido, while a black truffle red wine sauce compliments the slow-cooked and charcoal grilled French pigeon. 

Tsim Sha Tsui welcomes yet another Japanese restaurant into its midst by way of Kushitei. Specialising in kushiage, Kushitei presents deep-fried delights with light and crunchy skin giving way to perfectly tender vegetables and moist and juicy meat. Diners can opt between a 10 or 12 course menu, with dishes highlighting an assortment of jet-fresh produce that follows Kushitei’s farm-to-table ethos. Besides Japanese beers, highballs, shochu and the like, an expansive alcohol list includes fruit wine and Japanese sake, with the brand featuring their very own sake label, Kushitei.

Basehall 02’s newest arrival highlights caviar in all its buttery, briny glory. The brainchild of Beckaly Franks, Ezra Star and Michael Larkin, Artifact is led by Chef Kiyoshi Sato and presents a hyper-seasonal menu incorporating the freshest produce with inventive new ways of enjoying caviar. Indulgent starters like Polmard beef tartare, kosho and ossetra caviar whet the palate, while unique mains include Carabineros prawns served with smoked miso cream, strawberries and generous dollops of cream-baerii caviar.

Formerly the home to Aqua, One Peking Road is born anew with Vista, a new Italian restaurant by Aqua Group dishing out everything from crispy pizza and cicchetti to handmade pasta and grilled seafood spreads. With revamped new interiors, the panoramic view of Victoria Harbour and the ritzy space offers a convivial atmosphere to enjoy the many sharing platters available. 

Danji is the latest addition to foodie hotspot Starstreet Precinct. Founded by Jennifer Kim of Seoul Recipe, the new eatery is best described as a modern Korean bistro. Aptly named after the Korean earthenware pots used to ferment cuisine staples like kimchi and soybean paste, the restaurant’s rustic interiors exude a familiar warmth that is further exemplified through the food. From raw blue crabs marinated in soy sauce and a crispy kimchi pancake, to a bowl of their signature braised short ribs and japchae noodles, Danji rounds up some of the best in traditional Korean fare. For some, the restaurant may even be an introduction to Korean drinking snacks known as anju; catch up with friends over some Jeju beer and Danji’s pollack fish strips.

In a culinary power couple move, food and hospitality industry experts Jessica Kesumo and John Law join hands to bring their new gastronomic venture to Sheung Wan. French for ‘dream’, Rêveri realises contemporary Pan-Asian dishes through the use of Western cooking techniques. The space itself feels intimate and introspective, allowing the food to take centre stage. Currently, the casual fine dining restaurant carries a lunch menu, a full course and short course dinner menu. Standout selects include the truffle brioche topped with Japanese scallops, scallion oil and a generous pile of aged cheddar cheese — a sophisticated starter to say the least; as well as the butter-poached lobster elevated with a Shaoxing wine sabayon and homemade pickled daikon, and then served atop a lobster bisque. 

Wine and dine like the Spanish at Bàrbar! Brought to you by Epicurean Group, the team behind Sheung Wan’s Pica Pica, Bàrbar is a vibrant tapas and wine bar serving classic Spanish food through a playful, contemporary lens. Bite into some balacao (dried and salted codfish) or Iberico ham croquettes, Galician charbroiled octopus on potatoes, slices of famed Catalan tomato bread, and mouthfuls of a succulent duck and foie gras paella — all to be enjoyed with a glass of Spanish wine, gin or sherry. 

Located within the walls of Hong Kong’s former Supreme Court is The Magistracy, Black Sheep Restaurant’s newest venture. After laying dormant for over 40 years, the revived space has been divided into the Magistracy Dining Room and the Botanical Garden, paying homage to age-old London eateries with a fresh new look courtesy of Joyce Wang Studios. Curved banquettes and plush armchairs offer a sense of elevated comfort, while classic British fare like slow roasted prime rib with Yorkshire pudding, chicken and mushroom pie and sticky toffee pudding reinforce the roots of the elegant setting.

Legendary Chef Paulo Airaudo opens his Asian flagship restaurant, Noi, at Four Seasons Hotel Hong Kong. Taking guests on a journey throughout his culinary experiences, guests can encounter modern Italian dishes with decidedly Asian influences. The extensive seasonal tasting menu offers a host of jet-fresh seafood with bright, citrussy flavours, alongside homemade pasta and A5 wagyu. The interiors and ambience reflect the intensely personal experience Chef Paulo has curated, with a personalised playlist featuring his favourite tracks from the ‘80s and ‘90s alongside decor of his favourite films, video games and his very own tattoos. 

Tucked away on Kau U Fong Street is Yashima, Hong Kong’s newest Japanese eatery presenting kaiseki-style omakase in a serene, spacious setting. With a focus on hyper seasonality, the jet-fresh menu rotates almost daily as Chef Takahashi Kouya seeks to include only the freshest ingredients available that day. Besides traditional sushi choices like akami, chutoro and anago, cooked small plates like the Matsuba crab “spring roll” topped with fried Hokkaido corn also serve to delight and surprise. 

Prized Odagyu beef takes centre stage at Ushidoki. Originally hailing from Singapore, this kaiseki restaurant incorporates a nose-to-tail philosophy across its dishes, from slow-cooked beef tongue soup to steak tartare with caviar and sea urchin and their signature sirloin cutlet sandwich with truffle sauce. The award-winning Odagyu A4 wagyu is flown in from Kagoshima’s Oda Chikusan ranch, and is renowned for its buttery, melty texture and complex depth of flavour.

Singaporean chef Edward Voon puts his expertise of French cuisine to good use at Auor. Formerly Head Chef at Le Pan, Chef Voon has always brought an innovative and contemporary perspective to the dishes he creates. Case in point: Auor’s Amur Beluga with Bafun uni in katsuobushi, sushi vinegar and shiso oil. Each dish reflects Chef Voon’s personal culinary journey, highlighting his extensive experience and training in French cuisine alongside cultural Asian elements from his upbringing in Singapore.

Chef Chikashi Yoshida presents a unique omakase-style restaurant spotlighting all things chicken. The tori kappo restaurant imports free-range Kuro Satsuma chicken from Kagoshima, a breed renowned for its tender meat and rich flavour. Utilising a “comb to claw” philosophy, yakitori skewers include slow-cooked chicken comb, a classic yakitori tsukune (chicken meatball), and even baked monaka dolled up with chicken-liver paste. The various chicken dishes are broken up with plates of fresh seasonal vegetables and clear, collagen-rich chicken broth, before the 16-course menu draws to a sweet close. 

Joining Rosewood’s swaggering roster of restaurants is BluHouse, an Italian restaurant featuring both casual and refined Italian dining set on Hong Kong’s iconic Avenue of Stars. The modern space is replete with sweeping views of Victoria Harbour and a pasticceria, gelato counter and barista corner that nod to the restaurant’s authentic roots, while sleek marble and blue lava stone bring a decidedly contemporary feel. Aligning with the purpose-driven concept “societa benefit”, BluHouse serves for a cause, supporting overlooked communities in its Tsim Sha Tsui neighbourhood, incorporating reusable cups while supporting donations to refugees and ethnic minorities via NGOs.

Soho’s CUT Sando Sound Bar has shut down and will be reincarnated as Vivant, the newest concept by Twins Kitchen led by Justin Chua, formerly of French restaurants Bâtard and BELON. A modern European bistro, Vivant’s prix-fixe set menu dishes out comforting French-inspired dishes including threadfin fish with piperade, fondant potato and smoked pepper dashi and braised beef short ribs au Poivre. The restaurant’s namesake, Vivant, means “alive” in French, and nods to the beverage lineup where natural wines reign supreme. Seating just 20, the intimate space presents an open kitchen and bar seating while instinctive, inspiring dishes simultaneously pay homage to the technique and tradition of classic French cuisine.

Chinesology will explore the depth and complexity of Chinese cuisine through a contemporary lens. The venture is helmed by Chef Saito Chau, who has over 24 years of Chinese expertise having formerly cut his teeth at the likes of Hutong, John Anthony and the Queen. Boasting a panoramic view of Victoria Harbour, the expansive space is reminiscent of the Garden of Eden and features landscaped oriental gardens and rich, colourful accents, while the dishes on offer reflect this opulent complexity. The Oolong Tea Smoked Chicken utilises local three-yellow chicken, which are air-dried for two nights and tea-smoked for subtly sweet notes of Osmanthus and Oolong. Another creative dish is the Preserved Plum Mousse, Cherry Dressing, inspired by traditional Northern Chinese candied hawthorn, comprising plum mousse spheres encircled by hawthorn jelly.

Chef Olivier Elzer of two Michelin-starred L’Envol has launched a unique, Asian-inspired French eatery in Central’s H Code, helmed by his protégé chef Simon So. Divided into four distinct zones, Clarence will be home to a sommelier, a raw and wine bar, a lounge, and a main dining room complete with an open kitchen. Olivier has created and patented a “Yakifrenchy” concept to accompany his new establishment, employing traditional Asian cooking methods to cook classic French dishes. Challans duck confit, frogs’ legs pastis and snails Burgundy are skewered and cooked over a robatayaki, for bite-sized bursts of flavour. The raw fish and wine bar offers light yet refined plates of premium seafood, including Arctic char gravlax with bottarga muggine (a traditional dried mullet roe) while Olivier’s well-known love for champagne and wine is evident across the extensive wine list. 

Peony is the first and only fine dining establishment embracing traditional Chinese fare in Discovery Bay. The grand interiors reflect its namesake, exuding the elegance and refinement of the emblematic flower with a notable peony-inspired ceiling centre-piece. Replete with high ceilings and panoramic views of Discovery Bay, the space is awash in shades of buckeye belle red, grey and auburn, punctuated with bronze metallic accents. Head chef Chu Ting Kwok, formerly of T’ang Court, works alongside specialised dim sum head chef Tony Chan, previously at Ying Jee Club and Duddell’s, to present authentic dim sum and siu mei using traditional technique alongside seasonal ingredients. Notable dishes will include Chef Chu’s signature wok-fried lobsters with purple onion, spring onion and shallot, alongside the nourishing and flavourful double-boiled fish maw soup with sea whelk and black garlic, and Angus beef puffs moulded in the shape of miniature handbags.

Kennedy Town welcomes Yaichi Kura, a one-stop destination housing four different Japanese-inspired concepts. Toge by Jyungin, the izakaya, is led by esteemed chef Shimoji Atsuhi, whose 25-year career includes time at famed Tokyo robatayaki, Inakaya. The dining concept at Toge has notable French influences, with star dishes A4 wagyu beef tataki in uni sauce and French onion soup with a Japanese twist. For more casual fare, Eclipse by Luna Café & Bar presents all-day dining, with dishes including cod crab eggs benedict and Hokkaido uni carbonara, while renowned bakery chain from Osaka, Painduce, dishes up exciting baked creations including a smoked chicken and burdock toast. Last but not least is 81Station, a Japanese retail space bringing all things Japan directly from Japanese suppliers to round out the holistic and authentic experience.

Chef Vicky Lau of TATE Dining Room has teamed up with Romain Hertebreau and Head Chef Percy Ho to present Mora, a contemporary Chinese restaurant that pays homage to the divine versatility of soybeans. The restaurant’s Chinese name, 摩 is a nod to its historic location on Upper Lascar Row (摩羅上街) in Sheung Wan, while also referring to the dynamic texture and unique malleability of soy as an ingredient. Many of the soy-based products on the menu are carefully crafted in MORA’s own factory, which extracts soy milk with an innovative technology to preserve its intense flavours while allowing a thicker, richer texture. Dishes are crafted with Chef Vicky Lau’s meticulous attention to detail, from a light yet nourishing soy milk and chicken noodles to a baked sweet potato with soy milk ice cream.

Black Sheep Restaurants can add a tongue-tingling, mouth numbing Sichuanese restaurant to their dining repertoire with the opening of Grand Majestic Sichuan. The restaurant is helmed by Head Chef Robert Wong, with the menu informed by Fuschia Dunlop, who authored two books on the complex cuisine while also appearing as a Chinese food expert on TV shows including Anthony Bourdain’s Parts Unknown, and David Chang’s Ugly Delicious. The restaurant’s opulent space is replete with plush velvet booths and a custom tiger carpet, dripping with nostalgic glamour of the past. This directly alludes to its namesake, Majestic Restaurant & Night Club, a popular restaurant in North Point from the ‘60s.

Northern Chinese restaurant Hutong has shifted venues to join sister restaurant Aqua in TST’s H Zentre. Traditional Chinese dishes are elevated with depth and complexity, while familiar flavours and techniques are still carefully preserved. Xiao long bao is made unique with a beef brisket filling, a bao is pan-fried and stuffed with mapo tofu and a traditional sour fish broth (酸菜鱼) becomes rich and creamy with the addition of salted egg yolk. Those looking for the perfect Asian dessert will be delighted by Hutong’s offerings – a homemade tofu panna cotta and oolong tea ice cream round off the meal for a perfect, “not too sweet” finish.

Celebrated and award-winning sushi master Hisayoshi Iwa and his apprentice, Chef Tsukasa Kaneko, have brought their famed Edomae experience from Tokyo to Hong Kong’s Harbour City. Interior designer Junzo Irikado created the sophisticated, minimalist space, with a commanding 30-seat sushi counter constructed from a 250-year-old Japanese cypress Hinoki. The signature omakase menu takes guests on a thrilling journey through the rich culture and culinary heritage of Japan across 23 courses, with signature dishes including the abalone and ankimo (monkfish liver). The fermented Oo-toro (tuna) is also an unmissable highlight, as the fish is aged for two weeks and then lightly seared over charcoal for a uniquely complex flavour with a subtle charred taste. 

Aptly named, Fireside humbles each ingredient that enters its kitchen, enlisting the help of Hong Kong’s first Mibrasa Parrilla – a state of the art open-fire grill – as the sole cooking device. Directed by Executive Chef Miguel Gallo, the space highlights a curated array of rare meats alongside uniquely cured seafood that are all dry-aged in-house or cold-smoked for increased complexity and depth of flavour. The raw and simplistic cooking style spotlights distinctive flavours of each ingredient – the Ora King Salmon encapsulates this very sentiment, cured for 3 days then smoked over apple wood and served bare to preserve its flavours without any distraction. The Hokkaido surf clams is another notable dish, fire-basted in aged Mangalica pork fat using a special flambadou for juicy morsels of flavourful meat.

At Italian restaurant Estro, Chef Antimo Maria Merone takes guests on a thoughtful journey that honours his heritage while still managing to delight and surprise. The ‘Pigeon Under Ashes’ sees a pigeon wrapped with burned artichoke buds and fig leaves and buried in clay before it is then baked. Inspired by the ruins of Pompeii and Chinese Beggar’s chicken, the resulting pigeon is tender and flavourful, while the accompanying red-wine sauce and artichoke puree add a tangy creaminess. Be sure to save space for an unexpected highlight – the petit fours. While typically an afterthought at many restaurants, each component of Chef Antimo’s petit fours have been carefully considered, presenting refined, miniature takes of classic Italian pastries and desserts. The pistachio gelato also deserves kudos – the potent dish is prepared a la minute for each table, and is a rich, indulgent and creamy delight.

Margo is an intimate European dining concept led by chef Mario Paecke, who cut his teeth at Michelin-starred Luce d’Oro in Germany, and then SOMM as Chef de Cuisine in 2017. Premium ingredients are sourced from across the globe, including flour from Japan, cheese from the Swiss Alps and local greens and honey from Yuen Long, culminating in German-inspired dishes with contemporary, international twists. The Ozaki Rump Steak Frites comprise wagyu beef from Japan’s Miazaki prefecture, served with thick-cut potato chips, kale salad and a roasted garlic lemon dressing while a notable dessert highlight is the aromatic and refreshing White Peach & Jasmine Tea Crumble with yogurt sorbet. Drinks upstairs at Kyle & Bain are also a defining part of the experience – the bar program was directed by award winning mixologist John Nugent, with the same concept of reinvented European creations permeating throughout the expansive drinks selection.

Octavo Management, the team behind Michelin-starred Octavium, will grace Central with an authentic Italian gran caffè experience. Transporting guests to the streets of Venice with its quaint, European sensibilities, Venédia was dreamed up by Venetian designer Antonio Zuppati, with elegant details including marble floors and countertops, accents of brass and a majestic blue light fixture. Octavium duo Chef Rolland Schulle and Chef Bjoern Alexander have directed the menu, with mouthwatering dishes from delicate pastries and jet-fresh starters to wholesome pastas and of course, an exceptional lineup of coffee. Venédia presents its own aromatic blend, while also highlighting other Italian delights such as homemade gelato, bellinis and sgroppinos.

Chef Hirofumi Chiba brings his third-generation mastery of traditional edomae sushi to Sushi Mamoru, located at the heart of Wan Chai. Mamoru, meaning “protect”, reflects Chiba’s commitment to safeguarding the time-old tradition and craftsmanship of sushi-making, while the restaurant will spotlight carefully sourced ingredients with a focus on sustainability: wasabi is provided directly from the famed farmer Keiichi Tashiro in Shizuoka and vegetables are sourced locally, while the Chef receives line-caught fish from his personal suppliers in Japan. The serene and minimalist space was designed by Hong Kong-based M.R. Studio, the interiors lined with Japanese hinoki and gingko wood while a bespoke blue carpet punctuates the entranceway with a burst of colour. The thoughtful Takumi Omakase sees a curated selection of over 20 dishes, showcasing seasonal, fresh ingredients and carefully balanced dishes that preserve the integral flavours and freshness of each ingredient for an elevated and authentic edomae experience.

ODDS is a contemporary Asian eatery in the heart of Central, dishing up a vast variety of Japanese cuisines from beautifully charred yakitori and teppanyaki to delightfully fresh sashimi and sushi. The versatile space is suitable for both a round of coffee and a charming dinner and cocktails experience, evolving throughout the day from a relaxed atmosphere to one charged with electricity and vibrance. Signature cocktails include the Bushido Spirit, which is made from gin, campari, umeshu and peach bitters, while an extensive sake and wine list offer guests a comprehensive selection of tipples.  

Roji is a Japanese izakaya infused with French accents, neatly tucked away from the chaos of Lan Kwai Fong down an unassuming backstreet. Its Japanese namesake, roji ura, befittingly translates to alleyway hideout, while the relaxed and laid back atmosphere makes for a welcome escape from the madness of the city. Dishes range from raw, fresh small bites to hot plates and rice boxes, while notable highlights include the hamachi topped with salmon roe, grated bottarga and crispy garlic chips, and a delightful, unassuming tomato dish, the fresh and sweet oxheart, cherry and jubilee tomatoes energised and perfectly balanced with a zesty yuzu dressing, pickled onions and shiso. Drinks are also an unmissable part of the experience – the classic highball fuses bonito umeshu and sherry with Miyagiko whisky from Sendai, the drink exuding smoky apple and floral aromatics while the bonito umeshu adds a unique savoury hit. The Nori elevates flavours from Japan with seaweed sous vide with campari, jalapeño, lime and strawberry for the perfect balance of sweet, salty, sour and spicy.

WING is Chef Vicky Cheng’s latest venture, a restaurant dedicated to the Chef’s culinary heritage and expertise in classic Chinese cuisine. While Vicky’s Michelin-starred VEA offers a decidedly French-Chinese philosophy, WING, named after Vicky’s Chinese name, will highlight dishes from the Eight Great Chinese cuisine that have been updated with Western culinary techniques including dry-ageing. The results are thoughtful, innovative twists on traditional favourites, with notable specialties including Crispy Skin Sugarcane Glazed Crispy Pigeon, Chopped Chili Fish Maw and King Crab Congee with Chicken Oil. The tranquil space is accented with emerald shades of green and swirling marble panels, designed by award-winning J.Candice Interior Architects, while the auspicious ruyi knot is a reoccurring motif throughout the restaurant, symbolising WING’s cooking philosophy.

Neo-Parisian restaurant Belon reopens with a brand new look and feel in SoHo, with Chef Matthew Kirkley taking the helm as Head Chef in place of Daniel Calvert. Belon’s fresh interiors were updated by designer Joyce Wang Studio, with contemporary accents mixing old and new for a haven of refined elegance: think curved banquettes and dark muted colour palettes juxtaposed with aged plaster and cobalt panelling. The menu sees a similar revamp, retaining notable favourites such as the whole roasted three yellow chicken with pomme purée, and the rich and flaky Mikan Millefeuille. Expect new dishes that underscore Chef Kirkley’s expertise in seafood (courtesy of Kirkley’s childhood spent crab fishing along the Chesapeake Bay coastline in the US), spotlighting the region’s finest ingredients alongside local seasonal produce.

The Aubrey is an eccentric Japanese izakaya situated on the 25th floor of the Mandarin Oriental offering panoramic views around Hong Kong in a relaxed bar and eatery style format. A meal or drink here is an experience from start to finish: thoughtful, curated design flows through every facet of the establishment, from the decor and artwork that has either been personally commissioned or painstakingly sourced, to the Samurai trap playlist busting out groovy and relaxed tunes to set an intimate atmosphere. The restaurant celebrates Hong Kong’s reputation as a place for cross cultural exchange, while preserving the tradition of Japanism, a 19th century European movement influenced by Japanese art. Fresh ingredients (that have been made sustainable where possible) are manipulated with incredible technique by Chef Yukihito Tomoiyama and his team for elevated yet comforting Japanese fare to round out the culturally rich journey from food and drinks to design and atmosphere.

The latest venture from the minds behind 11 Westside, OBP brings a Korean sool-jip experience to Hong Kong’s ever-growing bar scene. The atmosphere is warm yet serene, with thick wooden furniture, stone archways and a living wall of lush greenery. Headed by Korean-American Daniel Eun, the lively gastropub offers an extensive array of cocktails including the Dream Highball, Dokdo Gimlet and Red Devil O2, featuring Korean spirits soju, makgeolli and baeksaeju. Food is also a must-try at OBP, with 17 sharing snacks and hotpots inspired by Korean cuisine traditions. East meets West in the show-stopping Spicy Braised Pork Rib served with table-side raclette, while more traditional dishes include the Kimchi Pancake and Korean Fried Chicken.

Located at The Hari Hong Kong and helmed by chef Francesco Gava, Lucciola Restaurant & Bar highlights beloved Italian classics with a focus on meticulously sourced, quality produce. Piedmontese Il Vitello Tonnato sees soft folds of veal tenderloin dressed in a creamy tuna sauce that has been brightened with aged balsamic vinegar from Modena and Pantlleria capers. Another indulgent starter, the Apulian burrata is a plump mozzarella bursting with stracciatella and cream, surrounded by tomato datterino, basil leaves and extra virgin olive oil from Sicily. The restaurant interiors are all at once retro yet chic, encapsulating the convivial spirit of Italy with warm green and leather accents in an open setting, whilst the large, angled ceiling windows that allow natural light to easily transition the space from day to night.

Bouillon is yet another eatery to open its doors in Sheung Wan, and serves an array of classic French comforts. Chef Johan Ducroquet, formerly of Le Bistro Winebeast, has joined forces with French chef and beverage distributor Grégory Alexandre, with the intent for customers to experience authentic French dining. The pair have taken into account every detail, from the homely French dishes on offer and the Parisian café atmosphere, to the extensive wine list, featuring a number of organic bottles by independent, family-owned vineyards. On the food menu, savoury highlights include classic beef tartare, served with a generous helping of French fries, garlic butter escargots and Parisian-style grilled bone marrow. Be sure to opt for the rum baba or the vanilla rice pudding with salted butter caramel for a sweet and indulgent end to the meal. 

The debut restaurant from the team behind Indian-French fusion restaurant Pondi is Brut, another of Sai Ying Pun’s neighbourhood favourites. Aside from that, the concepts are very different. At Brut, the sharing plates are a contemporary take on Hong Kong’s multicultural and dynamic culinary scene, elevating simple ingredients through thoughtful pairings, from prawn doughnuts in a laksa curry to a butter-soft miso cod cut with pickled kumquat. Chef CJ Jalandoni and his team are dedicated to experimenting with flavours, to the resounding success of dishes including the surprisingly well-balanced smoky corn with yuzu kosho and white chocolate and the roasted broccoli with black garlic and burnt onion – both worth a trip for veggie-lovers. Co-founder Camille Lisette Glass presents an intriguing wine list, devoid of names, that focuses on small, sustainable producers, 80% of which are organic. The tiny restaurant, industrial in design, has an indoor-outdoor New York-style edge to it, and can often be seen spilling out onto Sai Ying Pun’s Second Street, with locals coming for a glass of wine and staying for a tapas-inspired dish or two.

Jean May is an unassuming French restaurant tucked away in the heart of Wan Chai amongst a bustling street of fruit and flower stalls. Do not be deceived, for this humble and relaxed bistro packs a heavy punch. Chef patron Tiff Lo is serious about enhancing the flavours of each and every dish she creates, using meticulous seasoning methods and refined cooking techniques to allow the ingredients to speak for themselves. Tiff was mentored by the esteemed Pierre Koffmann in London (a 3-Michelin starred chef also referred to as the godfather of French cuisine), as well as undergoing training with other 3-Michelin starred chefs including Michel Roux Jr, Phil Howard and Eric Chavot to name a few. Jean May’s pared-back menu features an array of French classics, including chicken liver parfait with cherries, razor clams with parsley and garlic and ox tongue with salsa verde amongst a host of other delightful, crowd-pleasing discoveries.

Black Sheep Restaurants have joined forces with their favourite sushi shokunin, Motoharu Inazuka, to introduce Sushi Haru, a restaurant with a unique Edomae-style omakase experience. The Edomae-style preparation requires the fish to undergo a unique marinating process, enhancing the natural flavours of the fish whilst imbuing it with more complex flavour profiles. Inazuka takes every step to ensure quality across all fronts, with pickled ginger sourced from Fukuoka, premium seafood from trusted merchants across Hokkaido, Kyushu and Tokyo, and a top-secret recipe for his rice vinegar. With just eight counter seats across the serene, atmospheric space, the distinctly intimate nature of omakase is magnified, for a truly unique dining experience where you can expect nothing but the most refined flavours and quality ingredients.

Nove has expanded its ranks from its original location on Li Yuen Street East to now include a second location at the historic Fringe club, replacing Michelle Garnaut’s legendary M after over a decade of vacancy. Chef Umberto Bombana of distinguished 8 1/2 Otto e Mezzo Bombana continues to raise the stakes as the operator of Nove, with the Fringe Club location adding prestigious flair and imbuing the restaurant with a rich sense of local history. The space has been further transformed by esteemed local designer Albert Kwan for a truly unique and fully immersive Chiu Chow dining experience. Try the location-exclusive Barbecued Iberico Pork or opt for a nostalgic Hong Kong classic with the Nove Homemade Prawn Toast.

The huge open plan kitchen is the beating heart of Andō where you’ll see a flurry of chefs, including Argentine chef-founder Agustin Balbi, formerly of Haku, and award-winning pastry chef Joanna Yuen, plating up impressive dishes. It’s a fusion of Japanese technique and the cuisine of Balbi’s Spanish ancestral roots, and promises to be an exceptional display of creative fine-dining. With a name that has multiple meanings – in Spanish it is the verb to describe an action, while in Japanese the word reflects a sense of solace and comfort – the space has been decorated with luscious padded grey carpets on the floor and impressive artwork (a large shell sculpture exists at the centre of the restaurant) that gives the feel of a decadent home.

From the people behind Hong Kong staple Yung Kee comes this ode to classic Chinese culinary techniques with a distinctly contemporary twist. Yung’s Bistro is located in the new K11 Musea in a space that offers city skyline views from its floor-to-ceiling windows. It’s decorated with old, handmade tiles from the original 77-year-old restaurant, in brilliant shades of jade and gold, along with minimalist brass lamps and herringbone floors. On the menu is a roasted whole goose leg cooked in a charcoal stove that’s been a firm favourite over the years, and a homestyle braised pork with preserved vegetables in soy sauce that’s made with locally raised UK Berkshire pork sourced from Hong Kong Heritage Pork in Yuen Long. Ingredients are carefully sourced, and often nostalgic, with a White Rabbit dessert that comes shaped like the animal. 

Kitsch with purple carpets and gold velvet chairs, Crown Super Deluxe is another unapologetically themed endeavour from restaurant group Black Sheep. The teppanyaki restaurant hails back to the cuisine’s origins in post-World War II Japan, embracing the flamboyant style of cooking by which a chef prepares meat and seafood on an iron griddle, but ups the ante with Rocky Aoki-flair. Aoki was the Japanese-American amateur wrestler who founded the cult Japanese restaurant chain Benihana in the US. The menu is short and simple with three sets to choose from – Crown, Super and Deluxe – which centre around Wagyu beef grilled on the teppan. All beef is grain-fed and sourced from the US and Australia, while there is a premium selection of well-marbled cuts from small Japanese farmers. To start, find assorted market sashimi from Toyosu, and grilled seafood and seasonal vegetables, best enjoyed with a glass of whisky from a carefully curated list featuring spirits from both America and Japan.

The  newly redeveloped Hollywood Centre is revving up to be a dining hub, and one of its first high profile openings is none other than Yakinikumafia, a sister restaurant to the highly successful Wagyumafia in Central. With a decor inspired by airport terminals (for those who miss travelling), it’s accented by a dramatic standing-only dining counter, flanked by comfy bench seats equipped with smartphone chargers. The menu is simple – top grade wagyu cuts including rib eye, sirloin, and strip loin, with different degrees of marbling. All come with no marinate so you can taste the beefy flavour, or compliment with the house-made yakiniku sauce (served with a Japanese raw egg), or spicy Wagyubasco hot sauce. A host of side dishes, such as pickled cucumbers, a salad with freshly ground goma (sesame dressing), and grated daikon (turnip) mixed with ponzu, complete the meal. Yakinikumafia proves there is nothing simple about comfort food. In fact, their dessert – the humble soft served ice cream in a crisp cone – is freshly made to order, and the lightly sweet Hokkaido milk taste rounds up a perfect experience.

Less than 10 months after opening in Hong Kong last year, Roganic was awarded a Michelin star for its innovative take on British cooking. Helmed by Chef Simon Rogan, who first found acclaim with his restaurant of the same name in London, its focus is on fresh, seasonal ingredients and high-quality produce, much of which is sourced from Rogan’s own farm in the Lake District. This summer, the restaurant has launched a new tasting menu that celebrates the flavours and colours of the season, using local vegetables from organic farms in the New Territories and herbs grown in the restaurant itself. Signature dishes include a small shallot, goats cheese and burnt leek ash tartlet, Hong Kong peas dressed in turnip oil, and a chicken liver parfait with cranberry jelly. It’s all elevated cooking, presented beautifully with edible flowers and leaves, in a plant-filled dining room with dividers made from logs that evoke a forest. Unlike many tasting menus in the city, prices here are affordable, starting at $680 per person for dinner, with a 3-course lunch for $280.

Typically served on the roadsides of Mumbai and Kolkata, and out of stalls and food carts on the backstreets of New Delhi, chaat is the term for street-food snacks in India — literally translated it means ‘to lick.’ Named after this, restaurant Chaat opens at Rosewood, elevating and refining the culinary concept through Chef Manav Tuli, formerly of Tamarind, one of London’s first Michelin-starred restaurants. The colourful plates, fearless flavours and lively atmosphere of the bazaars remain. The combination of sweet, spice and savoury can be found in each of his dishes: tamarind vinaigrette livens up tandoori cauliflower, while delicate scallops are balanced out with the crunch of puffed rice and peanuts. The menu is short but impressive, featuring slow-cooked curries and biryani that are explosive in flavour, delicious black lentil dal and tossed okra with sesame seeds. The setting, with both a terrace and windows that claim views of Victoria Harbour, make this the ultimate destination restaurant. Mid-century modern furnishings upholstered in burgundy, bottle green and mustard are stylish, while tiled floors, jars of spices and original artwork of Indian street scenes are contemporary and bold.

The view from Harbourside Grill — at the end of Ocean Terminal, the recently converted cruise terminus in Harbour City with unobstructed views of Hong Kong and its outlying islands — makes an instant impact. The floor-to-ceiling windows and expansive terrace celebrate panoramic vistas, with simple furnishings – parquet flooring, marble tables and deep red booths – doing little to obstruct. Helmed by head chef Armand Sablon, who trained at three-Michelin-starred Auberge de l’lll in Alsace, France and graduated to work at a series of leading London hotels, the restaurant has plenty to love about the food as well. His menu champions fine ingredients and a specialist charcoal grill that cooks meat at an exceptionally high temperature — singeing the outside to form a crust, while trapping natural juices to enrich the flavour. It’s all done with French flair – a steak tartare is prepared beside the table, while grilled local sea bass comes in a deep but delicate lobster bisque on a bed of crushed potatoes. An impressive apple tarte tatin appears on a wooden board for dessert and is designed for sharing. Be sure to order one at the start of the meal as they take over an hour to cook.

When seasoned chefs Lucas De Berardinis and Alessandro Angelini joined forces this year, the Italian duo did more than simply fuse their names – LucAle – they created a laid-back neighbourhood trattoria, the likes of which Hong Kong had yet to find. In an alleyway off Third Street, this quietly-confident Italian skilfully toes the line between being smart (dark walls, a sleek open-plan kitchen, and a well curated wine list) and keeping food simple, while delicious. Celebrating carefully sourced ingredients, its homemade ravioli with ricotta lets sweet, fresh tomatoes take centre stage, while a chitarra-style spaghetti that’s made in house is dished up al dente with black truffle and pecorino cheese. The selection of cheeses is a good place to start, with creamy gorgonzola packing a punch, and burrata that oozes to perfection. For dessert, the Tiramisù Di LucAle comes with a burnt sugar crust that the chefs are right in claiming is like no other tiramisù you’ve tried before.

From the people behind Sai Ying Pun’s former Indian restaurant BlackSalt (Taran Chadha) and wine bar Brut! (Camille Glass) comes this ode to the mustard-tinged coastal town of Pondicherry in southern India that was colonised by the French in the 17th century. At Pondi, classical French cooking is paired with vibrant Indian flavours in a white-washed space enhanced by lush botanicals, rattan chairs, hefty wooden tables and a summertime patio that provide a likeable sense of informality. The minimalist interiors let eclectic small plates do the talking — hung yoghurt croquettes with tamarind beets and pickled onions, prawn étouffée and a baked aubergine with flowering cauliflower, coriander sauce and capers. It’s all crafted from seasonal, high quality ingredients sourced from producers the seasoned restaurateurs know and trust. From 12pm-3pm daily, Pondi serves up a continental breakfast thali, complete with homemade pickles, chutneys and delicious spice-infused pastries.

Building on the popularity of the original Wan Chai location, Thai eatery Samsen has opened a bigger, bolder new location in Sheung Wan. The restaurant retains the relaxed street-food vibe of the original but offers diners significantly more space. Samsen’s menu of authentic Thai street food is updated with a signature northern Thai-style Khao Soi of beef or chicken with fresh egg noodles flown directly from Thailand. New starters and sides include charcoal-grilled coconut and chilli prawn skewers, and caramelised coconut and prawn betel leaf wraps. Fans of the original restaurant will be happy to see favourites like crabmeat omelette still on the menu. A highlight is the fresh-made roti, prepared on a grill imported specially from Thailand. Filled rotis also feature on the dessert menu, with young coconut and sesame, and banana and Nutella among the fillings available. 

Mono is a new venture by Chef Ricardo Chaneton, formerly the Head Chef of 3-Michelin-starred Restaurant Mirazur, which was named no.1 in The World’s 50 Best Restaurants 2019. This intimate 30-seater serves a contemporary take on French cuisine with a distinctive essentialist approach, driven by a celebration of the beauty found in simple ingredients. Mono eschews the traditional a la carte menu format, instead offering a single tasting menu (hence the name Mono) which ensures a highly curated dining experience. With a focus on sustainable and responsibly sourced produce, seasonal highlights include Ocean Crudo, a seafood appetiser of fresh Hokkaido scallops, Hokkaido sea urchin, Spanish Carabinero prawn and Brittany oysters, seasoned with Irish moss, while the signature Monkbread marries monkfish from Brittany with French sweetbread.

Hongkongers escaping the city for a day and heading to The Peak can now indulge in a quite unique breakfast offering at Peak Galleria’s Rajasthan Rifles. The restaurant’s distinctive take on Anglo-Indian cuisine – inspired by colonial-era collision of cultures – makes for perfect hearty start to the day after a bracing walk up to the top of Hong Kong Island. A highlight are the Rifles’ Rolls – a tandoor-baked naan wrap stuffed with a choice of fillings – is a flavoursome alternative to the usual bacon sarnie. And they’re perfect when washed down with a hot cup of masala chai.

Designed by Hong Kong-based Joyce Wang Studios, Mott 32 occupies a decadent vault-like space located beneath the Standard Chartered Bank Building. Named after 32 Mott Street, where New York’s first Chinese convenience store opened in 1851 and is now the centre of Chinatown, Mott 32’s look blends industrial New York with classic Chinese elements. The striking interior soon gives way to the flavours of Chef Lee Man Sing’s Chinese cuisine that combines traditional culture with a modern use of ingredients. The menu is a mix of Cantonese, Szechuan and Beijing styles, ingredients and techniques, featuring delicacies such as the buttery-soft Barbecue Pluma Iberico Pork with Yellow Mountain Honey, Peking Duck roasted for 48 hours in a custom duck oven, and innovative dim sum creations.

Ahead of the relaunch of Hong Kong Museum of Art comes onsite restaurant Hue, where fine modern Australian fare is served to the backdrop of Victoria Harbour. Floor to ceiling windows spanning the length of the restaurant frame the panoramic view, while teal velvet banquettes, simple wooden tables and lampshades made from fishing nets decorate the space. If possible, the food excels the view, from the surprisingly light grilled octopus with saffron and fennel risoni to the not-so-light but beautifully presented buffalo ricotta dumplings with broccolini and hazelnut brown butter sauce, and the tender ‘7 bone’ wagyu steak  with 8-score smoked bone marrow sauce and roast onions. A dessert of coconut ice cream with white chocolate ganache and passionfruit is just the right amount of indulgent.