From Spanish haute delicacies, to a highly-anticipated Italian opening and a Cantonese feast, right here’s the place to eat in Hong Kong in June 2022.
Right here’s Where to eat in Hong Kong in June 2022
In a second collaboration with the acclaimed Antonio Oviedo of twenty-two Ships, JIA Group has opened AGORA in Tai Kwun, which serves seasonal tasting menus and showcases the fine-dining evolution of Spanish delicacies as interpreted by means of the chef’s forward-looking method to his nation’s dishes. AGORA’s ambiance and chic house are additional enhanced by an in depth collaboration with Spanish artisans to curate each small element, from customized tableware to conventional woodwork. Oviedo’s debuting choices, Menú Ágora and Menú Gran Ágora, have fun seasonal components from throughout the nation, from Verdial extra-virgin olive oil cultivated in Málaga to choricero dried chilli pepper from the Basque Nation. Highlights embody pil pil, a standard cod confit with olive oil, garlic, chilli peppers and Kokotxas, the stewed tongue of cod; and Mar y Muntanya, which represents the most effective of Catalan delicacies.
AGORA, Store 14, G/F D Corridor, Tai Kwun, 10 Hollywood Highway, Central; +852 2316 2005
Rosewood Hong Kong’s newest opening is a celebration of all the things Italian, from informal eating to an genuine pasticceria and timeless classics. Helmed by chef Giovanni Galeota, the restaurant brings collectively totally different ideas in one unbeatable location overlooking Victoria Harbour. At BluHouse, visitors can get pleasure from the most effective of Italy’s culinary custom on the barista nook, rosticceria (deli) and pizza al taglio (sliced pizza) counter. Launching later this month, The Eating Room by BluHouse will serve refined dishes that mix innovation and custom.
BluHouse, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Highway, Tsim Sha Tsui, Kowloon; +852 3891 8888
Central district’s Japanese gastropub Misubi Hiro has launched a brand new à la carte menu and free-flow packages to welcome again night eating and, it’s hoped, Hong Kong’s vibrant nightlife. These newest izakaya-style dishes by chef Kelvin Yuen embody seaweed ceviche with recent wakame, onions, lime juice and Musubi Hiro’s particular spice combine; marinated firefly squid with yuzu dressing; and 30-days snowaged wagyu beef with a splash of sea salt, fresh-grated wasabi and a secret house-made sauce. A various checklist of premium sakes can be out there.
Misubi Hiro, G/F, 37 Cochrane Avenue, Central; +852 5597 6911
Neighbourhood retsaurant Ramato, a reputation impressed by Southern Italian ramato tomatoes, just lately opened its doorways with a menu developed by chef Antimo Maria Merone of Estro. From aperitivo to relaxed eating, the idea presents fuss-free, conventional Italian fare served in a trendy house. The menu celebrates nostalgic
and hearty dishes like sautéed clams with garlic, parsley, Datterino tomatoes and white wine. On the bar, Italian mixologist Mario Calderone of Duddell’s developed an equally comforting drinks programme of timeless classics.
Ramato, 208 Hollywood Rd, Central; +852 2549 0208
Ho Lee Fook
A dish of wok-fried tiger prawns served with e-fu noodles and a tacky sauce by head chef ArChan will be loved at Ho Lee Fook as a part of the Cantonese restaurant’s unique golden Fortune Menu, out there on Monday and Tuesday nights.
Ho Lee Fook, 3-5 Elgin St, Central; +852 2810 0860
Maka Hiki Tropical Bar & Grill
Maka Hiki Tropical Bar & Grill is now serving new summer season dishes to welcome the season with its Pacific island-inspired, refreshing choices. Breakfast choices embody savoury and fruity bowls, such because the ultra-colourful and nourishing Blue Dragon Bowl, blended with frozen blueberries; and the Soiled Chai Detox Bowl, muddled with chai masala spices. Maka Hiki’s new Weekend Brunch options seasonal entries resembling indulgent slow-braised Pork Ribs and crispy Coconut Indo Fried Rooster.
Maka Hiki Tropical Bar & Grill, 2/F, The Nook Home, Little Tai Dangle, 98 Tung Lo Wan Rd, Tai Dangle; +852 2155 1777
This month, the one-Michelin-star Arcane is including a collection of recent, sustainably sourced dishes to its Fashionable European and ingredient-forward à la carte menu. Chef de Delicacies Sebastian Lorenzi has created a summery twist of sauce bordelaise, white asparagus and oregano gremolata for one of many restaurant’s hottest dishes: Wagyu 7+ Rump Cap from Mayura Farm. Different highlights embody Hokkaido scallop carpaccio with a aromatic Timut pepper bitter cream and fennel soaked in a pomegranate and blood-orange dressing; and pan-fried sea bass with summer season greens. New seasonal dishes are additionally out there at The Arcane Collective’s two different venues, Moxie and Cornerstone.
Arcane, 3/F, 18 On Lan St, Central; +852 2728 0178
Locanda dell’Angelo’s government chef Steve Chiu just lately unveiled a six-course chef’s tasting menu showcasing his modern, private and Hong Kong-inspired tackle Italian delicacies, with dishes resembling pan-fried New Zealand scampi with Ossetra caviar and inexperienced peas emulsion; and the memorable Do-it-yourself Tagliolini with Blue swimmer crab and coriander pesto.
Locanda dell’Angelo, 10-12 Yuen Yuen Avenue, Completely satisfied Valley; +852 3709 2788
“Where to Eat in Hong Kong in June 2022” is part of a month-to-month collection, test again each month for extra suggestions