The Weekly Dish: Best New Dining Experiences On Our Radar


March 23, 2017 | BY Wilson Fok

Newly-announced openings, guest chef collaborations and new pop-ups are some of the many exciting dining happenings you need to know

Spring and summer may just be around the corner, but between restaurant openings and brand new pop-ups, the city is ready for a round of new happenings that extend beyond dining out.

The Dead Rabbit at Blue Bar


Photo Courtesy of The Four Seasons Hong Kong

What: New York City’s celebrated speakeasy The Dead Rabbit is landing at Blue Bar of the Four Seasons for three nights of mixology this May. Winning the top spot of World’s 50 Best Bars Awards for two consecutive years, the esteemed bar will showcase its signature cocktail creations during its three-day stage at Blue Bar of The Four Seasons.

When: May 24-26, 2017

Where: Blue Bar, G/F, Four Seasons Hong Kong, 8 Finance Street, Central; +852 3196 8888

Ta Vie x Nerua Four-Hand Dinner


Photo Courtesy of Ta Vie

What: Ta Vie is launching its second degustation collaboration this spring after Luca Fantin’s one-night event end of this month. Executive chef Hideaki Sato is inviting chef Josean Alija of Nerua from Guggenheim Museum Bilbao mid-April for a four-hand collaboration dinner set over three evenings. The duo will present a specially designed 10-course degustation dinner menu priced at HK$2,880 per person.

When: April 13-15, 2017

Where: Ta Vie, 2/F The Pottinger, 74 Queen’s Road Central, Central; +852 2668 6488

Amber x Brae Four-Hands Dinner


Photo Courtesy of Landmark Mandarin Oriental Hong Kong

What: Brae, one of Australia’s most celebrated organic dining establishments, is headlining June’s Friends of Amber series, with Australian chef Dan Hunter set to collaborate with Richard Ekkebus for two nights.

When: June 14 – 15, 2017

Where: Amber, 7/F Landmark Mandarin Oriental Hong Kong, Landmark Central, 15 Queen’s Road Central; +852 2132 0066

Kwoon By The Woods


Photo Courtesy of Kwoon by The Woods

What: The Woods’ latest sister cocktail bar is named after Kwoon, Victoria Chow’s namesake cocktail-to-go initiative. The new bar not only serves creative on-tap cocktails by the glass and a selection of signature bar snacks, it also offers canned-to-order cocktails for guests to take away.

When: Now open

Where: Kwoon by The Woods, 64 Staunton Street, Central. +852 2522 0281 

Co Thanh


Photo Courtesy of Co Thanh

What: Ho Chi Minh City’s ‘The Lunch Lady’ food stall goes international with its first outpost in Hong Kong. Opened by Three Monkeys’ co-founder Brian Woo who apprenticed for three years in Vietnam, the new Vietnamese restaurant is presenting the beloved noodle soups and stews showcased at the iconic food vendor.

When: May 2017

Where: Co Thanh , G/F, 2-4 Kau U Fong, Central

Yardbird and Sunday’s Grocery Pop-Up 


Photo  Courtesy of Yardbird

What: Yardbird and Sunday’s Grocery are setting up shop at The Upper House over the next three months. Starting this Saturday, March 25, the popular yakitori restaurant is staging at The Lawn at The Upper House, where chef-owner Matt Abergel and his team will serve a special snack menu of katsu sando, fried chicken and rice cakes with a selection of house-special beverages including Sunday’s sake and whisky lemonade.

When: Starting March 25, 2017

Where: The Lawn, Level 6, The Upper House, Pacific Place, 88 Queensway, Admiralty, +852 2918 1838

Sheung Wan’s Poho Market


Photo Courtesy of Janice Leung Hayes

What:  Sheung Wan is finally getting its own farmer’s market. Organised by Janice Leung Hayes of Honestly Green, the inaugural Poho market will take place along Tai Ping Shan Street outside lifestyle café Teakha. The trial event aims to test the waters for setting up a market similar to that of Tong Chong Street Market in Quarry Bay, where local organic farmers can present the season’s best and freshest produce.

When: April 2, 2017 from 11:00am to 4:00pm

Where: Teakha, 18 Tai Ping Shan Street, Sheung Wan 

Takumi by Daisuke Mori


Photo Courtesy of Takumi by Daisuke Mori

What: Formerly known as Wagyu Takumi, the 13-seat fine dining restaurant has been rebranded and relaunched with a stronger focus on balancing French and Japanese ingredients execution. Daisuke Mori will take the helm of executive chef.

When: Soft open now 

Where: Takumi by Daisuke Mori, Shop 1, The Oakhill, 16 Wood Road, Wan Chai; +852 2574 1299