The hottest concepts are budding this month, from new establishments to collaborations and menus fit for the season
Summer is often known to be a low season for restaurant openings and promotions. Not this year though, as new and exciting concepts are budding every week, sometimes a few in the same week, so many they can be hard to keep track. Here are our picks for this month’s hottest new ideas worthy of checking out this summer.
Gough’s on Gough
What: Furniture brand Timothy Oulton’s first restaurant in Hong Kong is soft open starting July 3, along the ever-busy Gough Street. Guests can expect stylish digs, while the kitchen is managed by former Dot Cod frontman chef Arron Rhodes, who will be creating a number of signatures with an international twist such as Peruvian corn, Chicha Morada infused corn, ceviche sauce, popped Kaniwa grains and avocado, and Scottish brown crab with green apple, seaweed, ewe milk ricotta and charred cucumber salad.
When: Soft open now
Where: Gough’s on Gough, G/F – 2/F, 15 Gough Street, Central; +852 2473 9066
Sushi Tsubomi
What: V-Point is set to be the city’s latest hub for Japanese cuisine, from Tsuta to Sanpi Ryoron. Sushi Tsubomi is its latest. Guests can select from a number of omakase options featuring the restaurant’s specialties which include creative sashimi platters that showcase fresh fish as much as aged ones. The new restaurant also serves a vegetarian omakase menu showcasing seasonal organic vegetables from Ehime in Japan.
When: Now open
Where: 22/F V Point, 2-22 Tang Lung Street, Causeway Bay; +6852 2339 1899
Fang Fang
What: Also soft opening this month is contemporary Asian establishment Fang Fang. The 130-seater at the LKF Tower takes inspiration from London’s Hakkasan. Guests can start with bar manager Gagan Gurung’s cocktails, created under the theme of traditional Chinese Five Elements Theory while fusing elements of herbs and spices. The menu offers pan-Asian delights created by executive chef Kent Lee’s Fang Fang roasted duck and rack of beef short ribs.
Read also: Singapore’s Native Bar To Pop Up At Fang Fang This July
When: Soft opens now.
Where: Fang Fang, 8/F LKF Tower, 33 Wyndham Street, Central; +852 2983 9083
Operetta’s New Italian Chef
What: Former Nicholini’s head chef Luca de Berardinis is now at Pacific Place’s Operetta. The chef, a native of Italy’s Abruzzo’s region, is set to introduce his signature scallops saltimbocca with sage gravy and fresh cheese foam, Australian wagyu beef carpaccio with green peas and black truffle sauce, and hand-chopped Canadian butter shrimp tartare with baby courgette and summer tomatoes, among a number of revamped classics from chef de Berardini’s repertoire.
When: New menu available now.
Where: Operetta, Shop 112, 1/F Pacific Place, 88 Queensway, Admiralty, Hong Kong; +852 2115 8080
Season’s New Midsummer Flavours
What: Contemporary French establishment Seasons is launching a new ‘Flavours of the Midsummer Night’ menu. For two months, guests can enjoy refreshing flavours in either a four-course or six-course prix fixe menu, showcasing fresh dishes such as oyster Jacques Cadoret ‘La Lune’ no. 2 with diced cucumber and green apple vodka granite, Hokkaido sea urchin scrambled eggs and ‘croustille’, and verbena poached peach with blackcurrant foam and lychee sorbet. The four-course set menu is priced at HK$888 per person and HK$1,288 for six courses, as well as an additional wine pairing package at HK$888 per person.
When: From now until August 31, 2017.
Where: Seasons, Shop 308, 3/F Lee Garden Two, 28 Yun Ping Road, Causeway Bay; +852 2505 6228
Dalloyau’s Berry-Themed Summer Confections
What: The abundant harvest of fresh fruits is the reason summer desserts are so vibrant and loved by many. Dalloyau’s new collection of berry-themed cakes and confectionery welcomes summer with textures and a welcoming shade of light pastels. Created by head pastry chef Ken Thomas, guests can purchase monthly-featured items throughout the summer months, notably the Opera raspberry in July, macaron myrtille (blueberry) and macaron cassis (blackcurrant) in August, and La Fraise du Jardin (Almond biscuit base with lemon curd and strawberry mousse and chocolate glaze) throughout the month of September.
When: From now until end of September, 2017.
Where: Shop 403, 4/F Ocean Centre, 17 Canton Road, Tsim Sha Tsui; +852 3185 8330