Check out new restaurants in Hong Kong (Part 3)



After closing in 2013 in Pacific Place after nearly two decades in business, long-established restaurant brand ZEN is returning to Hong Kong this month with a spacious venue in Wan Chai, helmed by head chef Tsang Heung Kin. A restaurant spanning 30 years of history with locations around the world including Montreal, Osaka, London amd Shanghai, ZEN offers exceptional Cantonese fine dining, specialising in dim sum, barbecued meats, Peking duck and dried seafood dishes. Duck into the sleek, Chinoiserie-inspired venue to feast on pan-fried king prawns & clams with vegetables in a red fermented wine paste, poached mini geo-duck clam in a supreme chicken stock, fried baby lobster with golden egg yolk, deep-fried crispy sesame chicken and steamed bamboo piths stuffed with lotus-seed. For holiday parties and gatherings, ZEN has two VIP rooms seating up to 12 guests and 24 guests.

ZEN, 2/F, Garden East, 222 Queen’s Road East, Wan Chai, Hong Kong

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Burger fans, listen up: Monaco’s premium burger joint Grubers is set to open in Hong Kong early this month, brought over from the same owners behind Michelin-starred Beefbar. Following the trend for fast-casual gourmet burgers, Grubers aims to set the benchmark even higher in the race for Hong Kong’s best gourmet burger, with its dedication to fine quality ingredients such as premium French grass-fed beef, truffles, expensive mushrooms, and a secret sauce with ingredients including Argentinian chimichurri and jalapeno peppers. Alongside patties, moreish sides include the chicken nuggets, the classic ‘Sexy Fries’ coated with corn for extra crunch, and kale salad cups for the health-conscious diners. Top off your meal with indulgent desserts such as creamy cheesecakes and fresh-baked cookies; as well as a a range of innovative cocktails and chilled draft beer.

Grubers, MCL Cinema, Shop P21, Telford Gardens, 33 Wai Yip Street, Kowloon Bay, Hong Kong

Breeze via Time Out


Fancy beer pong joints seem to be becoming ever more prevalent around Hong Kong, the latest of which is Causeway Bay’s newest drinking and gaming destination, Breeze. Offering beer pong and aiming to be the area’s first pool hall, Breeze is a project three years in the making from owner Jessica Wong. The modern hall encompasses three standard-sized pool tables, five televisions for viewing live sports, convertible beer pong tables, and last but not least, a full-service bar. Enjoy Asahi, Carlsberg and Kronenbourg on tap; delve into the whiskey, champagne and spirits list; or savour a craft cocktail from classic to creative concoctions. Meanwhile, deluxe bar snacks include bruschetta with pesto sauce, minced chicken spring rolls, classic fish ‘n’ chips, satay and shrimp toast with homemade tartare sauce. A soundtrack of hip hop and house should keep the high-energy vibes going throughout the night.

Breeze, 18/F, Richmond Plaza, 496 Jaffe Road, Causeway Bay, Hong Kong.

Hero Shu

Those who don’t shy away from mouth-tingling spice can challenge their tolerance at Hero Shu this month, a new Sichuan hotpot restaurant in Causeway Bay. Decorated in bright red with latticed black screens, Hero Shu is a must-try for those who don’t mind having to gulp down copious amounts of water and wipe the sweat off your brow while you eat, with the fire-breathing broth teeming with hot chillies and Sichuan peppers (you can get a dual-sided hot pot for a milder refrain). Make your own dipping sauces with the fresh ginger, garlic and coriander, and tuck into the variety of fresh seafood, produce and meats, from premium beef filet to fish and crab balls and toothsome, hand-pulled noodles. The plump wontons, crispy tofu skins and the beef and lamb skewers are a must — the latter marinated with a spicy and peppery Xinjiang-style rub.

Hero Shu via Lifestyle Asia

Hero Shu, 2/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay, Hong Kong.


Serious bread lovers will know where to seek out the freshly baked goods of Grégoire Michaud, one of Hong Kong’s pre-eminent bakers who supplies to a number of establishments around town. Michaud’s delightfully rustic baguettes — made with organic flours imported from Suire Mill in Loire-Atlantique, France — are undoubtedly the closest you’ll find in Hong Kong to the real deal, which means it’s good news for all that the baking aficionado is opening his first bakery-café mid-December in the heart of Wan Chai.

The handcrafted, naturally leavened loaves will be shaped on-site and baked in the authentic Italian stone-deck oven, to be enjoyed alongside a range of delicate pastries, drinks and sandwiches. Guests can stop by anytime of day for their bread and baked goods fix alongside a soothing cup of tea and Michaud’s famously light homemade scones with clotted cream. Meanwhile, Michaud is collaborating with local artisans such as Andy Tsang from Monde Chocolate to sell tasty bean-to-bar chocolates; as well as Urban Coffee Roasters for specialty coffee on-site.

Bakehouse, 14 Tai Wong Street East, Wan Chai, Hong Kong.

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