The 8 best new restaurants to try in Hong Kong this June

Gyoza And is a cosy Japanese restaurant located on Central’s Wellington Street. The owner, Obara Gen, opened Gyoza And in Hong Kong as a second branch of his father’s gyoza restaurant in Tokyo, which originated in the late 70s. Gyoza And’s interior exudes a retro vibe reminiscent of Japan in the Showa era during the 1970s and 80s, which adds to the restaurant’s casual and laid-back atmosphere. Here, diners can order classic boiled gyozas and fried gyozas filled with chives and cabbage, or opt for the daily special gyoza. Gyoza And’s menu also offers satisfying dishes like soupless dan dan noodles and miso beef tongue and intestine skewers, perfectly complemented with Asahi draught beer or nostalgic cream soda floats.

Taiwan’s popular hotpot chain restaurant, Jhu Jian Shabu, has opened its first overseas location in Mong Kok. Guests can choose from 12 heart-warming soup bases, including bovine bone marrow, Canton condensed chicken broth, or spicy Taiwanese herbal soup, and select your desired course from options like beef, seafood, pork, chicken, or lamb. After ordering, diners will have 100 minutes to enjoy their meal. Still craving more? Jhu Jian provides a self-service corner where customers can pick and choose from a wide variety of a la carte hotpot add-ins, such as vegetables, dumplings, fishballs, and duck blood.

Nook is an all-day dining cafe that combines the essence of local cha chaan tengs with a contemporary and chic interior. Expect classic Cantonese snacks like truffle siu mai, spicy fish balls, steamed rice rolls dressed in blueberry sweet sauce and Japanese sesame sauce, as well as dry noodles tossed in satay Wagyu beef. Additionally, Nook’s menu offers unique fusion dishes like Yeung Chow quesadillas with char siu, Chinese salami, and guacamole; as well as HK-style sweet mint chicken wings. Aside from providing local drinks like milk tea and yuen yueng, the cafe’s menu also has a selection of signature cocktails with local flavours, such as Childish Yakult made with coffee-infused vodka and Yakult, or Nook Negroni which uses aged tangerine peel-infused vermouth.

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Beijing’s one Michelin-starred hotpot restaurant, Peking Hotpot, has opened its first branch in Central. Hailing from Beijing’s Sanlintun neighbourhood, this restaurant is known for serving traditional Beijing-style hotpot in vessels inspired by the Qing dynasty, allowing each diner to enjoy their meal from an individual pot. The restaurant provides diners with premium hotpot ingredients such as 180-day grass-fed lamb from Inner Mongolia’s Xillingol League, high-quality Wagyu, seafood, and fresh mushrooms from the Yunnan plateau. Enhance your meal with a variety of condiments, including Mongolian wild onion and peppercorn sauce, which pairs wonderfully with sliced lamb; traditional ground sesame sauce that’s full of aroma; kelp-infused soy sauce with homemade radish paste for fresh flavours; as well as the slow-cooked dried chilli and conpoy strip chilli sauce.

S.E.A Eatery in Tai Koo Place serves beloved flavours from countries like Thailand, Vietnam, Malaysia, Singapore, Cambodia, and Indonesia all under one roof. Begin with light appetisers like rojak, aromatic duck larb lettuce cups, or assorted char-grilled skewers. For entrées, S.E.A Eatery’s chefs have whipped up modern interpretations of classic dishes like Cambodian chicken amok, Thai-style braised pork leg, or Assam curry grouper fish head. Aside from offering decadent desserts like lemongrass-infused panna cotta, the restaurant also offers a selection of cocktails with Southeast Asian flavours, such as the Tom Yum made with kaffir lime-infused gin.

After hosting several successful pop-up dinner events, chef Samaira Kavatkar has opened her first restaurant, Nine One, in East Tsim Sha Tsui. The restaurant is named after India’s international area dialling code, and highlights the country’s rich cultural heritage through its diverse cuisine. Nine One menu draws inspiration from Kavatkar’s Indian-Portuguese background, offering a wide variety of classics ranging from street food-inspired snacks to slow-cooked curries. Start with Kavatkar’s crowd favourite a la carte dishes like East Indian lamb potato chops with green pea chutney and kachumber, Indian chicken khuddi served with wedding rice, or showstoppers like pan-fried stuffed whole pomfret. Nine One’s menu also offers vegetarian selections, including tomato and burrata salad topped with coriander-based chapata chutney, as well as simmered morel mushrooms in a masala blend served with basmati rice. Don’t forget to order indulgent desserts such as aamrakhand, a traditional sweet treat made with yoghurt and fresh mangos, or saffron-infused cantaloupe rabdi pudding.

Popular South Korean fried chicken chain, BHC Chicken, has opened its second Hong Kong branch in Causeway Bay. Spanning a 139sq m space, the venue is decorated  in shades of yellow and orange to align with BHC’s brand colours, offering ample room for customers to dine comfortably alongside the restaurant’s adorable mascot, Bburing. BHC’s signature menu items include fried chicken flavours like cheesy Bburinkle or spicy Oriental-style Macho-King; as well as side dishes like cheese balls and sotteoks – skewered rice cakes and sausages coated in spicy sauce. Be sure to try Hong Kong-exclusive menu items such as Red King, spicy fried chicken garnished with chillies and garlic, and sweet red bean twists dusted with sugar.

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Discover traditional Italian flavours and culture with a modern twist at Vesu Pizza Bar. Perched atop One Peking in TST, Vesu (formerly known as Vista Bar and sister to existing restaurant Vista) offers a new menu featuring exquisite spirited and non-alcoholic drinks, innovative Neapolitan pizza with a nod to local flavours, and authentic Italian-style bar bites to perfectly complement the bold and alluring Rosso bar aesthetics.