Out of Town
Book That Plane Ticket: Fabulous New Eating Spots in Hong Kong
These newly opened restaurants have a history of award-winning chefs and iconic owners.
IMAGE Japanese Soba Noodle Tsuta / Emilie Baltz of Employees Only / Wagyu Takumi
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The next time you’re in the bustling city of Hong Kong, try out these choice restaurants with award-winning chefs and Michelin stars to back them up.

Tsuta Ramen
With the opening of this one Michelin-starred ramen restaurant on a street that already houses noodles bars such as Butao and Tsukemen Mitaseimenjo, choosing a great noodle meal on Tang Lung Street has become a much more difficult decision. The third branch outside of its original Tokyo location, the ramen shop features its original menu, with a signature broth made from chicken with seafood and herbs. Come early, as they only serve 400 bowls a day and Hong Kong locals don’t mind braving long queues. Tsutsa, G/F Tang Lung Street, Causeway Bay


Employees Only
With the opening of the New York speakeasy Employees Only, there’s one more reason for tourists to hit up the famous Lan Kwai Fong district. With the knowledge of five bartenders behind its cocktails, customers come for the party but stay for the delicious libations—many of which are now considered classics around the world. The Hong Kong menu is a replica of New York’s, and ordering the Provençal, a gin and dry vermouth infused with lavender and herbs from Provence, is always a good idea.  16 Lan Kwai Fong


Takumi by Daisuke Mori
In these parts, French-Japanese cuisine has a new name. Formerly Wagyu Takumi, the restaurant recently rebranded and assigned Daisuke Mori as head chef. Mori perfects the art of wagyu by slow-cooking it on a white coal grill before searing it on a high-heat grill. Expect the reservations to be tight, as the intimate restaurant will only seat 11 diners around a stainless steel counter. The Oakhill, 16 Wood Road, Wan Chai 


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Happy Paradise
Awarded Asia’s Best Female Chef for 2017, May Chow of Little Bao fame told us a few months back that the title allowed her to put up her next and latest venture, Happy Paradise. With its dimly lit interiors and neon lights, one would never guess that the establishment serves Cantonese fare as part of a progressive Chinese menu. Chow and executive chef John Javier have combined modern and traditional cooking styles to create about 20 dishes that honor the Cantonese cuisine. Ming Hing House, 52-56 Staunton Street, Central

 

Sweet & Sour Pork Happy Paradise style. #NeoCantonese #HappyParadiseHK

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Rech by Alain Ducasse
The original Rech, a seafood restaurant in Paris, first opened in 1925, and was taken over by Alain Ducasse in 2007. This year, Ducasse opened a branch at InterContinental Hong Kong. Guests of Rech are treated to a view of the Victoria Harbour while they enjoy top quality fish dishes such as Grenobloise-style skate wing and wild cod aioli. In the kitchen is chef Stéphane Gortina, who has been working with Ducasse for over 11 years. G/F InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

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About The Author
Hannah Lazatin
Senior Staff Writer
Hannah is a communications graduate from Ateneo de Manila University. She’s originally from Pampanga and from a big, close-knit family who likes to find a reason to get together at the dinner table. Experiences inspire her. “Once, at a restaurant, I received an interpretation of my second name ‘Celina,’ and it meant 'someone who tries everything once' and that is me through and through,” she says. As for the job, she wants her “readers to be inspired by the stories of the people we feature and to move them to reach for greater things.”
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