Where to eat in Hong Kong in June 2022


As we welcome the summer season with open arms and full-throttle air conditioners, make a note to celebrate with June’s new restaurants.

It’s officially summer in Hong Kong, which also means that while the weather isn’t scorching and sunny, it’s a humidity of 30°C with unexpected showers. If you plan to leave the comforting nook of your air-conditioned home, I suggest venturing only within 200 yards of a nearby shopping mall, a conveniently located friend’s house, or the newest openings of the town, for a steady stream of cool air conditioning and a chance to refuel with something delicious. Happy June!

All new in Hong Kong this month:


The latest addition to Rosewood’s glitzy group of restaurants, BluHouse, is the establishment’s dedicated Italian destination run by Naples-born chef Giovanni Galeota and its impressive Michelin-starred experience that includes Don Alfonso 1890. Designed by London-based Afroditi, The Victoria Harbour-facing space is uniquely designed to evoke the architectural elegance of Milan and Rome, detailed in the white marble and blue lava stone countertops, mosaic floor tiles and long wooden tables. Currently, BluHouse operates as two different concepts, each offering an alternative yet authentic Italian dining experience. BluHouse is the casual, laid-back arm that takes after deli-style neighborhood lunches with a menu of rosticceriataglio pizza, pasticceria and gelato, while The Dining Room by BluHouse, is the fine dining experience with an exquisite wine selection.

Keeping Heart is BluHouse’s company profit concept, or purpose-driven business, aware of its social impact, including its environmental footprint, by minimizing waste and implementing active recycling programs, as well as partnerships with NGOs RUN Hong Kong and The Zubin Foundation to support refugees and ethnic minority communities in local Tsim Sha Tsui.

blue house, Hong Kong Rosewood, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732

NEZ Wine Bistro

new restaurants june

If the city’s devoted oenophiles – or foodies with a fervent love for French cuisine – needed another reason to gather, NEZ just opened on the second floor of H Code. A laid-back French bistro dedicated to the fine culinary traditions of elegant cuisine, NEZ takes its name from the French term for “nose”, chosen to represent the importance of smell in the appreciation of food and wine. The culinary program is led by Executive Chef Don Wong, a 25-year veteran of various top hotel establishments such as Pierre du Mandarin Oriental, The Langham Hotel and Seasons by Olivier Elzer, while the wine selection is curated by the Sommelier Burgundian Victor Petiot, previously from Four Season in Hong Kong and Paris. Among the old and new world wines are organic bottles that level the extensive range that pairs perfectly with classic bistro-style dishes of beef tartare, Burgundy snails, organic yellow chicken in yellow wine sauce and foie gras “rougie” crème brûlée, a homemade terrine with cognac and a surface of crunchy caramelized sugar.

NOSE Wine bistro2/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong


new restaurants june

The special “chef’s experience” doesn’t stop at the carefully hand-pressed nigiri. Kicho, the Tori Kappo export (“Toro” which means chicken; “Kappo” for cutting and cooking) originating from the Ebisu and Ginza districts in Tokyo is entering Hong Kong. Adopting an omakase-style menu curated by Japanese executive chef Chikashi Yoshida, it features signature yakitori prepared with Kagoshima’s famous Kuro Satsuma chicken, prized for its tenderness and rich umami, grilled over binchotan. The selection of “claw comb” skewers includes every cut from the classic bird, wing and leg slathered in the chef’s special sauce to a baked monaka with chicken liver paste, neck chicken with mustard and chicken heart drizzled with a homemade ginger and green onion sauce. Other dishes on the 16-course menu include rice, noodles, and vegetables sprinkled with parmesan or miso.

KishōStore 2A, 1/F, Manning House, 38-40 Queen’s Road Central, Central, Hong Kong


Right next to Kicho is Ushidoki, a concept dedicated to a whole new take on classic Japanese kaiseki cuisine. Recognized by the Michelin Guide and ranked among the 50 best in the world by Discovery for its location in Singapore, the Hong Kong outpost strives to continue the brand’s exceptional “tongue to tail” concept with premium cuts of wagyu from the Oda Chikusan Ranch in Kagoshima. Wagyu Odagyu A4 is best known for its creamy, melt-in-the-mouth texture and rich umami, prepared here by kaiseki expert chef Yoshiyuki Kikuchi in an indulgent 10-course menu that includes stews, shabu shabu and juicy sandos.

UshidokiStore 2B, 1/F, Manning House, 38-48 Queen’s Road Central, Hong Kong

City 93 Cafe

new restaurants june

In case you think you’ve seen the latest cafe obsession in town, step into Town 93 Café. Not only a destination for your usual cup of coffee, Town 93 is also a breakfast-centric spot serving up typical bistro-style morning comforts, including Eggs Benedict on English Muffins and a T93 Breakfast Combo. fried eggs, a cup of granola and freshly baked pastry. Although everything is delicious, this is definitely the pastry you should come for. Founded by two respected pastry chefs – and close friends for over 30 years – Lionel Bodros, former Executive Pastry Chef of Joël Robuchon Hong Kong, and Frederic Despres, former Executive Pastry Chef of Epicure at Hôtel le Bristol in Paris and Hermé Paris Macao, Town 93 is a tribute to the cafés of their Parisian home in the Seine Saint-Denis 93 district. The pastry menu is expected to change every two weeks, but currently opens with a familiar selection of freshly made croissants, canelés, mille-feuilles and delicate cupcakes of chocolate hazelnut dacquoise, mont blanc and more.

City 93 Cafe1/F, Hong Kong House, 17-19 Wellington Street, Central, Hong Kong

New places and addresses:

  • Leaving his cozy corner Ocean Terminal in Tsim Sha Tsui, Haku moves across the harbor to a new location at ifc Central. The tasting menu takes a whole new approach by Executive Chef Rob Drennan and, rather than focusing on one cuisine, showcases creative modern cuisine with premium seasonal ingredients from Japan and Hong Kong. Tare Glazed Firefly Squid (Hotaru Ika), Buttermilk Marinated Yamaguchi Chicken Thighs and Jerusalem Artichoke are the stars of the new menu.
  • Sbakery by Mama Soo finally launching its first physical location in Sheung Wan. They will continue their famous New York cheesecakes, a rustic, homemade Mama Soo recipe with the signature buttery crust, creamy filling and final layer of sour cream. The Tai Ping Shan address will also sell other tasty signature apple, blueberry and tiramisu crumbles.
  • From its series of pop-ups, Matchali found a permanent new home on Wan Chai’s trendy Moon Street. The local Hong Kong brand’s first flagship product, it offers a complete Matchali experience with a menu dedicated to the superfood itself. In addition to hand-stirred ceremonial-grade matcha drinks, there will be an all-new coffee program, a selection of rare teas in collaboration with Plantation by teakha, soft drinks and an all-day food menu.
  • In addition to its Wan Chai and Mid Levels location, Mix and grind opens its third and largest cafe in Kennedy Town. The new indoor-outdoor, dog-friendly space will serve the classic brunch menu of bagels and acai bowls during the day and as night falls, switches to a menu washed down with signature cocktails: Avocolada (avocado mix , yuzu, coconut milk and rum), Spicy Devil 2.0 (chili tequila, green apple, peach and yuzu schnapps) and espresso martini are among the signatures.
Main image courtesy of BluHouse

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