New Hong Kong Restaurants To Try This November

With the holidays coming up, it’s time to ditch your summer diet and embrace the winter weight before New Year’s resolutions roll around again. This month, we’re giving you plenty of reasons to let loose and eat to your heart’s content, with a slew of new restaurants, burger joints and fine-dining spots to check out around town.

From delicious dim sum to hearty Italian pasta, there’s plenty to savour around town this month. Grab a fork and dig in to November’s best new restaurant openings. 

Beet

This newcomer has quietly popped up on Kau U Fong, led by chef Barry Quek, a graduate of the Joël Robuchon school of cooking. Now helming his own kitchen, chef Quek is aiming to showcase progressive cooking techniques with a focus on clean, produce-driven dishes that make a statement on the plate. From the looks of the menu, we can’t wait to give Beet a try: from porc noir de Bigorre with charred radicchio and blackberry to wild mushrooms with a walnut emulsion and hamachi crudo paired with kefir cream and caviar. The five-course tasting menu is priced at HK$690, a reasonable deal for the quality of produce and technique on display.

Beet is open from Tuesday–Sunday from 6:30pm for dinner service, Thursday–Saturday from 12–2pm for lunch service. 

Beet, 6 Kau U Fong, Central, Hong Kong, +852 2824 3898 

Hexa

OTE, the new extension of Ocean Terminal in Harbour City has been welcoming a host of brand new restaurants and cafes lately, the latest of which is a contemporary Chinese restaurant, HEXA. Inspired by the swinging ’60s, HEXA boasts dramatic interiors in swaths of turquoise and forest green, accented by walls of brass and copper and a wraparound, dark-green marble bar. 

Start your night with a smooth cocktail, then dig into dishes such as steamed pork dumplings with black garlic, king prawns tossed in salted egg yolk, steamed bamboo charcoal shrimp dumplings and smoked chicken with longjing tea. On weekends, the lawn will play host to international DJs.

HEXA, Shop OTE101, G/F, Harbour City, Ocean Terminal, Tsim Sha Tsui, Hong Kong, +852 2577 1668

Symphony by Jade

Hong Kong’s theatregoers now have a new pre-show dinner spot: Symphony by Jade, the latest outlet from Maxim’s Group, which has just opened at the Hong Kong Cultural Centre in Tsim Sha Tsui. Head here for panoramic views of the harbour complemented by a traditional menu of Cantonese dishes. Of special note is the adorable, animal-shaped dim sum which will no doubt be making the rounds on Instagram soon: from steamed shrimp and bamboo-pith dumplings shaped like goldfish to the deep-fried creamy yolk buns made to look like tiny echidna anteaters.

Symphony by Jade, 1/F, Hong Kong Cultural Centre, Restaurant Block, Tsim Sha Tsui, Hong Kong, +852 2722 0932

J’s Bar Bistro

The Royal Garden Hotel in East Tsim Sha Tsui recently unveiled J’s Bar Bistro, a European-inspired bar and restaurant. A social concept that fuses European furnishings (think a palette of wood, bronze and brass) with a modern bar vibe, the all-day spot will serve up tapas, yakitori and a selection of specialty cheeses from France, paired with signature cocktails and an extensive wine list.

The international bar menu has been executed by head chef Lui Wang-chi, and includes dishes such as heirloom tomato with balsamic and mustard sorbet, pan-fried scallops with cauliflower, and mini wagyu beef burgers. For those looking for a new spot for happy hour and drinks in TST, J’s Bar Bistro should be at the top of your list.

J’s Bar Bistro, 2/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Hong Kong, +852 2733 2088 

Zither Garden

Nothing beats digging into a plate of Peking duck — the burnished, brown-lacquered crispy skin giving way to tender and juicy meat that’s been slow-roasted in the oven. You can dig into this delicacy by way of Beijing at newly opened Zither Garden, situated at QRE Plaza in Wan Chai. Under the guidance of head chef Yen, a transplant from famous Beijing Peking duck restaurant QuanJude Roast Duck, the main event here is air-dried for up to 44 hours and roasted for 60 minutes, giving it that signature shiny-brown crackling skin.

Other signatures on the menu include the seasonal whole crab with rice cakes and the Eight Treasure Duck, featuring a whole duck marinated and stuffed with eight different ingredients before being braised for tender, fall-off-the-bone meat.