Vote Now For Your Favourite New Restaurant Of 2019
Our annual readers' choice awards are back, with 13 nominees vying to take home the prize on November 18, 2019
Hong Kong and Macau's dining scenes are as dynamic as ever, with new ventures adding colour to the landscape week by week and month by month. 2019 has proven to be a challenging one for the hospitality industry, and so we are excited to bring back our annual Readers' Choice awards, in collaboration with Asia Miles, to shine a light on the best openings over the qualifying period of September 2018 to September 2019. Each venue was nominated by our T.Dining dining panel, but the ultimate accolade will be decided by readers—the winner will be announced at our live event, T.Dining Best Restaurants 2019, on November 18, 2019 along with a host of other F&B awards at the industry night of the year. Read more about the nominees below (listed in alphabetical order) and cast your vote using the form before 23:59 on November 17, 2010.
When it comes to the food, David Thompson is known to not shy away from presenting the full spectrum of Thai flavours, meaning his menus are an unapologetic rendering of full on tastes: the spicy, bitter, sour, sweet and salty are all present and punching. A signature menu offers a balanced selection of courses that run from vibrant salads to piquant soups and rich curries, while the la carte allows diners to sample a wider range of courses.
Behind the venue is Marco Sacco, of two Michelin-starred Piccolo Lago in Verbania—a picturesque fine dining restaurant overlooking the still waters of Lake Mergozzo and Montorfano (the “orphan mountain”). Staying true to the culinary identity of the Piedmont region, Castellana integrates not only the signature dishes of Piccolo Lago into the menu in Hong Kong, but presents two other tasting menus that highlight the region’s signature ingredients and preparations as well as a highly seasonal degustation. The menus are executed superbly by head chef Enrico Degani.
Opened by Arcane's Shane Osborn, Cornerstone’s simple yet finely-executed dishes and attentive service invoke some consideration on what makes great dining experiences. It offers proof that you don’t always need sea urchin and caviar for a luxury statement. Sometimes all you really need is a simple plate of carefully-made salad or main course, without losing sight that simplicity can very much be the best there is.
If there is one thing about the team behind Posto Pubblico and Frank’s that we can count on, it will be that they’ll nail it when it comes to red sauce American fare, polished and perfected over the years. This expertise is showcased in Frank’s one-page menu, featuring a humble selection of antipasti, pasta, meaty mains and vegetable side dishes.
The premise of Honjo is modernised Japanese food combining traditional techniques with unexpected ingredients and flavours. Hidden from the realities of the world outside, Honjo offers a throwback with its unique mix of vintage glamour and modern food and drink, with just enough intrigue to make you consider returning for more.
Julien Royer’s new French restaurant has been the talk of the town since the French chef announced his collaboration with JIA Group’s Yenn Wong in opening a casual fine dining establishment at PMQ, replacing Jason Atherton’s Aberdeen Street Social. With high consistency and fine execution in the cuisine that shines, Louise is earning raves it deserves, as the restaurant becomes exactly the kind of fun and casual establishment you keep wanting to come back to.
Rajasthan Rifles’ menu offers all-day dining options that fuse British and Indian cuisines, harmoniously blending both in their finest form. Unlike restaurants at a popular tourist hot spot, it excels as an all-rounded establishment with consistent execution for its casual-fine dining offerings. It has strong potential to be a destination worth the trip up the peak.
A tasting experience at Roganic mirrors that of an exciting roller-coaster ride, where dishes are impressive with surprises along the way. It takes solid execution and excellent time management in the kitchen to master such delicate delivery with finesse and ease. Simon Rogan is a master of this craft, and Roganic proves that to be true.
Stephanie Wong stays true to her dedication to homely and wholesome cooking through the menu at Roots, featuring dishes that are French in execution, often with flavours familiar to the Cantonese palate; such combinations complement each other, all the while creating a new breed of reinvented classics. Roots is the shining example for aspiring chefs to polish their craft and have a go at chasing their dreams of opening a restaurant in Hong Kong.
Ryota Kappou Modern
This kappo restaurant presents a form of culinary theatre where the experience is as much about the removal of barriers as it is about showcasing a certain level of skill. Behind the counter where this performance occurs is the eponymous chef Ryota Kanesawa, who previously worked as the sous chef at Tenku Ryugin in Hong Kong, as well as Roka and Zuma in London—Ryota Kappou Modern seems a happy medium for the chef, where the relaxed atmosphere and focused cooking (he calls it “simplicity excellence”) meld together seamlessly.
Sichuan Lab is all about new dishes created on the basis of the classics, where chef Kenny Chan demonstrates his deep knowledge and understanding in Sichuan flavour profiles and prepares dishes that are beaming with energy through new presentation and premium ingredients. Sichuan Lab introduces many possibilities of the future for the region’s cuisine without compromising any flavour.
Wynn Palace’s Sichuan Moon is an establishment to love, as acclaimed chef André Chiang makes his Macau debut by exploring the many possibilities of Sichuan cuisine through dishes that showcase its many facets and flavour profiles beyond the expected numbing and spicy.
As a wine-focused bistro, Somm offers a more casual dining approach to its adjacent fine-dining establishment Amber; nibbles are great for sharing with wines while more substantial courses are best for a structured dinner. The wine list is nothing short of impressive, as the hotel has appointed three professional sommeliers to form a panel that have consulted on and designed the beverage programme, which showcases more than 100 wines served by the glass as well as in different capacities—from tasting portions to half-bottles and full volumes.