Cover Photo: Vista

From galbi jjim to Sri Lankan-style Negombo crab, there’s plenty of new additions to Hong Kong's dining scene this month to keep your appetite satiated

November

Racines

Created by the same team behind French bistro Bouillon, Racines—meaning roots in French—is a fine dining concept focused on the culinary diversity of the South of France. Together with chefs Romain Dupeyre and Adrien Castillo, formerly of Petrus and Caprice respectively, the restaurant presents tasting menus that feature modern takes on French classics. From a classic pigeon dish with liquorice, aubergine and anchovies on the five-course Genèse menu (HK$1,288) to the red mullet dish with beetroot, orange and sauce diable on the creative seven-course Plénitude menu (HK$1,688), the dishes stem from childhood memories and professional experiences that make the most of the region's ingredients and terroir. The intimate space is warm but elegant with a wooden counter where you can watch all the action.

Racines, G/F, 22 Upper Station Street, Sheung Wan, Hong Kong; +852 2886 8076

Vista

Taking over the former home of Aqua at the top of One Peking Road is Vista, a brand new ristorante that will celebrate the best of Italian cuisine against the backdrop of Hong Kong's famed skyline. Helming the kitchen is chef Andrea Mura, who opened Aqua Group's Cantina in Tai Kwun, and who will be serving a menu of Venetian cicchetti, grilled seafood, and handcrafted pastas. In a departure from Aqua Spirit's more contemporary leanings, the bar space at Vista will be pouring classic Italian cocktails and aperitivos. Look for the new venue to open from November 16 onwards.

Vista, 29/F & 30/F, One Peking Road, Tsim Sha Tsui, Hong Kong; vistahk.com

Bàrbar

The clue's in the name: Bàrbar combines a Spanish tapas bar and a wine bar, bringing a dose of Spanish gastronomy on restaurant-heavy Ship Street in Wan Chai. Steered by Epicurean Group culinary director Edgard Sanuy Barahona of Pica Pica fame and executed by head chef Ronald N. Nelson, Bàrbar features a long open kitchen from whence twists on Spanish classics emerge, like Madrid squid bocadillo, charred deboned beef rib and roasted pumpkin purée from the Josper oven, pigeon rice, and lobster Fideua, a take on a traditional Valencian noodle dish. Meanwhile, the wine bar serves an extensive selection of Spanish wines, sherries, and gins that span the breadth of the country.

Bàrbar, Shop A, G/F, 9 Ship Street, Wan Chai; +852 2810 0008, barbar.hk

Danji

Taking over the former Roots Eatery space on Wan Chai's Sun Street is Danji, a modern Korean bistro opened by Seoul Recipe founder Jennifer Kim that takes its name from the traditional earthenware pots used to store and ferment classic Korean sauces. Having opened her Korean grab-and-go concept in 2017, Kim is looking to flesh out her culinary offering with the opening of this sit-down eatery in the see-and-be-seen Starstreet Precinct. Within the cosy restaurant space, diners can expect elevated home-style Korean cooking in dishes like braised pork belly, grilled eel, fried chicken and galbi jjim braised beef short ribs. Other specialties include Hanwoo striploin grilled at the table, and soy sauce marinated Korean blue crab. A drinks list of Korean beer, makgeolli and sake is also available to complement the food.

Danji, 7 Sun Street, Wan Chai, Hong Kong; +852 2623 9983, book.bistrochat.com/danji

Rêveri

Opened by husband-and-wife team Jessica Kesumo and John Law, Rêveri is a new bistro in Sheung Wan that encapsulates contemporary pan-Asian cuisine in its "casual fine dining" menu. Launching with a lunch service and two tasting menus for dinner (HK$1,080 up), a glance at Rêveri's signature dishes reveals creations like truffle brioche with seared Japanese scallop, butter poached lobster with Shaoxing wine sabayon, the Australian Wagyu Duo braised with red fermented bean curd and served with celeriac and potato gratin, and the Japanese sea bream fish rice. Wine and sake pairings are also on hand for those looking for a little tipple.

Rêveri, 20-24 Mercer Street, Sheung Wan, Hong Kong; +852 6778 7278‎, reverihk.com

Nanhai No. 2

Opening as the sister restaurant to Nanhai No. 1 in Tsim Sha Tsui, Nanhai No. 2 brings the maritime exploration-themed southern Chinese cuisine of the original to Hong Kong Island. Located in Causeway Bay, Nanhai No. 2's menu pays tribute to Zheng He, the legendary mariner who led seven expeditionary voyages during the Ming dynasty to assert China's dominance on the seas; accordingly, the restaurant's design features maritime design elements to complement the view of Victoria Harbour, with the private rooms named after the destinations that Zheng He's fleet sailed to, including Malacca, Ceylon, and Persia. Signature dishes also reflect this seafaring scope, in creations like Sri Lankan-style Negombo crab, braised oxtail and beef shoulder blade in Malacca style paired with roti, and a series of typhoon shelter dishes that take inspiration from closer to home.

Nanhai No. 2, 12/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong; +852 2435 3088

Trattoria Kagawa by Mihara

Terufumi Mihara, the man behind Teppanyaki Mihara and Koi, has opened a new and intimate venue on Wan Chai's Ship Street that pays homage to the cuisine of his home prefecture of Kagawa, Japan, with a menu of Italian-Japanese delicacies that are sure to hit the spot for any yōshoku cravings. Despite being the smallest prefecture, Kagawa, which can be found on the island of Shikoku, has an outsized culinary footprint thanks to its thriving olive industry, which provides the feed to raise wagyu cattle, pork and chicken, lending their meat a distinct and delicate flavour. At this new restaurant, 80 percent of the produce has been sourced from Kagawa, spanning a menu of appetisers and small bites, teppanyaki, pasta and risotto, meat mains and desserts. 

Trattoria Kagawa by Mihara, G/F, 18 Ship Street, Wan Chai, Hong Kong; +852 5394 3690, trattoriakagawa@ponghk.com

October

Kilo Steakhouse

Opening as the eighth restaurant under Umberto Bombana's Octavo Management Group, Kilo Steakhouse sees chef Nate Green (formerly Rhoda, Henry) return to Tsim Sha Tsui to serve his signature cuts of steak. The restaurant takes over the previous home of Cobo House, commanding postcard-perfect views of the Hong Kong skyline from behind K11 Musea's distinctive tubular glass facade. Inside, Bombana's son Bart has curated neon light paintings to mirror the view, sourcing compositions from the likes of Keith Haring and Swedish artist André Saraiva. Within this space, diners can expect Green's usual finesse with seafood and meats, including highlights like the barbecue platter of briskey, pork belly, and Andouille sausage; and the Kuro Black Label M7+ American Wagyu grain-fed striploin. 

Kilo Steakhouse, Shop 602, Level 6, K11 Musea, Victoria Dockside, Tsim Sha Tsui, Hong Kong; octavo.com.hk

 

The Mixing Room

Replacing J. Boroski is a new venture from the Iron Fairies Group called The Mixing Room, a bar concept based on characters from founder Ashley Sutton's The Iron Fairies children's book trilogy. Like Sutton's other venues, The Mixing Room is characteristically whimsical and evocative, featuring an interior bedecked in strung bottles holding various spices and herbs; this approach extends to the menu, which features concoctions chock full of homemade sodas, house infusions, craft spirits and more. Former senior creative consultant of Proof & Company, Tom Egerton heads the cocktail programme here, whipping up drinks with names like A Cheeky Mango and Mouna's Escape.

The Mixing Room, Ezra's Lane, Central, Hong Kong

Terrace by LQV

After opening the upscale restaurant Terroirs by LQV in Central this past June, the LQV Group has swiftly followed up with Terrace by LQV, a decidedly more laidback sister location in sunny Stanley. Here, the bottle selection takes advantage of the seaside venue and predominantly focuses on rosé, white wines and champagnes for easy drinking both during the day and night. To complement, the food menu features lighter classics from the south of France, including dishes like grilled French sea bass, and pastis flambée prilled Prawns, served with linguine and Provencal tomatoes. Take a bit of the lifestyle home with the restaurant's retail corner, which stocks French artisanal cheeses, wines, cold cuts, jams, fresh baked bread and pastries.

Terrace by LQV, Shop 505, Stanley Plaza, 23 Carmel Road, Stanley, Hong Kong

Ponty Cafe

The Pontiac is expanding into the daytime with the opening of Ponty Cafe right next door. Born "out of necessity due to government restrictions", the cafe first began as an extension of opening hours at The Pontiac, but is now a fully-fledged cafe in its own right. The drinks list features black and white coffee drinks alongside all-day cocktails like the Dive Bar Bloody Mary and the Iced Spanish Coffee designed by The Pontiac co-owner Beckaly Franks and Ezra Star of Mostly Harmless. Meanwhie, the food menu is the realm of chef Rachel Wedlock, an Edinburgh native who was most recently at Winston's Coffee and The Cupping Room—expect dishes like sage pork sausage biscuits and gravy; HK steak au poivre with Szechuan cognac cream sauce; and the triple-stack buttermilk pancakes.

Ponty Cafe, 15 Old Bailey Street, Central, Hong Kong

Mulino

New to Tsim Sha Tsui East is Mulino, a restaurant that styles itself along the lines of Mediterranean cuisine. Opened by Chess House Restaurants, the group behind Chutney in Central and The Hunter in Tseung Kwan O, the menu features Italian standards like vitello tonnato, pappardelle ragu, and risotto verde, but more interesting are the Middle Eastern additions—owing to Egyptian chef-turned-culinary-director Mohamed Hegazy and Moroccan executive chef Faycal El Moujahid—like mutabal smoked eggplant dip prepared tableside, lamb koftas and chicken skewers prepared in a charcoal oven, and roasted whole lamb spare rib dusted with cumin. A respectable cocktail menu brings together bright fruity and vegetal flavours in the glass, perfect for sipping on the harbourside patio.

Mulino, Wing On Plaza, Units 1-6, 45 & 46, G/F, 62 Mody Road, Tsim Sha Tsui, Hong Kong; +852 2721 3600

CulinArt 1862

Some good news about energy for a change: Towngas is celebrating its 160th anniversary this year, and to mark the occasion, it's opened up a slick new restaurant in Causeway Bay called CulinArt 1862. The kitchen is helmed by half-German, half-Chinese chef Stanley Wong, who cut his teeth at high-end restaurants and hotels in Germany, Switzerland, South Africa, Australia, and New York, where he was the executive chef at Jean-Georges Vongerichten’s Spice Market. Split into two sections, the restaurant's lounge features a casual menu drawing inspiration from cuisines around the world while using sustainable ingredients; while the chef's table features a seven-course tasting menu (HK$1,288 per person) that encompasses dishes like red prawn tartare with jalapeño and yuzu, oxtail tortellini in beef consommé made using a siphon coffee maker, and binchōtan-grilled Rangers Valley striploin. 

CulinArt 1862, 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay, Hong Kong; +852 2884 2603, culinart1862.com

Lola

Calling all Hispanophiles: Lola is a new cocktail bar that hones in on the drinking culture of Spain and Latin America, right in the heart of Central. Opened by bartender Jassi Singh, who was aided by Musubi Hiro founder Arturo Sims' Bar Incubator Program, Lola's opening menu features five cocktails—titled Lola, Maya, Panama, Puerto Rico, and Silencio—each of which features a type of sherry mixed with an ingredient that pays tribute to Spain's gastronomic wealth; alongside a menu of tapas and a list of Spanish sherries to sip neat. The design of the bar is colourful, featuring an exterior mural by graffiti artist Szabotage and interiors hand-painted by Brazilian artist JUM—both of whom were commissioned by The Hong Kong Arts Collective.

Lola, LG/F, 37 Cochrane Street, Central, Hong Kong; lolahk.com

The Butchers Club Grille

Having taken the city by storm with its gourmet burgers in 2014, The Butchers Club is back in decidedly more grown-up fashion with a new sit-down steakhouse in Taikoo Place. The Butchers Club Grille is a 55-seat restaurant featuring a surf-and-turf menu of dry-aged meats and seafood, with cuts of beef dry-aged for between 30 to 45 days. Guests can choose between dry-aged USDA Prime cuts of Angus beef like the rib-eye, porterhouse, New York strip and more; or alternatively, wet-aged cuts like Australian grain-fed filet, M3 wagyu striploin, or Angus tomahawk. These are roasted in a Montague oven that's capable of achieving temperatures of up to 900 degrees Celsius, effectively forming a crust around the steak to seal the juices inside. Of course, burger fiends can still find their fix with the classic dry-aged burger, served with a side of truffle fries. The restaurant also features a wine list of 80-plus labels which can be ordered with your meal or bought at retail.

The Butchers Club Grille, G/F, Westland Gardens, 12 Westlands Road, Quarry Bay, Hong Kong; +852 2388 9644

The Italian Club

While it originally opened in 2017, eventually expanding to four locations across Hong Kong, The Italian Club was forced to close its doors over the course of the pandemic. Now it's making a return in altogether swankier premises, with a revamped Soho location designed by the renowned Pininfarina Architecture. Serving only 24 covers a night, The Italian Club now features a focus on seafood flown directly from the Mediterranean, expressed in a 12-course tasting menu by chef-founder Stefano Balsamo that features dishes like paccheri in Sicilian pistachio pesto and Mazara del Vallo prawns; Mediterranean bluefin tuna belly in Sicilian pistachio crust and fumetto reduction; and baked Mediterranean monkfish with percebes and Italian artichokes. The restaurant also features an extensive wine list of 400 labels sourced from across Italy's varied terroirs.

The Italian Club, 32 Elgin Street, Central, Hong Kong; seafoodwinebar.com

September

The Hawk & Aster

Replacing Le Pain Quotidien in Pacific Place is The Hawk & Aster, a new venue by the Leading Nation hospitality group (Wagyumafia, Elephant Grounds, Morty's) that is the first in a line of "Grand Cafes"—all-day restaurants that will be open seven days a week serving breakfast, lunch and dinner. It's also a collaborative effort across the group's portfolio: La Rambla's Rafa Gil ideated the opening menu of approachable European-inflected dishes like steak frites, Ozaki wagyu burger, and baked escargot; while The Diplomat's John Nugent is responsible for the wine and cocktail menu. An Elephant Grounds kiosk completes the package, serving espressos and lattes alike to the denizens of the mall.

The Hawk & Aster, Unit 008, Level LG1, Pacific Place, 88 Queensway, Admiralty, Hong Kong; +852 3501 8557, thegrandcafes.com

Champagne Bar at Grand Hyatt

After a year's hiatus, the Champagne Bar at Grand Hyatt Hong Kong has reopened to the public with a reinvigorated team and menu. No surprises for guessing the focus of the bar here, with an impressive 16 champagnes available by the glass, and a whopping 80 labels by the bottle ranging from Krug and Ruinart to boutique producers like Jeeper, Vilmart & Cie, and Roger Coulon. Aside, more esoteric options include Méthode Champenoise sparkling wines from around the world, yet made using the traditional wine-making technique in the Champagne region of France. An easy-drinking happy hour also entices with champagne spritzes mixed upon ordering with house-made fruit liqueurs.

Champagne Bar, Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong; +852 2584 7722

Don't miss: In Praise of Grower Champagnes

Uncle Ming's

Opening atop the brand-new Aki Hong Kong by MGallery hotel, Uncle Ming's is a sleek watering hole with panoramic views of Wan Chai and bowtie-wearing bartenders that offers a comprehensive, globe-spanning selection of whiskies to the aficionado crowd, alongside a number of classic whisky-based cocktails. Dressed in cedar panels and warm lighting in line with the rest of the hotel's Japanese design theme, the bar presents patrons with the choice of 80 international labels and rare single malts, each of which can be ordered on its own or sampled as part of a country-based whisky tasting flight. Those who prefer their drinks mixed will find classics like the Boulevardier and bourbon and grapefruit-based Brown Derby rubbing shoulders with new creations like the Oolongtini, served under a dramatically smoked glass dome.

Uncle Ming's, 25/F, Aki Hong Kong - MGallery, 239 Jaffe Road, Wan Chai, Hong Kong; +852 2121 5000

Demon Celebrity

Just a five-minute walk away from the new Bo Innovation, in what used to be the home of iconic European-style restaurant Jimmy’s Kitchen, Alvin Leung, aka the "Demon Chef", is opening another restaurant that fully leans into a nostalgia for the Hong Kong of yore. 

Demon Celebrity is a double billing of Leung and Cheng Kam-Fu, the executive chef of one-Michelin-starred Celebrity Cuisine. Though Cheng is known for his faithful execution of Cantonese dishes, at Demon Celebrity, both chefs will offer their elevated take on the “soy sauce Western” cuisine unique to Hong Kong, which was no doubt influenced by the colonial-era dishes that were served at Jimmy’s Kitchen over a nine-decade-long lifespan.

Diners can anticipate the likes of lobster à la King and glutinous rice balls stuffed with crab roe grace the menu, alongside a roster of Cheng’s Cantonese dishes like stuffed chicken wings with bird’s nest, fried pork maw with black beans, and sweet and sour pork fried in a soft batter—an artefact of old Hong Kong cuisine that is only found today at Chinese takeaways in Canada, says Leung.

“Don't expect any foam powders or nitrogen. It's about more about comfort and taste, while activating a bit of excitement,” he says, describing the menu of Demon Celebrity as very much the product of a “happy marriage” of ideas between himself and Cheng. 

“We’re very giving, we have a lot of respect for each other. He always puts me first and I try to put him first.”

Demon Celebrity, South China Building, 1 Wyndham Street, Central, Hong Kong; booking@thedemoncelebrity.com

Sushi Haru

First opened in LKF Tower almost two years ago to the date, Black Sheep Restaurants' intimate eight-seat omakase bar, Sushi Haru, makes a return after a long hiatus. Gone is opening chef Motoharu Inazuka, who now helms Sushi Hare on Bridges Street; now, Sendai native Hirokuni Shiga, who hails from a family of culinary professionals, having grown up in his father's kappo restaurant, has assumed the role of itamae. Shiga has worked across a number of cuisines including kaiseki, tempura and yakitori, but was drawn back to Edomae-style sushi for the connection it provides to producers as well as customers.

“I don’t want the experience to be unapproachable," he says. "In Japan, there are so many hard, long faces behind the counters, a sort of seriousness that can sometimes appear angry. I like to engage more; I want my guest to enjoy their experience and leave filled with that joy, this is what makes true hospitality.” 

Sushi Haru, Mezzanine, LKF Tower, 33 Wyndham Street, Central, Hong Kong; +852 2111 1450

Yashima

Taking over Co Thanh’s old spot in Kau U Fong, Yashima joins Hong Kong’s ever-growing list of Japanese restaurants with a kaiseki, or traditional multi-course, omakase menu. The restaurant takes its name from the flat-topped volcanic plateau in Kagawa and uses a Japanese character (杣) to represent the art of woodwork which is also reflected in the hinoki wood interior and Kyoto zen garden-inspired design. 

Helmed by Tokyo-born chef Kōya Takahashi, the restaurant offers two seasonal menu options for lunch and one for dinner that may change from day to day depending on the ingredients available. Some mainstay dishes, however, include signature sushi; seasonal vegetables with abalone, prawn and Hokkaido uni topped with Russian caviar; grilled Japanese lobster marinated with kinome white miso; tempura Hokkaido hairy crab; and Ayu sweetfish topped with roe with somen.

Yashima, G/F, 2-4 Kau U Fong, Central, Hong Kong; +852 2328 8089

Schnitzel & Schnaps

Taking over Rubia on Hollywood Road, Schnitzel & Schnaps is a new restaurant by the same group and takes its name from two of the most well-known dishes and spirits from Central Europe. The restaurant has two levels with a cocktail bar on the ground floor offering a wide range of schnaps, beers and wines and an upstairs dining room that offers a menu with a sizeable schnitzel selection and more.

The schnitzels here are coated with bread crumbs from dried German kaiser rolls and a mixed herb blend before it is shallow fried for a crisp cutlet that remains tender inside. Highlights include the classic wiener schnitzel made with milk-fed veal; schnitzel à la holstein, a pan-fried pork chop with a fried egg; and the yellow corn-fed chicken thigh jägerschnitzel served with chanterelle mushroom gravy. The menu also has a range of sausages from the region to try with cabbage slaw, sauerkraut and potato salad.

Schnitzel & Schnaps, G/F, C Wisdom Centre, 35 Hollywood Road, Central, Hong Kong; +852 2889 1199

Kaboom

Love the skyline? Check out Kaboom, a Southeast Asian-inspired rooftop bar and restaurant newly opened in Tsim Sha Tsui, with killer views of the harbour. Featuring an expansive patio replete with thatched parasols and rattan chairs, guests can squint their eyes and imagine themselves on a tropical island. The menu borrows heavily from Southeast Asian cuisine, with dishes like golden fried rice topped with grilled pork chop and spiced tomato gravy, typhoon shelter-style crab pasta, and five-spice roasted crispy cauliflower; while a menu of 12 house cocktails features head-scratching names like “No More OT Please!”, “I Need to Keep Fit” and “Damn Piss Off!”.

Kaboom, 20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Hong Kong; +852 3708 8114

Cafe Siam

Opened in 1999, this Kennedy Town favourite has expanded to a second location in Quarry Bay to serve the Taikoo office crowd. The restaurant, with its distinctive neon sign and green tiled frontage, is helmed by chef Wongsrithat Yongyut, a native of Thailand's northern Isaan region who has adapted many of his homeland's classic dishes for the local palate, with prodigious use of fresh herbs, raw ingredients and pla ra—a traditional Thai seasoning made by fermenting boiled fish with roasted rice flour and salt, then further fermented in a closed container for at least six months.

At Cafe Siam, expect aromatic dishes like pork larb (pickled minced pork served with lettuce and herbs), nam tuk nua (spicy beef tenderloin salad), three-yellow BBQ chicken marinated with yellow curry and Thai aromatics, and Isaan charcoal grilled skewers.

Cafe Siam, Shop 8-9A, 12 Westlands Road, Quarry Bay, Hong Kong; +852 6469 0760

Jiangsu Club

Found just north of Shanghai, Jiangsu province boasts a long and storied culinary tradition that is regarded as one of China's eight great regional cuisines, defined foremost by precise temperature control, highly seasonal ingredients, and a focus on seafood thanks to the region's coastal proximity. In Hong Kong, the newest establishment to serve this cuisine is Jiangsu Club in Sheung Wan, where three veteran chefs combine their talents to serve authentic representations within an elevated setting. There are cold dishes like fried eel and freshwater with vinegar glaze; elaborate poultry creations like the Eight Treasures Duck; as well as iconic dishes like thick-cut braised pork belly. A dim sum selection will also keep diners satiated during the day.

Jiangsu Club, 2/F, Alliance Building, 130-136 Connaught Road, Sheung Wan, Hong Kong; +852 6230 8973

Hong Kong Cuisine 1983

Look past the rather bland name, and you'll find utterly contemporary leanings at this newly revamped Happy Valley mainstay. Upon the restaurant's 10-year anniversary, and observing a lack of new talent entering the market, owner Baldwin Cheng sought to revamp Hong Kong Cuisine's menu and kitchen culture to be more divulging of the often closely-guarded secrets of the old hands. The result is a tasting menu that doesn't shy away from molecular gastronomy touches like foams, smoke, mousses and more. 

Within the degustation, chef Silas Li flexes his creative muscle in dishes like braised boneless duck web stuffed in chicken wings (a play on the Chinese idiom 鷄同鴨講, or “chicken speaking with duck”); bird’s nest stuffed winter melon ball with roasted duck sea cucumber sauce; and layered steamed egg white, crab meat with Huadiao wine and lily flower root foam served in an egg shell. For those who still want their Cantonese fare done the traditional way, Hong Kong Cuisine's a la carte menu still offers family-style sharing dishes for larger gatherings to enjoy.

Hong Kong Cuisine, 1/F, Elegance Court, 2-4 Tsoi Tak Street, Happy Valley, Hong Kong; +852 2893 3788

Miyazaki Niku Honpo

It seems Hong Kong can't get enough of Japanese-style barbecue either with the opening of Miyazaki Niku Honpo. The new yakiniku restaurant is the first overseas branch from the Kyushu brand and exclusively imports its Wagyu—the full cow and rare cuts—from the award-winning Ouka farm. Aside from Miyazaki Wagyu beef, the menu also has Kyushu A5 Wagyu beef, Kagoshima Kurobuta pork, Kumamoto chicken, salads, snacks and other seasonal Japanese produce and ingredients to try. The menu has a semi-buffet option too so you can just keep beefing it up or sample signature dishes such as the beef bone broth ramen and Wagyu dumplings.

Miyazaki Niku Honpo, 6/F, Sugar+, 25-31 Sugar Street, Causeway Bay, Hong Kong; +852 3568 5330 or WhatsApp +852 6880 8908

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