Chutney

Overlooking Tai Kwun, what was the old Bombay Dreams has now become Chutney, a sophisticated new Indian restaurant where an open kitchen recreates the cuisines of the subcontinent with the help of two bespoke tandoor ovens. Delicacies sample the four corners of India, from the Chicken 65 dish of Tamil Nadu, and the Lamb Shank Nalli Nihari of Lucknow; to Hyderabadi Dum Biryani and Malabar fish curry. A whisky and gin cart makes its rounds of the dining room to quench the thirst of diners, while a cocktail menu continues the food programme's rich flavours.

Chutney, 4/F, Carfield Commercial Building, 77 Wyndham Street, Central, Hong Kong; +852 2330 0027, chutney.com.hk

Trattoria Piccolo

Longtime Kennedy Town fixture Piccolo Pizzeria has now reopened as Trattoria Piccolo. In doing so, the restaurant shifts its focus to Venetian-style cicchetti with an emphasis on seafood and cured meats. Sourcing its produce from the nearby Smithfield wet market, Piccolo's menu will slightly change on a daily basis; but dishes to look forward to include octopus carpaccio with sea asparagus, hamachi crudo with smoked artichoke, baked yellow chicken in terracotta pot, and a selection of wood-fired pizzas.

Trattoria Piccolo, Shop B, G/F, 41 Cadogan Street, Kennedy Town, Hong Kong; +852 2824 3000

Shake Shack Tung Chung

The iconic American burger joint expands to its seventh Hong Kong location in the airport-adjacent suburb of Tung Chung. Spanning almost 4,000 square feet, the branch will offer its regular menu as well as a limited-time Avocado Bacon menu, featuring the Avocado Bacon burger, and the Avocado Bacon Chicken burger. What's more, the first 100 to line up from noon on the opening day of May 9 will receive a free Citygate Shack tote bag and T-shirt.

Shake Shack, Unit G20, G/F, Citygate Outlets, 20 Tat Tung Road, Tung Chung, Hong Kong

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Arcane

Sebastian Lorenzi is the new chef de cuisine of Arcane, where he takes over from Michael Smith, now at Moxie. Having grown up in Grappa's, where his mother worked as restaurant manager for 30 years, Lorenzi moved on to work in the kitchens of three-Michelin-starred Uliassi in Italy, Dinner by Heston in London, and L'Atelier de Joël Robuchon and Seasons by Olivier Elzer in Hong Kong. At Arcane, he will be refreshing the a la carte menu with new dishes to herald the change in seasons. 

Whisk

The Mira Hong Kong's fine dining establishment Whisk welcomes William Lau to its helm as chef de cuisine. Having worked at the likes of Madame S'ate, Pierre at Mandarin Oriental, Amber and Arbor, the Hong Kong native carries a wealth of experience to his new role. To mark his appointment, Lau is introducing a Taste of Craft lunch menu and an Omakase dinner menu combining French and Japanese influences. Find out more online here.

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N.I.C.E. Yakiniku & Fine Wine

Opened in 2018, this Causeway Bay restaurant is undergoing a refresh with the introduction of all new yakiniku tasting menus by new executive chef Kennie Poon. Choose from the 9-course Kuro or 11-course Akagane menus, featuring lauded produce like A4-5 Miyazaki Wagyu beef prepared with a range of methods like tartare-style, charcoal-grilled, sukiyaki, and even as char siu with rice. For more information, click here.

N.I.C.E. Yakiniku & Fine Wine, 7/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, Hong Kong; +852 2886 4838 

Zoku

The Hari's resident Japanese restaurant has launched an all-new weekend brunch menu. Kicking off with starters like sashimi, tuna tiradito, oyster chalaca and tebayaki, the brunch also includes a choice of mains between deep-fried seabass with ponzu emulsion, ribeye with spicy soy marinade, lobster udon in batayaki sauce, and more. With free-flow, the menu is priced from HK$988 per person and up.

Zoku, The Hari, 330 Lockhart Road, Wan Chai, Hong Kong

181 at Fortnum & Mason

Dig into the season of asparagus with new additions to the a la carte menu at the British tea purveyor's in-house restaurant. Available until May 31, order from the likes of salmon gravlax and poached salmon with beetroot and asparagus; seared scallops with asparagus and bacon jam; and British asparagus with Dijon sauce and San Daniele. 

181 at Fortnum & Mason, Shop 022, G/F, K11 Atelier, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 3916 8181