Where to eat in Hong Kong in February – from Trippa Milano’s Testina and Nagamoto, headed up by Michelin-starred Kashiwaya’s former chef, to Uniqlo’s Omusubi concept and The Pontiac’s Ponty Cafe

Feb 2 , 2022

Wagyu oyster Bbade M7 with caramelised shallot, red bell pepper puree and beef jus is on the menu at Locanda Dell’ Angelo in Hong Kong. Photo: Locanda Dell’ Angelo

Tate Dining Room chef Vicky Lau is opening soybean-centric Mora, while Clarence offers a new chance to enjoy L’Envol chef Olivier Elzer’s cuisine

Restrictions see The Pontiac and Foxglove try new concepts and menus as bars pivot to daytime operations, while Japanese and Italian eateries abound in the city

The F&B industry in Hong Kong is going through a tough time at the moment, with restaurant restrictions impacting their bottom line, but that has not stopped progress.

Many bars and restaurants have pivoted, creating exciting new menus to cater to the growing daytime crowd, while several concepts have expanded to new locations in anticipation of better times ahead.

There are a lot of new and exciting dining and drinking options to check out once time allows – and we hope everyone stays safe in the meantime.

New openings

1. Clarence

Chef Olivier Elzer at Seasons by Oliver E in Causeway Bay in 2014. Photo: SCMP Archives

Fans of L’Envol and chef Olivier Elzer will soon have a new location to admire his creations at. There isn’t a lot of information about this new venture apart from its name and that it will open in Central after the Lunar New Year holiday. We’re definitely intrigued.

H Code, 45 Pottinger Street, Central

2. Testina

Bone marrow is on the menu at Testina. Photo: Testina

One of Milan’s hottest restaurants is opening a reimagined version of its concept in Hong Kong. Working with chef Diego Rossi and partner Pietro Caroli (of the famed Trippa Milano), Testina will be a modern Italian diner with chef Marco Xodo, previously chef de cuisine 8½ Otto e Mezzo Bombana Shanghai, in the kitchens. If ZS Hospitality’s success with Hansik Goo and Whey is anything to go by, then Testina will be one to watch.

3/F, 8 Lyndhurst Terrace, Central

3. Mora

Soy milk and chicken noodles is just one of the dishes at the soy-centric Mora. Photo: Mora

Founder and executive chef Vicky Lau of two Michelin-starred Tate Dining Room is opening the new restaurant Mora on Upper Lascar Row in Sheung Wan. It’s an interesting concept that features the soybean as the star of the show. We look forward to the creativity of the menu to come.