A New Restaurant in Tsimshatsui: AVA

A hot new place with a killer view over in the dark side.

AVA is the hot new restaurant that’s just opened over in Tsimshatsui by Rhombus International Hotels Group, the sister F&B restaurant of Azure Restaurant/ Bar at Hotel LKF in Central. The kitchen is headed up by chef Mike Boyle who hails from the Venetian Las Vegas Hotel & Resort. AVA’s à la carte menu focuses on using high quality ingredients to make classic dishes that are given a contemporary twist. Presentation is a key at AVA, perhaps not surprising from chef Mike’s tenure in Las Vegas.

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Yardbird: Soho Yakitori Spot is Hong Kong’s Hottest New Restaurant

We have a chat with Beverage Manager Elliot Faber.

The first solo project Yardbird by Matt Abergel of Zuma and New York City’s Masa has recently opened its doors in Sheung Wan.

Chances are you’ve already heard of it, as according to CnnGo and hordes of satisfied diners it is Hong Kong’s newest “it restaurant.” The concept is simple and refreshingly so. Good chicken parts on a stick yakitori done right along with some Izakaya favorites and all served up in a casual, fun atmosphere. However, simplicity aside, these guys take yakitori very seriously. That and the whole experience is elevated by an impressive wine list including Sake, Shochu and yummy cocktails.

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Stop The Press: New Head Chef At The Press Room

Jorge da Silva moves to Hong Kong brasserie.

Hong Kong’s Euro brasserie, The Press Room, will get a Portuguese twist and 17 new dishes as Jorge da Silva takes the reigns at the restaurant as Head Chef.

Born in Portugal, the 35-year-old has honed his culinary skills at famous London eateries such as PJs Bar and Grill, and The Farm. Now it’s his turn in Hong Kong.

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Madam Sixty Ate Brings Wan Chai to its Gastronomic Senses

Share a bacon-fused Bloody Mary with Joseph the Duck.

Madam Sixty Ate is a new restaurant in Wan Chai that is definitely for those interested in an adventurous dining experience.

The chefs are former W Hong Kong and Sydney kitchen culinary directors and have definitely created some interestingly named dishes like Joseph the Duck (roasted duck and confit leg), Pig in Sheep’s Clothing (slow cooked Mangalista pork belly) and For Stanley (halibut with cauliflower, bacon and squid ink ragout).

But what makes us go back for more is the interior design led by founder/designer Bronwyn Cheung, designer Nany Yuen Parker and branding creative director Maxime Dautresme who have given Madam Sixty Ate a unique story and look you won’t find anywhere else in Hong Kong.

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Private Dining Experience Now Available at Posto Pubblico

The publico goes privato!

Popular New York-Italian restaurant Posto Pubblico in SoHo is now introducing a super exclusive way to hold private dinners with the launch of Posto Privato.

Posto Privato accepts one reservation per night, for a minimum of eight people and a maximum of 18. The dinner menu is priced at HK$600 per head (without wine) and comprises a four-course meal served family style over 12 larger portioned dishes. Chefs cook and finish each dish in the kitchen alongside diners, and are actively involved in the evening’s service.

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Spasso Appoints Patrizio Sacchetto as Executive Chef

Chef Sacchetto serves up authentic regional Italian cuisine at Spasso.

Chef Patrizio Sacchetto is the new Executive Chef at the newly refurbrished Spasso, bringing with him his expertise in high quality Italian regional cooking and his vast culinary experience to Hong Kong.

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