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The hottest new openings in Hong Kong, February 23 to March 1

From fine-dining experience at Path and pop-up Thai concept Baan Baan, to the intimate French bistro Babette and Taobao’s first physical store

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The hottest new openings in Hong Kong from February 23 to March 1 include Taobao’s first physical store and pop-up Thai concept Baan Baan. Photo: Baan Baan
Gavin Yeung

Path

Chef Tony Mok’s Path offers an eight-seat tasting menu blending Cantonese flavours with Western techniques. Photo: Path
Chef Tony Mok’s Path offers an eight-seat tasting menu blending Cantonese flavours with Western techniques. Photo: Path

Having worked at highbrow establishments such as Hong Kong’s Mono, Amber and Écriture and Singapore’s Zén, chef Tony Mok brings serious credentials to his first venture as chef de cuisine, at newly opened casual fine-dining restaurant Path. Seating just eight at a time, it serves a tasting menu inspired by Cantonese flavours and realised through Western cooking techniques.

Shop A, 1/F, 68 Kimberley Road, Tsim Sha Tsui

PapaHome partnered with Taobao

PapaHome partnered with Taobao is located in China Hong Kong City, in Tsim Sha Tsui. Photo: PapaHome X Taobao
PapaHome partnered with Taobao is located in China Hong Kong City, in Tsim Sha Tsui. Photo: PapaHome X Taobao
Mainland China’s favourite online mall comes offline with its first flagship physical store opened in collaboration with local home improvement platform Papabo. Spanning 25,000 sq ft, the shop features more than 10,000 products from 100 merchants centred on homeware, giving visitors the chance to touch and feel before committing to a purchase on Taobao.

Shop 02B, 2/F, China Hong Kong City, 33 Canton Road, Tsim Sha Tsui

Babette

The kitchen team at Babette reinvents French classics. Photo: Babette
The kitchen team at Babette reinvents French classics. Photo: Babette

Hospitality veterans Rémi Brunet and Clément Jacquel have just unveiled Babette, an intimate bistro that serves a range of reinvented French classics. Helming the open kitchen is ex-Amber chef Cédric Tsia, who focuses on hearty flavours in dishes such as seaweed butter clams, deep-fried soft-boiled eggs with corn sauce, and, not French but still delicious, poached yellow chicken with Koshihikari rice.

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