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Hong Kong’s hottest new openings, from Chiikawa ramen to artisanal pastries

Lan Kwai Fong mainstay Fumi is revamped into Fumi Joe, Nodi at M+ serves up pastry treats, and Swiss restaurant Nocino opens its fourth branch in 3 years

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Chiikawa Ramen Buta celebrates its eponymous anime in slurp-able fashion with the opening of the kawaii manga’s first themed restaurant. Photo: courtesy Chiikawa Ramen Buta
Gavin Yeung

Fumi Joe

The interior of Fumi Joe in Hong Kong’s Lan Kwai Fong neighbourhood. Photo: courtesy Fumi Joe
The interior of Fumi Joe in Hong Kong’s Lan Kwai Fong neighbourhood. Photo: courtesy Fumi Joe
Lan Kwai Fong staple Fumi has revamped its concept with an injection of fresh energy from sister restaurant Kyoto Joe. Combining a seafood-centric menu with a refined izakaya atmosphere, Fumi Joe serves the stars of Japanese cuisine, such as robatayaki, sushi, tempura and sukiyaki, which you can wash down with crisp highballs over panoramic city views.

23/F, California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central

Nodi at M+

Nodi’s signature pastry, the Nodi Knot. Photo: courtesy Nodi
Nodi’s signature pastry, the Nodi Knot. Photo: courtesy Nodi

Artisanal cafe brand Nodi has found its latest location inside Hong Kong’s seat of contemporary visual culture, M+. Opened below M+ Cinema, the cafe serves up Nodi’s latest line of pastries including its signature Nodi Knot, as well as a location-exclusive soft-serve ice cream, in flavours such as Hokkaido milk, rich chocolate or a combination of both.

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B1/F, M+, 38 Museum Drive, West Kowloon Cultural District

Nocino in Central

Venison shoulder with polenta at Nocino. Photo: courtesy Nocino
Venison shoulder with polenta at Nocino. Photo: courtesy Nocino

Having cornered the local market for Ticinese food, from the Swiss canton of Ticino on the Italian border, Nocino is set to open its fourth location in three years, this time in Central. Seating 30, the restaurant serves “grotto-style” dishes comprising regional specialities such as malakoff, a deep-fried cheese fondue, and venison shoulder salmi with the Ticino staple of buckwheat polenta.

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