There’s always something fresh on the dining scene in Hong Kong, so it can be hard to narrow down the perfect spot for a meal. Standing out in the sea of new openings are five stellar eateries to add to your autumn itinerary.
Buenos Aires Polo Club
As dapper as they come, Buenos Aires Polo Club joins the impressive stable of dining concepts by the homegrown Black Sheep Restaurants, which is also behind favorites like Ho Lee Fook, Carbone, Motorino and Chôm Chôm. This handsome establishment channels Argentine polo clubs from days gone by, with hunter green walls, deep wood furniture, gleaming trophies and walls covered in polo-inspired oil paintings. There’s even a collection of specialty knives that makes digging into the free-roam Argentine steak that much more satisfying.
While the Pampas-bred beef is the star of the show, it’s the side dishes — picture creamed spinach with grana padano, garlicky French fries cooked in duck fat and thick-cut bacon slathered in chimichurri — that round out a decadent meal.
When chef Adam Cliff left beloved Chachawan earlier this year, loyal fans were heartbroken. But luckily he didn’t go too far, opening up a new restaurant along Wan Chai’s historic Stone Nullah Lane. Chef Cliff’s new spot features an urban vibe with open-air surroundings, hanging plants and deep green walls. A few of the old Chachawan staples appear on this new menu — don’t miss the marinated pork collar and spicy pomelo salad — but there are plenty of other flavors, too. The signature Wagyu beef boat noodle bowl is savory, rich and particularly satisfying on a rainy day.
The restaurant doesn’t take reservations, but if you don’t want to wait in line, snag a seat at the bar where you can watch the chefs fervently tossing and chopping at amazing speeds. Fair warning: The dishes come out just as quickly, so don’t expect a long, lingering evening.
Buzz-worthy since it opened in June, Rhoda is still the talk of the town heading into autumn — a rare feat for a city that sees dozens of restaurant openings a month. Helmed by chef Nate Green (formerly of 22 Ships) and Yenn Wong, the spacious Sai Ying Pun address has injected new life into the sleepier side of Hong Kong’s western district.
Thanks to local talent Joyce Wang, the interiors set the tone for a warm and expressive experience through wood tables, mesh-like metal details, and an open kitchen where diners can watch Green craft his home-style, shared plates.
The menu changes every night, but it’s likely you’ll find a few of Green’s most talked-about dishes, such as the Brink’s Farm free range chicken, 12-hour slow-cooked lamb shoulder, Mum’s potato salad and basically anything with Mangalica pork in it.
Healthy food doesn’t have to be boring — and The Elephas proves it with a flavor-packed menu that’s as nutritious as it is delicious. The massive space is tucked up an escalator inside an unassuming, old-school mall. At first, you might wonder if you’re in the right place, but as soon as you step inside, you enter a fresh new world of sleek contemporary furniture, colorful murals and an open kitchen pumping out vibrant dishes: Think grain-fed beef on a bed of spinach with roasted beetroot and a honey-lime dressing. For an enriching twist on crab salad, try The Elephas version: crab, mushrooms and roasted root vegetables with a chili-lychee vinaigrette.
Attached to a new gym called The Warrior Academy, The Elephas aims to nourish diners post-workout. But the locally sourced artisanal coffee, to-die-for banana bread, protein-packed smoothies and Southeast Asian-inspired dishes make it an excellent place for a lunch date — whether or not you’ve worked up a sweat.
Forget Victoria Peak. Why trek all the way up to a tourist trap when you could enjoy phenomenal panoramas of the natural wonder with artisanal cocktails instead? New sky-high contemporary steakhouse Alto showcases floor-to-ceiling windows from its perch on the top floor of the V Point Tower in Causeway Bay.
The inside view is nearly as gorgeous, with interiors designed by Tom Dixon’s Design Research Studio. Glamor and glitz abound thanks to a sleek, monochrome backdrop, dark timber tables, terrazzo stone and 220 ethereal gold lights overhead.
When it comes to the food, you can expect upscale presentations and premium ingredients from the grill-centric menu (hanger steak, Australian lamb), which features a hefty lineup of Argentine grass-fed and superior USDA Prime beef.