Hong Kong’s hottest new openings, from Stübli to Blanc de Noirs

Stübli

From the team behind Swiss-Italian dining “grotto” Nocino comes Stübli, an Alpine-inspired steakhouse that treats fondue as a year-round indulgence. With chef-founder Matthew Ziemski at the helm, Stübli channels his family’s Bernese roots into generous spreads of potato rösti with toppings such as beef tartare and smoked egg yolk, summer black truffle fondue and “lobster thermidor” fondue, Australian Wagyu cuts and Dutch rose veal fillet medallions pan-fried to perfection. Swiss classics include home-made St Gallen sausage with mashed potatoes and onion gravy.

G/F, 39-41 Cadogan Street, Kennedy Town

Sichuan Verandah

Next door to Peking duck specialist One Duck Lane is Sichuan Verandah, a modern bistro sharing the same expansive Victoria Harbour view but with a menu trained on a different – though no less popular – Chinese regional cuisine. Executive chef Jack Chan dishes up bold, palate-awakening flavours, delivering classic Sichuan “saliva chicken” doused in mouthwatering chilli oil, boiled Mandarin fish with pickled vegetables and boiled beef in mala Sichuan sauce. For diners who’d rather not tempt fate, the heat levels are adjustable, from “baby spice” to “spice master”.

2/F, West Tower, Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane, North Point

Blanc de Noirs

While the rooms at Mandarin Oriental The Landmark, Hong Kong are still undergoing a full facelift, Blanc de Noirs has appeared on the scene like a sweet surprise ahead of the June reopening. This marbled, moody champagne bar is a black-and-white retreat boasting a 500-label-strong cellar of bubbly. From rare vintages to special cuvées, the curated collection is served by the glass, as tasting flights, or built into cocktails, alongside sophisticated bar bites offered by chef Richard Ekkebus. Don’t miss the nightly “champagne o’clock fountain” ritual, involving a magnum theatrically poured over a dazzling champagne tower.