Hong Kong’s hottest new openings, from Thai street food to refined Italian

Sugar KingSugar King brings Cuban flavours to Hong Kong. Photo: courtesy Sugar KingDaiquiris are having a moment, with this Peel Street hole-in-the-wall being the latest to make the rum-based classic the driving force behind its menu. Aside from the signature Cascara Daiquiri, Sugar King, inspired by watering holes in Havana, Rome and Paris, also serves its own twists on the Cuba Libre and El Presidente, alongside daily rotating cocktails and snacks such as jamón, muffuletta sandwiches and flan.

59B Peel Street, Central

ThonglorChicken satay at Thonglor in Kowloon City, Hong Kong. Photo: courtesy ThonglorKowloon City has no shortage of Thai restaurants but Thonglor might be its trendiest. Channelling the street-food culture of Bangkok, the restaurant is headed by chef Henry Pattanin Leung, an alum of Chachawan and the now-closed Potato Head, who serves up dishes such as fluffy crab omelettes and stir-fried Wagyu flat noodles from his trusty wok.

19 Lung Kong Road, Kowloon City

La VoltaBurrata and truffle honey bruschetta at La Volta in Hong Kong. Photo: courtesy La VoltaHaving previously worked at Michelin-starred venues such as Octavium and 8½ Otto e Mezzo Bombana, chef Roland Schuller is now lending his culinary chops to this new pasta bar in Causeway Bay. Backed by restaurateur Jeffrey Mui, whose credits include Bánh Mì Nếm, La Volta features fresh handmade pasta dishes such as spaghetti alla carbonara and mafaldine with broccolini pesto.