Contemporary French-Japanese restaurant Ankôma is moving to Causeway Bay

Great news for Causeway Bay’s dining scene: Ankôma is moving in. The contemporary French-Japanese restaurant is packing up its Tsim Sha Tsui location and moving across the harbour to Cubus this mid-September.

Led by chef Frankie Wong, Ankôma 2.0 – now with a much bigger kitchen, an expanded team, and dedicated dry-ageing facilities – will put Hong Kong food culture front and centre. To celebrate this expansion, the restaurant has put together a new 10-course tasting menu ($1,580) complete with wine and non-alcoholic pairings.

Highlights include a play on lo hei featuring sanma sashimi brushed with sesame oil and finished with a citrusy whey broth poured fresh at the table. Street food nostalgia also gets a nod in the grouper dish, which reimagines curry fish balls by blending grouper trimmings with cuttlefish, served with a dai pai dong-style stir-fry king and vadouvan clam sauce. For the main course, three yellow chicken is served three ways: a slow-cooked breast layered with thigh mousse and vin jaune chicken jus, the wing stuffed with mushroom and liver pâté, and Japanese rice cooked in chicken fat topped with a marinated egg yolk and crisp chicken skin.

The relocation also marks the arrival of the restaurant’s first pastry chef, Tina Lam. Having worked at vegan bakery Moono and Marseille’s Le Petit Nice Passedat, Lam closes out the meal with layers of lychee sage sorbet, hojicha jelly, fresh lychee with olive oil and lime zest, and coconut panna cotta, all to be enjoyed with a crunchy meringue base and a house-fermented lychee calamansi kombucha for a palate-cleansing finish.

As for the venue itself, the upgrade opens up the dining room with a comfortable 28-seat layout. Decked out in rich walnut tones, softly textured walls, and handcrafted ceramics with wabi-sabi aesthetics, the space also has an intimate private dining room ideal for group gatherings.

You can now make reservations for Ankôma’s new tasting menu, launching in mid-September at 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay.

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