Restaurants & Cafés

There’s something about steak that captures the imagination of us meat lovers like nothing else. Perhaps it’s a primal, insatiable lust to devour meat in its most unadulterated form, or maybe our obsession lies in appreciation for the art form, the majestic simplicity of a steak laid bare and denuded of any peripherals to hide behind. Whatever it is, one thing’s for sure – while some of us can achieve near-restaurant quality at home with our clutch curries, stir-fries and spaghettis, to sear a steak like the pros is a formidable task. With this in mind, those of us with a carnivorous streak will welcome Rubia. This new Central steakhouse is certainly one for the visit list when the current situation surrounding the coronavirus improves. Forget your Angus, Hereford or even Wagyu, Rubia specialises in an exclusive beef called Rubia Gallega, or Galician Blond, a unique breed of bovine reared on the verdant hills of Galicia in northwestern Spain. The cattle interestingly aren’t slaughtered until as old as 17 years – that’s pensioner age in cow years – which is different to many parts of the world where, in the interest of tender meat and beefy profits, cows become steaks just a few years after tasting grass. The result is a Spanish beef of unique taste and texture that in the past decade, has been lauded by food critics the world over. As for the restaurant itself, it’s split into two levels. The ground level takes the form of a shadowy taberna that wouldn’t seem out of place in

Tucked away at the end of Sai Ying Pun’s vibrant Fuk Sau Lane, Pondi is a delightful new addition to an already exciting alcove in this residential neighbourhood. Named after Pondicherry, the former French colony in India, Pondi's food is an electrifying combination of Indian home cooking and classic French cooking philosophies. The restaurant is a passion project of restaurateurs Taran Chadha – founder of the original award-winning BlackSalt – Camille Glass, and George Kwok. Guests can taste careful skill and passion in every bite in an inspiring and intensely enjoyable dining experience. The space sets the scene for epicurean bliss, with a thoughtfully decked out, candlelit alfresco terrace that opens onto the street and allows diners to relax while being immersed in the buzz of the neighbourhood. Inside, the kitchen bar seating is an intimate, modern nook where diners can chat away and look on as the chefs prepare dishes behind the counter. Upstairs there’s additional seating, but only reserved for private parties of 20 or more. The menu is kept refreshingly simple and caters to vegetarians and the gluten intolerant, as well as boasting more than enough to keep carnivores satisfied. A good lead-in is the hung yoghurt croquettes ($115), a dish that elevates the oft prosaic French nibble to new, tangy heights with tamarind and pickled onions. The parcels lie atop a base of smooth and mellow beetroot puree, which gently pulls the whole dish back down to earth in an exciting i

The original Ask for Alonzo opened in Quarry Bay in 2018, and since then the eatery has become a favourite for the after-work crowd and local residents alike. Now with the new opening in Tai Hang, the brand comes with more of the same delicious food inspired by the Mediterranean provinces of Italy, in a space that is more open, airy and modern than the original. The new opening is nestled on Lin Fa Kung Street a few doors up from Second Draft, where the hip and discerning go for their tipples. Yes, this is certainly among the coolest enclaves in one of the city’s hippest districts, and the establishment fits right in. The shopfront opens up onto the street, not only lending a fitting Mediterranean al fresco vibe to the joint, but also allowing the buzz of chatter to drift outward as a lure to passers-by. Inside, the space bears a modern, simple motif; nothing too fancy – in true trattoria style – but sufficiently stylish nonetheless. The menu is similarly straightforward, split into starters, mains, pasta and risotto dishes, desserts and side dishes. The starters section boasts Italian classics including tomato bruschetta ($68), beef carpaccio ($138) and the selection of Italian cold cuts and cheese, which, at $208 for a large portion, isn’t the cheapest appetiser, but certainly isn’t a not a bad deal considering the size. The meats and cheeses change daily, but for this dish expect a composition of meats like mortadella, Parma salami, and gorgonzola cheese on a bed of pic