EAT THE GLOBE

The month’s new openings take a culinary tour of the world, from Greek coastal cooking to modernised Spanish tapas via Japanese noodles

1 BACK TO BASICS ROOTS Local chef Stephanie Wong, who trained with both Alain Ducasse and Richard Ekkebus, has opened her independent restaurant in Wan Chai’s Sun Street serving her unique blend of French and Cantonese cuisine. rootseatery.com 2 ART OF NOODLES RAMEN CUBISM Japanese chef Hayashi Takao, known for his ramen restaurants in Osaka, has opened his first Hong Kong venue on Wellington Street, serving his signature noodles. The Earth Bird and the Sky Bird versions with simmered chicken stock are exclusive to the city. facebook.com/ramencubism 3 GREECE IS THE WORD ESTIATORIO KEIA Head to H Queen’s in Central for a taste of Greek and Mediterranean cooking in a chic setting. Classics such as tzatziki, saganaki and loukoumades (honey dough balls) show up on the menu alongside items such as sea bream sashimi and baby squid with…

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Tatler Hong Kong (Digital) - 1 Issue, February 2019

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