The ultimate guide to K11 Musea's most anticipated new eateries

Hong Kong’s second A Happy Pancake store has come to K11 Musea with eight kinds of sweet pancakes and three kinds of savoury ones. Besides their signatures – the Happy Pancake, the Pancake with Hot Chocolate & Homemade Granola, and the Pancake with Milk Tea Sauce & Homemade Granola – this new branch is selling new flavours, one of which is the wildly popular Kyoto Uji Matcha Thick Mousse Pancake that you won't be able to get anywhere else! K11 Musea’s A Happy Pancake is also providing takeout packaging so that fluffy pancake addicts can share this simple happiness with their loved ones.  

If you go to Japan often, Afternoon Tea Tearoom will be a familiar name to you – with 87 branches in Japan alone and their desserts focusing on being more refreshing and fruit-centric rather than being sugar-sweet and indulgent, the fresh fruit sandwich and strawberry parfait are must-orders for any girl. Serving up delicious cakes, black tea, sandwiches, pasta and more as well as limited-edition desserts released and promoted every now and then. Girls, foodies and dessert-lovers, you can’t miss out on this one!

Situated smack dab in the middle of the formidable Opera Theatre of K11 Musea, the Artisan Lounge colours itself in bronzes and hues of burgundy, functioning as an imitative living-cum-dining room centred under an ethereal, limestone and wood-lined Milky Way that is the Opera Theatre’s architectural aesthetic. Amongst a selection of Artisan Lounge’s classy and artistic all-day afternoon tea sets, one that is sure to make heads turn is the Musea afternoon tea set; priced at a whopping $1,600 per head, its three-tiered tray is decked out with magnificent delicacies. The Musea tea set’s savoury bites include premium Amur Beluga caviar, abalone, gold-foiled wagyu beef served on a pink Himalayan salt brick, and soft-shelled lobster from a local aqua farm, whereas the sweet bites include a macaron hamburger, French rose marshmallows and Belgian ruby chocolate. Besides this impressive array, their collection of à la carte choices includes vegan truffle, vegetable wonton and a Sakura shrimp burger, none of which you want to miss out on!

Avo thing for avocados? Then you'll be pleased to know that avocado-themed restaurant Avobar has opened at K11 MUSEA mall in Tsim Sha Tsui. The originally London-based restaurant, which strives to provide customers with fresh and delicious avocado eats in a casual setting, will offer such tasty treats as Avo Toast and the intriguing Avo Bun Burger, in which a vegetable patty is sandwiched between to half avocados! For those partial to a drink while eating, Avobar’s got you covered with its selection of cocktails, all that come with a (you guessed it) avocado twist.    

Located on the fifth floor of Rosewood Hong Kong, the tapas-inspired gastro market Bayfare Social is opening its doors to groups of patrons looking for a leisurely meal and an aesthetic view to accompany it. Headed by Chef de Cuisine Álvaro Ramos, the vibrant, lively eatery is the perfect place for learning tapas, a bustling social setting inspired by Europe’s vibrant, bustling plazas.  Boasting an extensive array of food and drink for value prices, Bayfare social is the all-in-one venue for quality food at affordable prices Hong Kong rarely offers nowadays.

Founded by artist and actor Moses Chan who has an eye for detail and possesses a strong passion for coffee-making, Blooms Coffee is a premium speciality café where all coffee ingredients used in their store have been through a rigorous selection process. Chan, who longs to achieve perfect harmony in the complex flavours of modern coffee brewing, devotes himself to his business by going through painstaking measures to make truly distinguished brews that set the foundation for Blooms Coffee’s establishment. Besides their coffee, delectable unique dishes are provided on the menu as well, including Hokkaido Scallops with Pickled Cucumber on Brioche Roll and Sichuan Spicy Crabmeat on Brioche Roll. Chan’s attention to the nitty-gritty specifics, desire to strike a chord in people's hearts, and overall assiduity speaks volumes to his passion for this craft. In light of this, his pursuit of building a bridge upon connection and the human experience of bonding over coffee and food becomes all the more awe-inspiring.

Originating from the Mandarin Orchard Hotel in Singapore with a reputation as the OG Hainanese Chicken Rice, the globally recognised restaurant Chatterbox has debuted in K11 Musea under the new name Chatterbox Café. Bold, colourful murals of plants and animals decorate the restaurant walls, and a lively, bustling atmosphere not unlike Singapore itself.

This famous, royalty-approved English emporium with over three centuries of history selling quality food, tea, and tea ware will finally be opening another standalone store outside Britain, making its debut right here in Hong Kong’s K11 Musea. The 7,000 square-foot space will be featuring the brand’s extensive product line of teas, biscuits, wines, champagnes, tea ware and more on its lower floor, with a restaurant above it serving the establishment’s food and beverages. Accompanied by a panoramic view of Victoria Harbour, be it breakfast, lunch, or dinner, anyone who enters the brand’s double doors will be able to experience Fortnum’s transcendent grandeur and boundless luxury through its classic delicacies and lavish aesthetics (Scheduled to open in November).  

Another purveyor of the traditional and the classic, this Japanese restaurant embodies the glamour of the eighties. Established in 1981 and long loved by the locals, the restaurant was first located in New World Center. Now in K11 Musea, it lets the public get a taste of traditional Japanese culture with its signature dishes such as Teppanyaki and eel with rice, grilled silver cod and turtle soup.

Helmed by seasoned British chef Nathan Green, meat-centric fare Henry located in Rosewood Hong Kong is every meat lover’s dream come true as the restaurant draws heavy influences from Chef Green’s countryside upbringing and American traditions to bring the best of Texas barbecue to the table. With woodfire ovens, charcoal grills, dry-aged heritage meats, and even an in-house butcher shop on display, the restaurant transparently showcases the amount of care and attention detail they invest in elevating the diner’s experience to another level. Meat enthusiasts, don’t miss out!

The experimental HEYTEA Lab in K11 Musea is a hotspot for lovers of HEYTEA and those who want to try something new and innovative: with a list of original concoctions under their belt from HEYTEA’s own R&D laboratory, this fan-favourite franchise is mixing tea with alcohol, fruits, herbs, and all sorts of ingredients together with the intent to invent. The result is a shortlist of ingenious blends, such as their Four Season oolong tea-based cocktail, or Hong Kong-limited drinks Leslie – a Golden Jade oolong tea and Chivas Whiskey combo finished with tangerine peel and cinnamon – and Maggie – HEYTEA’s signature King Fone oolong tea now infused with notes of elderflower liqueur, fresh ginger juice, and Hawthorn berry juice. The sweet ‘n’ sour nature of HEYTEA Lab’s new brews are a novel and refreshing one-two punch, a must-try for any foodies or trend-spotters looking for something new. Bonus: their store has a panoramic view of Victoria Harbour (for the ‘gram, of course).

Taking the Japanese name (I-E), the restaurant has created for its customers a space that feels like the comfort of home. With its understated atmosphere and a balcony offering a beautiful view of the sea, the restaurant serves up authentic Japanese cuisine, led by a chef who has had more than thirty years of experience in the field. Signature dishes include  Hida Wagyu Chateaubriand with Herbs Infused Sea Salt and Torched Spiny Lobster with Nyohou Strawberry and Black Truffle.

With over a hundred items on their menu, Kaiyo certainly lives up to its simple motto “beyond izakaya”. The eatery serves practically everything you could think to find in a typical izakaya restaurant: tempura, grilled meat skewers, donburi, shabu-shabu, sashimi, A4 wagyu beef barbecue, and much, much more. And aside from the tremendous menu, Kaiyo's alcohol list goes above and beyond to introduce customers to as many sakes as they can get their hands on. If you’re visiting Kaiyo, knock yourselves out with the food, but make sure you don’t miss out on their sakes – especially their sake-based Japanese cocktails!

Another franchise has opened its second store in Hong Kong and has made itself home at K11 Musea, and that is Kiki Noodle Bar: the health-conscious Taiwanese noodle bar brand that avoids MSG and preservatives entirely and makes their street food-reminiscent noodles in house. Like its IFC flagship counterpart, Kiki Noodle Bar in K11 Musea is equally minimalistic in décor, its bowls of goodness just as lovingly-made. The only difference is that Kiki Noodle Bar in K11 Musea now has two new, K11-exclusive noodle bowls and drinks respectively: Deep-Fried Bean Curd Noodles in Tomato Soup with Red and White Fishballs, Roasted Vegan Chicken with Assorted Vegetable Noodles, Fresh Lime Winter Melon Tea with Aiyu Jelly, and Brown Sugar Winter Melon Milk Tea Boba. If you were a fan of the first Kiki Noodle Bar, make sure to drop by and give some love!

An avid admirer of Chinese art and historical artifacts, Mr Ming has designed the menu of his restaurant with the same precision he uses to cultivate his art collection. Serving secret recipes of traditional Chinese dishes passed down generations, the restaurant also boasts of an emblazoned coin collection, finely detailed artworks set up to draw the eye and Mr Ming’s own wine collection that is available for purchase. Our recommendation? Try the Ming’s Peking Duck. A prized recipe that has been savoured for generations in his family.

Helmed by Michelin-starred chef Jean-Marc Soldati, Reign The Abalone House is an abalone-themed (in case the name wasn't obvious enough) eatery that offers its diners delicacies in a casual and comfortable setting. Menu highlights include the slow-cooked reign abalone served with angel hair pasta, abalone collagen with scallop, the Reign abalone dark rye mille-feuille with white truffle cream and many more.

Giving its customers the scorch and fire of traditional Sichuan cuisine, the menu of this restaurant consists mostly of light bar bites and imaginative cocktails that soothe the spice.  With a special Chinese New Year menu, the restaurant is perfect for your culinary exploration, especially if you like food that burns just a little as it goes down. If you do find yourself heading there, try their Kung Pao prawns or Grilled beef ribs.

Originating from the Tokyo-based Takano Ramen established in 1996, this ramen store has won over the hearts of both Japanese locals and tourists alike. And, amongst its numerous accolades, this ramen business has earned its rightful place on the Michelin Guide for four consecutive years. Now, Takano Ramen is finally launching its first-ever overseas branch in Hong Kong. Like the original, the main showstopper is going to be Takano's classic yet dynamically delicious shoyu ramen. With noodles made of Chinese-style buckwheat ramen and a clear, strong broth profoundly flavoured by the perfect balance of chicken, pork, niboshi, soy sauce, and a mixture of peppers, Takano Ramen cements this formula as their foundation and expands their menu with variations to make for dozens of ramen choices, including their signature Spicy Sesame Soba, Shio Ramen, and the Pork and Duck Tsukemen.   

Deriving its name from the word ‘spirit’ in French spelt backwards, the restaurant serves up food that is an experimental mix of the east and west. The fastest restaurant to ever be awarded a Michelin star – within two months of opening in Tokyo in 2015 – Tirpse serves up signature Japanese and French fusion fare with dishes such as Guinea Fowl and Girolle. Offered with these dishes is a carefully curated collection of Japanese sake and wine from all over the world.

Arguably one of the most anticipated new dining spots in K11 Musea, this household name originates from a small kaiseki (traditional Japanese course meal) restaurant opened in 2015 by head chef Takahiro Yamagishi in the heart of Kyoto. Ever since earning its first Michelin star in 2017, the restaurant has been subject to much talk and praise around the world despite its short history. Tominokoji Yamagishi’s arrival to Hong Kong has easily garnered months-early bookings at $2,500 per head, only doing two 11-course dinner services for an intimate setting of 15 people at a time, and using only fresh and seasonal ingredients for all of its meticulous, finely-crafted dishes. Of all the courses, Tominokoji Yamagishi’s Uni Hand Roll easily stands out as its signature: with a line of fresh, sweet, juicy sea urchin wrapped in a bed of sushi rice and crisp seaweed, the distinct aftertaste of this perfect roll will be lingering in your mouth and memory even long after the meal is over.

If you want comfort food in a hearty bowl of noodles, YumMee is the place to go. Accommodating just over a hundred patrons, this bustling pan-Asian restaurant gives customers an array of choices with their noodles, influenced by a myriad of flavours from countries in South East Asia. Some of their best metropolitan classics include the Bangkok boat noodles and the Kuala Lumpur lobster seafood prawn noodles.

Yung’s bistro preserves the heritage of Hong Kong in its dishes but injects them with fresh modern twists. Its innovative menu offers renowned classic Cantonese fare but with the comfortable experimentation that is involved in well-loved, home-made recipes. Just take a look at this exclusive dish inspired by childhood favourite recipes – a signature offering goes by the name white rabbit candies custard.