The hottest new openings in Hong Kong and Macau, March 30 – April 5

Shanghai cuisine meets its Cantonese counterpart at this sprawling new restaurant in Wan Chai’s renovated Shui On Centre. Helmed by executive chef Edmond Ip, the menu features 77 dishes, including signature items such as Shanghai fried pork ribs and braised fish maw soup with yellow eel. Reflecting the haipai culture of Shanghai, the interior design, by Steve Leung Design Group, blends Chinese and French aesthetics to conjure up a calming culinary oasis.

Steered by head mixologist Mark Lloyd, Wynn Palace’s luxe cocktail bar has revamped its menu with 12 new signature cocktails. The drinks fall across four categories – sours, stirred, twists on classics and modern martinis – with ingredients spanning everything from croissant-washed Cognac to avocado oil. Or put your faith in Lloyd (formerly of J. Boroski across Bangkok, Hong Kong and Shanghai) as he crafts a bespoke cocktail for you, using a four-question approach he’s honed over the years.

Fuel up at this Australian-style cafe by chefs Shane Osborn and Michael Smith, just across the street from Osborn’s flagship restaurant Arcane. Infused with Aussie sensibilities, the menu spans breakfast, lunch and dinner in dishes such as the bacon butty with HP sauce, teriyaki-glazed beef with roasted beets and Mayura Wagyu brisket bap. Coffee, smoothies and an Australian wine list by Didier Yang round out the all-day offerings.