Those who have long-awaited a visit to Hong Kong, finally have the opportunity. With the recent relaxation of quarantine measures that dragged on for over 2 years, Hong Kong is finally once again becoming a viable tourist destination.
Now that trips to the city are now once again back on the cards, there are few better qualified for dining suggestions than Kieran Gibb, co-founder of Hong Kong’s leading restaurant marketing agency, Monogic. Kieran shares his love for the city he now calls home and his most in-the-know restaurant recommendations for visitors to Hong Kong.
Kieran forms half of the founding duo of Monogic, is a self-proclaimed data-head, foodie, and born-and-raised Londoner. Originally from England, he first visited Hong Kong in 2017 and instantly fell in love with the city. He decided to move here full-time a year later and hasn’t looked back since. “I love the exciting and dynamic energy this city has, especially when it comes to the dining scene, which is truly world-class.”
When asked of Kieran’s top restaurant recommendations, Kieran references a growing trend over the past few years. “There has been a noticeable increase in interest in Japanese cuisine in Hong Kong in the past few years, which has led to a large number of new Japanese dining spots around the city, as well as an increase in the number of creative cuisine concepts that have taken inspirations from Japanese culture and cuisine.”
It then comes as little surprise that some of the top dining spots referenced included several Japanese-inspired venues.
There has been a noticeable increase in interest in Japanese cuisine in Hong Kong in the past few years, which has led to a large number of new Japanese dining spots around the city, as well as an increase in the number of creative cuisine concepts that have taken inspirations from Japanese culture and cuisine.
Kieran Gibb, Co-Founder of Monogic
Maison Meiji & Kuromaru in Wan Chai sprung up mid-2022 with an interesting story-led concept that comprises 3 unique culinary experiences. The venue takes inspiration from Japan’s Meiji restoration period, when Western cultures began permeating Japanese society through port towns. Every detail, down to the heritage building in which it situates, references the Meiji period and the Western-style red-brick houses that began appearing around port areas.
“I particularly enjoy this venue due to the diverse experiences that one can enjoy.” Kieran tells of the three unique concepts at Maison Meiji. “Firstly, you walk into a coffee & tea room, complete with tatami, where you can enjoy artisanal teas and creative coffee drinks – including the irresistibly indulgent Lotus Latte, and you can stay for lunch or dinner at the Bistro, followed by a masterful Shochu nightcap at Kuromaru – all in one venue.”
Hong Kongers are known for their appetite for fine dining, with wide abundances of fine dining venues popping up throughout the city. “It was lovely to see the revitalisation of WHISK, a French-Japanese fusion restaurant at The Mira Hotel that brought took fine dining back ‘down-to-earth’.”. Chef William Lau formerly of Arbor, creates a humble yet expertly crafted rotating menu, promising a unique culinary experience on almost every visit.
“We see so many of these fine-dining restaurants clustered within Central, so having the same experience from such a young, talented chef from those restaurants to bring that experience to Kowloon is I hope the start to opening up a very regionally-split industry.
“The detail in the dishes is unbelievable” Kieran says while referencing the 50+ layers of the Mille-feuille style cabbage in one of the dishes. “The service is absolutely second to none, and makes for a truly enjoyable and memorable experience”.
Little Bao also features high on his list. Best known for its fluffy Taiwanese mantau “bao” bun burgers, Little Bao grew to international prominence under founder May Chow, who was crowned Asia’s Best Female Chef in 2017. “There is never a dull second at Little Bao. May Chow is such an industry trailblazer who never stops innovating and creating exciting dishes and experiences” says Kieran in regards to Little Bao’s new event series The Baodown, which welcomes a guest chef to the Little Bao kitchen each time to create new and exciting limited-time fusion dishes. The event series previously welcomed Chef Richard Ekkebus of Amber and more recently, Chef Manav Tuli of Chaat.
“Little Bao is a special place. It has developed such a strong community around it in the arts, LGBT, and foodie spaces that holds an important place for many people that has allowed it to become such a recognisable brand for so many.” adds Kieran.
While coffee is a day-starting staple for so many, and having a good go-to even for when you’re travelling is an absolute must. Cupping Room has seen tremendous growth over the past two or three years, and their newest at the Palace Museum is a must-visit. After a cultural tour of the iconic museum, Kieran recommends Cupping Room for its signature blend “Attaboy”, which he claims has the perfect balance of flavours with a warm and satisfying aftertaste.
It’s refreshing to see new restaurants being built after many favourite dining spots succumbed to the harsh economic climate as a result of the pandemic. Kieran and his partner Alexandra Leung built Monogic to help restaurants up their game during a challenging period. By combining their industry and marketing knowledge to create campaigns and strategies that are creative, data-oriented, and understand the customer journey, Kieran and Alexandra have successfully helped their clients not just survive but thrive in a competitive city like Hong Kong. The couple predicts the next few years are going to be the largest in terms of growth, with the city gradually reducing restrictions and welcoming back tourism, as well as restoring the public’s confidence in dining out in the wake of the pandemic.
