From the group that brought us popular Soho restaurants Wagyu, Wagyu Lounge and Cru comes a new dining venture, Oolaa, opening tomorrow (September 2). Located a bit further off of Staunton on Bridges Street, the 6000 square-foot bistro-style restaurant will have an all-day menu. The space combines a restaurant, café, a private function room, a patio, coffee shop and bar all in one. For diners on the go, the café serves freshly baked pastries, sandwiches, smoothies, salads and drinks. For a more formal dining experience, the restaurant’s huge menu features snacks, appetisers, salads, burgers, pasta, seafood and steaks. Even the pickiest of eaters should be able to find something here. Open from 7.30am till late seven days a week with all-day brunch available on Saturdays and Sundays, Oolaa seems destined to become the new cool hangout in Soho.

G/F, Bridges Street, CentreState, Soho. Tel: +852 2803-2033.

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Husband-and-wife team Christian and Judith Yang just opened a modern Japanese eatery on Des Voeux Road, their second venture after Bang Bang Pan Pan in Causeway Bay. “The cuisine at Zenku is a convergence of old and new ideas; the two extremes of traditional and avant-garde don't meet in the middle but crash together to create dishes that take on a playful character,” says Christian, who spearheads the kitchen. So expect intriguing combinations from the sushi bar such as Zenku Zushi with lean cut tuna and margarita foam or the foie gras with peach oyster katsu roll. Signature mains include pork tonkatsu mille feuille (pictured here), the fried and bread-crumbed pork dish is given a multi-layered twist inspired by the famous French pastry. Meanwhile, Judith styled the decor of the 110-seating space in a cool palette of black and white, silver and charcoal, plus rustic wood tables and black velvet chairs. Visual motion art by Ferrous Wong of Design Outhere are also projected on the walls. Clearly Zenku aspires to be a venue for diners with an appetite for innovation. 

2/F, Nexxus Building, 77 Des Voeux Road, Central. Tel: +852 2899-2216.

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ANA Group who brought us a sushi restaurant and an oyster bar and grill both in Causeway Bay makes their first venture into Central with ANA Gura, located in Lan Kwai Fong. The restaurant will serve primarily sushi, sashimi and tempura. Sushi and sashimi flown in from Japan daily can be enjoyed at the 18-foot long seafood bar. Tempura-lovers will be glad to hear that working the tempura bar is Chef Eric who previously worked at Inagiku and Kenjo and his new menu consists of over 60 different types of tempura. ANA Gura also has an in-house sake sommelier who has put together a list of 20 types of sake, as well as rare Japanese whiskies such as Yamazaki whisky (aged 12 or 18 years) and Suntory whisky (aged 17 years).

2/F, Unit 208-209 Yip Fung Building, 2-18 D’Aguilar Street, Cental. Tel: +852 2840-1401.

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In just a few weeks, we’ll be seeing Wooloomooloo’s most high-end outpost at Tsim Sha Tsui mall, The One, promising sweeping views of the Victoria Harbour thanks to its massive top-floor venue. “Due to its stunning location, Wooloomooloo Prime is destined to be one of the hottest places for tourists to drink in the views. Ultimately, our new restaurant will become one of the places to see and be seen in Hong Kong,” says Colin Smith, the managing director of the Wooloomooloo Group. Everyone will be talking about the outdoor terrace, bound to be a hit nightspot, where visitors can check out the Symphony of Lights show in the evening when colour-changing lasers beam across Tsim Sha Tsui skyscrapers. Smoking will be permitted at the outdoor area, sure to attract cigar fans. The food will echo menus from other Wooloomooloo branches in town, including prime cuts of beef from hormone-free cattle farmed in Adelaide, Australia, for example, all served at the 120-people seating main dining room. But there will be new dishes and features unique to this operation, including a chef’s table. Argentinean Sebastian Guevaria, the group’s executive chef, will be heading the kitchen. Wooloomooloo Prime will open in mid-September.

Level 21, The One, 100 Nathan Road, Tsim Sha Tsui, Kowloon. For more information, go to www.wooloo-mooloo.com. 

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From Todd Darling and Robert Spina, the creators behind Posto Pubblico, comes a new testing kitchen called The Lab by Commune. Run by executive pastry chef AJ Bellarossa, the kitchen will not only develop fresh breads, organic pasta and gelato for Posto Pubblico, but it will also serve as a venue for private dinners where Chef Bellarossa prepares a multi-course seasonal degustation menu for up to 16 people. A sample summer menu we saw included dishes such as watermelon heirloom tomato gazpacho; truffled scrambled eggs with caviar; ravioli with black truffle; and Kuroge wagyu beef with yuzu sugar and Sichuan peppercorn. Prices will start at HK$1,488 for food only, HK$1,988 for standard wine pairings and HK$2,988 for premium pairings.

1st floor, 28 Elgin Street, Central. Tel: +852 2577-7160.

Reservations will be taken via email only: info@communelab.com.

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