T+L Reports: Hong Kong Nights
Who needs a disco when the restaurant is the club?These four new places are the talk of Hong Kong. Designer-of-the-moment Andre Fu puts a modern spin on old Shanghai supper clubs at Opia (1/F, 15 Irving St., Causeway Bay; 852/3196-9100), inside the boutique hotel Jia. Filmmakers and tycoons sip pineapple cosmos and settle into the opium beds while a DJ plays jazzy hip-hop sounds. · The moody atmosphere, complemented by wheat-colored light from custom-made lanterns, lures urban sophisticates to cozy Mizu (49 Hollywood Rd., Central; 852/2545-9889), a Japanese beer and sake tavern, or izakaya, where sake-spiked mojitos and lychee-infused caipirinhas have a cult following. · Languages from many continents can be overheard at Goccia (G/F, 73 Wyndham St., Central; 852/2167-8181), a breezy Mediterranean- style duplex of raked-stucco and bamboo ceilings, orange leather sofas (reserve one well in advance), and a terrace open in warm weather. · Set in the bawdy pub-filled district of Lan Kwai Fong, the ice-cool FINDS (second floor, LKF Tower, 33 Wyndham St., Central; 852/2522-9318), inspired by the Northern European winters (its name is an acronym for the Scandinavian countries), has a white, snow-like backdrop and teal banquettes clad in faux whale-skin.
Kowloon may not be the first place you’d expect to find Nordic seafood, but “Food, Ideas, Nightlife, Drinks, and Service” aims to provide sea-dwelling fare from Finland, Iceland, Norway, Denmark and Sweden. Set in the Luxe Manor Hotel in Tsim Sha Tsui, the restaurant sports a design that incorporates curves, sweeping lines, and soft light in shades of white and blue. Executive chef Jaako Sorsa has cooked for Vladimir Putin and Bill Clinton, and specializes in dishes like the king crab and beetroot starter with asparagus, walnuts, and celery and mains such as poached codfish fillet with porcini and lentils.
Central Hong Kong neighborhood restaurant Goccia serves Southern Italian cuisine. The bi-level eatery has ambient lighting, panoramic picture windows, orange leather chairs, and banquette seating on the main floor. Outdoor terrace dining is also available. Menu favorites include pasta stuffed with shrimp and eggplant, and pan-fried beef tenderloin with a Neapolitan-style potato cake. The street-level bar has a limited menu of tapas, and cocktails such as the namesake drink, made with vodka, ginger, apple, and kiwi.