Each month we publish a round-up of the most exciting new openings across food and drink around the world over on the tfp trendhub. Here are a selection of highlights from across the month of October 2023, as featured in our foodwatching and drinkswatching round-ups on tfp trendhub. The highlights list, in no particular order, features venues from Singapore, Melbourne, London and more.
High Bar Society, Singapore
Sharon Tay is the brains behind the newly opened High Bar Society where she is introducing the concept of gelato mixology. The venue is targeting the younger demographic of drinkers who are looking for new ways to enjoy alcohol and those specifically who are wanting a dash of fun and innovation with their drinks. The flagship is the alcoholic gelato with its 6% ABV where each cocktail is served with a side of gelato. For example, Barbie's Pink 'Fro which is described as "a highball float that comes with cotton candy, whisky, soda and cotton candy gelato". If you'd prefer to eat your alcohol, the Singapore Sling gelato is infused with four different spirits and promises to be a particularly boozy treat.
Find out more here.
Llama Inn, London
Llama Inn has opened its doors by way of New York City. It opened there in 2015 with chef Erik Ramirez, who is a finalist on the James Beard "Outstanding Chef" list, at the helm. As with the original restaurant, the London one will be inspired by his American and Peruvian background with it in the capable hands of Marcin Maliczowski who was last seen at Peruvian chef Gaston Acurio's Barcelona restaurant Yakumanaka. On the menu expect dishes like pork shoulder bun with sweet potato, salsa criolla and spicy mayo and crispy squid and yuca with aji rocoto, cholo and cancha.
Find out more here.
Nana's Green Tea, Hong Kong
Nana's Green Tea, which has over 70 outlets in Japan along with outlets in North America and Singapore, has arrived in Hong Kong. The tea house prides itself on its vitamin and antioxidant-rich matcha green tea powder which is added to their drinks and food. The headliner is the 'Japanese espresso' with the matcha sourced from the historic Kyoto tea studio, Yamanasa Kyomaen which dates back to the early Edo period. Other favourites include the matcha latte, black sesame with mochi, chocolate crunch, and Warabimochi (jelly mochi).
Find out more here.
Baroo, Los Angeles
Baroo, the restaurant from chef Kwang Uh and wife and partner Mina Park is back, having closed its doors back in 2018. Its original spot served a fermentation-oriented menu worthy of a Michelin star but was priced like a fast-casual neighbourhood spot. This time, it comes replete with wine pairings and a full service. Uh's menu is a passage through the phases of life, with dishes that include a seared Hokkaido scallop with minari and rice puffs and a soy-braised wild black cod with dongchimi (pickling liquid), lemongrass, buttermilk, coconut and green papaya. The plan is to serve a vegan and vegetarian menu sometime in the future, once the standard tasting menu comes into shape.
Find out more here.
The Irish Exit, New York
The team behind the Dead Rabbit, one of the most influential cocktail bars of the last decade, has opened The Irish Exit. It has taken over what was the Bar in the Moynihan Trail Hall at Penn Station and has created an offer that caters for all - those who might be rushing to catch a train and those who have a little more time to relax. That means coffee on the go, espresso martinis on tap and cold beers. And of course, it wouldn't be The Irish Exit if it didn't also offer Guinness, Irish Whiskey and Irish Coffee.
Find out more here.
Kanesaka, Hong Kong
Tokyo's two Michelin-starred Sushi Kanesaka has brought its lauded style of Edomae omakase to Hong Kong. Operating its doors at Central's CCB Tower, it offers an intimate space for a select few - seating just 20 guests at a time in a minimalist space. At the helm is head chef Seiji Taniguchi, formerly of Sushi Kanesaka's prestigious Tokyo Palace Hotel branch. He has designed three menus: lunch nigiri set, lunch omakase and dinner omakase which may change depending on the day's supply of seafood. Some of the dishes include Hokkaido Aka Rishiri bafun uni, bigfin reef squid and some of the finest tuna that money can buy.
Find out more here.
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Every month we compile more comprehensive lists of the most noticeable openings in both food and drink from around the world over on the tfp trendhub. Subscribers can see these lists for October in full over on our foodwatching and drinkswatching reports. If you're not yet subscribed but are interested in receiving our regular reporting service then get in touch using the form below.