Hong Kong new openings, from a Cristiano Ronaldo museum to culinary delights

This ambitious, three-in-one opening from ZS Hospitality combines SOL Restaurant, a contemporary Korean concept headed by chef Gwanju Kim and pastry chef Gain Yang; Uncle Quek, a casual eatery espousing Straits Chinese cuisine conceptualised by Whey’s chef Barry Quek; and Solstice Cooking Studio, a Gaggenau-equipped show kitchen designed to nurture emerging talent.

Hot on the heels of its first Hong Kong outpost in Tuen Mun last December, Japanese chain Torikizoku has now opened its largest-ever branch, in Tai Po, adding to more than 600 locations worldwide. Seating 138, the 3,500 sq ft yakitori restaurant serves more of the same cheap and cheerful chicken skewers that have earned it a cult following over the past four decades, alongside izakaya dishes such as takoyaki and kushikatsu.

From the team behind Flat Iron Steak, The Lasagna Factory is the newest Italian addition to Sheung Wan’s restaurant scene. The menu aims to recreate flavours from the kitchen of an Italian nonna, with dishes such as tortellini alla ragù and Wagyu polpette meatballs, and a selection of three signature lasagnas: Wagyu short rib, sand crab and organic mushroom. A sharing bistecca is also available for large groups.