After three years quietly building a following in Tsim Sha Tsui, Ankôma is crossing the harbour. Chef Frankie Wong — winner of the inaugural MICHELIN Guide Hong Kong & Macau Young Chef Award 2025 — is relaunching his French-Japanese tasting-menu restaurant in a 28-seat dining room inside Causeway Bay's Cubus tower this mid-September, complete with a new ten-course menu built around ageing and fermentation.
In This Guide
What is Ankôma?
Ankôma is a contemporary French-Japanese tasting-menu restaurant that first opened in Tsim Sha Tsui in 2022, built around chef Frankie Wong's technique of layering French cooking methods over Japanese ingredients. After three years there, the team is relocating across the harbour to Causeway Bay, moving into a 28-seat dining room on the 16th floor of Cubus, the Ginza-style commercial tower at 1 Hoi Ping Road.
The new room is decked out in rich walnut tones, softly textured walls and handcrafted wabi-sabi ceramics, with an intimate private dining room attached for group bookings — useful given the main dining room seats only 28. The move gives the kitchen considerably more room than the Tsim Sha Tsui original, including dedicated space for dry-ageing and fermentation, two techniques Wong is leaning into for the new menu.
Who is chef Frankie Wong?
Frankie Wong is a Hong Kong-born chef who trained at the International Culinary Institute before working through kitchens including the now-closed one-MICHELIN-starred Zest by Konishi and two-MICHELIN-starred Écriture. He opened Ankôma in 2022 in his early twenties, building a kitchen team where, notably, everyone was under 30.
In 2025, Wong became the inaugural recipient of the MICHELIN Guide Hong Kong & Macau's Young Chef Award, presented in partnership with AIA Hong Kong and Macau — a distinct honour that recognises rising culinary talent at MICHELIN-featured restaurants, separate from the Guide's star ratings. Ankôma appears in the MICHELIN Guide's Hong Kong restaurant selection, but does not currently hold a confirmed Michelin star; we've been careful not to conflate the Young Chef Award with a starred rating.
What's on the new tasting menu?
To mark the move, Ankôma has built an entirely new ten-course tasting menu that leans further into Hong Kong's own food culture, reworked through French-Japanese technique. Reported highlights include a play on the Lunar New Year lo hei toss, using sanma sashimi brushed with sesame oil and finished with a citrusy whey broth poured tableside, and a grouper dish that reimagines street-food curry fish balls by blending grouper trimmings with cuttlefish, served alongside a dai pai dong-style stir-fried king and a vadouvan clam sauce.
The main course is a three-yellow-chicken dish served three ways: a slow-cooked breast layered with thigh mousse and a vin jaune chicken jus, the wing stuffed with mushroom and liver pâté, and Japanese rice cooked in chicken fat, topped with a marinated egg yolk and crisp chicken skin. The relaunch also introduces Ankôma's first dedicated pastry chef, Tina Lam — previously of vegan bakery Moono and Marseille's Le Petit Nice Passédat — who closes the meal with layers of lychee-sage sorbet, hojicha jelly, fresh lychee with olive oil and lime zest, and coconut panna cotta, finished with a house-fermented lychee-calamansi kombucha.
Address, price and opening details
Ankôma
Ankôma relocates from a three-year run in Tsim Sha Tsui, moving to a 28-seat dining room with an attached private dining room. Exact opening hours and the final launch date had not been published at the time of writing — we'll update this guide once they're confirmed. Reservations can be made via Ankôma's Instagram or its booking platform.
Is Ankôma worth booking?
Causeway Bay's fine-dining scene has been quietly building for a couple of years, and a chef with Wong's pedigree relocating here — rather than opening a second outpost while keeping Tsim Sha Tsui running — is a strong signal of confidence in the neighbourhood. The bigger kitchen and dry-ageing facilities suggest this isn't a like-for-like move but a genuine step up for a restaurant that had already built a following on the Kowloon side.
At HK$1,580 per person before pairings, it sits at the upper end of the city's tasting-menu market, but the ingredient-led, Hong Kong-referencing menu — curry fish balls reimagined through grouper and cuttlefish, a lo hei-inspired sanma course — gives it a distinct identity rather than a generic French-Japanese format. If you're planning a wider Causeway Bay dinner itinerary, it pairs well with our guides to the nearby Gyu+bar by Miyoshi and this week's round-up of new Hong Kong openings. For more of the city's tasting-menu scene, see our features on Yun in Sheung Wan and the Hokkien House opening at H Queen's.
Frequently Asked Questions
Book ahead
A 28-seat room and a chef fresh off a MICHELIN Guide honour — this one will book up fast once the exact opening date lands. We'll update this guide the moment Ankôma confirms its hours and launch date.