One of the most exc iting openings of the last year, Aera seeks to promote the New Nordic Cuisine movement – with its belief in sustainability, ecological awareness and ethical considerations in food production – as well as talented young Hong Kong chefs. At the fore is restaurant partner and head chef Chevalier Yau. He and his team are on a mission to discover the best local, natural ingredients, and then elevate them using traditional Nordic cooking techniques such as pickling, smoking, air-drying and fermentation. The menu may look deceptively simple – tagliatelle bolognese, pigeon with black garlic and scallions – but the flavours are spot on and the dynamism of the kitchen palpable.

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