Opened: Jan 30.

What: A healthy – but not too healthy – café and restaurant with a heavy dose of vegetarian options and wi-fi access.

Look: Smart and modern dining room with beautiful stone flooring. In addition to its main room, H has a small private room and a side, skylighted dining area.

The third in a string of Hengshan spaces, and the second not on Hengshan Lu, the H-Cafe takes on Sichuan food from a Cantonese angle.  Unlike the Hengshan Cafe or the Hengshan Restaurant, owned by the same group, this Hengshan has strayed from their successful string of restaurants serving crispy pork belly, shrimp dumplings, noodles and other Cantonese dishes, and have entered the Sichuanese arena. The space is pleasant and modern, with the trademark fish tank and aquarium-kitchen, and the food, predictably, is Sichuanese cleaned up and spiced down with local tastebuds in mind. The dishes were mildly spicy and delicious, including a salad of tripe and dried beef, a rich tofu stew and beef grilled with cumin and plenty of peppers.

Specialize in hwe, Korean sushi.

Opened: Dec 14

What: California-inspired Japanese restaurant with roots in Beijing. Forget all-you-can-eat, Haiku focuses on fresh rolls and tiny bites blending traditional Japanese dishes with a dash of playful innovation. Those familiar with Hatsune in Beijing should expect much of the same here.

Look: Large and lofty, with lots of concrete, low-slung comfy chairs and the occasional oil painting. Minimalist without being austere.

Food: Deliciously fresh modern Japanese. We dug the moto-roll-ah (fried spicy tuna) roll, and the sashimi was crisp and sweet. Good fish means good food.

People: We visited in the pre-opening phase so it was just us and the sushi chefs. We’re thinking ex-yuppies, young trendies, aging hipsters and hungry people. Enough stereotypes?

Bill: About ¥200/person, more with drinks.