Housed within a wellness retreat in the urban oasis of Hillier Street, Sheung Wan, The Restaurant By The Kinnet is a hidden gem serving up naturally rejuvenated dishes packed with delicious flavours. The perfect place to fuel body, minds and spirits, this establishment strives to improve overall holistic wellness in the form of exercise classes, seminars and healthy eating.

Brand New Menus: “Low Calories” & “Low Carbohydrates”

From 26 June, The Restaurant by The Kinnet is pleased to add two new special menus to its dining offerings, catering to all needs with Low Calories and Low Carbohydrates options. Working closely with The Kinnet’s house-dietician, Gordon Cheung, who not only presides over the Hong Kong Nutrition Association but is also a professor of nutrition at noted universities HKU, Hong Kong Polytechnic University and CUHK, The Restaurant by The Kinnet presents guests with a revitalising new experience of both the body and the palate. Each 3-course menu is priced at HK$350 + 10% service charge per guest.

Low Calories Menu

Steamed tofu salad

Asparagus, shiso vinaigrette

207 kcal


Grilled vegetables salad

eggplant, zucchini, vine tomato, green beans, feta with pesto

146 kcal

*** *** ***

Seared halibut

white bean cauliflower cake and mizuna tomato salad

285 kcal


Chicken paillard

baby spinach, vine tomato, rocket leaves, radish, red cabbage salad

330 kcal


Whole wheat spaghetti

sun-dried tomato pesto, zucchini, eggplant, onion, basil & Parmesan

350 kcal

*** *** ***

Vanilla soufflé mixed berries

133 kcal

Low Carbohydrates Menu

Detox watercress salad

pear, spinach, walnut, Parmesan, pomegranate, and cilantro yoghurt dressing


Chicken vegetable soup

*** *** ***

Seared cod with warm tom yum salad

spinach, hon shimeji, vine tomato, asparagus


Green vegetable curry

zucchini noodles, cauliflower, broccoli, eggplant and vine tomato


Chicken Thai basil

chili, fried egg, with cauliflower rice

*** *** ***

Rose crème brulèe

Launch of Wellness Monday Evening Fitness Classes + Healthy Dinner

Additionally, from 26 June, The Restaurant by The Kinnet is excited to announce the launch of monthly evening wellness classes followed by a 3-course healthy low calorie or low carbohydrate set dinner. Kicking off the new series from 26 June will be a special Tai Chi class with master instructor and achiever of the 5th Duan of Chinese Wushu Duan Wei, Ernie Wong. As Chairman of Hok Lam Tai Chi Society among other respected titles in the Hong Kong martial arts community, Master Wong strives to help attendees of his classes improve balance, increase strength and endurance, increase bone density, improve upper and lower body coordination, improve mindfulness and reduce overall stress. Guests will be charged at HK$350 per person, and advanced bookings are a must.

New Summer Dishes at The Restaurant By The Kinnet

The breakfast, brunch, lunch and dinner menus at The Restaurant by The Kinnet welcome a variety of delectable new additions to ring in the hottest season of the year. Created with Hong Kong’s stifling summers in mind, new additions on the menu include Detox Watercress Salad (HK$80) with pear, spinach, walnut, Parmesan, pomegranate and cilantro yoghurt dressing; Zucchini Pad Thai (HK$130) with tofu, egg, bean sprouts, pickled radish & peanuts; and Grilled Pomfret (HK$198) with kimchi, radish, mizuna and crispy shallots. The Chicken Thai Basil (HK$140) with chili fried egg and cauliflower rice is a fantastic low-carb option, while Grilled Flank Steak (HK$198) with Asian spices and pickled red cabbage is the perfect post-workout reward – and hits the spot every time.

Restaurant Details

Address – 3/F, 33 Hillier Street, Sheung Wan

Tel – 3968-7623

Opening Hours – Monday to Saturday, 800am – 1000pm

Facebook Page –

Instagram Account – @thekinnetrestaurant

InterContinental Sydney Activates a Culinary Series in Honour of Unique Winter Flavours

InterContinental Sydney has today announced a reinvigorated culinary series throughout its restaurants and bars, each designed to offer a unique taste of winter-inspired flavour and technique. Conceptually lead by InterContinental Sydney Director Food & Beverage Gabor Szikla and team of talented chefs, the winter trio will launch with:


It’s a culinary rite of pass passage: truffle season. To celebrate, 117 dining has designed a five-course truffle degustation menu inside the two grand dining rooms of the hotel’s signature restaurant.

With hand-selected truffles sourced from local suppliers, Lowes Mount Perigord Truffle in NSW, the team present a three-course savoury, pre-dessert and main dessert tasting menu, blending truffle throughout select ingredients to work in harmony with each course. Truffle-devotees will devour truffle pasta with burnt butter sabayon, truffle corn-fed chicken and risotto, braised shoulder lamb with truffle parsnip, rose & quince sorbet and the signature black truffle ice cream.

Pricing and availability: Available every Friday & Saturday from 23 June until 5 August; $139 for five courses, $184 with matched wines.


Inspired by the beloved hot chocolate tradition, Head Bars Manager, John Toubia, has appropriated the tried classic, offering The Golden Whistler from June 20 throughout winter. Exclusive to the heights of Supper Club, The Golden Whistler arrives as a hot chocolate cocktail infused with Cognac, Baileys, spiced salt caramel, botanic bitters and InterContinental milk chocolate, served with house-made petit fours and a trio of milk, white and dark chocolate sheets.

The hot chocolate cocktail presents in old-fashioned pewter silver tea pots and vintage tea cups, inspired by the heritage and history of InterContinental Sydney.

Pricing and availability: Available every Thursday, Friday & Saturday from 8:00pm in Supper Club from 20 June; $30.00 per cocktail.  


Rare variants are now on offer by the glass inside The Cortile, following the launch of all-new coravin technology from resident sommelier, Robert Knight. Coravin enables access to the globe’s finest corked wine bottles without breaking the seal, offering rare blends by the glass. Current halo wines available by the glass include Penfolds Grange 2012, Penfolds RWT Shiraz 2011 and internationally renowned wines from Bordeaux and Burgundy.

For more information, visit

Indulge in Jet-fresh Coffin Bay Oysters and Juicy Meyer Angus Beef at Osteria Felice and Jimmy’s Kitchen

Jimmy’s Kitchen and Osteria Felice are presenting two dinner specials with Coffin Bay Oysters from Australia and Meyer Steak from the USA to welcome the early heatwave this year!

Truly Natural, Additive-Free USDA Meyer Angus Beef

Brian Moore, the health-conscious Executive Chef of Jimmy’s Kitchen and Osteria Felice, meticulously selects USDA Meyer Angus Beef as the star of the promotion. “Meyer Angus is one of the few vegetarian beef that is raised in an entirely environmental-friendly, humane way. This premium beef contains no artificial additives, hormones or antibiotics. The ribeye is so tender that meat lovers will never want to miss!”


Osteria Felice

USDA Meyer Natural Angus Ribeye

Char-grilled 10oz

With Italian potatoes & wild rocket

& glass of wine


Available everyday

Jimmy’s Kitchen Central

USDA Meyer Natural Angus Ribeye

Char-grilled 10oz

with Jimmy’s fries & béarnaise

& glass of wine


Available from Monday to Wednesday


Savour the Taste of Coffin Bay

Situated in the Southern part of Australia, Coffin Bay is known for its crystal clear water and tempting gourmet oysters. Discover this world class ocean gems at Jimmy’s Kitchen and Osteria Felice, where sumptuous Coffin Bay Oysters with selected white wine is on offer from 5 June till end of July, 2017. Sample half dozen of oysters with a glass of selected white wine at only $148, or a dozen with 2 glasses at $286.

All prices are in HKD and 10% service charge applies.

Jimmy’s Kitchen

Address:                         G/F South China Building, 1-3 Wyndham Street, Central

Tel:                                    +852 2526 5293

Opening Hours:           Monday to Sunday    12nn to 3pm

6pm to 11pm


Osteria Felice

Address:                         Shop 16-21, G/F, Hutchison House, 10 Harcourt Road, Central, Hong Kong

Tel:                                    +852 2516 6166

Opening Hours:           Monday to Sunday    11:30am till late

Start from ZERO New Delicacies at Langham Place

Cafe Deco Group proudly presents its latest additions to Hong Kong’s vibrant dining scene bringing new style outlets ─ ZERO, located at Langham Place, Mongkok. Guests can now enjoy a wide range of delectable fusion delicacies and beverages with different countries’ styles while relishing the modern and chic atmosphere in Mongkok.

Enjoying delightful menu from Chef Zero

ZERO’s Executive Chef, Zero Yu’s food philosophy is presented from the menu which showcasing his passion and innovative from the gastronomies he creates. Our professional culinary team is always endeavoring and open-minded to create unique appetizers, mains and deserts with freshest ingredients. Octopus & Daikon Salad, Pickled ginger, Scallion, Crispy Shallot, Bonito Flakes, Yuzu Sauce ($98), Whitebait, Watercress, Endive, Boiled Potatoes, Raisin, Citrus Vinaigrette ($98) and Mozzarella & Heirloom Tomatoes Salad, Crouton, Basil, Black Olive, Rocket, EVOO ($98) are the freshest choices as one of the appetizers, filling in the freezing Korean stone pots to maintain the freshness of vegetables. Besides, the enticing appetizer Assorted Starter Platter ($198) stuffed with turkey bread, meatball skewers, Iberico ham croquette, chicken wings, okra fries & squid can satisfy your appetite!

For the main course, apart from Pizza From Zero, guests can still order the classic exquisite pizza, such as Funghi, Taleggio and Forest Mushrooms Pizza with Thyme, Truffle Oil, Rocket ($138), White Anchovy Pizza with Tomatoes, Red Chili, Parsley, Parmesan ($128) and Classic Pepperoni Pizza with Italian Sausage, Oregano ($118), creating crispy texture through baking the pizza in a 300°C oven. Food adventurers will be delighted by one of our new cuisines, the Steamed Truffle & Prawn Parcels, Poached Egg, Fried Shallot, Pickled Shiitake, Madeira Dressing ($148) which emerging Zero’s inventive in the idea of making streamed truffle & prawn parcels with flat rice noodles of Soupe Pho which inspired by the Tortellini cooking method. You may taste Parma ham and melon before, this will be a rare opportunity for you to try the P & M Risotto($148), paired with Parama Ham, Melon, Lemon, creating delicate tastes and aroma. Don’t miss the customized Dessert Pizza Creation and Ice Cream Mix & Match for your perfect end!

For more information, please visit

Tel: +852 2918 1234
Address: Shop 05-09, Level 12, Langham Place, Mong Kok, Hong Kong
Opening Hours: Monday to Friday       11:30 am – 12 am
Saturday, Sunday and Public Holiday            11 am – 12 am


Employees Only is pleased to announce the launch of their fourth location in Hong Kong this summer. The legendary bar and restaurant which has been named one of the world’s best bars and won numerous other accolades over the last 13 years will open its doors to the Hong Kong public on June 22, at 19 Lan Kwai Fong, Central, exactly one year after the debut of their Singapore outlet which has already earned a spot on Asia’s 50 Best Bars 2017*.

For Hong Kong, Employees Only’s co-founder Igor Hadzismajlovic has again joined forces with his former mentor, New Yorker Joshua Schwartz, who, with his wife Sarissa Rodriguez Schwartz, has changed the nightlife landscape in Singapore with some of the city’s most successful concepts including Employees Only Singapore, Bang Bang, and the newly opened Lulu’s Lounge.

“In continuing the Asian expansion of the Employees Only brand, Hong Kong was a natural and obvious fit. With its role as a global capital of commerce, culture and dining, we’re confident we’ll be able to attract a diverse and discerning audience who will hopefully embrace what we have spent over a decade building and perfecting,” says Igor.

Hong Kong’s team will include Employees Only veteran Rachel Tow, former General Manager at both Employees Only New York and Singapore. Owen Gibler, previously from Mother’s Ruin (NYC) and part of the Employees Only Singapore opening team, will be principal bartender and bar manager, heading up their world-acclaimed apprentice program with support from New York industry heavyweights – Sean Marino, a Keith McNally and Altamarea Group alum who most recently ran the bar program at the award-winning Ristorante Morini, and Jameel Frith who has worked the bar at several New York hotspots, including April Bloomfield’s Salvation Taco and Danny Bowien’s Mission Chinese. They will be joined by international bar trainer Zbigniew “Zibi” Zapert who has created bar programs for prestigious hotels and private clubs such as Soho House, and trained hundreds of bartenders under the Diageo Bar Academy and Diageo World Class Program.

Employees Only will be one of the few bars in Hong Kong where all the bartenders free-pour complex cocktails at speed, showcasing their signature fast and lively style of service. In addition to a selection of their classic offerings, like their signature EO Gimlet, a navy strength gin, shaken with a house made lime cordial with agave and kaffir lime leaves, Ready Fire Aim, a shaken mezcal cocktail with lime juice, honey, pineapple, and a few dashes of hellfire bitters, Daily Daisy, a constantly changing frozen cocktail made with fresh ingredients from the market and a curated collection of herbs and spices, and Hong Kong-inspired cocktails incorporating locally sourced ingredients will be gradually added as well.

“EO bartending is like boxing while telling a joke – our apprentices will learn the foundations of bartending and EO’s signature style of pouring and friendly, unpretentious service, and benefit at the same time from the experience of our internationally battle-tested team who all bring something different to the table,” says Owen.

As Employees Only was originally founded as a place where the hospitality industry could go to have a proper meal after work, a lot of care has gone into what will be on the menu, which is best described aselevated bistro fare with Eastern European influences. Hong Kong’s dining program will be run by Chef James Black, formerly of Bo Innovation and Marco Pierre White’s Belvedere in London. The dinner menu, available until midnight, will feature signatures such as Hand-Cut Steak Tartar with Crostini & Mixed Greens Salad, Bone Marrow Poppers with Bordelaise and Pastry Shell, Skate Paprikás, Butterscotch and Mascarpone Cheesecake, and additional daily specials.

As with the other Employees Only venues around the world, Hong Kong will also offer an extensive late night menu from midnight to 3am with dishes such as the Truffled Grilled Cheese Sandwich and the Balkan Burger, an homage to some of the original staff’s Eastern European roots. Guests who want to experience dining like an “employee” will be able to order the EO Staff Meal which is only available on the late-night menu and will change every night according to the duty chef who is cooking for the staff.

“A night at EO is a journey, you never know where it will take you – from happy hour through to dinner and late night dancing to the music you grew up to – the ambiance we create of fun and frivolity reminiscent of the days of speakeasies means that every EO experience is unlike the last. The only constant is that we treat you like family and will learn your name if you take the time to chat with us,” says Sarissa, partner of Employees Only Hong Kong and Singapore.

Designed by iThink Consulting Group, Employees Only Hong Kong will be a reiteration of the original in New York City – from the Art Deco-inspired aesthetic, to the hidden entrance behind the psychic’s lair, down to the curvaceous bar which allows maximum eye contact and mingling between guests. Groups of diners can choose between the main dining room or the semi-private oval dining room, which can be curtained off for private events. Unique to Employees Only Hong Kong is the “Lovers’ Corner”, an intimate space for patrons who want to enjoy their meal tucked away in a nondescript nook of the dining room.

The opening of Employees Only this summer will redefine Hong Kong’s restaurant and nightlife experience – from their unique cocktail culture, flawlessly executed hospitality, elevated take on comfort food, and infamous chicken soup – reserved only for revellers who make it to closing time.

For additional information on Employees Only Hong Kong, please visit



Seated at the top of The Wellington looking down at the bustling city below, the highly acclaimed 1 Michelin-starred VEA Restaurant & Lounge has been celebrated for its innovative concoctions. Led by the award-winning mixologist, Antonio Lai and the “botanical poet,” Kirill Runkov, VEA Lounge continues to deliver signature mixes that represent four distinct categories – sweet, sour, savoury and strong.

Inspired by Hong Kong’s scorching summer, Antonio and Kirill have crafted exhilarating new cocktails that are elegant and subtle, yet intriguing and creative. Reflecting a beautiful union of summer fruits with floral undertones, each cocktail boasts a fresh and light flavor tinged with a healthy dose of fizz for complexity.


One of VEA Lounge’s new ‘Sweet’ cocktails is the Nothing But Flowers ($120) with Bacardi Carta Blanca, jasmine and lotus sour mix, elderflower and chamomile syrup, grapefruit and mastina bitters. The I Am Your Father (HK$120) is an extra intense version of the espresso martini with Bacardi 8, espresso and “roasted” syrup. Garnished with bacon, toasted sesame and chocolate covered chipotle, this cocktail is creatively presented in a Darth Vader helmet cocktail glass and is perfect for Star Wars enthusiasts. The colorful and endearing Red Remedy (HK$110) is a cure for the blues with Bols Genever, tomato cordial, watermelon and pickled cucumber juice, basil and soda water. Served in an adorable sphere that resembles a fresh and juicy tomato, this cocktail will brighten one’s day after the first sight and sip.


The Rhubarb “Parfait” ($120) is a creamy dessert deconstructed into a light fizz with no signs of a heavy texture. This ‘Sour’ cocktail is crafted intricately with redistilled “creamy” vodka, rhubarb juice, pink peppercorns and bitter almond syrup, and topped with a froth of cacao butter air.


A delicious summer fruit, the snap pea is featured in VEA Lounge’s new Pea-Na Colada ($120) cocktail. A delicious mix of coconut tequila, pea and jalapeño juice, yogurt, honey, olive oil and lime juice, this ‘Savoury’ cocktail is a playful twist on the classic Pina Colada. A ‘Savoury’ indulgence for the palate, the Bowl Fashioned ($120) is a blend of Bacardi rums, Ardbeg 10 Year Old whisky, miso horchata, Guinness reduction, cedar wood and chocolate biters.


Taking the classic Negroni to the next level, Antonio and Kirill’s Creamy Negroni (HK$120) possesses an extra smoothness and fragrance. Made with redistilled “creamy” vodka, Carpano Classico, Campari and bergamot essence, this ‘Strong’ cocktail is a decadent delight on a hot summer’s day.

Martini By Kirill Runkov

A simple yet dynamic mix, the martini is redefined by Kirill with six captivating new categories – Cream, Earthy, Fresh Fruit, Grass, Marine, and Roasted. Composed of contrasting flavor profiles, VEA’s martinis are drinkable art pieces in special glasses that display a hallmark indicator of each of the six elements.

Freshen up on a sweltering summer’s day with delectable cocktails by VEA Restaurant & Lounge’s world-class bartenders. Indulge yourself with a revitalizing mix that will lift your spirits and have you craving more.

Live in the moment like French at The French Window

Experience the relaxing atmosphere in France and savor the scrumptious Champagne and Caviar Happy Hour as well as the Holiday Wine and Lunch menu brought to you by The French Window in June.

Happy Hour – Free Flow Champagne with Caviar
The French Window free flow champagne caviar happy hourSituated at the International Finance Centre at hustling Central district, the double-height floor-to-ceiling windows at The French Window offer a panoramic view of the Victoria Harbour with beautiful sunset. Indulge yourself with free flow of Champagne Duval Leroy Brut NV during the Happy Hour from 5:00pm to 8:00pm.
Meticulously selected around Bordeauz, Oscietra Caviar gives you a delicate marine flavor with hints of dried fruit, which makes a perfect match with the taste of Champagne. You can unwind and enjoy your happy hour time with relaxing French music and beautiful sunset as backdrop.
Champagne Duval Leroy Brut NV Free Flow ($350*/ person) will be available at The French Window on 2nd June from Monday to Saturday, 5:00pm to 8:00pm. Add $200 for Oscietra Caviar (10g) with blinis.

The Lingering Lunch – Holiday Wine & Lunch
Kick off your relaxing weekend and feel like a French by enjoying the exquisite delicacies with wine. Our brand chef incorporates his cooking techniques with high quality ingredients and proudly presents the 5-course menu with sommelier wine-pairing.
The Chef-curated 5-Course Holiday Wine & Lunch ($500*/ person, with 4 glasses of wine) includes amuse bouche, starter, main courses and desserts, will be available on every weekend and public holiday starting from 28th May, 11:30am to 3:00pm. Menu will be updated weekly, please contact us for the menu of the day.

*10% Service Charge Applies

Address:3101, Podium Level 3, IFC Mall, 8 Finance Street, Central, Hong Kong
Tel.:+852 2393 3812

Chef Clare Smyth’s first solo restaurant – Core by Clare Smyth – to open July 2017

Chef Clare Smyth’s first restaurant, Core by Clare Smyth, is set to open its doors July 2017 – date to be confirmed.

Located in London’s Notting Hill at 92 Kensington Park Road, Core by Clare Smyth will be a modern fine dining restaurant with a strong British ethos, in an elegant, relaxed interior.

Clare explains, “With it being my first solo venture and very close to my heart, it wasn’t easy deciding what to call the restaurant, but ‘Core’ seemed right; it’s a seed of something new, with strong ties to nature.”

Renowned for her fastidious attention to detail, her food will concentrate on a central tasting menu with 10 to 12 constantly evolving dishes. Guests will be able to order in full, or choose just 3 or 5 courses depending on preference.

Given her heritage, Clare will work closely with British farmers, fishermen and artisan producers to source her ingredients.

She explains, “Brought up on a farm you understand from an early age just how good our ingredients are and how important it is to support local producers. As chefs, we have access to some of the finest native produce in the world here in Britain, and I want to continue to celebrate that in every menu.”

Wine too will play a huge part.

The extensive list will have a core selection of over 400 fine wines and champagnes, but will also include some at more accessible price points. Fine wine in particular will be celebrated, with a collection that Clare, together with the sommelier team, has spent months curating.

Focussing on some big names from Burgundy, Bordeaux and the north of Italy, it will also feature the cream of the crop from California. Producers will include Chanin Wines, Kutch, Liquid Farm and Ridge Vineyards as well as, for example, the BLANKbottle Winery and Badenhorst Family Wines from South Africa to name a few.

The entrance cocktail bar will seat up to 18 guests offering classic and contemporary cocktails, including a selection of alcoholic and non-alcoholic options that will pair with dishes on the menu.

Her dedication to British artisan producers does not stop at the kitchen, and she has sourced manufacturers from across the UK for her dining room too.

The restaurant’s crockery has been created to reflect some of her own designs, with delicate threads of copper and green representing the copper pans traditionally used for cooking and green inspired by nature. For this, she collaborated exclusively with Royal Crown Derby, one of the oldest remaining fine china manufacturers in England, who still produce in the Midlands. Her silverware too has been sourced from the UK and made by Carrs of Sheffield in Yorkshire.

Design elements will centre on a natural colour palette of stem green, aubergine, almond milk, copper and burnished gold, with a link to the exterior provided through a picture window to a feature living wall.

Access to the 54-seat main restaurant will be past a bespoke 3.2-meter table positioned directly in front of the kitchen, giving direct views of the chefs at work. Seating groups up to 10, the walnut table has been specially commissioned and can be split, offering guests the additional option of two separate tables for 4.

Disabled access will be at ground level.

Core by Clare Smyth will be open Tuesday to Saturday 18.30-22.30 for dinner and Thursday to Saturday 12.00-14.30 for lunch.

Reservation details and updates can be found on the website

Instagram: @corebyclaresmyth




Building on the successful launch of its first “Wine vs Beer dinner” in March, Mr & Mrs Fox is excited to announce that it is hosting the second showdown, Wine vs Sake dinner, on 29 June 2017. Guests are invited to join Swire Hotels & Restaurants’ Director of Wine, Yvonne Cheung, alongside Beverage Director of Yardbird, RONIN and Sunday’s Grocery, Elliot Faber, to find out which refined beverage, wine or sake, best complements the meal of the evening.

Known as the playful neighbourhood hangout, Mr & Mrs Fox is taking the lead in hosting fun and engaging events one after another. Featuring signature and Japanese-inspired dishes, the five-course dinner begins with Hamachi Ceviche and Japanese Cold Soba Noodles, followed by Slow Poached Sea Bream and Rib Eye as main. A Cheese Board to share marks the end of the evening. The delicious meal includes five glasses of wine and five glasses of sake is priced at HK$650+10% per person.

“We have received very positive feedback on the Wine vs Beer dinner and as we launch our new drink menu with a range of creative sake cocktails this June, we think hosting a Wine vs Sake dinner would be a fun way to introduce the beverage to our guests,” says Peter Murray, Restaurant Manager of Mr & Mrs Fox.

Yvonne is excited to welcome the new challenger. “Both wine and sake share long and rich histories, spanning thousands of years. Today, the world has turned its focus to these two entirely unique and complex beverages, pushing both the producer and consumer to greater flavours, expressions and quality. There is so much excitement in these bottles. While the dinner provides only a glimpse, guests can look forward to lively exploration, great company, and of course, delicious libations.” says Yvonne.

On the other hand, Elliot is confident in winning the competition with his sake pairings. “This dinner is a great example of why sake is just as much a part of international cuisine as wine is a part of Japanese cuisine,” says Elliot. “Sake also happens to be very good for the skin and full of nutrients that are lacking in wine, so people are actually doing their body good while drinking. I am confident that by the end of the night, people will be voting for sake.”

Traditionally, wine is paired with western food and sake with Japanese cuisine. In the spirit of challenging the status quo, wine and sake lovers will have the chance to taste through both combinations simultaneously. It promises to be an enjoyable meal and a fun experience.

Mr & Mrs Fox
Address: 23 Tong Chong Street, Quarry Bay, Hong Kong
Telephone: (852) 2697 8500

Akikan Robatayaki Offers Authentic ‘Robata’ Experience Amidst Cosmopolitan Causeway Bay

Right in the hub of bustling Causeway Bay, Akikan Robatayaki is at once a haven for atmospheric socialization and an intimate escape that clientele can ‘come home to’. Located on the 27/F and 28/F of Cubus on 1 Hoi Ping Road, Akikan has secured a premium address in the less chaotic, more ‘exclusive’ part of Causeway Bay. And in a city where Japanese restaurants are a dime a dozen, Akikan distinguishes itself by focusing on robatatayaki and creating the buzz that often accompanies such a restaurant.

Robatayaki or robata literally means “fireside-cooking”, where skewered morsels of food are slow-grilled over hot charcoal. The grill is commonly arranged in a central position around which the customers are seated.

At Akikan, the grill sits behind the 16-person bar and is the centerpiece of the restaurant’s upper floor. From here, cooked-to-order skewers tantalize customers – Oyster Simmered in Sake Broth, Wagyu Beef Steak, Stir-Fried IWATEI Hokkinton (Platinum Pork) with Ginger Sauce, and Executive Chef Kenji Sugihara’s personal recommendation, Kaba (sauce) or Shiro (salt) Grilled Japanese Eel.

Besides its extensive menu of robata specialities, Akikan also highlights the importance of details to set itself apart. Details such as the fresh flown-in daily seafood at the sushi bar located on the restaurant’s lower floor preserved on 8 inches of ice. Honouring this traditional method of temperature preservation keeps the fish cool without depleting it of natural flavours and omega fats the way cooling with electricity does. Hiroshima-born Executive Chef Kenji , Sugihara previously with one of HK’s most respected sushi restaurants, Sushi Hiro, also emphasizes the significance of time and effort, which is why he personally makes the traditional accompaniments of seaweed, tsukudani (small fish) and sanshou (Japanese green chili) for Akikan’s lunch sets.

Appreciating the finer details extends to the interiors at Akikan. Upon entering, the immediate sense of airiness and space makes for a welcome contrast to the density of Causeway Bay. Dark-panelled wood is perfectly offset by glorious illumination from the large windows – whether in the form of natural daylight or with a stunning bright-lights-big-city night view. Seating is well thought out, as diners craving liveliness can opt for bar-side action by the robata grill or open tables. Those wanting a cozier ambience can escape to the 6 semi-private banquettes and 2 private rooms seating 6 and 8. The staircase connecting the two floors of the restaurant are lit with projections of swimming koi fish and Japanese maple momiji leaves – stylish, contemporary and vivid imagery of nature in motion.

Drinking is a fundamental part of any respectable robata restaurant. Akikan offers a comprehensive list of sakes, spirits and wines but the highlight is undoubtedly its award-winning craft beer created by a Japanese gentleman and brewed in Belgium. Garnering the accolades of “2014 Asia Beer Cup: Gold Prize of Belgian Beer” and “2016 China Beer Award: Silver”, Uijin Blond Ale is crisp, smooth and slightly fruity whereas the Uijin Yuzu Blond fuses its citrusy taste with hints of floral. On the sake front Akikan carry’s it’s own line of specialty Daiginjo sake from the famous Nigata Prefecture. Akikan will also be hosting monthly sake tasting and events.

Akikan Robatayaki is located at 27/F & 28/F, Cubus, No. 1 Hoi Ping Road, Causeway Bay. Open for lunch and dinner seven days a week, reservations can be made on T: (852) 2562 3121 and 2562 3123.

F: @ Akikan Robata