Hue Showcases Modern Cuisine from Down Undercat the Revitalised Hong Kong Museum of Art
Hue, is a dynamic new Modern Australian restaurant located at the bold new-look Hong Kong Museum of Art. First opened in 1962, this keystone cultural centre recently emerged from an extensive four-year-long renovation and expansion, and as part of its chic new chapter, one of the city’s leading hospitality groups, Woolly Pig Hong Kong, has opened the first of two captivating new dining outlets: Hue Restaurant & Lounge.
Given its landmark location at the Hong Kong Museum of Art, which is located on the edge of Victoria Harbour in Tsim Sha Tsui, at Hue, design and art share the limelight with the venue’s Modern Australian cuisine, which is driven by the best produce and inspired by the multi-cultural make-up of the land Down Under, with flavours and influences from four corners of the world.
Modern Australian cuisine has always been close to the heart of acclaimed husband-and-wife team Chris Woodyard and Bronwyn Cheung, the creative force behind Woolly Pig Hong Kong, a group renowned for its Hong Kong restaurants, which include Soho’s Big Sur, Lantau’s Bathers and Madam S’ate at Elements Mall.
Chris Woodyard comes from a strong background in haute cuisine, scaling the ranks of Michelin-starred restaurants in both the United Kingdom and Australia, including heading up his own award-winning Sydney eatery. Chris moved to Hong Kong in 2008 to take up the role of Culinary Director at W Hotel, Hong Kong. Two years later, he turned his talents and focus to his first restaurant concept with Bronwyn, Wan Chai’s Madam Sixty Ate.
The duo’s newest creation offers an intriguing dining experience backdropped by one of the world’s most famous skylines. Located on the museum’s first floor, the 5,000 sq. ft Modern Australian restaurant makes the most of its exquisite panoramic views.
Catering to 130 guests with uniquely tiered leather banquette seating – so that every diner can enjoy the drama of the harbour – Hue also features two private dining rooms, which cater to 26 diners, and an elegant lounge area with floor-to-ceiling windows that caters for 35 guests. Both lounge and main dining room are dressed in forest green and honey-hued birch, accentuated with cooling ceramic tile, and subtle Art Deco elements in brass and bronze.
Other design highlights include brass cage pendant ceiling light fixtures, timber pillars adorned with eye-catching undulating motifs, a bar counter in polished marble, a dramatic wine wall that serves as the restaurant’s cellar, and captivating wallpapers designs – Oh La La by renowned American abstract artist Kiki Slaughter, Mystic by Jen Merli, and Infinite Path by Stacy Solodkin – from Nordic design collective Feathr.com, an artistic brand collaborating with contemporary artists to create original wallpaper and fabrics.
Hue marries the gastronomic innovation of Down Under with down-to-earth hospitality at the heart of Tsim Sha Tsui. Hue’s menus are laced with the very best ingredients, sourced from a curated selection of producers from around the globe. With seasonality and freshness at the forefront of menus executed by Australian Executive Chef Anthony Hammel, diners can expect a culinary showcase of Modern Australian fare, paired with an enviable wine list packed with Old and New World favourites.
Chef Hammel worked at Australian celebrity chef Mark Best’s Pei Modern restaurant in Sydney before taking up a role at Prime Steak House & Seafood Grill by Mark Best, aboard cruise ship Genting Dream. His first position in Hong Kong will give the young chef a chance to transport museumgoers with insightful and inventive cuisine that creates a true sense of place.
Highlights of Chef Hammel’s seasonal menu include beetroot salad with goats curd and smoked eel; raw Mayura Wagyu from Australia with yuzukosho cream and nori crisp; Hue’s Caesar with anchovies, smoked egg and vadouvan; and Carabinero prawns with smoked herring butter sauce. For something more substantial, look out for the succulent pork loin with radicchio puree and fermented blueberries; aged duck breast with quince puree and black garlic sauce; fresh market fish with abalone, served with crustacean dashi and poached winter melon; and made to share, a perfectly slow-cooked New Zealand lamb shoulder dressed with smoked yogurt and green harissa, and served with long beans with a touch of fermented chili for a kick.
For diners with a sweet tooth, don’t miss out on the likes of crème fraiche mousse with fresh raspberry, rhubarb and Earl Grey ice cream; yoghurt ice cream with yuzu curd, oat crumb and fresh mango; an ode to Chef Hammel’s mentor, Chef Mark Best, a classic 72% bitter chocolate tart served with vanilla cream and hazelnut ganache. A cake trolley offering intimate table-side service is also available at Hue to ensure the ultimate tribute to all things nice and sweet. A well thought out all-day bar menu offering something for everyone is also available at the lounge daily from 11:00 am to 10:00 pm.
Hue will also be a destination for oenophiles, with over 100 labels – many hard to source or from boutique producers –gracing the wine list, 70 of which will be available by the glass. By working directly with producers and boutique importers, Hue prides itself on offering significantly better wine value than many other restaurants in the city.
1/F Hong Kong Museum of Art,10 Salisbury Road, Tsim Sha Tsui, HK
Telephone & Email
+852 3500 5888; email@example.com