Located at a landmark harbourfront location at the Hong Kong Museum of Art in Tsim Sha Tsui, Hue, the latest in a series of innovative culinary concepts by leading hospitality group Woolly Pig Hong Kong, combines breath-taking Victoria Harbour panoramas with exquisite modern Australian cuisine. This spring, as flu viruses cause panic across the region, the team at the 5,000 sq. ft. Hue is focusing its efforts on delivering diners enhanced levels of sanitation paired with immune system-fortifying dishes by Australian Executive Chef Anthony Hammel.
The first focus is to ensure diners are entering into a germ-free environment, with hand sanitiser stations set up at the entrance of Hue. A key element of Hue’s interior design also lends itself to a safe environment for diners. Tables at Hue are some of the farthest apart in the city, ensuring both privacy and a hygienic buffer for guests.
To ensure strong immune systems that can fight off illness, meals start off with a complementary immune-boosting juice shot upon the guests’ arrival. The timeless combination of fresh beetroot and ginger juice ensures sufficient vitamin delivery and bolsters the body’s natural defences before diners begin their meal.
Hue’s menu is laced with healthy, balanced dishes, some of which are new additions. These include confit Australia Spanner crab with almond cream, grapes and pickled hibiscus; grilled Spanish octopus with charred and pickled eggplant and fresh mint; Australian striploin served with burnt carrot puree, trumpet mushrooms and fermented Shimeji mushroom; and house-made fig leaf ice cream, with nutrient-packed rhubarb, fermented strawberry jelly and buckwheat crumble.
In addition, the restaurant has introduced a selection of vegetarian dishes, each packed with the goodness of mother nature, to ensure healthy guilt-free dining.
The healing powers of tea have long been heralded in Eastern culture, and Hue taps into that rich heritage with an extensive selection of artisan fruit and herbal tea blends from Hong Kong boutique tea company TeaCha. The range includes Earl Green, a balanced blend combining the classic bergamot orange peel style with green Japanese sencha; Blueberry Muffin Rooibos, a rooibis tea blended with blueberry to boast a fruity aroma with the added benefit of Vitamin C; and Persimmon Peach, with delivers a naturally sweet finish on the palate. Hue’s team is also trained by TeaCha’s dedicated tea sommelier to ensure each pot is made with precision and reverence to the beverage’s healing attributes.
Dine with ease of mind, Hue also features two private dining rooms, which each cater up to 12 diners. Groups of eight or more are able to book in advance (subject to availability) to dine in one of these private dining rooms without a minimum spend.