The space for this new project went under some slight renovations after its former occupant moved out a few months ago. Gone were the rooster-themed interior and the pink color scheme, but the decor remained relaxed and elegant, with new art pieces being installed in the three inter-connecting rooms which could be used separately for more privacy or together to seat up to 40+ people.
Chef David - with his long CV at a number of finest restaurants in the States either as chef and/or owner - is no stranger to Asia, currently associated with a few outlets in Tokyo and Singapore, serving contemporary Asian-inspired western cuisine. In Hong Kong, the restaurant goes in a similar direction, serving up Californian cuisine heavily influenced by Asian, particular Japanese, cooking style and ingredients.
While it's only fair that I reserve my judgment until the place has properly run in, so far I like what we had that evening and am certainly hopeful. Looking forward to coming back after it's officially open for business, and perhaps next time, we will tap more into my friend's excellent wine collection stored next door as well.
When? September 13 2015
Where? To be disclosed
Menu Highlights? Roasted Arctic Char, buckwheat-hiijiki-honshimeji mushrooms
Chateau de Chassagne Montrachet 2009
K1 by Geoff Hardy Semillon Viognier 2008
Chateau de Fieuzal 2009
Chateau Pichon Longueville Baron 2008
Chateau Giscours 2004
Ichiro's Malt & Grain Blended Whisky