Experience three custom-built BBQ grills drawn from researching ancient tandoor ovens in Southwest China and traditional Cantonese barbecue methods. The Flat Bed BBQ, which will cook signature Char Siu dishes such as Iberico Presa Pork Char Siu, Australian Wagyu Beef Fillet Char Siu with Shredded Scallions and Grass-Fed Black Angus Beef Short Rib Char Siu, Served on Bone; The Top Load BBQ, specified for northern-spiced meats such as a Slow-Cooked Lamb Shoulder with Cumin Dry Rub; and The Kettle BBQ, which will cook John Anthony’s Signature Cantonese Goose in a traditional style, served with Dark Roasted Plum Sauce & Home-Pickled Cucumber.
The restaurant’s menu features an extensive range of dim sum delicacies hand made every day, including Alaskan Crab Dumpling with Egg White & Shrimp Roe, Steamed Rice Roll with Soft-Shell Crab & Squid Ink and Black Truffle Vegetarian Siu Mai, to name a few.
At the heart of the venue itself is a sustainable message, which is woven into every aspect of the interior. From upcycling wasted plastic and paper into coasters and menus, to tiling floors with reclaimed Chinese terracotta, every element incorporates an eco-friendly or ethical initiative.
The clear centerpieces of the bar area are its 12-litre Gin Tubes, each containing gin that has been house-infused with a different blend of botanicals found along the Spice Routes. These infusions are featured in four signature Gin & Tonics on the beverage menu – one for each type of infusion. The mixology team also creatively harnesses leftover ingredients like fruit rinds and excess liquids to create cordials and edible garnishes that limit waste and further our goal of environmental consciousness.
Daily from 11:30am – 3pm / 5:30pm – 10:00pm
Rising Star – Amir Javaid
Time Out Hong Kong Bar Awards 2018
Best Interior Design
T.Dining’s Best Of The Year Awards 2018-2019