Newly opened, modern Australian, fine dining restaurant Hue is on the first floor of the newly revitalized Hong Kong art Museum (as of date of publication, the museum is not yet open), and is accessible either via the museum or from TST harbourfront parade. The restaurant’s tiered, semi-circular banquette seating ensures that every single diner can enjoy those stunning panoramic harbour views.
The most eye-catching part of the restaurant design are the floor to ceiling windows and that view, but we also love the simple yet luxurious teal and birch interiors and the subtle art deco touches. As well as the fine dining restaurant, Hue also has a lounge bar with all day bar menu, and two private dining rooms.
Hue is the latest venture from the Wooly Pig Group, and Executive Chef Anthony Hammel has created a menu of Modern Australian cuisine driven by the best seasonal produce and reflecting the Aussie cultural melting pot with flavours and influences from around the globe.
Since we were at Hue for lunch, we tried a selection of lighter dishes from the a la carte menu.
We began with a selection of three starters to sample. First up was the beetroot salad with goats curd and smoked eel, we loved the creamy, whipped goats curd paired with the crunchy beetroot ‘noodles’. Next was the grilled octopus, saffron fennel risonni, which was a very substantial dish of chunky octopus served in a creamy, fragrant risotto-like risoni.
But if we were to choose just one starter it would be Hue’s Caesar with anchovies, smoked egg and vadouvan. In Hue’s interpretation of the Caesar salad the creamy smoked egg, bacon and Spanish white anchoivies are topped with breadcrumbs and a sprinkling of curry spices (the vadouvan) and tucked into fresh and crunchy cos lettuce hearts – delicious!
We sampled the fresh market fish with abalone, served with crustacean dashi and poached winter melon, a tasty and simple dish with subtle Asian flavours. We also tasted the buffalo ricotta dumplings, brocolini & hazelnut brown butter sauce. These delicious soft, ricotta dumplings were served on an appetising spinach puree with brown butter, and given a welcome crunch from the smoked hazelnuts and brocollini. As well as this vegetarian dish, Hue also offer a full vegetarian menu. There are plenty of options for meat-lovers too, including ‘7 bone’ Wagyu steam, 8-score smoked bone marrow sauce & roast onions or the aged duck breast with quince puree & black garlic sauce.
We tried two excellent desserts. The coconut ice cream, white chocolate ganache and passionfruit was light and fresh . While the 72% bitter chocolate tart served with vanilla cream and hazelnut ganache will satisfy a chocoholic’s cravings without being overly sweet.
Come for the view and linger to enjoy the excellent food, Hue should definitely be on your list of new restaurants to try.
Hong Kong Museum of Art, 1/F, 10 Salisbury Road, TST
3500 5888 | Book Online
Price Point: $$$$