BEETROOT

RICOTTA, QUINOA

HAMACHI

FERMENTED MYOGA, SCALLIONS

SEABASS

WHEY, BRASSICAS

NEW TERRITORIES PORK

MISO, AUTUMN GREENS

FIG LEAF ICE CREAM

THYME, PEAR

NEGRONI

Beet recently opened on Kau U Fong in Central, serving elevated Modern European fare in an intimate and welcoming setting. The tasting menus have been created by Executive Chef Barry Quek who hails from Singapore and has trained at Michelin Starred establishments including Joël Robuchon Restaurant in Singapore and Les Amis. He has also worked extensively throughout Europe and Australia, honing his skills and has created dishes using many of Hong Kong’s locally sourced ingredients. We loved the fresh and innovative menu, with elements of classic and modern cooking techniques, highlights of which included refreshing Beetroot with Ricotta and Quinoa, delicate Hamachi with Fermented Myoga and Scallions, fragrant Seabass with Whey and Brassicas, and tender and juicy New Territories Pork with Miso and Autumn Greens. Make sure to pair your meal with their unique and impressive wine list and expertly made cocktails. For vegetarians there’s a dedicated tasting menu which would please any foodie, and we were extremely impressed with the use of fresh, seasonal, local produce. An ideal spot for catching up with friends with a delicious and memorable culinary journey to match.

https://www.beetrestaurant.com/

6 Kau U Fong, Central, Hong Kong

+852 2824 3898