This contemporary Hong Kong restaurant serves a curated menu of creative sharing plates. Run by Camille Glass and George Kwok, the bar is intimate and highlights a modest natural wine menu that is mostly served by the glass. It's a place where you can relax, and discover interesting new wines without being intimidated by a vast list of labels. Their wine selections are written on the wall and changes regularly.
The restaurant has shaken things up with some Filipino flavours since chef CJ Jalandoni (formerly Cultivate) joined the team. Try the hamachi ‘kilawin’ carpaccio served with Filipino artisanal sea salt asín tibuók and seared salmon with corn flan.