CulinArt 1862

In celebration of Towngas' 160th anniversary, the energy supplier opens a new restaurant in their flagship store in Causeway Bay. Led by Chef Stanley Wong, the venue offers two culinary experiences – a Lounge & Kitchen, where guests can enjoy casual dining and a chef's table serving a multi-course Western Kaiseki dinner. The Lounge & Kitchen is the perfect place for lunch or after-work meetings, where guests can taste dishes featuring sustainable ingredients like the beetroot carpaccio ($145) and wagyu beef tartare ($178). For an elevated experience, dinner at the chef's table showcases a seven-course tasting menu ($1,288/person) featuring starters like red prawn tartare, beef consommé, and Rangers Valley Striploin grilled over binchotan coals for mains.