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Hidden Japanese omakase, ‘excellent’ Cantonese: a Hong Kong bartender’s restaurant picks

Carna by Dario Cecchini head bartender Jason Yu shares where he enjoys steak, pasta, ‘incredibly personal’ omakase and no-fuss Cantonese food

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A selection of sashimi at Open Meal, a Japanese omakase restaurant hidden in a Tuen Mun industrial building that Jason Yu goes to when he is in the mood to splurge. Carna by Dario Cecchini’s head bartender also shares where he goes for steak and pasta in a relaxed atmosphere, and authentic Cantonese food. Photo: Instagram/open_meal
Andrew Sun

Jason Yu is the head bartender at Carna by Dario Cecchini at the Mondrian Hong Kong hotel and creator of the drinks behind its cocktail pairing dinners. He spoke to Andrew Sun.

When it comes to food, I value balance, intention and craft. I like dishes where the seasoning, aroma, texture and finish all work together. It does not have to be complicated or fine dining.

I am often most drawn to home-made or handcrafted dishes with top ingredients because they usually carry a sense of care and a personal story.

Jason Yu is the head bartender of Carna by Dario Cecchini at the Mondrian Hong Kong hotel in Tsim Sha Tsui. Photo: Carna by Dario Cecchini
Jason Yu is the head bartender of Carna by Dario Cecchini at the Mondrian Hong Kong hotel in Tsim Sha Tsui. Photo: Carna by Dario Cecchini
A lot of that came from my grandmother’s cooking. She had a special soy sauce blend for her steamed fish. She also cooked with dried mandarin peel or made tea with it, blending peels of different ages to create layers of aroma and depth.

She even created sweet, sour, aromatic plum wine infused with family memories. Those experiences shaped how I create cocktails today, especially my interest in balance, infusions and handcrafted elements that carry emotion.

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