Anthony Hammel delivers innovative Australian fare at Hue Restaurant & Bar

The executive chef, who trained under celebrity chef Mark Best, dishes up tasty items such as aged duck breast with quince purée and black garlic sauce

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Hue Restaurant & Bar, at the Hong Kong Museum of Art, has great views. Photos: Woolly Pig

Published: 9:30am, 20 Mar 2020Updated: 9:30am, 20 Mar 2020

Hue, at the Hong Kong Museum of Art, marries Down Under gastronomic innovation with down-to-earth hospitality.

Carabineros prawn with smoked herring butter sauce.

The 130-seat has harbour-view windows. Executive chef Anthony Hammel trained under celebrity chef Mark Best, and it shows in a stand-out menu. Starters include beetroot salad with goat’s curd and smoked eel, and ocean trout with whipped cod roe, salmon eggs and fried potato. Mains include buffalo ricotta dumplings with broccolini and hazelnut brown butter sauce, and aged duck breast with quince purée and black garlic sauce. Desserts include a cheese selection, or treats like crème fraîche mousse and bitter chocolate tart. Wine pairing is available.

Contact details

1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui

3500 5888

Mon-Sat: noon-3pm, Sun: 11.30am-2.30pm