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Tracey Furniss

Hue, at the Hong Kong Museum of Art, marries Down Under gastronomic innovation with down-to-earth hospitality.
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
Daily: 6pm-10pm
Signature dishes
Hue Caesar with anchovies, smoked egg and vadouvan
Carabineros prawns with smoked herring butter sauce
Aged duck breast with quince purée and black garlic sauce
See more of 100 Top Tables 2020 here


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100 Top Tables 2021 - Western

Anthony Hammel delivers innovative Australian fare at Hue Restaurant & Bar

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Hue Restaurant & Bar - Carabinero Prawn with Smoked Herring Butter Sauce Photo Woolly Pig

Magazines

100 Top Tables


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



Past 100 Top Tables

100 Top Tables 2020