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Hue Dining: Executive chef Anthony Hammel wows with an exceptional menu
- The restaurant combines friendly service with great food, from starters like grilled octopus to mains such as buffalo ricotta dumplings with hazelnut brown butter sauce
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Hue Dining at the Hong Kong Museum of Art marries gastronomic innovation from Down Under with friendly hospitality. The 130-seat restaurant has floor-to-ceiling windows with harbour views. Executive chef Anthony Hammel trained and worked with celebrity chef Mark Best, which shows with his stand-out menu.
Starters are grilled octopus, confit spanner crab with almond cream and pomelo and ocean trout with whipped cod roe, salmon eggs and fried potato. Mains include buffalo ricotta dumplings with hazelnut brown butter sauce.
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For dessert, there is a cheese selection or sweets such as pistachio cake with matcha cream. Wine pairing is available.
Contact details
1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui
3500 5888
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