Eat Well, Live Well: Opening ahead of Rosewood Hong Kong’s wellness concept Asaya is Asaya Kitchen, a restaurant that serves elevated healthful, sustainable dishes in chic, contemporary surrounds.

Look & Feel: Created by award-winning, New York-based designer Tony Chi, Asaya Kitchen’s interiors combine comfort and elegance with Japanese-inspired elements dotted throughout. The light-filled main dining area features an open kitchen as well as a relaxing view of the hotel’s infinity pool.

On the Menu: Asaya Kitchen’s dishes are seasonal and Mediterranean-inspired. The lunch menu features smaller plates with lots of raw, pickled and fermented ingredients — think cuttlefish salad with quinoa, avocado and citrus dressing ($145) and grilled prawn tartine with crushed avocado, dukkah and lemon emulsion ($165) — while dinner sees mains like the grilled whole fish catch of the day and the veggie-rich Autumn Garden ($195). For breakfast, there’s eggs, pastries, yogurt, and overnight grain bowls. Vegetables are purchased from local organic farms where possible, while the seafood is sourced through the hotel’s partnership with fishermen in Sai Kung.

Meet the Chef: French chef Renaud Marin previously whipped up dishes at Cochin Delicatessen and Upper Modern Bistro before taking the lead at Asaya Kitchen.

FYI: Aside from the carefully curated wine list, which features mostly artisanal, organic and biodynamic bottles, the restaurant doesn’t serve other spirits in keeping with its healthy philosophy. There’s a mean cocktail list, though — just sans the alcohol.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.