Best Coast: Yenn Wong strikes again. The prolific restaurateur is behind Commissary, a joint that brings Southern Californian cuisine to Hong Kong. Here you’ll find West Coast classics inspired by a range of cuisines like Latin American and Southern, plus cocktails inspired by the Golden State (natch).

Look & Feel: The restaurant takes up a space at the podium level of Pacific Place. Nice and bright, Commissary also has alfresco seating — although you’ll have to order from the counter if you choose outside. 

Meet the Chefs: Chef Morgan McGlone helmed Southern-style diner Belles Hot Chicken in Sydney and Melbourne, while chef Adam Shoebridge used to work at Rossi’s 1906, a BBQ restaurant in Sonoma, California.

On the Menu: Find the likes of tacos, Southern fried chicken, burgers, seabass with tomato mole, and fried apple pie with vanilla ice cream on the menu.

Great For: Lunch break (it’s a PP, after all), after-work drinks and weekend nibbles.

FYI: Yenn Wong’s JIA Group also runs some of the best-loved restaurants in Hong Kong, like Chachawan, 208 Duecento Otto and Potato Head, just to name a few.

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