Delighting the Senses: The Hong Kong Museum of Art has re-opened after a four-year refurbishment, and accompanying it are two new dining concepts: casual waterside bar Ink and modern Australian restaurant Hue.

Look & Feel: Located on the first floor of the museum, Hue features sweeping, right-on-the-water views of Victoria Harbour from its windows that span the length of the space. Cosy emerald and purple banquettes and honey-colored birch tables are tiered so that all diners can enjoy the view. Given its location, there are plenty of artsy touches, too, from marble tabletops and brass pendant lighting to eye-catching abstract wallpaper. In addition to the main dining room, there’s a lounge area and two private dining rooms.

On the Menu: Hue’s modern Australian dishes are created with seasonal ingredients sourced from carefully selected suppliers across the globe and plated with understated flair. The grilled octopus ($185) stands out among the starters, cooked to perfection and served with risoni brightly flavored with saffron. The house-made sourdough ($40), meanwhile, is complemented well by the salty and moreish smoked butter.

When it comes to mains, you can’t go wrong with the buffalo ricotta dumplings ($290) with broccolini and hazelnut brown butter sauce. While you could expect a dish like this to be heavy or stodgy, Hue’s rendition is anything but, with the creaminess of the cheese balanced out by the lightness of the vegetables. The Rangers Valley striploin ($380) with burnt carrot puree and shimeji mushroom is also an excellent interplay of smoky flavors. Coconut ice cream ($115) with white chocolate ganache and passionfruit is a refreshing end to the meal with great varied textures.

The food is complemented by a comprehensive wine list of over 100 labels, as well as fascinating signature cocktails. While the price tag on the a la carte menu is admittedly a bit steep, there’s also the more affordable lunch sets at $268 for two courses or $318 for three.

Meet the Chef: Hailing from Australia, Anthony Hammel worked at celebrity chef Mark Best’s restaurants Pei Modern in Sydney and Prime Steakhouse & Seafood Grill aboard a cruise ship before landing at Hue for his first role in Hong Kong.

Great For: Long, lingering meals. You’ll want to take your time to enjoy the food, the ambiance, and the lazy back-and-forth of boats across the harbour.

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

This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.