Across the Seas: This modern Chinese restaurant and roast house takes traditional Cantonese dishes and gives them an internationally-inspired twist.
Look & Feel: Designed by acclaimed local design firm Charlie & Rose, Madame Ching takes the vintage look of a typical Cantonese roast house and gives it a stylish update. Chinese-style arm chairs, rattan windows and wooden shutters combine with chic dark woods and marble countertops, while old-fashioned photographs and curios line the walls and pink tiles cover the floor.
On the Menu: Expect plenty of meat, of course, from char siu ($170) and siu yuk ($130) to roast duck ($130) and crispy marinated pigeon cooked in aromatic broth ($190). But it’s not just typical Cantonese fare that’s on the menu — other dishes take inspiration from Japanese, Sichuanese and other cuisines, like the Cantonese Cuban ($90), a Cantonese take on the Cuban sandwich, and Sticky Canto Onigiri ($65), a Japanese rice ball stuffed with pork floss, white sesame and five spice. It’s all starters and sharing entrees here, so come with a group. The food is complemented by an array of prettily presented creative cocktails.
Meet the Chef: Hailing from the USA, head chef Son honed his skills in traditional Cantonese cooking techniques under award-winning Cantonese chef Susur Lee.
FYI: The terrace is the perfect spot for pre- or after-dinner drinks.
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.