Look & Feel: Hidden on the second floor of JC Contemporary — one of two new buildings in the Tai Kwun complex — the restaurant’s interiors are a class act. Designed by Swiss firm Herzog and de Meuron, the aesthetics are a contemporary take on Ming Dynasty furnishings. There’s also an eclectic lounge created to look like an artist’s abode.
On the Menu: Old Bailey specializes in regional Jiangnan cuisine, so expect plenty of river fish and vinegar-infused seasonings. Appetizers and mains are served a la carte, and cover all manner of edibles. Think crisp marinated jellyfish and cucumber ($128), light Liangxi crispy eel ($98), Longjing tea-smoked pigeon ($188), and mala iberico pork xiao long bao ($98). In the lounge, you’ll find cakes by beloved artisanal tea-and-pastry concept Teakha, and dim sum.
Meet the Chef: Jiangnan native Wong Kwan-man has been honing his skills for over 30 years. He whipped up dishes in some of Hong Kong’s leading Shanghainese and Jingnanese restaurants before taking the helm at Old Bailey.
Good For: Sharing. Some of the mains are best enjoyed among big groups. Especially the the supreme Hangzhou duck soup, Jinhua ham and hand-pounded fish balls ($398 half, $768 full), and the ten treasure duck ($980).
FYI: Watch out for an afternoon tea service that will soon be arriving at the restaurant’s lounge.
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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.