The Best of Hong Kong
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Food & Drink Section
By Kate Springer | May 13th, 2016
  • Restaurant
  • HK Island, Sai Ying Pun

Fresh Feast: Sai Ying Pun welcomes RHODA, a casual spot serving up family-style meals in a contemporary setting.

Look & Feel: Designer Joyce Wang took charge of the atmosphere, ushering in a mix of wood fixtures, a large communal table, smooth concrete, and an open kitchen to show off a massive charcoal grill.

Meet the Chef: Nate Green from 22 Ships and Ham & Sherry is helming the kitchen.

On the Menu: It changes every day, but one thing stays consistent — the team uses fresh, locally sourced produce alongside premium proteins from all over the world. There’s sure to be a rotating list of roasted and charcoal-grilled surf ‘n’ turf dishes, such as a signature whole Tanyasi Csirke farm chicken roasted over coals. WTF is a Tanyasi Csirke chicken? It’s a chicken bred on the oldest poultry farm in Hungary. There’s also craft beer, sake, bourbon and a boatload of wine on the menu.

Great For: Big meals with friends, casual dinners, meeting new people.

FYI: This new spot is from the prolific Yenn Wong of JIA Group. Read our interview here.

 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.

    • By Kate Springer | May 13th, 2016
    • Restaurant
    • HK Island, Sai Ying Pun

    Fresh Feast: Sai Ying Pun welcomes RHODA, a casual spot serving up family-style meals in a contemporary setting.

    Look & Feel: Designer Joyce Wang took charge of the atmosphere, ushering in a mix of wood fixtures, a large communal table, smooth concrete, and an open kitchen to show off a massive charcoal grill.

    Meet the Chef: Nate Green from 22 Ships and Ham & Sherry is helming the kitchen.

    On the Menu: It changes every day, but one thing stays consistent — the team uses fresh, locally sourced produce alongside premium proteins from all over the world. There’s sure to be a rotating list of roasted and charcoal-grilled surf ‘n’ turf dishes, such as a signature whole Tanyasi Csirke farm chicken roasted over coals. WTF is a Tanyasi Csirke chicken? It’s a chicken bred on the oldest poultry farm in Hungary. There’s also craft beer, sake, bourbon and a boatload of wine on the menu.

    Great For: Big meals with friends, casual dinners, meeting new people.

    FYI: This new spot is from the prolific Yenn Wong of JIA Group. Read our interview here.

     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.