Skye High: In celebration of its 45th anniversary, the Park Lane Hong Kong has opened up new lounge-slash-restaurant SKYE GastroBar. You might remember this iconic hotel rebranding to become a Pullman property five years ago — and then in 2016, it opened up SKYE Roofbar and Dining perched on the 27th floor, which boasts gorgeous views of the Island East harborfront. SKYE Gastrobar is a sister establishment, and features a “farm-to-table” sustainable seafood concept.
Look & Feel: SKYE GastroBar is connected to the rooftop bar space. There’s plenty of natural lighting coming through huge windows, and the venue also affords a great bird’s eye view of the Causeway Bay and Tai Hang areas.
On the Menu: The restaurant promises “fresh, rustic British simplicity” with influences from local cuisine. Sustainable ingredients take centerstage, and there’s plenty of locally sourced and organic produce to boot. Expect to dig into the likes heirloom tomatoes with smoked burrata cheese, and seared Australian mb8+ wagyu beef nigiri, plus dishes that incorporate ingredients and cooking methods typically seen in Chinese cuisine, like seared foie gras on toast with fermented Chinese cabbage and drunken chicken terrine.
Meet the Chef: British native Lee Adams worked at Rhodes W1 and The Waterside Inn, both Michelin-starred establishments in London. He went on to work as chef de cuisine at Rhodes Twenty10 in Dubai and eventually opened a Rhodes W1 in the city.
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.