A Stylish Revamp: The Upper House unveils its sophisticated takeover of The Continental, a long-time favorite in upscale Pacific Place shopping mall’s rooftop.

Look & Feel: Natasha Usher of Nude Design takes the reigns on the interiors and sleek outdoor space. It’s not a total stripdown from the predecessor, but rather a focus on refining the little touches. Examples of design updates include the gigantic outdoor umbrellas and swish booth seating options.

On the Menu: The Continental offers light, modern French cuisine with English influences. Executive Chef Graham Long also adds a touch of Asian fare to the dishes.  For starters, kick back with the scrumptious raw Japanese hamachi (HK$198). Next up, the restaurant’s poached foie gras interpretation (HK$198), using a torchon method is a must. Mains are hefty, so prepare to share. Top of the list for us is the slow-cooked suckling pig (HK$898) is quite pricey. But, it comes with a cassoulet of braised head and coco beans and a green bean salad meaning you won’t have to order extra sides.

If that’s too expensive, the truffle stuffed roast chicken breast (HK$288) deserves a special mention, thanks to its rich tenderness, while the hispi cabbage beneath is an interesting concoction that reminds us of traditional Cantonese banquet dishes. There’s always room for dessert, so make space for the basque cheesecake (HK$108) which challenges all other variations. And just to top it off, you mustn’t leave without trying the indulgent bite-sized canelé de Bordeaux (HK$60), fresh from the oven.

Jeng: The food and the service were top-notch, exactly how it should be as a high-end dining establishment. It’s a refreshing and uplifting change from some eateries that skip on good hosting.

Not So Jeng: There’s not much to fault so far at The Continental. Its recent update by The Upper House has raised spirits in Hong Kong. The restaurant makes an ample space for drinks, brunch, lunch and dinner. If we had to make a comment, our cocktail – the Village by the Sea (HK$90) – was a bit too strong on the seafood (it’s shrimp paste infused).

Meet the Chef: Executive Chef Graham Long holds over two decades of culinary expertise and has previously worked with established restaurants including London’s Gordon Ramsay restaurant, Pied à Terre and Elystan Street.

Great For: Post-work happy hours on the terrace followed by a sophisticated dinner.

FYI: The Continental offers set lunch and dinner menus which are very reasonably priced. There’s also a weekend brunch option.

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

This writeup was based on a complimentary media tasting.