Rhoda in Hong Kong banks on farm-to-table concept

Seats at the bar face the kitchen where chef Nate Green’s team prepares food

PUBLISHED : Thursday, 16 March, 2017, 4:30pm
UPDATED : Thursday, 16 March, 2017, 4:30pm

For a casual dinner, Rhoda offers a farm-to-table concept with home-style Western fare. The interior is industrial chic by designer Joyce Wang, and it has warm, moody lighting and tables to allow privacy.

Seats at the bar face the kitchen where chef Nate Green’s team prepares food. We like the beer bread made from Suntory dark ale, served with seaweed butter and the tartare of wild Hereford beef with egg yolk purée to start. From the grill for six, the 12-hour slow-cooked Rhug Estate salt marsh lamb shoulder is good as is the bone in beef rib, with bone marrow, shallots and parsley. End with an Eton mess with blackberry, apple and Japanese green tea. There is a huge wine and cocktail menu.

Signature dishes

Raw Hokkaido scallops, spicy mango purée and pine nuts

Wild Hereford ox heart tartare,

egg yolk purée and crisps

Brink’s farm free-range chicken

Overview

Valet parking: no

Vegetarian: 6 dishes

View: yes

Corkage: HK$300

Alfresco: no

Private rooms: Semi-private, 16 ppl

Contact details

Ground floor, Upton,

345 Des Voeux Road West

2177 5050

Mon-Fri: Noon - 2.30pm; Sat: Noon - 3pm; Sun: Noon - 4pm; Sun-Thu:

6 - 11pm; Fri-Sat: 6pm - midnight

See more of 2017’s 100 Top Tables here