Mix a little London beat, Manhattan skyline and Miami spice and you come up with Hong Kong hip. At least that is the aim of Stix, one of the biggest and, if the plan swings into action, buzziest eating, drinking and dancing venues in town.
Open for a couple of weeks, its owners are aiming at something on a par with Mezzo in London's Soho, a sort of cavernous Conran-style eaterie that will be all things to all comers.
The plan is that eager diners will pack the Branco Pahor-designed basement venue in search of urban chic and, hoping to find it in one of the bold, crescent-shaped suede booths skirting the smooth wooden dance floor, will drink until they take their seat in the sanctuary of cool.
At the sweeping bar, Tom Cruise-wannabes will entertain them with a just-perfected cocktail juggling act (they have been practising in Victoria Park) before wining, dining and watching the evening's entertainment, Dance Force, a five-piece band from the United States.
Thus far, the guests (a mix of bemused tourists and locals) are not quite sure what to make of this undoubtedly attractive venue - its cement tables inlaid with steel, glass floors, moving-image art wall, sumptuous suede banquets, black industrial ceiling and low lighting are as super-cool and sophisticated as anything you would find in New York - and seem as confused as the food.
Canadian Bryan Chan was previously sous chef at Roy's At New China Max and, before that, senior chef at The Peninsula's Felix, where he took on board a thing or two about East-meets-West cuisine.