Restaurant review: Hue in Tsim Sha Tsui a good blend of modern Australian cuisine despite short menu
- Located in the newly reopened Hong Kong Museum of Art, Hue serves modern Australian cuisine from a menu of eight starters and seven mains
- Get the aged duck breast with quince purée and black garlic sauce, but skip the pork loin, which was a little dry
“I thought we were going out for Vietnamese food,” complained my guest as he looked at the menu of Hue.
It’s a fair enough assumption to think the name refers to the city in Vietnam, rather than a colour or shade, although it makes more sense when you remember that the restaurant is in the Hong Kong Museum of Art.
Despite being disappointed in the type of cuisine – modern Australian, and not the expected Vietnamese – my guest was, by the end of the meal, won over.
The menu is short: only eight starters and seven mains. I enjoyed the starters more than the mains, while it was the opposite for my guest.
Ocean trout (HK$170), as pink as salmon, was lightly cured so it was soft, moist and not too salty. The tender slices were served with whipped cod roe, which looked much like a very light mayonnaise, along with salmon eggs and two piping hot fried potato cakes.