Chef James Sharman’s travels inspire unique take on British food at The Leah

Better known for his pop-up restaurants in unexpected locations across the globe, such as Mount Everest, a sleeper train in Vietnam and a barge on Kenya’s Lake Tigoni, British chef James Sharman has planted some permanent restaurant roots in Hong Kong by opening The Leah.

Serving British comfort food, The Leah has opened on the spot where Seasons by Olivier E once stood, but only taking the space next to and including the patio with the entrance from the lifts that lead straight onto the patio. However, the restaurant is only open for dinner. It is the perfect spot for afterwork cocktails (HK$88 to HK$118) – we went for an Old Fashioned and it was good.

Sharman’s dishes are inspired by his travels, and he adds unique touches to British fare. For instance, the Scotch egg and soldiers (HK$98) is a large duck egg covered in sausage meat. It takes you back to childhood, dipping the fried bread into the runny egg yolk. Our favourite dishes were the chicken, leek and bacon pie (HK$158) – it came with perfectly flaky pastry – and the Beef Wellington (HK$788), an indulgent combination of tender beef fillet, mushrooms and Parma ham cooked in a pastry casing. It is enough for four but needs to be pre-ordered.

The scallops with leek and black pudding (HK$228) were delicious, with the black pudding adding saltiness and texture to the sweet scallops. The wood-ear mushroom risotto (HK$148) was full of flavour and had the right texture.

We ended with a very British trifle, which was rich and creamy, but, alas, could not taste the sherry.

The Leah

3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay

Tel: 2337 7651