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
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.
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
Valet parking: no
Vegetarian: 6 dishes
Private rooms: Semi-private, 16 ppl
Ground floor, Upton,
345 Des Voeux Road West
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