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2025-03-14
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Last week I had some great time in Japan with my friends who moved to UK, and today they are returning home. Thinking of them, I decide to go for British cuisine on the night and immediately recall this restaurant / bar located in Central. Arriving early evening, we come to this small, cozy diner on the first floor of the historic Mandarin Oriental Hong Kong.The décor has not changed from my last visit a few years back, with plenty of wood panels and furniture, leather banquettes, artworks from
Last week I had some great time in Japan with my friends who moved to UK, and today they are returning home. Thinking of them, I decide to go for British cuisine on the night and immediately recall this restaurant / bar located in Central. Arriving early evening, we come to this small, cozy diner on the first floor of the historic Mandarin Oriental Hong Kong.
The décor has not changed from my last visit a few years back, with plenty of wood panels and furniture, leather banquettes, artworks from the English painter George Chinnery, and the large assortment of whisky display behind the bar counter. I am also thrilled to see my friend John who works here. He greets us warmly and shows us to our table at the corner.
Starting with some beverages, John has made my wife a Fruit Punch, which is the best she has ever tried, with fresh and high-quality fruit juice, and the right amount of grenadine syrup. For me I have a couple of their classic cocktails, including Chinnery Bramble and Manhattan, and both are truly wonderful, bringing back fond memories bar-hopping when I started to learn about cocktails.
For starters, we have Chicken Wings ($168). Grilled beautifully, the wings are thoughtfully cut into smaller pieces to allow guests to eat them easily. With the meat remaining tender, we also like the homemade BBQ sauce which has a slight spiciness, appetizing but will not make you craze for water. A very nice snack to go with beer as well.
The other starter is Tartare ($348). John introduces the ingredients of the dish, with prime beef tenderloin, minced nicely and mixed with capers, gherkins and parsley. He then helps us to mix it with egg yolk, while we skip the brandy as my wife do not take alcohol, serve with white toast. Amazingly flavourful, the sweetness and acidity of the pickles are well balanced, with the tenderness of the tartare appealing. A must-order in my opinion.
My wife has picked Fish & Chips ($378) for her main course. The Atlantic cod fillet is deep-fried in Boddingtons beer batter, paired with tartar sauce and potato chips. The quality of the fish fillet is very good, using premium fish which has got a good texture and not ‘oily’. The batter is airy and fluffy, with the tartar sauce providing an impeccable match.
I have Tikka Chicken ($368), with the chicken cooked with tomato, butter, yoghurt, aromatic spices, very tender. The curry is not spicy at all, and John shares that the chef can adjust the spiciness per customers’ request. As a result, for those looking for more heat it is good to mention that during ordering. The curry comes with basmati rice which is good portion for two people. Another anchor and signature dish.
As we are very full, and the desserts are quite indulgent, we originally decide to skip. Knowing that, John has thoughtfully arranged a Fruit Platter for us. The service here is truly top-notch and I can also see other customers happily engaged with the team. With the hotel’s membership Central+ and using the $200 voucher, the bill on the night is $1,190. Great value for money. More reasons for us to return frequently.
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