An emphasis on local seasonal ingredients and adventurous flavour combinations in a homely setting
These days, fine dining no longer has to mean luxury hotels and white tablecloths—and nowhere proves that more charmingly than Beet, a homely space tucked away in an unassuming Central cul-de-sac. Whilst its interior may be modest, with rustic wood furniture and few other noteworthy design details, the food is impressively precise, sophisticated and stylish. Head chef Barry Quek cut his teeth at Joël Robuchon and Les Amis in Singapore, and his expertise shows in exemplary technique, thoughtful flavours and adventurous combinations. The menu places an emphasis on local seasonal ingredients; baked beetroot with smoked ricotta, toasted quinoa and chive oil is an impeccable balancing act of contrasting textures and rich flavours, whilst thinly-sliced raw hamachi with myoga (fermented Japanese ginger) and spring onions weaves a tantalisingly light and bright spell on the palate. The drinks menu is just as interesting, with a well-curated spread of boutique producers and natural wines. Staff are knowledgeable about both the food and beverages, and are attentive and friendly throughout the night. If you’re looking to shake off traditional preconceptions of fine dining, Beet is a sterling example of what delights happen when you think outside the box.
A five-course vegetarian tasting menu is also available, priced at $630 per head.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Corkage Charge||HK$200 per bottle|
|2020||Top 20 Best Restaurants|
|2019||Top 20 Best Restaurants|
|2019||Best New Restaurant|