Cover Photo: Courtesy of Cobo House

The Western District restaurant is now located in Tsim Sha Tsui, serving tasting menus designed by chefs Ray Choi and Devon Hou

Cobo House is officially open at K11 Musea with a new concept. The original Cobo House, opened in 2017, was initially located in the quiet South Lane in Shek Tong Tsui, and was a collaboration with Singaporean pastry chef Janice Wong and featured an upstairs gallery of curiosities and artwork curated by Adrian Cheng. Over the years, the mid-range concept evolved, with Wong exiting the business and the restaurant renewing its direction to become a fine dining establishment serving fusion Korean-Western cuisine.

Now, Cobo House has a new lease of life as a 50-seater in the Tsim Sha Tsui mall, and has not one but two executive chefs; it also only serves tasting menus with an impressive view of Victoria Harbour. The new restaurant is located on the sixth floor of K11 Musea sharing the same floor space with soon-to-open Taiwanese hotpot restaurant Coucou Reserve and Sushi Wadatsumi.

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The menus are designed by local executive chefs Ray Choi and Devon Hou, and change every six weeks. Both Choi and Hou honed their culinary skills through stints at Vicky Lau’s Tate Dining Room, as well as at Butler, Lau’s private catering company. The duo have also held a number of pop-up events at Sai Ying Pun’s Test Kitchen.

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Choi and Hou’s set of tasting menus are named Chapters, each divided into a six-course and an eight-course set. To kick off, the chefs begin with Chapter Zero, a menu filled with signature dishes such as kombu-marinated sea bream paired with gazpacho consommé, fermented Spanish tomatoes, finger lime and pickled ginger; Hokkaido Akkeshi oysters with caviar and salmon roe; and a dessert of Yamanashi white peach with shiso ice cream and rice puff.

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The follow up chapters are all inspired by one single ingredient. Choi and Hou’s Chapter One tasting menu is a celebration of eggs sourced from around the world, going beyond simply showcasing different varieties of eggs, but also demonstrating the ingredient’s versatility in a number of dishes such as Chinese century egg paired with crabmeat and fermented cherry tomatoes; and marinated soy sauce duck egg yolk with Aka abalone, steamed duck egg whites and abalone risotto. Both tasting menus are available with a six-course option at HK$1,180 per person, and eight-course at HK$1,480, with an optional wine pairing programme at HK$480 for three glasses and HK$780 for five glasses selected by the restaurant’s sommelier. Cobo House opens every day for lunch and dinner. Stay tuned to the restaurant's instagram for the latest updates and menu changes. 

Cobo House, Shop 602, 6/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2656 3088

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