This winter, the Bulldozer Group launches its second establishment in Central after the success of Virgilio Martinez’s Ichu Peru

H Queen’s in Central already brings a wealth of French cuisine with Arbor, Ecriture, and La Petite Maison. Breaking the mould is Bulldozer Group, who are set to debut its second restaurant after the initial success of Virgilio Marinez’s Ichu Peru. Tentatively opening end of December, Estiatorio Keia is presenting contemporary Greek cuisine with a focus on fresh seafood and Mediterranean flavours.

Estiatorio Keia features elegant interiors designed by Sundukovy Sisters, a design and architecture studio where twin sisters and co-founders Irina and Olga Sundukovy draw references from classic Greek architecture and mosaic art. As a result, the restaurant introduces modern touches via brass finishing and pendant lighting, accompanied by an abundance of raw materials such as stone, wood, and marble.

The new Greek restaurant will be managed by executive chef Drew Andrade, whose previous tenure include three years as Wolfgang Puck’s sous chef at Puck’s Spago restaurant in Los Angeles. Andrade also worked alongside Virgilio Martinez in Peru’s Central restaurant before joining Bulldozer group.  Guests can indulge in seasonal menu selection of Greek dishes including classic spreads with the likes of hummus and tzatziki, as well as plates such as grilled meatballs, Saganaki cheese with ouzo and pear, and baby squid with bottarga, together with a wide range of seafood dishes and traditional meaty mains.

Estiatorio Keia is set to open daily for both lunch and dinner.

Estiatorio Keia, 2/F, H Queen’s, 80 Queen’s Road, Central, Hong Kong; +852 2677 7737

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