Uwe looks local, aims for sustainable and delivers excellence and something distinctive in its creative tasting menus
Amidst teal walls and turquoise tiles and a hanging display of greenery, locally-carpentered tables hold Hong Kong-crafted ceramics on which a selection of luxury ingredients—be they Spanish red prawns, Welsh Rhug Estate pork or Miyazaki beef—are complemented by the freshest local and seasonal produce, from crisp greens and sharp radishes to Hong Kong’s very own, slightly tart cherries, all sourced from the restaurant’s own farm in Tai O. Savoury and sweet picnics bookend beautifully crafted plates of line-caught sea bass, tender barbecued suckling pig and a surprising cold matcha tea. Chef Uwe Opocensky, formerly of Mandarin Oriental, is rooted in looking local and aims to be sustainable. There’s also a desire to deliver excellence and something distinctive. Local is noteworthy enough in Hong Kong, but as well as looking local Opocensky is dedicated to finding the finest ingredients wherever he is in the world. Everything at Uwe is done with sincerity, dedication and flair.
Booking in advance is essential as this small spot on Hollywood Road fills up fast.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart casual|
|Corkage Charge||HK$500 per bottle|