Janiqueel would like to introduce you to a new friend in Hong Kong – BEET RESTAURANT where acting locally is a theme.
I think it’s really important to try to eat seasonally as much as possible. It helps put people in touch with what’s happening locally and with nature. –Zac Posen
Stylishly understated in a cozy corner of Central (6 Kau U Fong), BEET restaurant is making a farm-to-table hit in the Hong Kong restaurant scene. Specializing in sourcing local produce, BEET offers up delectable dishes as stylish and understated as the interior.
With a vision to use as much local produce as possible, Chef Barry Quek creates menus that subtly introduce flavors and combinations not often found in the middle of a big-time city not usually associated with its agricultural potential. Chef Queck comes with impressive credentials — training with Joël Robuchon and stints at Les Amis in Singapore, Attica in Melbourne, and De Wulf in Belgium. Blend his experience and a desire to think globally, and act locally, and BEET offers the discriminating diner something special – especially for Hong Kong.
Have a look at the current non-vegetarian tasting menu:
NV Christophe Mignon, Pur Meunier, Brut, Champagne
2017 Camin Larredya, Au Capcéu, Petit Manseng, Jurançon, France
2016 Franck Peillot, Altesse, Savoie, France
BEET’S BREAD & BUTTER
2016 Bellevue, Granit Les Perrieres, Muscadet, France
NEW TERRITORIES PORK
figs, summer greens
2012 Salgari, Valpolicella Ripasso DOC, Veneto, Italy
TEA & PETIT FOURS The Eater has called BEET one of “The 38 Essential Hong Kong Restaurants”. It has gained other glowing reviews, as well. When in Central Hong Kong and looking for something a bit different, sophisticated, yet immanently low-key and welcoming, stop by BEET – IT’S ON!
Beet is located at 6 Kau U Fong, Central, Hong Kong.
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