HK Museum of Art reopens with new eateries after facelift

After a renovation of more than four years, the Hong Kong Museum of Art has finally reopened its doors. In this revamped space, visitors can not only appreciate art, but also savour art in the brand new restaurants – including Hue Restaurant & Lounge, a modern Australian restaurant that boasts a panoramic view of the Victoria Harbour.

In Hong Kong, museum restaurants used to be boring cafeterias; but the game changed at the end of November after the reopening of the Hong Kong Museum of Art. In the new layout, there are spaces especially designed for recreational purposes. In particular, as the museum is located on the edge of Victoria Harbour in Tsim Sha Tsui, the new dining outlets enjoy the best part of the scenic view.

Operated by Woolly Pig Hong Kong, Hue Restaurant & Lounge is a modern Australian cuisine restaurant driven by the best produce and inspired by the multicultural make-up of the land Down Under. Located on the museum’s first floor, the 5,000 sq. ft dining space is backdropped by Hong Kong’s most famous skyline. Catering to 130 guests with uniquely tiered leather banquette seating – so that every diner can enjoy the dramatic view.

Both lounge and main dining room are decorated in green and birch and subtle Art Deco elements in brass and bronze.

The kitchen is helmed by Australian executive chef Anthony Hammel, who previously worked at Australian celebrity chef Mark Best’s Pei Modern restaurant in Sydney before taking up a role at Prime Steak House & Seafood Grill by Mark Best, aboard cruise ship Genting Dream.

Ingredients on the menus are sourced from a selection of producers from around the globe. Highlights of Chef Hammel’s seasonal menu include beetroot salad with goats curd and smoked eel; raw Mayura Wagyu from Australia with yuzukosho cream and nori crisp; Hue’s Caesar with anchovies, smoked egg and vadouvan; and Carabinero prawns with smoked herring butter sauce.

For something more substantial, there are a few options: succulent pork loin with radicchio puree and fermented blueberries; aged duck breast with quince puree and black garlic sauce; fresh market fish with abalone, served with crustacean dashi and poached winter melon; and made to share, a perfectly slow-cooked New Zealand lamb shoulder dressed with smoked yogurt and green harissa, and served with long beans with a touch of fermented chili for a kick.

Last but not least, diners cannot miss out the dramatic wine wall that features over 100 labels, 70 of which will be available by the glass. The restaurant works directly with producers and boutique importers to offer the best value possible.

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