Hong Kong

Jamie’s Italian

The first Jamie's Italian opened in 2008 in Oxford, England when Jamie Oliver and his mentor, Gennaro Contaldo, decided to come together to create delicious, affordable and accessible Italian food. Their aim was to share everything that they loved most about Italian cooking – fresh, sustainable ingredients, bold flavours, tried and tested dishes and family-style sharing and dining. There are now more than 70 Jamie's Italian outlets internationally, including Dubai, Australia and Singapore.

INTERVAL

Founded by Twins Kitchen, INTERVAL sources the best beans from Copenhagen and intriguing wines from smaller wineries around the world and endeavor to bring out the best flavors and smells. Sitting in the heart of the business district, INTERVAL aims to provide a breathing space and a community center in Hong Kong with various event happenings. From collaborations with local and international culinary talents to live music sessions, we are bringing our customers exciting dining experience.

Tokio Joe

A homegrown Hongkonger, Chef Wah entered the industry in the 1980s and has been with Tokio Joe since 1996. Prior to joining the restaurant, Chef Wah worked with Japanese chefs for a decade and also spent some time in Canada before eventually returning to his hometown. Over the years, Chef Wah has worked hard to ensure Tokio Joe stands out among its competition in the city, with rigorous attention to detail as well as constant reinvention of its dishes.

Jamie's Italian

The first Jamie's Italian opened in 2008 in Oxford, England when Jamie Oliver and his mentor, Gennaro Contaldo, decided to come together to create delicious, affordable and accessible Italian food. Their aim was to share everything that they loved most about Italian cooking – fresh, sustainable ingredients, bold flavours, tried and tested dishes and family-style sharing and dining. There are now more than 70 Jamie's Italian outlets internationally, including Dubai, Australia and Singapore.

La Mer Restaurant & Lounge

La Mer – The Premier French Cuisine delivered by Stefan & Marcus, the two unexpected food specialties Stefan Wong, born locally but immigrated to France at five years old, is famous as a Mr. Hong Kong contestant and TV artiste. Rooted in the French culture, Stefan is passionate about French cuisine. Marcus Wong, a well-known financial elite as well as a lover of cooking, ran into Stefan once and they totally hit it off. The Wong’s idea becomes the artistically unique French gourmet menu to fascinate the palates of all.

Honbo (Wan Chai)

Honbo opened its first shop in March 2017 on Sun Street, Wan Chai.Honbo is a homegrown classic cheeseburger joint that celebrates simple and straightforward American-style burgers through honest cooking, attention to details and careful sourcing of quality ingredients. Instead of loading a burger up with excessive extravagant ingredients, we prefer to take the no-frills approach by focusing on perfecting the classic burger. This is apparent throughout every aspect of our brand DNA and is especially reflected in the simplicity of the menu. We do so by concentrating on some of the often-overlooked details; from developing a unique preservatives-free potato milk bun recipe with our artisanal baker, to importing our own Double Gold American beef from Wisconsin. Every element in a Honbo burger showcases the very best flavours Hong Kong has to offer. As of Summer 2019, Honbo’s reach has grown to both sides of the Victoria Harbour. Fans can now enjoy a #RealGoodBurger— guaranteed to be made with care, love and honesty— from two locations: Sun Street in Wan Chai and The Mills in Tsuen Wan.

The Chicken Bar

Situated in the brand new F&B & lifestyle destination of H Code, just off Central’s historic Pottinger Street, The Chicken Bar aims to get Hong Kong’s diners to rethink what good Southern fried chicken can and should be. It is the latest passion project by New Orleans-native, award-winning chef Max Levy (of Okra Hong Kong fame), in partnership with restauranteur Michael Chan, founder of acclaimed homegrown burger specialists Honbo.With its bold-coloured interiors and an even bolder music playlist, The Chicken Bar is unabashedly high-energy, fun and very casual. It is THE spot for quality Louisiana-inflected chicken-centric bites and irresistible libations. The Chicken Bar team stands out by showcasing the superior quality of locally-raised Kamei Chickens— chosen for their tenderness and being raised using natural animal feed free from artificial colouring, hormones, antibiotics or other additives.

MOYO

MOYO is a Modern Korean Restaurant, opened by two Koreans who were born and raised in Italy. Moyo means to get together and the restaurant focuses in offering both traditional and contemporary Korean cuisine. It has the most extensive selection of Korean spirits in HK.

James Suckling Wine Central

First wine bar opened by internationally wine critic James Suckling. With an extensive wine list offering more than 400 wines by the glass, James Suckling Wine Central is the destination place for wine lovers.

Mandarin Grill + Bar

Mandarin Grill + Bar has retained its Michelin star for nine consecutive years. The culinary team serves an exciting contemporary adaptation of grill classics. High-quality ingredients and seasonally inspired dishes remain the backbone of this restaurant. The menu offers a large selection of impressive meat and seafood dishes, with a spectacular range of delectable desserts.

Ta-ke

Established in 2011 by 1957 & Co. (Hospitality) Limited, Sushi Ta-ke was the pioneer of Omakase culture in Hong Kong. After seven amazing years of achievements, the restaurant was rebranded and reborn as Ta-ke in 2018. The new restaurant delivers a surreal ambience in a vast luxurious space crafted by the unprecedented collaboration of three master designers - Kengo Kuma, Steve Leung and Tino Kwan. The restaurant's Michelin-famed chefs from Japan continue to create and refine Ta-ke's exceptional Japanese gourmet experience in Hong Kong.

Gonpachi

Being the izakaya of choice for the Japanese Prime Minister's welcome dinners for guests, Gonpachi is brought to Hong Kong by 1957 & Co. as an extension of the famous restaurant in Tokyo. Famous for its trio heroes: Kushi, Soba and Sushi, Gonpachi’s menu and its meticulous interior design combine as a scrumptious journey to the izakayas of Edo times.

An Nam

An Nam offers an authentic selection of Vietnamese cuisines. Brought to Hong Kong by 1957 & Co., the An Nam concept is created by the dining giant Nam An Group in Vietnam with over 20 years experience of tailoring exceptional Vietnamese culinary experiences. Apart from various southern and northern Vietnamese dishes, An Nam offers relatively rare finds of delicacies from the Hue area.