Hong Kong Restaurants: Shore



Expect an egalitarian dining experience where bankers can hobnob while the average Joe can enjoy a sirloin in peace

In a city where everything—from portions to apartments, cars to restaurants—seems to be getting smaller, Shore is refreshingly oversize. Opened by industry stalwarts Mark Cholewka and Cathal Kiely, the two-story steak and seafood venue seems to offer something for everyone, from the spacious downstairs lounge with its curvaceous, aqua-tiled cocktail bar (dubbed Offshore) and vaulted DJ booth, through to an elegant, 170-square-meter outdoor terrace complete with yurt-like pavilions that can seat a dozen guests. But it’s the restaurant one level up that has people talking. With former Frog Faced Fish chef Jason Black serving up aged steaks and sustainably harvested fish, expect an egalitarian dining experience where bankers can hobnob while the average Joe can enjoy a sirloin in peace. The main dining room is dressed in earthy, chocolate tones with plenty of elbow room, and faces a glass-encased wine cellar and open kitchen, where Black’s team butcher their own meat and source seafood from handpicked suppliers. The menu changes daily depending on what’s available at market, but staples include lobster with Chardonnay risotto, citrus-cured New Zealand salmon, and an impressive range of dry- and wet-aged steaks from across the world (L Place, 139 Queen’s Rd. Central; 852/2915-1638). –Nicholas Walton

Originally appeared in the December 2010/January 2011 print issue of DestinAsian magazine (“Top Tables”)

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