11 Beet

MODERN EUROPEAN

Tiny and unassuming, this neighbourhood restaurant punches above its weight in the culinary stakes, delivering excellent, accomplished modern European fare without the frills. Chef Barry Quek, who trained at Joël Robuchon in Singapore and Attica in Australia, is one of Hong Kong’s most dedicated supporters of local produce—a trait that shows in his thoughtful menu of dishes, where every nuance has been carefully considered. Crafted with modern European sensibilities, New Territories pork is handled expertly, perhaps slow-cooked in butter before being charcoalgrilled and served pink with local vegetables. Staff are young and switched on, sharing just enough interesting detail about each dish with ease.

6-10 Kau U Fong, Central, Hong Kong