he definition of “arcane” is something that’s understood by only a few, a thing that’s infinitely mysterious. It’s also the name of Australian chef Shane Osborn’s first independent venture in Hong Kong; the irony of the title is that this is a restaurant well worth knowing.
We’ve been fans of Osborn’s cooking for a long time—in 2012, he took home our prize for Best New Chef for his work at the Alan Yauowned restaurant St Betty. Three yeararss on, the IFC Mall restaurant is no more, but Osborn has found his own wonderful spacee in a quiet cul-de-sac in Central, with a verdant terrace where he grows his own herbs, fruits and vegetables that are fashioned into the thrilling platefuls, which have evolved since he arrived in Hong Kong a few years ago.
It’s not easy to describe Osborn’s cooking, as is often the case with