Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Best of awards -

“A chef in his el­e­ment” is a phrase we of­ten ut­ter, yet there are few in­stances where it plays out so lit­er­ally. At Rhoda, the first stand­alone restau­rant head­lined by Bri­tish chef Nathan Green, the sur­round­ings are so per­fectly at­tuned to his per­son­al­ity and brand of cook­ing that we couldn’t think of a more apt de­scrip­tion.

A dra­matic open fa­cade is flanked by doors of zigzag­ging cop­per and glass. Hefty cedar wood ta­bles are carved with rose in­signias (a trib­ute to Rhoda, the name of Green’s grand­mother). Light-grey con­crete con­trasts with deep-red leather and the ox­i­dised cop­per panels found through­out the room.

The open kitchen has been con­structed in the mid­dle of the restau­rant—a bar around which din­ers can sit and watch the meats be­ing cooked over the char­coal grill and the dishes plated to or­der. This strik­ing de­sign of the ground-floor restau­rant space has been fash­ioned by none other than Joyce Wang, who has al­ready taken the Best In­te­rior De­sign crown once be­fore—in 2014, for her work on Mott 32. While Wang’s el­e­gant sig­na­ture de­tails are there, this is one of her most ex­per­i­men­tal jobs to date.

One of the high­lights of the restau­rant is the dra­matic cen­tre­piece that hangs from the ceil­ing, con­structed from re­claimed wash­ing ma­chine drums, while the de­signer has cre­ated some other fun de­tails to high­light the chef’s sig­na­ture style: bar­ber brushes that are a sub­tle hat-tip to Green’s iconic beard and light­boxes fea­tur­ing vin­tage body art as a con­tin­u­a­tion of the chef’s im­pres­sive tat­toos. In our eyes, this is a part­ner­ship that amounts to more than the sum of its parts.

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