BEET

A beet is a divisive thing, drawing a polarised line between those who appreciate its sweet earthiness and the naysayers who prefer to use the word “muddy” (to put it kindly) to describe its flavour—in the end, it’s all a matter of preference. When it comes to this cosy restaurant, however, the overwhelming opinion is that chef Barry Quek’s cooking is very palatable indeed. Beet proved to be the David to fine dining’s Goliath when it came to cinching this year’s Best New Restaurant award, beating out

an impressive 17-strong shortlist of culinary titans including Alain Ducasse, Björn Frantzén and Virgilio Martinez. The formula is quite simple, really—Quek’s cuisine is exciting without feeling derivative, and humble without lacking flair or finesse. It’s an enjoyable mix of ambitious cooking that doesn’t stray too far from solid technique,

served in a venue that’s down to earth—just like its namesake ingredient.

Beet, 6 Kau U Fong, Central, Hong Kong

With its potent mix of thrilling Middle Eastern flavours, an expertly curated wine list and highly personable service, Francis was high on the list for our panellists.RUNNER-UP