BEET

T.Dining by Hong Kong Tatler - - Best New Restaurant -

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

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