First opened in 1962 and after a four-year revamp, the Hong Kong Museum of Art is finally re-opening its doors this month to a stunning new look. Inside, visitors will find a new glass facade, expanded exhibition areas, and myriad lifestyle spaces – including this chic modern Australian restaurant perched on the first floor.
The aptly named Hue, sitting in 5,000sqft of space right on the edge of Victoria Harbour, is instantly impressive for its panoramic views of the city and interiors that are distinctly Australian – effortlessly warm and richly harmonious, with distinct colours and textures that somehow interweave beautifully.
It is the brainchild of restaurant group Woolly Pig Hong Kong, founded by husband-and-wife team Chris Woodyard and Bronwyn Cheung, who wanted to bring the freshest and seasonal produce and multi-cultural flavours that are essential to authentic Australian flavours to this landmark cultural location.
Within the warm and vibrant space, tiered leather banquette seating cater to up to 130 guests designed so that each of them can enjoy unobstructed views of the harbour. Both elegant lounge with floor-to-ceiling windows and the main dining room are dressed in forest green and honey-hued birch, lending to a feeling of being in a luscious woodland. These are juxtaposed by cooling ceramic tile and subtle brass and bronze elements.
A tapestry of exquisite wallpapers beautifully delineates the different rooms while injecting them with plenty of character. These include the painterly blue-green Oh La La by renowned American abstract artist Kiki Slaughter, a design that was originally a triptych of canvases on which she layered and scraped to achieve the richly tactile effect. Other designs include Infinite Path by Stacy Solodkin from Nordic design collective Feathr.com, known for their collaborations with contemporary artists to create original wallpapers and fabrics.
Within these interiors, the flavours served are equally delightful. Highlights on chef Anthony Hammel’s seasonal menus include the beetroot salad with goats curd and smoked eel, raw Mayura Wagyu from Australia with yuzukosho cream and nori crisp and Carabinero prawns with smoked herring butter sauce. Top these off with the classic 72% bitter chocolate tart served with vanilla cream and hazelnut ganache, or some of the over 100 of carefully sourced wines on offer.
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