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Located in Central Hong Kong and tucked quietly away on Kau U Fong, a pleasantly tranquil side street between Queen Street Central and Aberdeen Street, Beet’s philosophy is rooted in showcasing modern European cuisine, while focusing on seasonal and locally-sourced produce and ingredients. The menu is inspired by chef Barry Quek’s experiences throughout Europe and Asia, and is influenced by both classic and progressive cooking techniques, while still remaining clean, fresh and simple. One of the most special aspects to this truly wonderful restaurant is that the ingredients drive the menu, meaning the entire concept is centred on what is readily available on any given day. Additionally, you will find a drinks list to perfect compliment the food menu that features artisanal spirits, classic cocktails and a carefully curated wine list.
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Love it, food was fantastic and service was really good l, can’t wait to dine there again!
Great food, fresh produce and friendly service. Very good for a night out.
food & service are good. We had enjoy very much.
Dear diners, please note that all reservations are for a duration of 2 hours.
Beet is where artistry and modern European cuisine come together in a blissful and delicious harmony. The team behind this Hong Kong haven are expert in the little things, and everything from presentation to which wine or cocktail will match the dish are taken into consideration and executed with finite precision. The restaurant itself, located in Central is chic and minimalist, with wooden furniture and plenty of natural light, suiting the menu perfectly. Speaking of the menu, as we said earlier, Beet’s ethos is all about locally-sourced, seasonal ingredients doing the talking, which means that you’ll need to prepare for a constantly changing menu with dishes subject to availability.
Beet recommends the best way to fully experience what the restaurant is fully about, is to opt for the five-course tasting menu. To give you an idea of what you might expect from the menu – starters of brussel sprouts with black garlic puree and flaked almonds and hamachi crudo with kefir cream and caviar will whet your appetite just beautifully. While, for the main event, dishes like Te Mana lamb with celeriac barigoule and eggplant, wild mushrooms with a walnut emulsion and chestnuts and amadai with Kuruma shrimps and organic greens will leave your palate in modern European heaven. Then, round things off at Beet with marigold ice cream completed by coconut crumbs and white chocolate or a brown butter financier with blueberry jam, for example. You’ll find Beet located on Kau U Fong in Central Hong Kong, where as you would expect, reservations are absolutely essential.