Given the current climate surrounding COVID-19, many authorities are placing restrictions on social gatherings. In the best interest of everyone’s safety, we are continuously updating the availability of our partner restaurants to reflect these measures. We encourage people to still support the restaurant industry in other ways.Learn how
Hong Kong is one of the world’s great dining cities, and it is most commonly associated with superb Chinese and Cantonese dishes. Dig a little deeper though, and you can find specialities from all over the world: the outpost of Russian cuisine in Hong Kong lies on High Street in Sai Ying Pun at Czarina 1964, just a short walk from the Sai Ying Pun Metro and close to the University of Hong Kong. Book a table now for the best borscht around, and a few shashlik skewers as well.
The environment is good, but the knife is not sharp enough so that it is hard to cut the T-Bone. Overall, it is worth trying again.
以100 %為滿分, 環境 : 75%; 食物質素 : 75%; 厨藝 : 85%; 服務 : 60%; 價錢 : 70% 海鮮飯很美味; 羊扒三件之中, 其中两件偏小約30%, 且質素一般; 西冷扒頗大份, 質素一般, 唯煑法美味。人客不算太多, 但服務有改善的空間。
Russian food is an undiscovered country for the majority of the population of Hong Kong, but for those living in Sai Ying Pun, they’ve been exposed to its delights for years. Czarina 1964 opened its doors on High Street in 1964, and they’ve been serving up Russian delicacies from their location – inside Hang Sing Mansion and close to Sai Ying Pun Metro and the University of Hong Kong – ever since, with a loyal local clientele and a cadre of foodies willing to travel from all over the city to devour their shashlik and soups.
Russian food is a mix of stews, soups and meat dishes that is as diverse as the largest country in the world itself. Aspects of the cuisine resemble those of the Middle East – kebabs in the form of shashlik, for example – whereas others are more Eastern European in origin, such as the stroganoff stews, the chicken Kievs and the borscht. At Czarina 1964 on High Street in Sai Ying Pun, the foodies of Hong Kong can experience them all – so book a table now.