梓桐堂 Gitone

Gitone’s approach to fine dining was inaugurated over 15 years ago when Terence Lee, something of a Renaissance man in Hong Kong, began offering what he calls home cuisine – really rather refined haute cuisine of an international character – from a tiny apartment in Wan Chai. Eschewing publicity in these early days, and perhaps in part because of this limelight-shy approach, Gitone quickly garnered a cult following, with these intimate, impeccably crafted private dining events becoming much in demand among the city’s gastronomic elite. We’re pleased to help let this cat out of the bag, and encourage anyone with a nose for unusually fine food – both in itself and in its mode of presentation – to seek out Gitone at its premises just off Tai Hong Street in Sai Wan Ho.

Gitone offers Hong Kong diners a variety of daily lunch set menus, or the more lavish Gitone Lunch Cuisine menu, with this last giving the curious a taste of the increasingly luxurious degustation menus that have made Gitone a household name in Hong Kong’s gourmet circles. From there, it’s to the heavens in terms of refined, international cuisine with a Chinese bias, beginning with the Classic Cuisine menu and stepping up through the House Dinner to Gitone’s opulent Grand Dinner menu. This, the epitome of Gitone’s offering, is a multicourse paean to some of the most sought after delicacies you could hope to find in the city. Sliced abalone garnished with sea urchin in Chinese wine, a double-boiled soup of almonds and fish maw, dried scallops and Chinese ham, lobster with papaya and black truffle, steamed grouper with crab roe and cuttlefish, Spanish jamon Iberico with deep-fried chicken, and desserts like swallows’ nest and aloe cream, fried ice cream with sesame, and Kyoho grape gel. By virtue of its superlatively upscale offering, Gitone singlehandedly grants Sai Wan Ho its unofficial title of Soho East in culinary terms.