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With the architectural nous of Charlie & Rose taking over three floors of the new Taikoo Place apartments in Quarry Bay, and a creative kitchen philosophy driven by the culinary chops of ex-Cafe Gray Deluxe’s Joey Sergentakis, Mr & Mrs Fox is set to light Hong Kong dining on fire. Or at least carefully sear it over an open charcoal grill. Ultimately, the Swire Group’s latest restaurant (others include Plat du Jour, Public, and The Continental) is a three-tiered gastronomic palace down Quarry Bay’s Tong Chong Street with serious style offering exquisite versions of British and European fare. Mr & Mrs Fox is very versatile, suitable for everything from express lunches to casual dinners to exclusive private dining and event hosting.
Take a look at Mr & Mrs Fox's Brunch menu!
Great restaurant, lovely atmosphere and attentive staff. 2 of our group are plant based and the chef was more than willing to accommodate our needs. Thank you!!
Food are over priced, and chief is not handling the food well. We ordered a medium steak, but it turns out a meadium rare steak with full of blood. We ask the waitress to change it for us, but the same steak come again after second round of grilling.
Awesome dining experience. Really good steak and friendly staff Hokkaido scallops taste really good as well I'd def recommend Mr. and Mrs. Fox Good for gathering
Mr & Mrs Fox is intended to be a Hong Kong hang out as much as it is a British-inspired eatery. The venue – all rustic wood with upscale accents – is home to a craft beer emporium and casual dining restaurant opening onto Tong Chong Street at ground-level (Mrs Fox), a much sought-after reservation-only restaurant on the first floor (Mr Fox), and second-floor space accommodating a 24-seater private dining area and an open air terrace (known as The Den – accessible only via the secret bookcase!). Wherever you choose to dine, the restaurant is impressive, with floor-to-ceiling windows letting you pinch a booth and people-watch out over the street.
Whether you pop into Mr & Mrs Fox’s ground-floor eatery for a quick lunch and a drink, manage to secure yourself a spot on the second-floor restaurant, or host a lavish party in the hidden Den, get ready to be blown away by chef Sergentakis’ ingredient-driven approach, which fuses contemporary Asian and European flavours, with hearty British standards the starting point for many creations. Many of the ingredients that make it to the tables at what has quickly become the dining destination in Hong Kong’s Quarry Bay are produced in-house under the watchful eye of Sergentakis, from the bread to the charcuterie and pasta. The stars of the show at Mr & Mrs Fox are perhaps the raw bar selection of oysters and the signature steaks, all from pure Rangers Valley Black Angus stock, dry-aged in house for a minimum of 28 days. That said, a great way to really get to know the scope of Mr & Mrs Fox’s offering is The Foxtrot set menu. Choose two or three courses for an incredible price considering the gourmet pedigree at work in this kitchen.