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5 Hong Kong-brand hotels taking Asian flavours to world-class kitchens abroad

Applewood-smoked Peking duck? Truffle sando? These restaurants offer destination dining with a side of Hong Kong-branded hospitality

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Chef Masa Takayama’s signature Masa Toro Caviar. Photo: courtesy Masa New York
Gillian Rhys

This month, the much-anticipated Tobi Masa restaurant, by celebrated sushi chef Masayoshi (“Masa”) Takayama, will be unveiled at Rosewood’s opulent new hotel in London.

Tobi means “to fly” in Japanese and the name is a nod to the gargantuan golden eagle sculpture perched on top of The Chancery Rosewood. As the all-suite hotel’s roof art suggests, it takes up the former United States embassy building on Grosvenor Square and has inherited the previous incumbent’s avian symbol, now presiding over the rooftop Eagle Bar.

On the first floor, along with most of the hotel’s restaurants, Tobi Masa promises the same refined experience as Takayama’s omakase restaurant, Masa, in New York, which has three Michelin stars and will set you back US$950 (before drinks and tax) at the hinoki counter.
Chef Masa Takayama of Tobi Masa, in London’s The Chancery Rosewood. Photo: courtesy Tobi Masa London
Chef Masa Takayama of Tobi Masa, in London’s The Chancery Rosewood. Photo: courtesy Tobi Masa London

Chef Masa is credited with having introduced upscale sushi dining to New York, with fish imported from Japan combined with luxurious ingredients such as truffle, caviar and foie gras, and served omakase style in a serene counter setting.

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His signature Masa Toro Caviar – belly tuna tartare topped with Osetra caviar (US$98 at Kappo Masa and Bar Masa, in New York) – as well as the renowned Peking duck tacos and all-seafood surimi “pasta” will be available at the London outpost, along with dishes created especially for the new location.

As well as a bar serving otsumami (Japanese snacks) to accompany craft cocktails, Rosewood’s Tobi Masa has an omakase counter and a main dining room, all in the same warm tones and textures as the rest of the hotel’s decor.
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But the new Rosewood is not the only Hong Kong-owned hotel bringing Asian flavours to five-star kitchens abroad.

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