Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Statement

Britain’s influence on Hong Kong’s cuisine – plated

This newcomer plunders the rich bounty of British fare and in particular draws on its influence on the east-meets-west cuisine of Hong Kong. The restaurant goes straight to those British Isles to source ingredients that are used to cook up tantalising dishes including the slow-cooked Gressingham duck with plum sauce and salt-baked carrot. Its cooking methods are strongly informed by old-school British customs too; stewing, braising and roasting (it also infuses its butter with another British classic, Marmite). As for the interiors, Statement has gone for a distinctly colonial edge – period windows and pitched ceilings the standout examples.

 

Visit the website

Share This
Advertising

LATEST ARTICLES