I’m positive that I’m in the wrong place. That is, we’re supposed to be in a restaurant and we’re walking past dumpster with garbage bins and the cross gentleman that we’ve just inquired with tells us that we’re at a loading dock. The taxi driver’s wave to us and comment “Yes it’s here!” rings in my ears. John Lethlean, the food writer for The Australian and I are on the hunt for a restaurant in Hong Kong.
We’re supposed to be in the IFC mall at St Betty. The new shoes that I’ve just bought that seemed so comfortable when walking on the ten metres of carpet in the store start to bite back and we walk around the building and suddenly, there are shops and air conditioning Designer labels, people and genii in stores assure us that we are now on the right track.
St Betty has an Australian connection through their new chef Shane Osbourne, the first Australian chef to earn two Michelin stars. Formerly known as Betty’s Kitchen, it’s one of Alan Yu’s restaurants. It’s an eye-catching space that make you feel as if you aren’t in a shopping mall.
There are touches of Scandinavia in places while two rows of wooden ceiling fans evoke Singaporean memories while the view is of Victoria Harbour. The staff are wearing green corduroy, bows and tartan. The Australian connection is in the menu with a proliferation of Australian ingredients.
Bread with butter
All of the bread is house made and while it resembles an epi, it is not as dense or thick, indeed it’s a very light bun with a similar texture to that of the light rolls from Vietnamese bakeries.
Amuse bouche. Taken on a Sigma 17-50mm F2.8 EX DC OS lens, focal length 30 mm, ISO 100, 1/100s.
An amuse bouche comes out from the kitchen and it’s a sourdough crouton spread with crushed avocado, sweet chilli jam and red peppers that have been roasted, then sous vide’d and then infused in Minus 8 Canadian ice wine vinegar. It’s a delicious start to the meal.
21st Century egg, chargrilled asparagus, lemon mayonnaise , black truffle and hazelnut dressing $$188HKD/$23.46AUD
The first entree is lovely looking (and special mention must be made of the cutlery which changes with every course). So what makes up a 21st century egg? Well it’s a breaded and deep fried egg with a gorgeously runny yolk inside. It sits on a fine dice of century egg white and black truffle. Added to it is a neat pile of char grilled asparagus, a quenelle of lemon mayonnaise and crunchy toasted hazelnut pieces. It’s one of their signature dishes and after a taste you can see why.
Broth of abalone, scallops and squid with empire leaves, fresh seaweed and radishes $228HKD/$28.20AUD
The broth of abalone was beautifully subtle with a white wine flavour to it along with slices of abalone, scallops and squid and empire leaves. What are empire leaves? Well neither of us knew but they were tasty. There was a little colour provided by the pink seaweed and thinly sliced radishes.
Sagabuta pork with a salad of raw Japanese sweetcorn, black pudding and cider jus $358HKD/$44.27AUD
Sagabuta pork was unfamiliar to the both of us so curiosity had us ordering this dish and we were amply rewarded. Sagabuta refers to the Geographical region of Japan from which it comes from. They are raised in the mountains of Kinboshi where they are allowed to graze and put on weight naturally. The resultant meat is moist, tender and with a melting texture, not unlike the way wagyu melts in the mouth. It sat on a bed of silky smooth peppery black pudding and kernels of bright yellow raw Japanese sweetcorn and cider jus.
USDA dry aged rib eye 400g $468HKD/$57.89
There were several mentions of the “Josper” on the menu so we had to inquire about it. It turns out that a Josper is a Spanish charcoal griller oven and St Betty had the first to hit Hong Kong. It’s a simple enough machine, with temperature controlled through the top vent but is said to produce excellent results. The steaks are cooked on the grill and they are fantastic and served with a beautiful tarragon rich Bearnaise sauce, a divine halved crispy crispy roast potato made with smoked butter (also made in the Josper) and green beans.
A chef showing us the Josper Grill
Roasted pineapple with tapioca and dragonfruit, coconut ice cream $98HKD/$12.12AUD
It seemed only fair that we try one fruit and one chocolate dessert. The roasted pineapple was the more tropical offering
with soft, sweet pineapple pieces (also done in the Josper oven) with tapioca and dragonfruit and a divine coconut ice cream that tasted of tropical beaches.
Dark chocolate mousse, chocolate crumbs, salted peanut ice cream and fresh cherries $118HKD/$14.60AUD
In contrast the Black Forest-y dark chocolate mousse was showered with chocolate crumbs which reminded of Milo when combined with the mousse, a lovely salted peanut ice cream, a scoop of chocolate mousse and fresh pitted cherry slices.
I catch the Star Ferry back to The Langham and it’s an easy ride across the harbour. I watch as a lone fisherman works his oars while an enormous barge carries tens of shipping containers while a helicopter hovers overhead. I make my way back to the hotel despite my total lack of sense of direction and pass by the designer boutiques like Chanel and Hermes that have queues outside. Food, shopping and Victoria Harbour, what a Hong Kong filled day!
So tell me Dear Reader, have you ever queued to get into a designer store? And do you ever ask the wait staff about how things are cooked and get them to explain things in detail to you?
St Betty
Shop 2075, Podium Level Two, ifc mall, 8 Finance Street, Central District, Hong Kong
中環港景街1號國際金融中心商場2期2樓2075號舖 Hong Kong
Tel: +852 2979 2100
St Betty is open for brunch (weekends only), lunch, afternoon tea and dinner.
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37 Comments | Add your own
I’d love to go to Hong Kong, perhaps one day, it’s just so far from us! The food looks wonderful particularly the way you described the pork, melt in your mouth…I’d love to have tried a bite.
As you may have guessed, I never stand in a queue, particularly for overpriced designer products, but I did see a nice long queue at Tiffany’s near my house this past December.
We often ask how things are prepared.
I was in Hong Kong in 1962 while on board a Destroyer. Don’t remember having a meal like that.(:
Babe, wherever you are is automatically the right place.
Everything looks divine but I would buy a plane ticket for that mollet egg dish.
How cool is this, Lorraine! Oh, I know the feeling, been there more than once: looking for a place. And yes, I often asked how food was prepared. Sometimes I think I drive servers nuts.
A wonderful lunch for just $184 American? I plan to visit often…take the children…
What obvious attention to detail in these dishes, they look just amazing! The egg would be a great mix of textures-yummo.
If I don’t understand something on the menu I always ask for it to be explained to me. I like to know what I’m getting into
WOW! I have always wanted to travel to HK. It looks absolutely amazing. that chocolate dessert is my kinda dish. Great hotel too – The Langham chain are divine!
Looks like it was worth the adventure, despite playing havic with your feet.
I’m so glad you found the place because it would have been a shame to miss such lovely looking food. Love the homemade bread! And of course, why not finish a meal with a whack of chocolate. Shame about those new shoes but very often I have the same experience – like walking on clouds until you get them out of the store xx
Why are restaurants in Hong Kong so hard to find???
Seeing lots of HK posts at the moment, really want to go back. And yes, I queued to get into the Louboutin store in HK, was frustrating as I knew which shoes I wanted and only needed a few minutes to purchase them but had to wait.
Love those pictures.
A couple of years ago I went out with a french guy and we did an aussie road trip. We were having dinner at The Fig Tree in Byron when the word got out there was a frenchman in the house. The chef rushed out to greet us and explain the menu. The wait staff were on their toes all night. It was fabulous.
Oh yes I often ask for way too much detail! I love when the waiters are enthusiastic and want to tell you all about it.
Nope not much of a designer shopper, I’m way too cheap!
I haven’b been to HK in a long time, but you can bet that if I go again, I’ll check back over your blog for recommendations! This looks lovely.
I could care less about designer stores, but have been known to ask(nag?) about how something was prepared!
It’s almost impossible to have a bad meal in Honkers, isn’t it! Thought this was going to be a little too Blumenthal for me, but then the menu became quite interesting – but oh the price of steak, however well prepared!! Definitely an interesting meal . . . Ask for a dish to be explained – always, unless have frequented a place many times. And most worthwhile restaurants do not mind an iota
!
YAY you went to St Betty I think for the second time?
I went this time as well, last time it was for high tea but this time I went for lunch and really liked all their dishes but dang I didn’t have that chocolate dessert of yours!
LOL I try to avoid asking waiters to explain the dishes because it gets too complicated for me
I don’t think I’ve waited outside a branded fashion store like Chanel to go in but I remember waiting outside to try and get an iPad at Apple when it was first launched
Hong Kong is on the list,
Hope one day it is not to be missed!
I always engage in a chat with the serving staff, TRUE!
As find when asked, they are more than happy to share their knowledge of the establishment they are proud to work in too!
Queuing is not really my thing, TRUE!
And I, like you, am geographically gifted at times too!
Going on my to-dine list when I’m there in April
I love to ask how things are cooked cause they usually throw in some tips!
Oh HK! Oh IFC
Miss it. Love the look of this place!
Heidi xo
Awwww those uniforms are too cute my friend, this is a prime dining place
Cheers
Choc Chip Uru
Several friends were planning a trip to HK and we may just put this on the itinerary! I think it’ll be worth it for the 21st Century Egg alone…
Such a contrast to the street food of which I have fond memories (and amazement that I never got sick from eating it!). I’m not sure how the tartan fits with the theme but it does make a difference from the plain black or white! The food looks lovely!
I think you did very well to find your way there – and back to your hotel. I have never queued for a designer shop. I bet you are not surprised. But I do love details on the food. Sigh.
I should not have read this when I was hungry as now I’m ravenous and home made lasagne isn’t going to cut it! I always ask staff for details and recommendations ~ and it generally works out well.
What a fantastic adventure Lorraine. The food looks very interesting,still fresh looking. Great to see and taste things you’ve never had. I’d so love to go to Honk Kong
Love the rustic look of the restaurant decor that’s been translated into the food as well! Brilliant concept
Hi Lorraine, you know how I don’t like queuing for food? I have to say the same for designer stores. Last time we were in Singapore there was a long queue to get into the Louis Vuitton store on the weekend. I thought it was just ridiculous to queue so we we went on a weekday instead, if I’m paying full price there is no way I’m waiting in line. I use to get embarrassed if I didn’t understand a menu item but now I always ask if I’m not sure. Reminds me of a funny story a ex colleague of mine went to dinner at a upmarket restaurant ordering sweetbreads not knowing what they were
21st century egg!Wow!
I do not ask the waiter for details unless I’m particularly enamoured with a dish.
I do not queue for designer anything, only for films/plays etc.
Love love love Hong Kong. But I liked it a lot better before (when it was a British SAR) now it is more like China (which I like for history and art but not hanging out in)
Golly, those dishes look so good. I am loving the egg dish and the amuse bouche is just perfect. How wonderful to find gems like this in off the beaten path places. Good to have a great guide to take us there!
Ooo I like the tartan aprons that the waiting staff has on. Very cool. Food looks delicious, esp like the 21st Century egg (runny yolk does it for me).
There is just a handful of places in KL that has a Josper oven/grill and the steaks cooked on a Josper have a nice smokiness to it.
With a name like ‘Betty’ I was expecting ‘Meatloaf and Mashed Taters.’
I’m pleasantly surprised to find that is not the case here
The food is nothing short of a religious experience —especially, the dark choc. mousse with peanut ice cream.
I am always asking people how things are prepared! For the most part, they are very patient with me…
HA ha dont laugh about me going to Honk Kong .. Please
Definitely a place I want to visit and has been for a long time. Is it for the shopping? Nay, the food, all the glorious food!!
This menu is divine and had me salivating at the amuse bouche, love both desserts although I don’t know how I could finish them after the steak.
I always ask if a menu item/dish sounds interesting and most times I will order it.
The food at this place looks fantastic – but I just wanted to make a special comment for the uniforms! Too cute!!!
Wow, this place is definitely on my bucket list now. Every dish you ordered looked divine and beautiful, the photos and descriptions made my mouth water! I don’t have the money to queue at designer stores and don’t think very highly of those that do. Yes, sometimes I would ask how a certain dish is made. Great review NQN!
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