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.

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