Please rotate your device
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

  • Editors' Desk

    Your direct line to the magazine team



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