There’s one thing you can be certain about Hong Kongers and it’s that they won’t blink an eye queuing up for good food. From Jenny Bakery to Yardbird, if the food is worth it, waiting an hour is nothing. But what about the other side of the coin? How about travelling a distance for good food and environment? Most of the time, people scoff at venturing outside their comfort zone to go to Kowloon or vice versa. But if you think about it, there isn’t much difference whether you’re waiting in line or travelling for a good meal, is there?

Located on the ground floor of Ocean Terminal’s new wing, Hexa – for first-time visitors, at least – isn’t the easiest location to find. Positioned at the apex of the new extension out onto Victoria Harbour, the modern Chinese restaurant boasts one of the most unadulterated views in the city. Floor-to-ceiling windows show off stunning views of the harbour alongside shiny green marble tabletops with brass accents. The style of the decor blends a bit of old Hong Kong with a modern twist, a theme that transitions into the food.

Wagyu black pepper puff pastry

Hosted at the chef’s table for an exquisite 10-course meal, highlights included the Wagyu beef with black pepper in puff pastry ($68). Modelled after the classic turnip puff dim sum, the flaky pastry was perfectly crisp and encapsulated fragrant beef with just the right balance of peppery heat.

King prawns duet

Next up was the king prawn duet ($228), where half the deep-fried seafood, basted in mango purée, tasted like a summer salad while the other half was tossed in salted egg yolk with butter, custard and kombu wine. As calorific as this combination sounds, it was luxuriously thick and silky, with a texture that showcased the chef’s skill and experience.

Our next favourite of the evening was the 48-hour slow-cooked beef ribs ($398). Using whole rib from New Zealand, the meat was oven-roasted to give it a crispy exterior. While the beef was aromatic and delicious, the star of the plate was the accompanying beef jus. Made without any starch for filler, the thick sauce packed a flavourful punch and was a perfect match for the ribs.

Jasmine tea panna cotta

After nine courses of high-calibre dishes, it would have been difficult to impress us with dessert, but Hexa pulled it off. The jasmine tea panna cotta ($118) was presented on a wooden tray in an ornamental tea cup. It was as smooth as the dessert should be, with a powerful flower fragrance ending with a slight grit of tea at the end, allowing your palate to taste the aroma with each bite.


Phenomenal high-end Chinese meals aren’t hard to find in Hong Kong and neither are great views of the harbour, but a combination of the two isn’t as easy to come by. Hexa does embody the two and, let me reiterate, the view is absolutely stunning. And if you and your friends are willing to wait in a queue for the next trendy no-reservations restaurant, you might want to consider using the time to find an exemplary eatery instead.

Shop OTE 101, G/F, Ocean Terminal, Harbour City, TST, 2577 1668, 

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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