Skye's the Limit

Skye's the Limit

A view of The Park Lane's new roof bar and restaurant

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Foodie  Foodie  | almost 2 years ago

As part of The Park Lane Hong Kong's HK$300 million transformation, the 27th floor has been overhauled into the new rooftop bar and restaurant Skye. With an international team launching this new F&B spot and hand-drawn artwork created by urban street artist KEF! , the vibe is set to be young and cool to draw in the crowds.

 

SKYE's contemporary French kitchen is helmed by Chef Lee Adams, who will be showcasing his award-winning culinary skills honed through a career spent at the Michelin-starred establishments of Gary Rhodes and The Waterside Inn in the UK. 


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Chef Lee Adams


We spoke with General Manager Luc Bollen to discover the details:


What's really going to set SKYE apart from other rooftop bars?

Our focus is on the total experience. We have partnered with top reputable partners and sourced a winning team with a combined over 30 years of Michelin-starred experience. The focus of SKYE is on the sharing culture embraced by the millennial generation. All is centred around good times, company, memories, food, cocktails and music.

At each level we aim to bring the best: we source the best-quality ingredients for our food, we have sourced boutique and artisanal spirits to create unique cocktails, and our DJ s are some of the hottest on the Hong Kong scene.


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In a heaving culinary hub like Causeway Bay, what will draw the crowds to SKYE?

Apart from great food, cocktails and music, the uninterrupted view over Victoria Harbour and Park is a great asset. Our outdoor bar area is also sheltered from the weather elements. The contemporary design and artwork give the venue a great feel and a place where we trust people will want to be – and be seen.


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What sort of dishes can we expect on the menu?

Great, fresh food: respecting the French classics but with contemporary twists and presentation and influences from Asian herbs and spices. Classics such as truffles, foie gras, Barbarie duck, turbot, John Dory, veal sweetbreads, Valrohna chocolate and many more are the stars of the menu.


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From where are the ingredients sourced?

Worldwide – from France, Japan, Australia – but our herbs and greens are home grown on our own rooftop garden by the hotel’s team.


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Is the hotel participating in any environmental initiatives?

We have partnered with many organisations in recycling soaps and donating food leftovers to charity and work with organisations supporting single mothers with AIDS-infected children who make laundry and shopping bags for us. We are a corporate supporter of the ORBIS programme, giving underprivileged people eye care and operations. We buy our cleaning chemicals through established suppliers in order to assure they are bio-degradable, and we manage a waste-separation programme and also give our guests the ‘green' option to reuse towels and linen.

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27/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay, 2839 3327











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