After opening Ee Da Lee, My Tai Tai and Mamasita’s Cantina to much fanfare, ZS Hospitality Group have finally completed their grand and bold scheme of revamping the entire 8 Lyndhust Terrace space, that prime corner spot in Central that housed Italian eating and drinking den La Piola for a handful of years.
The hospitality group have now unveiled their final concept for the building. Lee Lo Mei, taking up the ground and first floors, serves up contemporary versions of Hong Kong comfort food classics along with Asian-inspired cocktails.
Joe Lee, culinary director, and Chef Max Lee – the Lees in question – worked at many well-received restaurants around town (including GOLD, Strip House and Comfort) and are now overseeing the kitchen at Lee Lo Mei, where they are stirring up the nostalgia factor in many Hong Kongers with their modern plates of HK street food classics. Signature dishes include spicy shelter crab ($108), steamed cheung fun with sous-vide chicken, foie gras, black truffle and mushroom consommé ($138), flat rice noodles in Swiss sauce with A4 Wagyu beef ($258), claypot rice with pork terrine sausage ($228), baked chicken in sea salt ($268) and shrimp roe noodles with air-dried beef ($178).
Curating the mixology programme on the ground floor is Audrey Eschemann, who has honed her skills in cocktail bars around the world from Argentina to France and was last year’s winner of the Marie Brizard Masters Competition in Hong Kong. She has crafted six cocktails especially for Lee Lo Mei’s opening, all of which are an ode to HK and other Asian flavours – they are available for sipping from 5pm onwards. These drinks include the delicate-sounding N*8 Elixir – pisco infused with chrysanthemum, honey, egg white, lemon juice, ginger and lemongrass – and the much more ballsy Bloody Victoria – Bols Genever gin, lemon juice, tomato juice, Shaoxing wine infused with kaffir lime leaves and chilli and anchovy spiced salt (both priced at $128).
G/F–1/F, 8 Lyndhurst Terrace, Central, 2896 1838