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New Names at IFC Star Restaurant

From the outside, St Betty (formerly known as Bettys Kitchen) looks as it has always done since it opened its doors at Hong Kong’s IFC shopping mall in 2011. But St Betty’s new head of kitchen, acclaimed two Michelin starred Australian chef Shane Osborn, has transformed the dining experience now enjoyed at Alan Yau’s Hong Kong establishment, lifting the benchmark for dining across the city.

St Betty’s new evolving menu still focuses on the eclectic; however Shane’s passion for locally produced food and global culinary knowledge sees the new dinner menu influenced by Asian idiosyncrasies and extraordinary partnerships of ingredients that are delicate and daring. Combine this with a level of service rarely seen in Hong Kong (and certainly never at the IFC) and you have a dynamic eatery that is bound to create a loyal following.

The first Hong Kong restaurant to introduce a Josper Grill to its kitchen arsenal, Shane makes use of the unique flavours this oven, which is likened to an indoor barbeque, creates. Due to the versatile characteristics of the Josper Grill, none of the natural moisture or flavour escapes from the food, whether it is chargrilling vegetables, smoking fish or cooking the restaurant’s signature medium rare one kilo rib of Australian grass fed beef.

The four course a la carte dinner menu allows guests to journey through cross-cultural dishes created by the classically trained chef. A prime example is the 21st Century egg;a Chinese preserved egg supports a poached egg that’s wrapped in breadcrumbs and complemented by chargrilled asparagus, lemon mayonnaise, black truffle and hazelnut dressing, blending culinary and cultural traditions seamlessly.

For mains, a sumptuous selection of meats includeSagabuta pork loin, which is served pink; Saltbush lamb, which is reared in salt marshes for a distinct flavour; and melt in your mouth crisp pork belly. Carnivores will enjoy a brilliant beef selection, with cuts from dry-aged rib-eye to Australian Wagyu sirloin cooked to perfection in the Josper Grill.

Desserts are a not-to-be-missed treat at St Betty. The Lemon leaf ice cream, which is made from locally sourced lemons from the New Territories, joins Japanese winter strawberries,roselle and toasted meringue to create a summer day on the plate. Show stoppers include the passion fruit soufflé that stands proud even after the server breaks into it and pours the moreish caramel sauce.

The new menu joins St Betty’s elegant interiors, informed wine list and brilliant service to create a superior dining experience at both lunch and dinner. www.stbetty.com






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