The Bulldozer Group’s second attempt at a seafood restaurant—this time, Greek-focused—is the reel deal
The Bulldozer Group is a wild card in Hong Kong’s restaurant industry. The recent success of Ichu Peru is creating ripples that have washed away memories of the unfortunate demise of the group’s short-lived Seafood Room. Undeterred, the group has attempted a return to seafood restaurants, and the concept of Estiatorio Keia was born.
Opened in mid-January of 2019 after its popular Peruvian sister restaurant, the Hong Kong debut of world-acclaimed chef Virgilio Martinez of Peru, Estiatorio Keia is a Greek and Mediterranean seafood restaurant that promises a wide selection of dishes prepared with the ocean’s freshest catches, imported straight from Europe. Residing within H Queen’s, which also houses Arbor, Ecriture, and La Petite Maison, Estiatorio Keia is home to a sea-inspired interior, where the expansive restaurant space is lined with a colourful mosaic depicting motifs of underwater sea life spread across the walls, while floor-to-ceiling windows invite natural light to brighten the main dining area.