Robust flavours and sophisticated presentation bring new heights to the beloved cuisine
Hong Kong’s hottest heritage site Tai Kwun is fast becoming a dining destination in its own right, with a brace of recent high-profile openings – and the most recent to join the fray is Statement.
Occupying the first floor of the old Police Headquarters Building, Statement is part of an ambitious Aqua Group project that comprises three separate venues; a central lounge bar, The Dispensary, connects Chinese restaurant The Chinese Library on the east, and Statement on the west.
Statement’s plush interior (by Hong Kong designers AB Concept), a stately mix of teal, dove grey and dark woods, makes for an excellent fit with Tai Kwun’s colonial-era architecture, whilst the food – a contemporary take on British cuisine proves just as stylish.
Our meal gets off to a great start with Hokkaido scallops, smoked cabbage heart and Welsh laverbread (a type of seaweed) butter. The scallops are cooked perfectly – plump, golden on the outside and tender within – and pair superbly with the smoky crunch of the cabbage and the indulgent seaweed sauce. However, the scallops are just a tad over-seasoned, meaning the entire dish is a little too salty as a result.