Sea urchin on sweet potato waffle with smoked bacon cream is the piece de resistance

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You cannot miss its exterior, mostly wood with a full view of the brass-laden interior, exuding a slightly understated glamour

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The simple, square-shaped dining room features mirrored walls to make the space look much bigger, and the tables are relatively small but well spaced apart. We recommend a banquette table over the ones in the middle

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While it is unusual to charge for bread, Belon’s country style bread is made in house, naturally leavened and well-worth the extra cost. Arriving hot, the aroma imparts hints of sweet honey and the taste of dried tangerine peel, best on its own but equally impressive with salted Normandy butter

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such as what parts of the animal are available. It’s essentially about making the most out of the animal and minimising wastage

Rhoda is going to serve everything—different cuts of meats and offal and all,” he explains. “We don’t enjoy the term ‘nose-to-tail’ that much, because we are simply maximising the potential of the resources offered to us

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Beyond the look and feel, unpretentious down-home flavours are the true focus at Rhoda. Nathan will offer a menu that changes daily and features market-fresh produce.

Rhoda is set to be a thing of beauty. The interiors have been designed by celebrated tastemaker Joyce Wang, whose brass and aged wood will line the 2,000-square-foot space, complete with bricks and tiling to bring a homely feel to the establishment.

Nathan basically hopped on the next plane—and has yet to look back.

the biggest boost. “Jason called. He heard that I was leaving [Sellers’ restaurant] Story and said he would like to offer me a work opportunity in Hong Kong

At 18, Nathan finished cooking school and was ready to work. After stints with big-name chefs including Michael Caines

rolling out pastries. By age five, I had learned how to make the perfect omelette. One of my favourite father-son times was handling the barbecue with my father

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with whom he worked during his tenure at 22 Ships.

Rhoda’s focus is family-style, rustic fare—the type of food on which Nathan was raised. “As a child, I was surrounded by food,” he recalls. “At an early age, I helped my mother in the kitchen

The restaurant, located in Sai Ying Pun, is a collaboration with Yenn Wong of Jia Group

This month, Nathan pays the ultimate homage to Rhoda, who passed away last year aged 94, by opening a new eatery named for his grandmother and inspired by her sensational spreads.

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