Hong Kong is fond of dining in all shapes and sizes, and European cuisine holds a certain mystique that the city’s diners are all too keen to explore.
The Continental occupies the free-standing building on Level 4 at Pacific Place, designed by Thomas Heatherwick and with interiors by David Collins Studio. The Continental’s menu draws its inspiration from the grand cafés of Europe and features a variety of European classic dishes from breakfast through lunch and dinner to late-night drinks and snacks.
An airy elegance characterizes The Continental — Photo courtesy of The Continental
The menu includes an extensive seafood selection, too, from oysters, raw tuna and prawns to whole Lobster Mayonnaise.
Other signature dishes include Griddled Scallops with Chestnut, Purée, Shiso and Lemon; Steamed Grouper with Clams and Seaweed Butter; Chicken and Goats’ Cheese Mousse with Olives; Cedar River Farms Beef Carpaccio, Shaved Foie Gras, Watercress, Fig Jam and Sourdough Toast; and Half Rack of Australian Lamb, Black Pepper and Garlic from the Josper Grill.
Rowley Leigh – British chef, restaurateur and food writer – is the Chef Consultant of The Continental and one of the founding fathers of modern British cooking. Over the past two decades in London, he's been acclaimed as one of Britain’s most outstanding and celebrated chefs, heading iconic restaurants such as Le Café Anglais, Kensington Place and Le Poulbot after an apprenticeship at Joe Allen and Le Gavroche.
The Continental’s interiors were created by David Collins Studio, the team behind The Wolseley and The Delaunay in London and Scarpetta in Miami. The Continental aims to evoke the refined elegance and sophisticated charm of Europe’s grand cafes.
The bar welcomes guests at the entrance, with its marble-top bar and intimate table groupings.
Throughout The Continental, white marble contrasts against colored glazed ceramics, while textured oak panels, antique bronze detailing and the signature green accents add warmth to the scheme.
The Continental follows sustainable dining principles, sourcing food from sustainable origins and using local ingredients where possible.
“With the experience and culinary expertise of Rowley Leigh, we are confident that the restaurant will offer authentic and high-quality cuisine to our guests,” says Brian Williams, managing director of Swire Hotels.
“I was brought up with a French style, incorporating other elements into recipes where I’d take one out and put something else in. It’s a lot French, a little Italian plus a British sensibility," says Leigh. "Everything I do is a response to the best ingredients, and I just try to do justice to them.”