Modern Chinese cuisine and cocktails within 3 levels of retro design inspired by Hong Kong’s unique heritage
October 12th, 2015
Opened mid-year in the heart of Hong Kong’s Central district, Tycoon Tan celebrates Hong Kong’s unique cultural heritage with its creative combinations of Chinese-inspired design and art, and cuisine and drinks. The open street-level frontage draws guests through the ground level Mod Bar where contemporary Chinese inspired cocktails and bar snacks are featured, while the handsome timber staircase at the rear leads to the two upper-level intimately scaled dining rooms of Tycoon Tan. Each dining floor has its own character – the first floor embodies an avant-garde interpretation of a Shanghai French Concession aesthetic, while the uppermost level exudes an understated sophistication inspired by classic Chinese style. On the menu, traditional Chinese dishes are embellished with contemporary interpretations and superior ingredients.
Design Taking cues from Hong Kong’s past, the decor features an attractive meld of heritage and contemporary influences. At the ground level Mod Bar dark timber tables and the large bar counter are topped with white marble, and together with a full wall of antique-style medicine shop drawers, evoke a traditional Hong Kong decor. On the first floor, comfortably spaced white marble dining tables and classic black dining chairs are highlighted with bold yellow and blue fabrics, while sliding panels create semi-private spaces. The upper-level Tycoon Tann dining room has a retro Chinese vibe with timber wall paneling and window shutters, exuding an atmosphere of restrained elegance.
Drinks Modern mixology blends with traditional Chinese ingredients to create an intriguing cocktail list. An appetizing bar menu of modern interpretations of Chinese snacks designed for pairing with the cocktails includes the Tycoon Tann Dim Sum Platter, and Sliced Peking Duck with Caviar. Signature cocktails are crafted with inventive combinations of premium spirits and Chinese culinary ingredients – exemplified by the Chi Pao – Michter’s Rye Whisky, Moutai, apple, cinnamon, egg white, aromatic bitters; and Yum Cha – with homemade cinnamon-infused gin, St. Germain, lemongrass, and fruit tea.
Cuisine Seasonally updated menus created by local chef Ng Chun-pui offer modern interpretations of familiar Chinese dishes. Standouts among the artfully-plated signature dishes are the Baked Crab Shell Stuffed with Fresh Crab Meat; and Tycoon Tann Signature Fried Rice with abalone, shrimps, crab meat, Yunnan hams, Sergia Lucens, and conpoy. An extensive a la carte menu includes selections of appetisers; barbecued meats; fresh live local fish, and exotic seafood such as imported abalone and Japanese sea cucumber; further options include poultry, plus rice and noodle dishes.
Tycoon Tann restaurant is open daily for lunch and dinner (with Weekend Brunch on Saturday & Sunday); and Mod Bar opens daily from 11:30 am until late. Details on upcoming menu highlights and special events are listed on the Tycoon Tann Facebook Page.
