Creating exquisite cuisine is truly an art, from the clever combination of different ingredients, to unexpected cooking techniques, and even the delicate presentation. Every aspect is a showcase of creativity, and the recently opened modern restaurant CulinArt 1862 in Causeway Bay seamlessly blends “culinary” and “art” in its name.
CulinArt 1862, with a fashionable style, is led by culinary director Stanley Wong. This chef of Chinese-German descent has worked in high-end hotels in Germany, Switzerland, the United States, specializing in various European cuisines, and incorporating sustainable, green elements into diverse cuisine.
The restaurant is divided into two areas: Lounge & Kitchen and Chef’s Table. The former offers a la carte dishes from various countries, while if you want to admire Chef Stanley up close, you can reserve the Chef’s Table to taste the seven-course tasting menu personally curated by him (HK$1,288 per person), experiencing the flavors of modern Western kaiseki cuisine!
The selected dishes on the menu include “French Fine de Claire Oysters,” which are mixed with caviar and cream sauce, creating a delicious and rich flavor, while the “Yellowtail and Trout Sushi” is paired with Mexican chili and perilla, enhancing the freshness.
There is also “Boston lobster”, “beef oxtail Italian dumplings” with “beef clear soup”, “lamb tenderloin” paired with black garlic and wild mushrooms, as well as “charcoal-grilled beef tenderloin”, served with French layered potatoes, miso eggplant, balancing flavor layers.
The final dessert is the most anticipated part, Chef Stanley transforms into an “artist” and creates a unique “dessert painting” for diners on the spot! Creative dessert pairings and Instagram-worthy presentation bring multiple enjoyment to both the eyes and taste buds!
Address: 1/F, Hysan Place, 29 Leighton Road, Causeway Bay
Opening Hours: (Lounge & Kitchen) Tuesday to Saturday 12pm-3pm, 6pm-9:30pm; (Chef’s Table) Thursday to Saturday reservations available after 6pm
Phone: 2884 2603
