St Betty - (Hong Kong)

 The new comer and previous London Michelin 2 Starred Chef Shane Osborn has been given the task to revamp the restaurant’s menu from it’s Bettys Kitschen days.   He seems to be doing very well as many customers who’ve visited St Betty wax lyrical about his food,  and yesterday Shane already got his recognition by being voted the Best New Chef in town in Asia Tatler’s Dining Guide.     The British accent during a Sunday brunch totally reminds me of places like Duchess of Spotswood..  and other Australian café places providing great Brunches such as Proud Mary,   Auctions Rooms,  and Richmond Hill Café & Larder,  etc.  Finally we have a cool brunching place in Hong Kong where we can compare Fuji Apples with Granny Smiths vs Pink Ladies.  

 

 

Nothings Changed on Appearance -
You still see the tungsten light bulbs and the fans.









Sunday Josper Roast of Dry Aged Grass Fed Angus Sirloin –
(Must Advance Reserve.  $298 per Person, min 2 pax.)
The Gravy is what impressed the most,  you can tell it’s made naturally from boiling down meat and onion essence.   The roasted meat is soft and tasty,  the Yorkshire Pudding is slightly crunchy here.   Sided with a horseradish cream.  I personally want more beef though,  since it’s good! ~  8/10








Roasted Potatoes -
Included with the price,  these were crunchy for once and not oily either. 
Don’t mind just a tad of rosemary added in.







Confit Chinese Cabbage with Japanese Bacon -







Crushed Root Vegetables -
There is a lot in the portion!







Poached London Smoked Haddock,  Poached Egg, Parsley Sauce and Potato Straws – $158
Quite smooth and smoky, they tasted almost rare but quite salty.  Mixed with the parsley sauce and egg yolk,  it worked out more balanced.  Lovely dish.   ~  8/10








Josper Baked Eggs with Chorizo, Red Onion, Semi-dried Tomato, Spinach and Goat’s cheese – $148
This looked pretty with the thin crostini wafers, and when we broke the 3 eggs open surprisingly it looked different from the above – this uses Japanese eggs.  I really liked the thin chorizo and spinach.  If there is a thing that I hope it can improve,  is that I prefer more fresh tomatoes than semi-dried ones as it is quite powerful even versus the chorizo.  Also don’t mind more Goat’s cheese!  ~  8/10

 

Sweet corn Fritters with Ricotta, Corn Salsa and Morteau Sausage – $148
This came externally a tad oily,  but in fact it was excellent in taste and intensely sweet and chunky.  Loved the Morteau sausage slices as well.   ~  7/10








Baked Rhubarb and Apple Crumble -  (2 Included with Sunday Roast Set)
This was quite tart and I like them like this,  but everyone is different.  You can use the cream to balance the sourness.   The crumble was biscuity buttery,  although I prefer them to be more ‘crumbled’ rather than pressed.   ~  7/10

Sidamo Nikesse micro-lot Hand Dripped
(Beehouse Hand Drip with Metal Cone Filter) – $60
The way the coffees were made and tasted reminded me of the fast and high dosage pours from London’s Monmouth Coffee (II).  I think some dedicate hand drippers would probably expect more finesse to extract more layers,  but these are good coffee beans!  







A Serious Coffee Pouring Station -
They are serious about the food and coffees here,
and Shane single handedly changed St Betty into a highly popular restaurant and brunch destination within just months of taking over the kitchen. It shows that great food with a not too aggressive price tag will always get you customers.  Word spreads fast in a city like HK!

Price:   $165 – $330 Per Person
Ease of Access:  5/5  (Inside IFC,  above Central MTR Station)
Food:  ♕♕♕♕ 1/2 – ♕♕♕♕♕ 1/2  (Meal was by Invitation)

Opening Hours -
Mon to Sun 12:00pm - 15:00pm,  18:00pm - 23:00pm
Address:  中環港景街1號國際金融中心商場2期2樓2075號舖
Shop 2075, Level Two, International Finance Centre, Central, Hong Kong
Ph: 2979 2100