Ho Xuan Huon was an 18th century poet whose risqué works established her as a national icon. Xuan is similarly forward-thinking in its execution of Vietnamese cuisine, and it’s currently going down a storm with progressive foodies in Hong Kong. This is Vietnamese cuisine with a northern influence served alongside craft cocktails with lots of local flavours.
Floor-to-ceiling windows, chic table settings and al fresco options all provide compelling design hallmarks against which to enjoy some pretty neat food.
Soft-shell crab with lemongrass, chili, coconut and turmeric or Banh Khot mini pancake with sea urchin, quail egg and coconut milk rubs shoulders with steak tartare made with quail egg and rau ram oil. 12-hour slow-braised octopus with sesame cracker can be refreshed alongside a simple salad like papaya and watercress or a more elaborate one mixing braised beef tongue with pomelo and green mango and a delicious citrus dressing.
For mains, chargrilled Angus Hanger steak comes with bone marrow and rau ram or chicken rice which might mean hand-pulled 'three-yellow' chicken with duck egg chicken meatloaf and fried Hokkaido egg plus lots of garlic, pickled papaya and spiced ginger. A notable addition to the scene.