Amalgamate opens in Causeway Bay with a new take on fusion food

The word ‘fusion’ is one of those culinary buzzwords that’s been used and abused so much that, sometimes, it’s hard to know what that term actually means when it comes to dining. But Amalgamate, a new opening in Causeway Bay, is leaning into that ambiguity, taking on a ‘Fusion & Extension’ philosophy where the only rule is that ingredients and creativity always come first.

Under the watchful eye of chef Kasey Chan – who has spent years in Michelin-starred kitchens and has a solid history of earning recognition in the Michelin Guide – the menu ditches the traditional large-portion format of Chinese dining for something more curated and refined.

Diners can kick things off with the ‘Let’s Begin’ starters, which feature dishes like the king crab ‘cheong fun’ ($168) made with pan-fried rice rolls and a spicy Sichuan-style dan dan meat sauce, or a creative take on foie gras ($168) infused with traditional Chinese lou sui and pickled chilli jelly. Meanwhile, the restaurant’s ‘Dim Sum Reimagined’ series serves up reinterpreted classics with modern techniques – think smoked eel crispy cone with chamomile jelly ($48), obsiblue prawn cracker ($58), and beef tartare tart ($68).

Those dining in groups can also ‘Eat Big’ with the menu’s communal main courses designed for sharing. Options include the uroko-yaki amadai ($228), where the fish scales are made ultra-crispy to contrast with the juicy flesh; beef short ribs croissant ($368), a playful riff on beef wellington; and tea-smoked Guangdong duck breast ($448), served with a bright plum chutney and morel mushroom consommé. And if you’ve got a sweet tooth, the ‘Sweet as You’ dessert chapter rounds things off with treats like the Sichuan peppercorn parfait ($98), soy milk panna cotta ($108), and Paris-Brest ($128), a choux puff filled with coffee‑flavoured custard, hazelnut, and cocoa powder.

The liquid side of things is just as adventurous, with head mixologist Will Man shaking up a list of ‘Cocktails Without Borders’. The drinks mirror the kitchen’s ethos, resulting in concoctions like the chocolate negroni ($68), which adds white cocoa liqueur and port to a gin and Campari mix, or the Two Moons ($138), a refreshing hit of local Hong Kong gin, watermelon, and strawberry.

Amalgamate is now open at 7 Lan Fong Street, serving up lunch and dinner daily from 12pm to 11.30pm. They also do a dedicated ‘tea and tipples’ experience, which pairs savoury and sweet bites with wine and cocktails for a slightly more relaxed session.

Stay in the loop: Sign up for our free Time Out Hong Kong newsletter for the best of the city, straight to your inbox

Recommended stories:

Hong Kong launches new scheme to turn three public beaches into event hotspots

ViuTV confirms local remake of iconic Japanese drama ‘Long Vacation’

A free-roaming Olaf animatronic robot is coming to Hong Kong Disneyland