Designed with comfort and socialising in mind, Asaya Kitchen at Rosewood Hong Kong’s urban spa concept Asaya opened in 2019, has a dining area that exudes hominess with its open kitchen, light colour scheme and wood furnishings. Equipped with an infinity pool and an alfresco poolside bar, not only does the restaurant offer exquisite food and a perfect site for bonding, but it also provides a stellar view of Hong Kong’s famous harbour and glittering skyline.
The restaurant has since changed its culinary direction to offer Mediterranean pescatarian cuisine for lunch (daily) and dinner (from Thursday to Saturday only). The restaurant is led by culinary director Fabian Altabert with a focus on ingredients sourced from local farms, fisheries and food producers. Highlights from the new a la carte menu include a seriously tender Spanish octopus ($268) atop charred and smoky eggplant, juniper salt and preserved lemon; a refreshing king crab buckwheat tart with roasted beets and dill ($288) with an optional 10g of Ossetra caviar for an additional $200; and a perfectly cooked Boston lobster cavatelli ($328) with Piennolo tomatoes in an umami-packing crustacean broth. Set menus, including three-course weekday lunch (starts from $360) and weekend lunch (starts from $488) as well as four-course dinner (starts from $588) is available with wine pairing options for an additional fee.