SAVVY, the city’s newest contemporary lifestyle dining destination is set to re-energise the epicurean scene in Tsim Sha Tsui with its debuts at Prince Hotel in Harbour City.
Occupying more than 8,000-square-feet across one level, with direct access from Level 3 of Harbour City, SAVVY reimagines the concept of blended spaces to offer three zones: a trendy happening bar, a classy modern lounge and a stylish urban restaurant – celebrating local and western cuisines. Its modern style and vibrancy are central to the atmosphere, and as a day-to-night location –– diners are encouraged to seamlessly enjoy the restaurant’ s offerings and relax in one inviting space.
The culinary experience, delivered by Chef de Cuisine Derek Ng – who has more than 28 years’ of experience – and his team, is a smorgasbord of Asian and western flavours covering lunch, tea and dinner. From sustainable seafood, hearty bowls of noodles, vegetarian and gluten free options and grilled meats, all dishes are prepared to order.
Within the restaurant, patrons can sit comfortably and enjoy close-up views of the action behind the open kitchen specialising in Chinese, Asian and western dishes. Grilled signatures including Australian Wagyu Beef Steak, Lobster Tom Yum Kung Rice Noodles, Coconut Beef ‘Rendang’, and Tiger Prawns are perfect options for relaxed dining or family-style sharing. The lunch offering, from Monday to Friday, includes appetisers from the cold table with a main course to order and a dessert from SAVVY’ s trolley.
With a respect to sustainability practices, the restaurant partnered with the World Wide Fund For Nature Hong Kong to offer ethically sourced seafood from salmon farmed from Norway, to seabass wild-caught from the Antarctic Ocean, to farmed King Prawns from Vietnam.
Dominated by sinuous white marble with a full-length backlit showcase, the bar functions as a noodle bar at lunch and offers quick bites. Standouts include recreations of Penang Assam Laksa, a piquant and sour dish of noodles with shredded vegetables in a fish broth, and Sichuan Dan Dan Noodles with a spicy sauce and meat-free mixture.
In the evening, pre- and post- dinner drinks and a menu of esteemed French, Italian and New World wines are available in addition to signature cocktails by the resident mixologist. They include:
Garden-like and bright, the lounge – resembling the cosiness of a dessert parlour – plays host to a beautiful ensemble of cakes and pastries displayed on the dessert trolley, as well as afternoon high tea presentations for both adult and young guests created by Pastry Chef Jeff Lo. A must-try is the blueberry cheesecake made from natural Australian cheese that perfectly melds with the blueberry compote and cinnamon filling, and is completed with a silver leaf and sprinkling of blueberries.
Private Dining Rooms
Partitioned by mobile screens, two corners of the restaurant can be instantly transformed into private dining rooms for intimate celebrations. Supported by audio-visual and lighting facilities, the rooms are also suited for business presentations. At the innermost private area overlooking Canton Road, a teppan counter presents grilled to order in-season dishes.
SAVVY’ s overall aesthetic has a very tactile quality with raw materials including wood and stone floors visible at every turn. Walls are dressed in wood panels and smoked mirrors, while screens in metal profiles and etched glass double as dividers and displays. Fixtures and furniture are a mix of bell-bottle wall lamps, mismatched chair styles and seating in pops of teal, mustard yellow and brick red colours to enhance the spatial experience and emphasise playfulness and eclectic creativity.