Mr & Mrs Fox Opens in Taikoo Place
Swire Restaurants unfurls the ‘Welcome’ mat for its latest venture, Mr & Mrs Fox. Offering a variety of unique dining options, the three storey venue occupies a prime corner of the just-opened Taikoo Place Apartments in Quarry Bay. Each floor delivers a different experience, giving diners the choice to kick back, dig in or chill out. Currently in a soft-opening phase, the restaurant and bar will officially open its doors in September.
Executive Chef Joey Sergentakis, the former Chef de Cuisine of Café Gray Deluxe, brings an element of craftsmanship to his cuisine. Many menu items, from the bacon and Pastrami to the black olive butter, artisanal sourdough bread and Charcuterie, are produced in-house. Reflecting the fox’s sly personality, the dishes may convey a casual, relaxed style, but they belie an ambition and sophistication that showcase Joey’s refined technical skills.
Meet Mr & Mrs Fox
As guests approach, Mrs Fox on the ground floor welcomes visitors seeking a drink and a casual bite. Chef Joey has created a simple, yet hearty bar menu with prices ranging from HK$60 to HK$165. Mrs Fox’s menu comprises a ‘Quick Fix Combo’ lunch set that changes weekly as well as standard dishes, including Hokkaido Scallop-Oyster Ceviche (HK$160) and a Pastrami Reuben Sandwich Press (HK$110). Alongside custom-made cocktails, Mrs Fox houses a keg room which transports premium draft beer throughout the venue.
Upstairs, Mr Fox’s ingredient-driven menu highlights Chef Joey’s keen understanding of contrasting textures and flavours, cleverly balancing a dish’s rich and piquant elements. Joey’s distinctive menu is influenced by his former culinary mentors, including Gray Kunz and Daniel Boulud, as well as his experiences with Asian cuisine.
According to Joey, the real draw of the menu is the dry-aged beef selection. After months of research, Mr Fox will be serving “Black Market” Rangers Valley beef which is 100% pure Black Angus from Australia. The M5+ grade beef will be aged in-house for a minimum of 28 days in the customised aging cabinet. Cuts offered range from Ribeye to Porterhouse for two and a 42oz Tomahawk, also for two. The steaks are served with a selection of classic homemade sauces, including Béarnaise, Green Peppercorn & Cognac, and Chimichurri.
“One of the biggest challenges we faced was sourcing premium beef,” explains Joey. “Having invested in the dry aging cabinet we wanted to have the best available beef. As one of the very few Hong Kong restaurants offering Rangers Valley “Black Market” Black Angus beef, we’re able to offer the cuts at a reasonable price since we are buying most of our cuts from the same cattle. The high fat marbling, coupled with the aging process, makes this beef special. We feel we’re offering some of the best beef available in Hong Kong, or at least the best beef I have tasted!”
Collaborating with WWF and local organic farmers, Mr & Mrs Fox aims to promote an environmentally responsible menu by using sustainable practices and local ingredients. Mr & Mrs Fox’s raw seafood menu features oysters and shellfish, including sustainable Spot prawns from Vancouver, Canada.
House red and white wines are available on tap in Mr Fox and are housed in cleverly designed vessels that could have come from the pages of a children’s storybook. The impressive floor-to-ceiling wine cabinet in Mr Fox’s main dining room stores a selection of over 100 varieties.
Mr & Mrs Fox’s rustic-meets-ritzy interiors were created by Hong Kong design studio Charlie & Rose. Evoking the fox persona portrayed in children’s classic fables, the interiors are playful and stylish, with an ever-present sense of mischief. This mischievous mood is played out in the third floor “Den”. As guests ascend the stairs, they enter Mr Fox’s library with full-length bookcases. Hidden behind this scholarly façade, however, is an outdoor terrace and private dining room that can welcome up to 24 guests, providing the ultimate urban retreat.
Mr & Mrs Fox can accommodate up to 250 guests throughout the three floors. The venue is filled with customised furniture as well as objects and curiosities salvaged and sourced from antique markets around the world. To capture the restaurant’s comfortable, lived-in vibe, Charlie & Rose added subtle features, from the exposed wood beams and hand-crafted cabinets to the distressed leather details.
“The main challenge with a multi-level site is creating a concept that makes customers want to explore the space,” explains Charlie & Rose founder, Ben McCarthy. “We have addressed this by creating three distinct but interconnected spaces via a central timber staircase.”
Mr & Mrs Fox will mark its official opening in early September.