Family dining is all about sharing and sharing is a core value at RHODA, the classy Joyce Wang-designed restaurant helmed by Chef Nate Green that can be found on the ground floor of The Upton in Sai Ying Pun.
The menu at RHODA changes daily to ensure not only variety but that the dishes include the freshest seasonal produce carefully selected for quality, colour and taste. Naturally there are regular non-seasonal and processed food dishes liked the whole baked camembert and lotus root chips served with chicken liver cream to share and enjoy tapas style. But for the main event – the seafood, poultry, meats, salads and vegetables, it’s what Nate can get his hands on and grill.
With set and à la carte lunch and dinner menus the choice is always impressive and includes a hearty selection of bigger sharing platters, vegetarian dishes and classic desserts. For lovers of fresh seafood there’s a huge casserole crammed with freshly caught clams, squid, shrimps from the local seas and Canadian lobster, add a couple of side orders and this will feed four. For the meat lovers try the charcoal-grilled 45-day aged Ranger Valley wagyu or the Brink’s Farm free-range chicken served with spring onion and ginger dressing.
The charcoal grilling Nate is famed for imparts a distinct smokiness, a theme that is at the heart of the stunning interior design. Building on Nate’s personality Wang has designed a remarkable and unique celebration of his life and cooking style.
The design is theatrical and quite imposing with acid burnt and smoked materials. Guests enter RHODA, which incidentally is named after Nate’s grandmother, through oversized industrial doors and directly into the main dining room.
The Chef’s Perspective
“As a child surrounded by hearty family cooking, kitchen work was a big part of my upbringing and life. Here at RHODA we cook modern comfort food that is designed to share and created to evoke those memories. Expect simple but delicious dishes.”
- Wick’s Manor Rillette with
- Rhoda Chutney
- Smoked Eggplant with Fourme D’ambert, Walnut, Salted Pear and Honey
- Slow Cooked Octopus with Cucumber, Mint and Pickled Shallots
- Vanilla Cheesecake with
- Yorkshire Rhubarb
345 Des Voeux Road West