The Shu K attraction

What makes this Sichuanese restaurant stand out in the Hong Kong dining scene? A lot more than the “heat” of chillies.

In a restaurant scene populated by cosmopolitan and sophisticated customers, uniqueness and modernity are two elements that differentiate high-quality establishments from the rest. For Elite Concepts, its Shu K restaurant is the signature brand that delivers unique and modern experiences to discerning food lovers in Hong Kong. Elite Concepts considers itself a “youthful, can-do company, with young ideas ready to grow into tomorrow’s hospitality trends.” This is the same idea that Shu K embodies as it delivers exceptional service to different generation of customers with a passion for all things new.

Living up to its name, which means “guest of Sichuan’’ or “loyal guest,” Shu K serves authentic Sichuan cuisine characterised by freshness, warmth, and a variety of flavours intensified by delightful seasonings. As expected, these include spices that excite the taste buds and in many cases, inspire a second serving of the dish. At this restaurant, “SHU” also stands for Scoville heat units, which measure the spiciness of chilli peppers, a familiar ingredient in the Sichuan culinary tradition.

The restaurant’s philosophy centres on “sharing the spirit of Sichuan cuisine” by enabling diners to enjoy seven basic flavours: pungent, hot, sweet, sour, aromatic, salty, and bitter. Amongst the finest items on the menu is the tender and sweet Fresh Lobster with Pickled Chilli and Garlic, which features the glossy red Er Jing Tiao chilli, with its mild spicy taste and intense scent. Other favourites are Braised Fish Fillet with Pickled Vegetables, Braised Beef in Red Chilli Broth, Grilled Beef Ribs, Kung Pao Prawns, Crispy Chicken with Scallion Oil, and a bubbling hot pot to complete the menu. A popular choice is the aromatic Red Chilli Soup, which can be served with either jet-fresh spotted grouper or premium beef. Those who have a low tolerance for the heat of chilli may enjoy two-thirds of the restaurant’s offerings, which are not spicy. Indeed, the image of Sichuan as the birthplace of a culinary tradition with “a hundred different tastes” is brought to life with every meal at Shu K.

K BAR takes its name from Chinese word for unique and unconventional. Adjoining with Shu K, the Modern Sichuan restaurant, K BAR takes the ancient Sichuan culture and ingredients as inspiration. It offers a series of whimsical cocktail that combine Western tradition and Chinese baijiu to sip and savour. With the stunning harbour view, K BAR also provides a wide selection of wine lists and exotic snacks.

Aside from infusing modernity into traditional Sichuan cuisine, Shu K earns the loyalty of customers by going the extra mile. This means getting to know the typical customer, who is usually a professional, a shopper, or a lover of Sichuan food. Friendly service as well as a comfortable and extraordinary ambience are also amongst the qualities that bring this restaurant closer to the hearts of Hong Kong’s foodies. Most importantly, Shu K exerts effort in finding high-quality

PHILOSOPHY

Inside the minds of Elite Concepts staff are a wealth of ideas which will grow into tomorrow’s hospitality trends. We are experts at seeing the potential in new ideas, and making the most of that potential.

FAST FACTS

• Since its inception in 1991 with the aim to fill a market niche for highquality free-standing restaurants,

Elite Concepts has evolved into a dynamic enterprise with the capability to transform visionary ideas into commercial successes. • Over the years, it has developed a diverse portfolio of restaurants, bars & clubs in Hong Kong, China and Vietnam. • Elite Concepts restaurants including yè shanghai, nanhai no.1, eyebar,

Deng G and SHU K are all widely acclaimed for cutting-edge interior design, and famous city panoramas, each with a story of its own. • With market sensitivity, attention to details, sound management, and solid expertise, Elite Concepts will continue Defining Asian Hospitality in the years to come.

Opposite Page: Austin Liu, Executive Director at Elite Concepts This Page: (1) Shu K Menu (2) Restaurant Interior

ingredients for its dishes, such as carefully choosing even the chillies that have an average “heat” of 50,000–75,000 on the Scoville scale. Satisfied customers promote Shu K amongst potential diners through positive word-of-mouth, which makes the marketing side of the business much more manageable.

Grateful for the public appreciation, Shu K gives back to its community by supporting a sustainable lifestyle, such as the use of biodegradable takeaway boxes for guests and bamboo materials in the restaurant’s interior design.

The coronavirus pandemic has made the past year a tough time for the restaurant sector, but Shu K is glad that it is able to continue its operations and earn a continuous stream of revenue from loyal customers. The restaurant hopes to continue sharing positive energy through hearty Sichuan food that is accessible to all. For the restaurant’s management, the constant priority is the safety and health of guests and staff members through frequent sanitation and strict hygiene measures.

Elite Concepts, the prestigious hospitality group behind Shu K, was founded by Paul Hsu in 1991. Paul and well-known chef Deng Huadong, one of the leading contemporary Sichuan chefs, are the duo behind the innovative Shu K restaurant and K Bar, which serves imaginative cocktails and light savoury food with global and contemporary influences. This new collaboration follows the successful launch of the famed Deng G Bistro & Baijiu Bar in Wanchai. At the Shu K restaurant, Chef Deng expresses his passion for Sichuan cuisine and takes food lovers along an unforgettable gastronomic journey. Chef Deng describes the secret of Sichuan cuisine as “more than just numbness and spiciness, [but] a melting pot of hundreds of dishes and flavours where each dish has its own character and style.”

Shu K and K Bar are located at K11 Musea, a new landmark art and retail destination at Tsim Sha Tsui, with a view of the Victoria Dockside.