BluHouse

BluHouse Rosewood

HONG KONG

Words: Shanna McGoldrick Photography: Courtesy of Rosewood Hotel Group

IN A BITE Operator: Rosewood Hotel Group Architecture: Kohn Pedersen Fox Interior Design: Afroditi F&B Consultant: The Forks & Spoons Head Chef: Giovanni Galeota F&B Manager: Vivian Wan Head Sommelier: Julien Peros Barware: Urban Bar, Toyo Sasaki (BluHouse) www.rosewoodhotels.com

These days, Hong Kong’s Victoria Dockside development is a tribute to its thriving art and design scene – but when the site was founded in 1910, it was known as Holt’s Wharf, a major freight and logistics hub that helped to establish the region as a crucial global port city. So when Rosewood Hong Kong decided to open a new restaurant, design studio Afroditi naturally sought to weave the tale of its historic location through the narrative.

The name BluHouse is a reference to Blue Funnel Wharf, the Chinese translation of Holt’s Wharf, and the culinary concept also nods to the site’s international-looking origins, with a focus on everyday Italian fare.

BluHouse opened in June, with the casual eatery giving diners panoramic views of the Victoria Harbour skyline, while a more elevated offering, The Dining Room by BluHouse, followed weeks later. Both venues are overseen by Italian Chef de Cuisine Giovanni Galeota.

The main BluHouse eatery has been styled as a restaurant-café-deli, housing a La Gastronomia counter that serves up refined Italian starters like octopus salad with Bella di Cerignola olives, and artisanal cold cuts. The La Rosticceria counter offers casual bites and hearty main courses such as fiori di zucca, a stuffed zucchini flower with smoked provola cheese, and pollo allo spiedo, a free-range yellow rotisserie chicken brined for six hours and roasted on an open flame. Braised veal osso buco prepared Milanese-style calls to mind Italy’s neighbourhood lunch spots, while a Pizza Al Taglio station serves up Roman-style pizzas by the slice.

The Dining Room by BluHouse walks the line between tradition and innovation, with signature plates served in two exclusive private dining rooms. The venue also lays claim to a wine cellar and a selection of Italian spirits that date back to the 1980s, which it uses to recreate popular aperitivo cocktails from 40 years ago with help from Urban Bar shakers and bitters bottles. Like the tale of its location, this revival of classic Italian libations serves as a reminder of Hong Kong’s storied and cosmopolitan fabric.