Rhoda: A Communal Dining Experience


The much anticipated RHODA finally opened its doors in June 2016 in Hong Kong’s Sai Ying Pun neighbourhood, at the Upton. The eccentric concept stems from a collaborative effort between Yenn Wong, award-winning restaurateur and founder of JIA Group, and Nate Green, most recently Executive Chef of the popular 22 Ships and Ham & Sherry.

Designed by internationally renowned designer Joyce Wang, RHODA’s eclectic interior is the perfect stage for Nate’s style of cooking, which revolves around the charcoal grill. The space is filled with subtle references, from a charcoal wood-cladding Shou Sugi Ban on the walls to rose motifs branded into the wood tables, showcasing the intricate connection between the detailed dining space and elaborate cooking. Facing one another, the open kitchen bar and cocktail bar creates an interactive experience that diners will not want to miss.

Rhoda, Restaurants in Sai Ying Pun, Dining in Sai Ying Pun,

RHODA features a daily changing menu that focuses on breathing new life to local ingredients. The comprehensive menu consists of Snack, Cold, Something A Little Bigger, Sides, Desserts, and Cheese. Look forward to the simple and delicious modern comfort food cooked western style to share around the table. But most importantly, make sure that you’re having something from its specialty Something A Little Bigger selection, that highlights dishes big enough for four people to share, including: Brink’s farm free range chicken, spring onion, ginger dressing ($498), The Seafood casserole ($798), and 12-hour slow cooked Hawke’s Bay lamb shoulder, stock vegetables ($948, must be pre-ordered 48 hours in advance).

Rhoda, Restaurants in Sai Ying Pun, Dining in Sai Ying Pun,

At the bar, a great selection of carefully chosen craft beers and ciders, Japanese sake, bourbons, and whiskey that pair perfectly with Chef Nate’s dishes are available so expect to drink and dine in style at the newly opened RHODA.

RHODA, G/F, Upton, 345 Des Voeux Road West, Sai Ying Pun

13th July 2016