Open late Fri.-Sat.
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KEE Club Restaurant Review: The bland office building façade belies the riotous fun to be found inside these eclectic, photogenic rooms decked out with Picasso prints, African statuettes, and furniture by Mies van der Rohe, Le Corbusier and Philippe Starck. Chanel-suited ladies lunch on authentic dim sum like chui chow dumplings and deep-fried taro stuffed with stewed pork, plus Cantonese dishes such as scallops stir-fried with lychees and ginger and the famous roast goose from Yung Kee restaurant downstairs. Evenings belong to chef Guven Uyanik. Signature creations include a light but flavorful scallop ceviche with compressed cucumbers, horseradish snow, yuzu and soy, and the poached lobster tail creatively prepared with peas, fresh mint, peaches confit, asparagus, tarragon emulsion and cider pickled beetroot. Sixteen hours of patience pays off in the crisp belly and braised cheek duet of suckling pig. Equally formidable, KEE’s wine cellar is stocked to the brim with first-growth and rare Burgundy. Late on weekend nights, KEE turns into a full-on dance club, often with international DJ’s on the club level, and the dining room morphs into a music lounge, both filled with the beautiful people and celebrities of Hong Kong. Befriend your hotel concierge at places like the Grand Hyatt and the Peninsula to get past the considerable security.