Our food is created by our Culinary Director, Malcolm Wood, and Head Chef, Russell Doctrove.
Malcolm is the culinary brain behind Blue Butcher, Brickhouse & Mott 32, which between them have been fortunate enough to win numerous awards including Best Restaurant, Chef of the Year, Best Cocktails and The Manual Guide’s Top Five Concepts in the World.
Russell grew up and trained in Hong Kong but gained valuable experience in the UK. After training at the Grand Hyatt and Mandarin Oriental, he worked under Alain Roux at the The Waterside Inn, Bray; which has held its three Michelin Stars consistently for the past 25 years. Continuing with three star cuisine, he worked under Head Chef Clare Smyth at Restaurant Gordon Ramsay (Royal Hospital Road), the flagship restaurant of the Gordon Ramsay Group.
Fish & Meat are one of the best restaurants in Hong Kong, thanks to our culinary director and team.
If you would like to book a table at our inner-city venue, please don’t hesitate to give us a call on +852 2565 6788.