WHAT : KEIA open in Hong Kong
WHERE : H Queen’s, Hong Kong
WHEN : Daily, Lunch from 12:00 – 15:00 hrs. / Dinner from 18:00 – 23:00 hrs.
VIBE : Following the successful launch of ICHU Peru in H Queen’s, Dubai-based hospitality company Bulldozer Group will debut its latest venture, Estiatorio KEIA, at the end of December.
ESTIATORIO KEIA TO OPEN IN H QUEEN’S
Stylish and sophisticated, the restaurant presents authentic Greek cuisine and Mediterranean flavours
Modern Greek dining destination Estiatorio KEIA has opened in H Queen’s in the heart of Central. Capturing the rich culinary culture of the Mediterranean region, diners can look forward to fresh premium seafood and traditional Greek specialties. The restaurant is the latest venture from Bulldozer Group, the Dubai- based hospitality company that successfully launched ICHU Peru in September last year.
To bring both authenticity and creativity to KEIA, Bulldozer Group engaged Mykonos-based chef Alexis Zopas from the ultra-hip Scorpios restaurant to collaborate on the dishes. A celebrated chef in his native Greece, Zopas has created an ingredient-driven menu that celebrates the spirit of Greek culture while reinterpreting traditional recipes. With an emphasis on shared plates, the menu is designed to bring people together and create a communal, convivial environment.
“The menu presents my view of Greek cuisine and the food of the Cyclades,” explains Zopas. “Greek cuisine is famous for its truth, taste and purity of ingredients. Seasonality and freshness are key, as they truly represent the essence of authentic Mediterranean flavours.”
Appetisers include Alifes me Pita featuring a range of traditional dips, from Tzatziki Avocado and Spicy Feta to Taramas, Smoked Aubergine and Hummus. Keia Salata, the popular Greek Salad, features the classic combination of vegetables, herbs, olives and feta cheese.
Main dishes are designed to be simple yet satisfying. In addition to the pasta offerings, the menu includes a range of fresh Greek and Mediterranean seafood dishes. Diners are invited to browse the ‘Raw Bar’ featuring a variety of fresh seafood, from tuna and salmon to sea bream sashimi and Greek ceviche. A classic choice is Psari se Alati, seabream cooked with sea salt in the oven and served with lemon oil and fresh herbs.
The restaurant is also equipped with a central oven designed to make Peinerli (Greek baked pies). Diners can choose from a range of toppings, including the classic Spanaki (spinach and feta cheese) and Thalassina (mixed seafood and tomato).
KEIA will also boast the expertise of Greek-born Executive Pastry Chef Marino Kosmas. Having worked in Nobu Matsuhisa’s restaurants around the world, Chef Kosmas further enhances the international flavours in the KEIA kitchen. Chef Kosmas has crafted an enticing menu of tempting pastries and delicate desserts, including, Ekmek (traditional dessert with Kataifi Fillo, vanilla cream and pistachios), Karidopita (walnut pudding with coffee mousse and Greek honey cream), as well as homemade ice creams and sorbets.
To complement the culinary experience, Italian-born mixologist Luca Sergi has curated a selection of drinks that pair perfectly with the traditional Greek flavours. With over 15 years of experience in bartending, Luca demonstrates his unparalleled skills creating KEIA’s signature cocktails with exotic ingredients and creative flair.
The restaurant’s elegant, contemporary interiors were designed by the award-winning Sundukovy Sisters who boast a global portfolio of projects and were named the 2018 Designers of the Year at the prestigious Gold Key Awards New York. Light and airy with floor-to-ceiling views over Central Hong Kong, their design draws references from classic Greek architecture and art. Intricate murals and Greek mosaics of ocean motifs and sea creatures adorn the walls, reflecting the restaurant’s emphasis on fresh seafood.
The restaurant is divided into distinct sections to offer seating for every occasion, from intimate booths and bar areas to a private room and outdoor seating. To accommodate the vast collection of wines, large cabinets create a focal point in the dining area. While the indoor space can welcome up to 120 diners, the outdoor terrace has been designed to seat an additional 20 guests.
“We are excited to expand our presence in Hong Kong,” said Alexander Orlov, co-founder of Bulldozer Group. “Following last year’s successful launch of ICHU Peru, we are confident Hong Kong diners will also embrace the Mediterranean flavours and authentic Greek cuisine on offer at KEIA.”
Reservations can be made via firstname.lastname@example.org or by contacting +852 2677 7737.