Luc Belaire and Cloud Chaser are in the menu of Hong Kong hottest new sky lounge in the heart of Causeway bay. Luc Belaire was feature as ground opening party official drinks.
Perched on the 27th floor of the Park Lane Hotel in Causeway Bay, the new Skye bar and restaurant will run to 8,000 sq ft, seat 180 people and offer private dining rooms and a large outside terrace.
Chef Lee Adams is at the helm, who opened Gary Rhodes’ Dubai restaurant and worked at Michel and Alan Roux’s acclaimed Waterside Inn in the UK.
The menu is inherently contemporary French and paired with Skye cocktails, craft spirits and extensive wine list headed up by food and beverage director, Hugo Cheng who cut his teeth at the likes of Hong Kong’s L’atelier de Joël Robuchon, Caprice by the Four Seasons and Nobu.
“The concept behind SKYE is about bringing Hong Kong’s global nomads together at a relaxing design setting,” said Luc Bollen, the Park Lane’s general manager. “The food and cocktail culture at SKYE underpins the sharing culture of today’s millennials. Chef Adams and his team aim to curate Skye’s menu to present an interesting mix of flavours and textures, creating a dining experience stimulating all senses.”