Business travellers looking for culinary variety and convenience can head to BaseHall, a new multi-concept food hall that has opened in Central Hong Kong.

Located in Jardine House, the new food hall concept adds to the city’s ever-evolving dining scene as it welcomes guests for lunch through to dinner and beyond.

Dishes of Diversity

Ten outlets, ranging from Roti Tori, a Japanese-inspired rotisserie chicken spot by Yardbird Hong Kong, and Pub 1842 (below) from craft brewers Young Master, to Westside Taqueria by Esdras Ochoa, and chef Barry Quek’s contemporary nasi lemak spot Return of Lemak, celebrate Hong Kong’s homegrown culinary talent.

Set to the sound of live DJs and under the city’s most extraordinary indoor lighting system, BaseHall lets the flavours of Hong Kong, Asia and beyond take centre stage in sensational culinary encounters that will appeal to every palate.

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Whether you’re looking for a spot for a quick bite, organising catering for a corporate event, of grabbing something on the go, the food hall’s eight dining outlets and two bars offer unmatched diversity in the heart of the city’s financial district.

Other notable outlets include Honbo, home to gourmet burgers by Michael Chan; Korean eatery Moyo Sik; authentic Vietnamese kitchen Co Thanh; Treehouse, which served plant-based wraps and salads; and BaseHall Bar, which plies the masses with freshly brewed coffee, old and new world wines and Asian-inspired cocktails.

A Historic Hook

The eclectic culinary mix is complemented by captivating interiors that draw from historical depictions of Jardine House in 1970s cinema, conveying a nostalgic throwback through its spatial arrangement and the use of materiality, lighting and detailing. Everything is designed to make the experience swift and seamless for Hong Kong’s diners and drinkers, including a convenient and smart Point of Sales system that consigns cash transactions to history.

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Green Leanings

The experience is accentuated through a sustainability ethos that includes compostable food packaging and cutlery, water fountains, waste decomposters and upcycled design elements, such as the rods from the ceiling of two Michelin-starred restaurant Amber, which now line the walls and cubicles of the bathrooms.  As part of its commitment to minimise food waste and support the city, BaseHall has partnered with the food assistance programme St James’ Settlement to distribute leftover food to worthwhile causes across the city.

“We took almost two years to choose our operators, searching across the city for the most exciting and upcoming talent,” says Tom Andrews, senior asset manager at Hongkong Land Limited. “Our aim is to incubate new F&B concepts in Hong Kong by providing a unique platform for creative chefs to develop new offerings. The diverse mix of food and drinks, as well as music and content, will definitely create a fun space for our younger clientele.”

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