Centre Street Kitchen has opened its doors in the Island Pacific Hotel in Sai Ying Pun, close to the bustling Central district, providing business travellers with a delicious feast of local cuisine from the 1960s and 1970s.

Designed by SLHO & Associates, the restaurant celebrates the city’s cultural heritage with a combination of oriental and contemporary touches. Bamboo steamers and traditional Chinese candy boxes decorate the shelves while the mahjong tiles are used as table numbers.

Drawing inspiration from the neighbourhood of Sai Ying Pun as well as Hong Kong’s dining culture in the last century, chef Roy Ho Kin Cheung injects new life to the local classics with a creative twist. Signature dishes include the braised fish maw and goose webs with Yunnan ham and steamed pomelo skin, and stir-fried crab with turnip cakes.

Meat lovers will enjoy the braised pork knuckles and ginger in black vinegar. Traditionally served to new mothers for their therapeutic properties, this nutritious stew is prepared according to one of the oldest recipes and features locally-sourced vinegar and ginger that has been dry-aged for at least two weeks.  For those with a sweet tooth, try the traditional egg waffle, which is crafted according to chef Roy’s secret recipe.

Unwind after work with a pre-dinner cocktail and traditional light fare at the new Centre Street Bar, which presents a cosy and contemporary ambiance with a hint of the oriental charm, celebrating the culture-rich neighbourhood of Sai Ying Pun. www.sino-hotels.com/hk/island-pacific/