The much anticipated Tycoon Tann and Mod Bar has officially opened its doors today, celebrating the roots of Hong Kong’s culture through food, drinks, design and art.
The business vision is a personal one, born out of nostalgia by Hong Konger and Executive Director of bma Catering Management, Cherry Lo. “When I was approached to do a project of this scale on Wellington Street, I wanted to re-introduce the roots, forgotten elements and the creative concepts of a Chinese upbringing. With traditional and modern elements, Tycoon Tann has gone across the ages to deliver the best aspects of Chinese culture.”
Starting on street level with Chinese-inspired cocktails and an appreciation of modern Chinese design, patrons can enjoy a selection of East meets West bar snacks and cocktails at the creative yet stylish ground-floor Mod Bar.
Guests are invited to grab a quick bite at lunch or after-work drinks at the laid-back buzzy bar in the evening. Chinese-inspired cocktails by the experienced bar manager Jimmy Chung and award-winning bartender Peter Kwok, who was Champion of Kraken Rum Competition 2015 Hong Kong, has creatively designed Yum Cha (HKD 105) and Chi Pao (HKD 85) made with premium traditional Chinese ingredients such as Chinese tea, lemongrass and Moutai that will bring you a whole new Chinese dining experience. The all-new Tycoon Tann Dim Sum Platter (HKD 138) which includes Shrimp Dumpling with Pork and Elm Fungus, Abalone and Chicken Puff, Iberico Pork Dumpling with Scallop and Caviar, and Crab Meat Spring Roll stuffed with cheese, will serve as bar snacks along with other Chinese bites throughout the day for guests to munch on while enjoying their favourite cocktails.
Travel upstairs to the more intimate two-floor restaurant Tycoon Tann. A contemporary artsy restaurant set with China’s avant-garde style on the first floor and ambiance of the Shanghai French Concession era on the second floor.
Inspired by the best ingredients around the world, chef Ng Chun Pui brings a new style of modern Chinese cuisine to Hong Kong, challenging the boundaries of traditional Chinese food while celebrating some of the city’s favourite dishes. “Tycoon Tann brings a modern yet authentic Chinese dining experience where we try to reinterpret and demonstrate Hong Kong’s classic dishes and offer a meeting of East and West through quality ingredients from around the world, with professional hearty service, modern and elegant design and an overall impressive dining experience. The kitchen team strives to serve only the best quality dishes to our guests and we are open to innovative ideas in our dishes,” says General Manager Alan Tam.
Signature dishes include Braised Abalone with black truffle in a casserole (HKD 368), Baked Crab Shell stuffed with fresh crab meat, onion and cheese (HKD 168), Hungarian Mangalica Hogs with Honey Sauce (HKD 288), Tycoon Tann Signature Fried Rice (HKD 328) made with abalone, shrimps, crab meat, Yunnan ham, Sergia lucens and conpoy as well as the all-time favourites Crispy Salted Chicken (Half: HKD 210, Whole: HKD 420) and Tycoon Tann Signature Roasted Peking Duck (Half: HKD 328, Whole: HKD 628). At Tycoon Tann, diners can enjoy dim sum for lunch and dinner.
With interiors by Gary Lui and Henry Lee of IDSIGN and brand identity by Greta Lai, stepping foot into the Tycoon Tann is so much more than a feast to the stomach. It is also a feast for the eyes with the arts from different eras throughout the Chinese history, from the song dynasty all the way to the contemporary world. The venue’s intricate design encapsulates Chinese heritage and modernity, while the signage from the song dynasty court houses have revolutionised into an entryway.
Hanging above the bar is a glamourous chandelier that lights up the space with its warm tone, contrasted by an apothecary cabinet that has found its new identity as a feature wall, giving Mod Bar that traditional touch. Its high tables are engraved with elegant Chinese Chess table settings, once again highlighting Chinese deeply-rooted culture within the space while guests sip cocktails from antique mugs.
While walking up the staircase to Tycoon Tann, guests will pass by an old Chinese poem and into two separate floors for dining. Catch a glimpse of the modern paintings “The Four Great Beauties” from four different Chinese dynasties, Xi Shi, Wang Zhaojun, Diaochan and Yang Guifei which adorn the walls of the restaurant upstairs while sliding doors inspired by the Chinese quadrangles have been used decoratively throughout the venue.
Come prepared when dining at the Tycoon Tann – to indulge far beyond culinary art.