About a year ago, Beet quietly took over the space which was previously Le Port Parfumé , one of my favorite French bistros in Sheung Wan. While they still maintain the rustic and industrial-chic décor, the menu has taken more of a modern European approach with a focus on seasonal and locally sourced ingredients. At the helm of Beet's kitchen is young Singaporean chef Barry Quek who cut his teeth at Joel Robuchon Singapore and Les Amis, before going on his culinary journey in Europe and Australia. His stint at Melbourne's Attica really caught my eyes because when I was there last year, I was fascinated by their unique fruit and vegetable driven menu and how it worked with progressive cooking techniques. I am still trying to stay away from all those meat dishes so this appetizer was perfect for me. Looks like the chefs here have been working with local farmers when they were developing their menus. Underneath the leafy spinach was a layer of local Chinese cabbage s
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