The Next Chapter

Located on the sixth floor of K11 MUSEA, with spectacular views over Victoria Harbour, COBO HOUSE, helmed by Chefs Ray Choi and Devon Hou, offers seasonal tasting menus available to eat-in or take-out. With a resume that includes Mandarin Bar & Grill, L’Atelier de Joël Robuchon and Amber, the six- and eight-course “Knife and Spoon” dishes are unsurprisingly innovative and elegantly plated or boxed.

The menu changes every six weeks and features premium seasonal fayre. The current incarnation, Chapter 8, features exceptional dishes with a seasonal eye on the bounty of the ocean. With dishes like Japanese Geoduck – a saltwater clam served with sea cucumber and Oolong tea pasta; Japanese Oyster with fat choy tuile; and Pan-Seared Aged Threadfin with fish maw, the dynamic duo is redefining Hong Kong’s soaring Artspace dining.