Inspired by the voyages that helped bring two hemispheres together, John Anthony pays tribute to a new-world culture that celebrates diversity, juxtaposition and a melting pot of influences.

Located at Causeway Bay’s Lee Garden Three, John Anthony hopes to push the boundaries of culinary innovation, and set a new standard of eco-consciousness in Hong Kong restaurant design. Cantonese at heart, John Anthony fosters a progressive blend of culinary diversity with charcoal grill-roasted meats and handmade dim sum paired with bold influences from regions along the Spice Routes. Expect the unexpected with progressive cooking techniques, globally sourced ingredients and unique harmonies in flavour.

At the heart of the venue itself is a sustainable message.

Sustainability is weaved into every aspect of the interior – from upcycling wasted plastic into coasters, to recycling paper for menus, to tiling the floors with reclaimed terracotta from old Chinese village houses. Our ceilings and walls are decorated by handmade, hand-painted and glazed art tiles, eco-paints, and natural hand-dyed fabrics. We also use highly sustainable rattan for various design features.

Every element incorporates an eco-friendly or ethical initiative.

We’ve sourced wines from environmentally responsible vineyards, and spirits from distillers that focus on craft distilling. Our cocktail program strives to minimize bar waste, and we only serve sustainable and fair trade tea and coffee. Our kitchen uses a food composting system to reduce its waste, and we carefully source traceable ingredients from ethical suppliers. Patented eco-friendly water utilities in the kitchen also help reduce its energy usage by 50%.

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Behind the name.

Historically known only by his culturally quaint English dub, “John Anthony”, the man who inspired this restaurant concept was a Chinese native and trading interpreter who played a huge role in global trade during the Qing Dynasty.
John Anthony was stationed at the docks of London’s first Chinatown, Limehouse. For 35 years, he acted as a caretaker for Chinese and Southeast Asian trade sailors who had journeyed from the Far East – housed them, fed them, and protected their rights from British social reformers and Pariliament, who often tried to intervene in their trading business.

John Anthony’s charismatic, caring personality and linguistic skills made him an impressive and useful character to many, and he soon became known as “the Father of Limehouse” to Asian sailors and British merchants alike.
Because of men like John Anthony, trade between the East and West was able to flourish, and the voyages through land and sea along the Spice Routes helped introduce regional Asian goods such as spices and tea to countries all across the globe.

We’re Open Monday – Sunday
Lunch: 11:30am – 3:00pm   |   Dinner: 5:30pm – 10:00pm

Reservations: +852 2898 3788 | reservations@johnanthony.hk

Basement Level, Lee Garden Three, 1 Sunning Road, Causeway Bay, HK


Saito Chau 周世韜
John Anthony Executive Chef


 

Born and raised in Hong Kong, Saito Chau – current Executive Chef of John Anthony Hong Kong – has been actively involved in the culinary industry for 20 years. Saito pursued professional culinary training at the age of 15, specializing in the four iconic categories of Chinese cuisine – Beijing, Shanghai, Sichuan, and last but not least, Cantonese cuisine, which Saito holds especially dear. Being appointed appointed as Head Chef of Shanghai Moon, England in 2007, his skills on how to produce authentic Chinese cuisine with a limited selection of Chinese ingredients

After returning to Hong Kong, Chef Saito landed major roles at recognized venues such as Lei Garden, Tao Heung Group, Grand Hyatt Hong Kong and The Hong Kong Jockey Club. In 2013, Saito was appointed Executive Chef at renowned celebrity chef Jacky Yu’s contemporary restaurant Xi Yan Private Dining, and later took on the position of Executive Chef at Aqua Group in 2016, managing Chinese restaurants Hutong and Dim Sum Library, before joining Maximal Concepts in 2018, where he now heads contemporary Cantonese restaurant John Anthony.

Saito’s passion is reflected in his culinary creations, evident in his innovative mix of flavours, texture and presentation while retaining the essence of authentic Chinese cooking. His cooking philosophy has landed him major recognition, such as Individual Champion in the “Hot Dish Category” at the 10th Hong Kong & Macau Professional Cooking Competition in 2015. He is also a graduate of the 8th Chinese Master Chef Programme – held by the Chinese Culinary Institute (CCI) in 2016 – which selects just a handful of experienced chefs as participants from a pool of nominees.

Today, Chef Saito is continuously evolving as a chef and culinary artist with each new learning that Hong Kong provides. As the first few months of operation are much appreciated by tourists and local Hong Kong diners alike, Saito looks forward to a fruitful future at John Anthony.

Saito Chau
周世韜

John Anthony Executive Chef

 


 

Born and raised in Hong Kong, Saito Chau – current Executive Chef of John Anthony Hong Kong – has been actively involved in the culinary industry for 20 years. Saito pursued professional culinary training at the age of 15, specializing in the four iconic categories of Chinese cuisine – Beijing, Shanghai, Sichuan, and last but not least, Cantonese cuisine, which Saito holds especially dear. Being appointed appointed as Head Chef of Shanghai Moon, England in 2007, his skills on how to produce authentic Chinese cuisine with a limited selection of Chinese ingredients

Today, Chef Saito is continuously evolving as a chef and culinary artist with each new learning that Hong Kong provides. As the first few months of operation are much appreciated by tourists and local Hong Kong diners alike, Saito looks forward to a fruitful future at John Anthony.