Inspired by the journeys along the Spice Routes that brought highly coveted commodities from the Far East into the Western World, the food at John Anthony celebrates the best of this world, with Cantonese favourites such as charcoal grill-roasted meats and handmade dim sum at its core, and different regional cuisines such as Szechuan, Hunan and Shandong heavily influencing the menu.
Our delicate, handmade dim sum perfectly encapsulate our East-meets-West philosophy.
Handmade daily by our talented chefs, our dim sum fuses traditional Chinese techniques with modern sensibilities in the form of innovative flavours and bright presentation. Taking inspiration from ingredients found along the Spice Routes, our forward-thinking dim sum uses only the highest quality sustainable ingredients to create signature dishes that stand among the best in Hong Kong.
An exciting new signature dish, our 42 Day Roasted Peking Duck is both contemporary and authentic.
Sourced from the same supplier as sister restaurant Mott 32, our ducks are 42 days old and imported from Beijing to Hong Kong after a meticulous sourcing process. Air-drying and roasting the duck in our custom-made equipment ensures perfectly crispy skin and succulent, flavourful meat each time – which we serve alongside traditional condiments such as freshly steamed pancakes, crunchy cucumber and scallion, in addition to watermelon radish, a housemade black pepper sauce and five spice powder for a fun John Anthony twist.
In keeping with our principles of sustainability, our Peking duck also comes with two optional second courses to make sure no part goes to waste.
Must be pre-ordered 24 hours in advance.
We source our food ingredients as ethically as possible.
We use free-range eggs, and globablly source meat and seafood from countries such as Canada, Australia and New Zealand, that have highly regulated markets and uphold stricter policies on on food production and labelling to protect our environment. We avoid sourcing from countries that lack traceability, or market unethical proteins. To protect endangered species of fish and shellfish, we have replaced their usage in various traditional Chinese dishes with aquaponically-farmed seafood alternatives that practice sustainable farming methods.
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