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Noir Modern Bistro has officially opened its doors in Causeway Bay, offering a refined dining experience that blends Chinese, Japanese, and French influences with a strong emphasis on seasonality. Located inside Eslite bookstore at Hysan Place, Noir is designed as a place where food, art, and literature intersect, creating a unique atmosphere that encourages guests to slow down and savour every moment.
Images courtesy of Noir.
The restaurant is led by Chef Keith Leung, a Hong Kong native with over 15 years of experience in the food and beverage industry. His culinary approach is shaped by childhood memories of watching his family cook, combined with techniques he has honed throughout his career. His cooking philosophy revolves around balancing tradition and innovation, with an emphasis on fermentation, dry-aging, and pickling to develop deeper, more complex flavours.
The restaurant’s interior design reflects its name, featuring a muted palette of charcoal, dark wood, and soft lighting that creates a sophisticated yet inviting ambiance. Bookshelves line the space, reinforcing its connection to the literary world, while a striking mural by artist Elsa Jeandedieu serves as a focal point. Titled Fusion des Saveurs, the artwork explores the dialogue between French and Japanese cuisine, created using lime mineral plaster and silver leaf to mirror the layers of technique and flavour found in Noir’s dishes.
Noir’s menu is built around seasonality, with dishes that highlight bold ingredients while offering a fresh take on classic combinations. Some of the standout dishes include:
Shiso Tomato – A chilled starter that brings together Dutch and French tomatoes, macerated with vinegar and maltose for a tangy contrast, finished with fresh shiso.
Pumpkin Ebi Miso – A combination of baked and fermented pumpkin with a creamy ebi roe crème, creating a balance of earthy sweetness and umami depth.
Duck Confit – Slow-cooked for 12 hours with a blend of five spices, then served with a crisp goya and daikon salad, creamy wasabi mayo, and couscous for a textural contrast.
Koji Rib Eye – A Black Angus rib eye, aged in-house for two weeks, grilled to bring out its deep umami richness, and paired with pickled greens for balance.
The desserts at Noir follow the same thoughtful approach, with options like a delicately rich Cheesecake and the Drunken Parfait, designed to provide a refined yet indulgent finish to the meal.
In addition to its carefully curated menu, Noir offers a selection of rare vintage shochu and craft beers, handpicked by the in-house sommelier to complement the flavours of each dish. The beverage programme is designed to encourage exploration, offering pairings that enhance the dining experience rather than overshadow it.
Noir Modern Bistro is not just another new restaurant in Hong Kong’s dining scene—it is a space that embraces thoughtful cooking, artistic presentation, and a sense of discovery. From its carefully crafted seasonal dishes to its elegant yet understated ambiance, it is a destination for those who appreciate the finer details of dining.
Noir Modern Bistro, Eslite:
9/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Mon – Sun | 11:30AM – 10PM
Lunch | 11:30AM – 2:30PM
Tea | 3:00PM – 5:30PM
Dinner | 6:00PM – 10:00PM
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