Hexa ★★★★1/2

Hexa is not the sort of name you would usually associate with a Chinese restaurant.

The venue is located at the tip of the new Norman Foster designed extension to Ocean Terminal in Tsim Sha Shui, and occupies an enviable spot with dramatic views of Hong Kong’s skyline. Floor to ceiling windows enhance the postcard perfect views and is worth a visit for that alone! 

Although a restaurant, this venue has great potential to host diverse events which could be the inspiration behind the name. Operated by Macau’s Club Cubic, it has a late license and there is even an outdoor grass terrace which will be perfect for al fresco dining and other events and will likely make it one of the hottest locations to see in the new year fireworks.

Unusually you enter the venue by escalator which splits the venue in half – a feature which the designers worked around to create two distinct wings with different decor – one with a casual dining setting and the other with a more luxurious vibe, the classical interior inspired by the 60s. It’s a large venue with plenty of big tables to cater for gatherings of family and friends and the high ceilings ensure it doesn’t seem noisy when busy.


A special chefs dining section is set out behind a coromandel screen where the chef can prepare a personalised menu for discerning diners. We loved the mobile gin trolley which is wheeled up to your table at the start of your meal with a selection of gin based cocktails to choose from. Also on the drink menu are a range of other libations. I opted for the Rock Star – no subconscious delusions included – which came uniquely served in a brass pineapple shaped vessel.

Following the server’s recommendation, we started with the Fresh Razor Clams in Sichuan Sauce. A cold dish, this really opened my eyes to how good razor clams could be – if cooked well. I’m used to quite a rubbery texture, but here at Hexa, it’s almost as though it’s a different dish. Succulent with a tender bite and a slight heat from chilli Sichuan sauce, I recommend you try this dish.

We had a soup course next – Silky Fowl Soup with Fish Maw and Sea Conch. I’m sure something is lost in the translation of the name, but that didn’t detract from the delicate light broth with its unusual poultry and seafood mix.


All dishes are served for sharing, and from a variety of provinces. The fish course was my favourite of the evening: Steamed Grouper Fillet & Crab Meat and Red Ginger topped with Conpoy. While the name is a bit of a mouthful, the dish was anything but. Lightly steamed, the fish and crab was delightfully succulent and not overpowered by the ginger. I recommend you also try Smoked Chicken with Longjing tea leaves. Served in a clay pot with no accoutrements – and none are needed – the taste and texture alone of the tender morsels of chicken will delight you.


To end, we had the Fried Puntalette Yangzhou Style which was the only slightly fusion dish in our otherwise traditional selection. Puntalette is a tiny pasta shape masquerading as rice which is actually quite hard to tell apart. Full of flavour, the quality and combination of different ingredients was evident yet again in this dish.

I’m not a fan of Chinese desserts and was glad to see that at Hexa, there is a range of sweet options for you. We had a rather dramatic desert with the Jasmine tea Flavoured Panna Cotta with Hazlenut Puff to end. A dry ice feature sees the table smothered in smoke while you enjoy your finish.
Words by Neil Bowen

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