Opened in June 2016 in Hong Kong’s Sai Ying Pun neighbourhood at the Upton, RHODA is the creation of award-winning restaurateur and founder of JIA Group Yenn Wong, and Nate Green, most recently Executive Chef of the popular 22 Ships and Ham & Sherry. Rhoda is named after Nate's grandmother who was his inspiration to becoming a Chef. Designed by renowned designer Joyce Wang, RHODA’s interiors featu
re bare concrete surfaces cocooning guests in a Shou Sugi Ban charcoal, burnt wood effect mirroring the kitchen’s focal point - the charcoal grill, while the central communal table is the heart of the restaurant, paying homage to family meal-times and the forgotten art of conversation over a good meal. RHODA features a daily changing menu ensuring the best of local ingredients available are being served. Focusing on grilled meats and seafood, diners can expect simple, delicious dishes cooked over the charcoal grill or in the kitchen by Chef Nate and his talented team. To be enjoyed with family and friends, Nate brings his chef’s creativity to the foreground at RHODA with signature dishes such as Whole Brink's farm Chicken roasted over coals, Spring Onion and Ginger; Market Fish wrapped in Kombu and baked in coals and ash; Grandmas Pork, Prawn and Ginger Lasagna and Ox Tripe Gratin with White Wine, Tomatoes and Butterbeans among many others. It’s a family affair. RHODA offers a specially curated wine list, selected by Chef Nate’s brother, Adam Green, Founder of the Asia-based wine specialists Bottle Shock. The wine list is led by wine makers and features affordable wines and unusual and unique vineyards alongside a pick of vintage and ever-popular labels. At the bar, a great selection of carefully chosen craft beers and ciders, Japanese Sake, bourbons and whiskies pair perfectly with Nate’s dishes. RHODA is a JIA Group restaurant which are among the hottest tables in town, including 208 Duecento Otto, Aberdeen Street Social, 22 Ships, Ham & Sherry, Duddell’s (2 Michelin-star), Chachawan, Meen & Rice粥粉麵飯, in Repulse Bay, Fish School in Sai Ying Pun, Mak Mak at the Landmark and Commissary at Pacific Place.
Payment Options:
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Price Range: $$$
General Manager: Enrique Romera
Culinary Team: Nate Green, Chef/Culinary Director
A seasoned British chef, Nate came to Hong Kong in March 2014 from the UK where he started his career at the 2 Michelin starred Gidleigh Park under the guidance of master Chef Michael Caines and subsequently worked with renowned establishments such as Tom Aikens, The Square and the Michelin starred Arbutus where he was Senior Sous Chef. In 2004 Nate was voted “Young Chef of the Year” by the Restaurant Association, the most prestigious competition for young chefs in the UK.
He was hand-picked by Jason Atherton to represent him at his Hong Kong eateries. With Nate heading up the kitchens as Executive Chef, both 22 Ships and Ham & Sherry continued to be two of the hottest tables in Hong Kong since
Nate always had a passion to start his own restaurant and has now collaborated with Yenn Wong, acclaimed restaurateur and founder of the JIA Group which currently has 9 other highly lauded restaurants it its portfolio.
Attire: Casual
