By MOOK Travel Life Network, Li Xinyi, compiled and reported
Hong Kong’s only rotating restaurant, VIEW62 by Paco Roncero, grandly opened in mid-June, with its cuisine introducing the art of “nouvelle cuisine” by one of Spain’s most influential chefs—Paco Roncero. This Michelin two-star chef is hailed as a legendary figure in Madrid’s avant-garde gastronomy scene, renowned for his significant contributions and fame in “nouvelle cuisine” and dish creation.
Paco Roncero excels at using olive oil in cooking, as seen in this dish featuring olive oil butter. (Photo provided by VIEW62 by Paco Roncero)
Located on the 62nd floor of Hopewell Centre on Queen’s Road East in Wan Chai, VIEW62 is the newest addition to The East. It is the only rotating building in Hong Kong, offering a 360-degree view of the stunning sights from Victoria Harbour to Victoria Peak. The interior design was personally crafted by renowned restaurant designer Ricky Hung Wai Lung of UN Design. VIEW62 is divided into three distinct areas: the lounge—with a DJ booth and an eight-meter-long black marble bar counter inlaid with mother-of-pearl; the main dining area—featuring a three-dimensional wavy ceiling composed of 50,000 varying-length suspended wooden strips, giving diners the sensation of dining amidst the clouds; and a semi-private dining area. The space is styled with modern classic furniture and décor, soft lighting, black antique polished chrome metal, accented with deep purple and faux lizard leather, creating a uniquely distinctive ambiance.
The VIEW62 by Paco Roncero restaurant, located on the 62nd floor, boasts breathtaking views, offering an unobstructed panorama of Victoria Harbour. (Photo provided by VIEW62 by Paco Roncero)
In the evening, VIEW62 offers two tasting menus, featuring 14 and 16 courses respectively, each presenting four-part gourmet experiences: including snacks, appetizers, main courses, and desserts. Each menu is priced at HK$1,400 and HK$1,800 respectively, with an additional 10% service charge. The tasting menus feature highly innovative dishes, with highlights including the unconventional “21st Century Egg Roll,” which features a base of slow-cooked onions, a layer of silky, rich egg yolk sabayon in the middle, and is finished with potato foam and olive oil; as well as the mouthwatering “Sea Bass with Pea Purée, Black Iberian Ham Croquettes Paired with Mushroom Purée.”
Nouvelle cuisine is a double feast for both the eyes and the palate. (Photo provided by VIEW62 by Paco Roncero)
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