Unique dining experiences at 3-level bar & restaurant serving ingredient-driven menu and quality libations
mr & mrs fox

January 30th, 2016


Among the notable Hong Kong restaurant and bar opening of 2015, Mr & Mrs Fox stood out with its meticulously executed design and top-shelf dining and drink experiences. Occupying the lower three levels of a newly constructed apartment building in the bustling Taikoo Place business district, Mr & Mrs Fox features an eclectic design aesthetic that draws inspiration from a nostalgic British viewpoint, while offering unique dining and bar experiences across each of its three interconnected floors. An accomplished contemporary cuisine created by the Executive Chef Joey Sergentakis (formerly sous chef at Cafe Gray Deluxe) has a focus on premium quality dry-aged steak, seafood and other seasonal mains, while the bar serves up well-executed cocktails, local draft beers and wine on tap. The latest, and most ambitious stand-alone restaurant undertaken to date by Swire Restaurants (see also The Continental), Mr & Mrs Fox continues to enjoy impressive popularity with Hong Kong’s notoriously discerning dining clientele.

Design  At the street level, the spacious Mrs Fox bar takes design cues from industrial-era public houses with gleaming copper piping overhead, concrete and tiled floors, and a central bar faced with reclaimed butcher’s tiles. Adjacent to the rear keg room an internal timber staircase connects to the upper levels, with the Mr Fox restaurant occupying the first floor, and The Den private dining room and open-air terrace above. At Mr Fox, the decor exudes a vintage English aesthetic with reclaimed herringbone timber flooring, plush dark leather Chesterfield-style dining booths and banquettes, and an eclectic assemblage of vintage decorative references including antique martini and food trolleys. On the upper level, The Den recreates a gentleman’s private library with full height timber bookcases, antique furniture, and concealed behind a hinged bookcase – a large private dining room and outdoor terrace.

Cuisine  Diners at Mr Fox select from a contemporary, ingredient-led menu that specialises in chargrilled cuts of the exclusively sourced Rangers ValleyBlack Market” Pure Black Angus beef, dry aged 28 days in-house. Other specialties include fresh seafood dishes such as Seared Hokkaido Scallop;  Wild Rice Crusted Maine Lobster; and Charred Dragon Groper with White Miso. Asian influences in the cuisine are prominent – Whole Snapper Grilled with Balinese Spices and water spinach, fresh calamansi, sambal matah. Cheese boards and desserts are highlighted by the signature Banana Baked Alaska. A separate small plates sharing menu is served at the Mrs Fox bar, with special private dining menus served at The Den.

Drinks  In addition to the well-stocked wine cellar in the first-floor dining room, house red and white wines are uniquely served directly from tap at all three levels of Mr & Mrs Fox. At the main Mrs Fox bar, local Hong Kong craft brews are served on tap, while an illustrated drinks menu lists signature and reinterpreted classic cocktails – standouts include the Mrs Fox Bramble – Aviation Gin, violette, lavender, lemon; and Reborn Padre Blanco – Bacardi Carta Blanca, guava syrup, lime juice, egg white, beer. Gin aficionados can create their own bespoke G & T’s from recommended combinations of premium gins, tonic waters and garnishes.

Mr & Mrs Fox is open daily – with lunch and dinner served at Mr Fox – and all-day drinks and bar menu at Mrs Fox. Table bookings are advised for the Mr Fox dining room.

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Mrs Fox  Bar Interior

Mrs Fox Cocktails

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    Antique martini trolley
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    Bloody Mary - Ketel One Vodka, Joey's tomato juice, Sriracha & seasoning
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    Reborn Padre Blanco - Bacardi Carta Blanca, guava syrup, lime juice,egg white, beer
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    Neighbourhood Treacle - Ron Zacapa Rum, grade A maple syrup, green apple foam
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    Mrs Fox Bramble - Aviation Gin, violette, lavender, lemon

Mr Fox Restaurant & The Den Interiors

Mr Fox Cuisine

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    Icelandic Cod Brandade - green olive tapenade, chorizo & bell pepper stew, bouchot mussels
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    Warm salad of Wagyu Beef - green mango & calamansi, roasted chili dressing
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    Rangers Valley 100% pure Black Angus (dry aged in house) - T-Bone steak. Sauces - tarragon bearnaise, green peppercorn & cognac, chimichurri
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    Banana Baked Alaska - salted caramel, peanuts & chocolate