Located at Causeway Bay’s Lee Garden Three, John Anthony hopes to push the boundaries of culinary innovation, and set a new standard of eco-consciousness in Hong Kong restaurant design. Cantonese at heart, John Anthony fosters a progressive blend of culinary diversity with charcoal grill-roasted meats and handmade dim sum paired with bold influences from regions along the Spice Routes. Expect the unexpected with progressive cooking techniques, globally sourced ingredients and unique harmonies in flavour.
At the heart of the venue itself is a sustainable message.
Sustainability is weaved into every aspect of the interior – from upcycling wasted plastic into coasters, to recycling paper for menus, to tiling the floors with reclaimed terracotta from old Chinese village houses. Our ceilings and walls are decorated by handmade, hand-painted and glazed art tiles, eco-paints, and natural hand-dyed fabrics. We also use highly sustainable rattan for various design features.
Every element incorporates an eco-friendly or ethical initiative.
We’ve sourced wines from environmentally responsible vineyards, and spirits from distillers that focus on craft distilling. Our cocktail program strives to minimize bar waste, and we only serve sustainable and fair trade tea and coffee. Our kitchen uses a food composting system to reduce its waste, and we carefully source traceable ingredients from ethical suppliers. Patented eco-friendly water utilities in the kitchen also help reduce its energy usage by 50%.
Behind the name.
Historically known only by his culturally quaint English dub, “John Anthony”, the man who inspired this restaurant concept was a Chinese native and trading interpreter who played a huge role in global trade during the Qing Dynasty.
John Anthony was stationed at the docks of London’s first Chinatown, Limehouse. For 35 years, he acted as a caretaker for Chinese and Southeast Asian trade sailors who had journeyed from the Far East – housed them, fed them, and protected their rights from British social reformers and Pariliament, who often tried to intervene in their trading business.
John Anthony’s charismatic, caring personality and linguistic skills made him an impressive and useful character to many, and he soon became known as “the Father of Limehouse” to Asian sailors and British merchants alike.
Because of men like John Anthony, trade between the East and West was able to flourish, and the voyages through land and sea along the Spice Routes helped introduce regional Asian goods such as spices and tea to countries all across the globe.