Sitting atop a highrise in Sheung Wan, Aera returns with a new and improved Nordic-Japanese menu that champions fresh, local ingredients.
While my days off often involve exploring local temples, museums, and neighbourhoods, I also like to seek out new restaurant openings from time to time. My latest find is Aera, a Nordic-inspired fine dining establishment that’s recently relocated from Wan Chai to Sheung Wan. Championing innovative cuisine, exceptional service, and a refined yet comfortable dining experience, here’s why Aera has quickly become one of my recent favourites for a special meal.
Aera: Nordic-Japanese fine dining with a view
The location
From its former home in Wan Chai, Aera now occupies an intimate 30th-floor space in Sheung Wan. To showcase the expansive Victoria Harbour views of the location, the restaurant stages the main bar against this gorgeous backdrop with an open prep station and floor-to-ceiling windows. The design emphasises light, with wooden accents spanning from the main bar to the private dining room. Despite its compact layout, Aera sports a spacious yet cosy atmosphere for a comfortable meal. On the right is where the main cooking action takes place as chefs Chevalier Yau and Sheen Foh whip up innovative Nordic dishes.
The concept
Apart from a location and menu change, Chef Yau and his team has expertly maintained the core concept of Aera. From the moment you step out of the lift, you’re greeted by a quietly luxurious yet homey atmosphere with a friendly, welcoming vibe. Menus rotate constantly to interpret Chef Yau’s signature Nordic flair with peak seasonal produce.
Doing away with a usual restaurant setting, the new bar seating brings diners closer to the team – whether it’s the chefs, sommeliers, or anyone in between. Connection jumps out as the main focus of Aera’s new chapter, where guests are welcomed not as strangers to a restaurant, but as old friends to a personable kitchen.
The food
During soft-opening, Aera is sticking to an eight-course tasting menu while the team develops alternative dinner and lunch offerings. My meal kicks off with two amuse bouche infused with representative flavours of Scandinavia. The bite-sized Rosti/ Lardo/ Lingonberry delivers an umami tang, while the Egg/ Pea/ Amaebi presents a delicate, Nordic-inspired chawanmushi – both offering an exciting taste of what’s to come
A highlight is the Dill/ Roe/ Lohikeitto – Aera’s take on the traditional Finnish salmon soup featuring kanpachi wrapped in housemade dashi “liangpi” noodles. I always look forward to the bread course, and was particularly impressed with the Soy/ Yeast/ Horseradish. Made with soy sauce, each fluffy slice pairs exceptionally well with Aera’s housemade horseradish puree.
Previous regulars will rejoice at the return of Pattes/ Malt/ Lemon. The roasted Three Yellow Chicken leg is tender, flavourful, and remarkably juicy, with its mouth-watering aromas filling the dining room before it’s even served. For your main, you’ll get a choice between Pigeon/ Black Tea/ Pepper and A3 Wagyu/ Truffle/ Celeriac. Unless you’ve got an appetite for gamey meats, I’d steer towards the wagyu, as Aera serves its pigeon rare.
Finally, the meal concludes with a delectable dessert and Petite Four. The Banana/ Miso/ Butter is a refreshing and umami palate cleanser, beautifully blending miso with banana and burnt butter ice cream. Aera’s culinary creativity culminates in a selection of housemade Petite Four, with the kuih momo and crispy mochi being particularly memorable.
The drinks
Aera’s new tasting menu comes with four wine or zero ABV pairings. Given that I visited on a grey and storm-ridden Monday night, I indulged in the wine pairing.
House sommelier Teresa Hitchin handpicks bottles from Domaine Graeme & Julie Bott to compliment chefs Yau’s and Foh’s creations. My experience progresses from a tart white and rich red for the amuse bouche and starters, to a fuller-bodied white and bold red for the third course and mains.
A new era for Aera
Connection defines Aera’s new chapter, evident in its cosy setting, welcoming atmosphere, and friendly service. While some might lament the reduced number of seats and its compact space, I find the intimate arrangements a thoughtful touch that challenges traditional perceptions of fine dining. It fosters rapport and camaraderie among diners, chefs, and servers, ensuring that you depart not as strangers, but as new acquaintances, perhaps even friends.
Aera
Highlight items: Egg/ Pea/ Amaebi, Pattes/ Malt/ Lemon, A3 Wagyu/ Truffle/ Celeriac
How much: $1,688 per person (including four glasses of wine or non-alcoholic pairing)
Opening hours: Mon – Sat, 12 – 3:30pm (lunch); 6 – 10:30pm (dinner)
Address: Aera, 30/F, Connaught Marina, 48 Connaught Road West, Sheung Wan, Hong Kong
Which restaurant should we review next? DM @honeycombershk on Instagram or drop me an email at celia.lee@thehoneycombers.com.
Frequently Asked Questions
How can I make a reservation at Aera, and what is the dining format?
Given its limited seating, it is highly recommended to reserve a table before visiting Aera. The restaurant follows a fine dining format following an eight-course tasting menu, with the option of a wine or zero-alcohol pairing. You can secure a table by calling, through Whatsapp, and from Aera’s website.
What is included in the HK$1,688 price, and does the menu change?
The price of HK$1,688 per person includes the eight-course tasting menu along with four glasses of either a wine or a non-alcoholic pairing. Seasonal menus are set to become the main rotation, so the food and drink offerings will change over time to reflect fresh ingredients.
What is the unique dining atmosphere like at the new location in Sheung Wan?
The new Aera location features a compact and intimate space with a focus on connection. The bar seating creates a friendly and welcoming atmosphere that feels less like a formal restaurant. The open prep station and tall windows overlooking Victoria Harbour add to the elevated yet cosy vibe.
