69 on Jervois Bar & Grill is a new restaurant serving Modern British Cuisine. The venue is stylish and intimate. And the menu runs from small plates to large plates to grill plates. In addition, they are supplemented by side plates. But all of the servings are large. And they are all meant to be shared. Did I forget to mention the decadent desserts?
In This Post
The Back Story
69 on Jervois is located on a quiet street in the heart of Sheung Wan, one of the earliest parts of Hong Kong to be settled by the British.
The district was rather run down until the MTR opened a station there in 1986. Since than, Sheung Wan has been slowly gentrifying, with a growing number of food and beverage outlets rubbing shoulders with a dwindling number of ginseng dealers, textile merchants, and Chinese pharmacies.
Surprisingly, Hong Kong is home to the largest expatriate French community in Asia. And many French nationals live in Sheung Wan. In fact, there are many French-owned boutiques, galleries, and delicatessens – giving the district a subtle Gallic flavour.
A Note on Pronunciation
However, despite the rather French-sounding name of the eponymous street that 69 on Jervois is located on, it was named after Sir William Jervois, the second Lieutenant Governor of Hong Kong. Who was unmistakably British …
To clarify, Sir William rebuilt the district after a horrific fire leveled Sheung Wan in 1851. Therefore, the street – and by extension, the bistro – should be pronounced JAR-vis rather than jerv-WAH.
The Menu
If you have a hankering for traditional British fare, you won’t be disappointed at 69 on Jervois. But be prepared for a modern twist on old classics. And don’t be surprised by the subtle Chinese influences. Did I discern a hint of lap cheong in the Welsh rarebit?
Our Dinner at 69 on Jervois
Following a perfectly crafted gin and tonic at Behind 69 – a postage stamp sized cocktail lounge facing an alley behind 69 on Jervois – we moved to the restaurant’s ground floor dining room, where my dining companion and I enjoyed a mouth-watering dinner.
We shared three small plates followed bya big plate, which was accompanied by a side plate. And all of the servings – including the small plates and the side plate – were large enough to share.
To clarify: we were guests of the restaurant.
Small Plates
The Welsh Rarebit was absolutely yummy! Cooked with British cheddar and a yummy jam made with a local ingredient – lap cheong, a kind of Cantonese sausage – it was absolutely delicious. HK$98
The seared scallops were seasoned with yuzu, daikon, and mint. Yuku is a kind of citrus fruit native to East Asia. Daikon is a mild-flavoured winter radish, also native to East Asia. And surely, you know what mint is! Most importantly, the scallops were beautifully cooked – tender and succulent. HK$168
The Cotswold Country Pate was paired with mustard butter toast and house-made pickles. And it was absolutely delicious! HK$148.
Large Plate
The pork collar was smothered in a scrumptious mushroom cream sauce and accompanied by luxuriously smooth chive mash potatoes and broccolini. Surely, the serving was enough for three. While we were hoping to try one of the grill plates (the hanger steak looked tempting), we simply didn’t have room. HK$298
Side Plate
The Brussel sprouts were delightfully charred and seasoned with soy caramel and coriander. My dining companion – a confirmed foodie – said this dish alone was enough for her to make a return visit. And she would bring friends! HK$88
Our Dessert
While we were fully satiated by our five-course meal, we simply had to sample one of the desserts. Since we didn’t have much room, we asked for something light.
So our server suggested the chocolate ganache. The velvety dark chocolate was topped with whiskey marinated berries. And it was the perfect encore to a splendid meal. HK$128
The Wines
We washed down the small plates with a glass of 2018 Grand Ardeche Chardonnay, which has an intense nose with aromas of toast, vanilla, and acacia flower and a fresh almond finish.
As for the big plate, we switched to Fantini Montepulciano D’Aruzzo, which has a fruity bouquet with hints of marasca cherries and plums with a subtle hint of vanilla.
And I washed down the dessert with a double espresso.
The Ambiance and Service
The interior of 69 on Jervois was dark, mysterious, and intimate. And the ceiling was high. In fact, there was a private dining area upstairs. As for the staff, they were warm, friendly, knowledgeable, and professional.
The Verdict
The food was delicious and beautifully plated. And the servings were generous and perfect to be shared. As or the surroundings, they were simply tunning. And the staff were absolutely charming.
A comment from my dining companion says it all, “I’m going to come back and bring friends!” What not to like? I give 69 on Jervois an enthusiastic two thumbs up!
The Location
69 on Jervois Bar & Grill– 69 Jervois Street, The Chelsea, Ground Floor, Sheung Wan, Hong Kong Island.
