The Drawing Room Restaurant – Open April 13th

Remember a month or two ago, I kept referring to my friend as “TC”? I referred to him here, here and here. Well, I kept his name under wrap because we wanted to keep his identity and the name to his new restaurant hush-hush … until everything is in place. Now, its time to let the cat out the bag … his full name is Tony Cheng and I’m extremely proud to present to you, a restaurant he’s been working incredibly hard on for the last couple of months …

THE DRAWING ROOM ( – what you’ll see is a temporary landing page, until their full website is completed within the next week or so.

There’ll definitely be a full write-up on the restaurant soon, but for now … here’s a little more detail about the restaurant:


There are moments in dining that you can immediately identify as one of the peak gastronomical experiences of your life. At The Drawing Room, we want you to experience that moment over and over.

Seeing ourselves as a modern interpretation of the classical drawing room—a place to receive and entertain guests in one’s house—The Drawing Room is the City’s new face and statement of casual fine dining. We serve contemporary Italian cuisine influenced by new techniques. At The Drawing Room, our goal is simply to become the finest Italian restaurant in Hong Kong, one that will make you feel excited to come but also personally connected to because we care about your experience here.

We are located on the first floor of JIA Boutique Hotel in Causeway Bay. In addition to the main dining room which can accommodate up to 36 guests, there are two private dining rooms and an adjoining bar and lounge area for cocktails.


Monday to Saturday: 6.00pm – 12.00pm
Closed Sunday.


Bombana Umberto – Culinary director and Owner

Previously the Executive Chef of Tuscana Restaurant in the Ritz-Carlton HK, Bombana is arguably one of Hong Kong’s finest Italian chefs. He looks to bring his legendary status as “the truffle guy” to The Drawing Room and satisfy his hungry customers who have been craving his cuisine since the close of Tuscana in 2008.

Roland Schuller – Exective chef and Owner

Formerly the Head Chef of Don Alfonso 1890, a restaurant which is considered one of the best Italian restaurants in Italy, Roland is excited to be opening his own restaurant in Hong Kong. Before The Drawing Room, Roland was also the executive chef at Chez Roland, Roland’s Terrance and Aspasia.

Tony Cheng – Chef de Cuisine and Managing Director

Tony’s passion for cooking began at the age of 14 when he roasted his first chicken at home. His desire to become a professional chef led him to leave the financial field to join the kitchen of Michelin star chef, Riccardo di Giacinto, of All’Oro Ristorante in Rome. Upon returning to Hong Kong, Tony teamed up with Chef Roland Schuller, his mentor and friend, at the kitchen of Aspasia.

Tony’s philosophy towards cooking is simple – happiness. “There is no better moment for a chef than to know his food has sparked the table with ‘wows’ upon the first bite of his food. That is where my motivation and strive for perfection comes from. I work so hard in the kitchen to ensure I can create that moment again and again.”

Tony graduated from the University of College London and also attended Le Cordon Bleu in London.

Jeffrey Mui – Executive Director and Owner

Jeffrey graduated from Cornell University with a bachelor’s degree in hospitality management. In pursuit of his degree, Jeffrey focused on culinary science and restaurant management. Jeffrey further refined his hospitality skillset by working for Grand Hyatt Hong Kong and Allan Zeman’s Lan Kwai Fong Group, where he learned about the intricate working dynamics of prestigious F&B establishments in the city.

Jeffrey also took advantage of the world-class restaurant scene in New York City over the several years he had spent abroad. Jeffrey’s favorite restaurant there is Mario Batali’s Babbo, where he is most impressed by reinvented classics such as the Warm Tripe “alla Parmigiana” and Gnocchi with Braised Oxtail.

Drawing inspiration from the Big Apple, a true culinary melting pot, Jeffrey is eager to share his vision of fine dining with his hometown.

Kenneth King – Exective Director and Owner

Having spent seven years in the U.S., Kenneth knows all about the buzzing culinary scenes around the Bay Area where he studied and worked. Kenneth’s most unforgettable dining experience was at The French Laundry in Yountville, where his favorite dish was the Snake River Farm “calotte de bœuf grillée”. Kenneth also enjoys queuing up for a casual dinner at cozy street-side restaurants in downtown San Francisco like Delfina and Bar Tartine. Returning to Hong Kong in 2008, Kenneth’s ambition is to reinvigorate and innovate the local dining culture, and to bring about new culinary experiences to the region.

Kenneth went to St. Paul’s School in New Hampshire and attended Stanford University in California where he earned a B.A. in Economics and a M.S. in Management Science.

LOCATION (Please refer to website above for Map and exact address)
Our front entrance is at Irving Street (伊榮街) opposite the Regal Hotel.

By Car – I would suggest parking at the Regal Hotel parking lot on Irving street (on the right hand side of the street). Once you exit, you will be able to see the huge “The Drawing Room” light box.

By Taxi – Tell the driver to drop you at Regal Hotel, Irving Street, Causeway Bay. Once you get there you can’t miss the huge light box. If you do you need glasses.

By MTR – Take exit F at Causeway Bay station and once you are out look straight for Jardine’s Bazaar. Walk along Jardine’s Bazaar for two minutes and you will see our lightbox straight ahead.


2 Responses

  1. YAy!
    I can’t WAIT to eat there!! man, but i will have to wait… six whole months!

  2. YAy!
    I can’t WAIT to eat there!! man, but i will have to wait… six whole months!

    congrats tony!!

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