Whether you’re looking for a quick bite post-meeting, a leisurely lunch with valuable clients, or just a shot of strong coffee to go with your morning news, each distinct venue meets the needs of Hong Kong’s diverse crowds.
PUBLIC Restaurant is our concept’s flagship, a restaurant and bar atop a landmark Quarry Bay skyscraper, complete with quality menus for the city’s finest. Next door, PUBLIC Deli is its multi-cuisine counterpart, with five international culinary booths dishing out everything from Japanese and Vietnamese to Indian and Italian options. REPUBLIC offers a comfortable balance between quality meals and affordable prices, alongside Happy Hour offers for the post-work crowds. Finally, the two Ground PUBLIC venues are short-stop spots, ideal for a quick takeaway or a picnic-friendly basket lunch.
A concept as varied as PUBLIC demands skilled hands, and head chef, Ricky Lee, is here to deliver. As head chef of its restaurant, café, bar and deli, Ricky easily balances PUBLIC’s vast array of international cuisines, whilst simultaneously inspiring his diverse team towards a shared goal.
With over 25 years of experience in the hospitality world, including a long stint at The Peninsula Hong Kong, Ricky is as comfortable with Western cuisine as he is with Asian. His deep-seated interest in culinary trends and passionate focus on presentation all combine into food that is refreshingly innovative, beautifully plated and always satisfying.
Hailing from the UK, British chef David developed a passion for cooking whilst studying at the University of Bedfordshire. He kicked off his career at the prestigious Ritz Hotel in London, where he was offered the opportunity to hone his culinary skills and develop a keen understanding of classic European cuisines.
Following his stint in London, David moved to the island of Jersey, where he worked at Michelin-starred seafood restaurant, Village Bistro. The experience reinforced his appreciation for using sustainable farming methods and only the freshest ingredients.
With multiple venues connected under one single concept, PUBLIC demands great efforts to oversee its diverse operations. Restaurant & Bar Manager William Nai is more than suited to face the challenge, with the restaurant and bar veteran playing a key role in the opening team of all four venues.
William deftly balances PUBLIC’s many facets: a full-service eatery at PUBLIC Restaurant, quick-stop grab-and-go at the two Ground PUBLIC venues, the multi-cuisine kiosks of PUBLIC Deli and the new inspiring REPUBLIC. Previously with The Peninsula, where he served as captain, William first joined the Swire team as Assistant Restaurant Manager of EAST, Hong Kong.