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. 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.
As Public’s restaurant manager, Connie showcases her diverse experience through her continuous introductions of various strategies, aiming to attract the hearts and minds of her patrons. Furthermore, being an intelligent and cheerful leader of the team, she places a huge focus in promoting a positive environment for both her guests and colleagues, ensuring an unforgettable experience.
Her passion for managing All-Day Dining restaurants is portrayed through her 18 years of work experience across various hotels and country clubs including Holiday Inn, EAST hotels and Aberdeen Marina Club, making her an asset of Swire Restaurants.