A charming neighborhood restaurant where family prevails

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    <<3rd June 2019 – Hong Kong>> Celebrating the lasting bonds of family and friendship in a city where most interactions are fleeting, KINSHIP is the brainchild of American and British veteran chefs Chris Grare and Arron Rhodes. Combining years of experience at the forefront of Hong Kong’s culinary scene, the two entrepreneurial chefs have joined forces to share their vision for soulful and rustic home-style cuisine with a new world edge. Now open on 2-4 Shelley Street, Kinship champions a ‘family-first’ mindset where everyone – from the farmers who supply our ingredients to the guests who walk through our door – is regarded as kin.

    Helming the kitchen is American-born chef Chris Grare, previously the celebrated Executive Chef of Lily & Bloom, and at the front of house is British chef and co-founder Arron Rhodes, renowned for his past tenure as the Executive Chef of Gough’s on Gough. With a brotherhood spanning seven years, the two chefs developed their bond into their first restaurant co-venture, Kinship. At Kinship, guests can expect an elegant yet relaxed dining atmosphere, and best of all, worthy flavours at honest prices.

    Kinship: About The Food

    Kinship’s farm-to-table concept places importance on forming sustainable relationships with family-run local farms and suppliers, providing traceability in all produce. From roasted carrots home-grown in the New Territories, to salmon fresh from the crisp waters of Faroe Islands, every dish has a story to tell.

    The menu is divided into appetizers (“First Flavours”), main course (“Main Event”), sides (“Bits & Pieces”) and dessert (“Sweet Treats”), highlighting dishes inspired by chefs Chris and Arron’s upbringings in the US and the UK, as well as their extensive travels across the globe. Fresh-caught sustainable seafood dishes includes the Hamachi Crudo (HK$ 140) served with tuna and anchovy tonnato vinaigrette, crunchy garlic croutons and fermented ‘carrotkraut’. The signature Smoked Faroe Islands Salmon (HK$158) is a dish not to miss, served warm with ikura, South American-inspired jicama salad, crispy quinoa and Peruvian chilli sauce. Inspired by Chef Chris’ childhood, Chicken Liver Mousse (HK$110) is a savoury paste served with homemade crackers.

    From mains, the sharing-style Spiced Seafood Stew (HK$298) highlights charred lobster, black cod, sofrito and “spätzle”, a type of German handmade egg pasta, and the show-stopping 20oz New York Strip, Beef for 2 (HK$618), is complemented by blue cheese potato, mustard cream and sauerkraut. Enjoy with sides of creamy Mashed Potato (HK$88) accented with oregano and bay leaf, or Fried Brussels (HK$78) with tangy ponzu. Finally, treat yourself to a sweet end to the meal with desserts including Mr. Whippy Ice Cream (HK$78), a nostalgia-inducing bowl of vanilla soft-serve, salted caramel sauce, chocolate brownie and peanut brittle; or the Southeast Asian-inspired Chocolate & Coconut Tart (HK$88), elevated with pandan mousse, toasted coconut and kaya jam. All prices are subject to a 10% service charge.

    About Co-founder & Executive Chef Chris Grare

    Kick-starting his career at Michelin-starred restaurant Café Boulud in New York City, Chris refined his cooking skills through a mentorship with none other than the acclaimed Michelin-starred Chef Daniel Boulud. One to never back down from a challenge, Chris didn’t hesitate to take the opportunity to explore international cuisines and to expand his resume abroad. Upon moving to Hong Kong, he found himself working at the renowned Café Gray Deluxe at The Upper House, where he crafted weekly-changing menus and seasonal degustation menus for VIP customers. After three years at Café Gray, Chris decided to challenge himself yet again by running his own kitchen at The American Club, an upscale steakhouse paying homage to his Jersey boy roots. In 2017, Chris joined New York-style brasserie Lily & Bloom as the Executive Chef, making a name for himself in the city’s thriving culinary and nightlife scene. Now helming his own joint-venture with British chef Arron Rhodes, Chris embarks on an exciting journey to delight and surprise Hong Kong food lovers with rustic yet elegant “new world” cuisine at Kinship.

    About Co-founder & Front of House Manager Arron Rhodes

    Born and raised in the United Kingdom, Executive Chef Arron Rhodes realised his passion early and kicked off his culinary career from a young age. With trainings from prestigious and globally recognized restaurants such as Restaurant Andre in Singapore and Michelin-starred Pied a Terre in London, Arron’s initial years in the industry prepared him for his tenures at lauded establishments to come. From intensive trainings at 3* Hof Van Cleve in Belgium to being one of the masterminds behind the world’s first underwater restaurant in the Maldives, Arron has travelled far to hone his culinary skills. In 2017, Arron led the successful opening of Gough’s On Gough as the Executive Chef, plating his visions for Hong Kong’s international clientele while staying true to his British roots. Now in 2019, he teams up with fellow veteran chef Chris Grare to open joint venture Kinship on Shelley Street.

    Editor’s Note: Kinship is now soft open daily for dinner from 6pm-1130pm on 2-4 Shelley Street in Soho, Central. Bookings can be made by calling 2520 0899 or online at www.kinshiphk.com. Stay tuned for information on the upcoming weekend brunch experience, to launch at Kinship next month.


    About Kinship

    Breathing new life into Hong Kong’s casual dining scene is Kinship, the latest restaurant venture by chef friends Chris Grare and Arron Rhodes. New world cuisine meets rustic elegance at this charming neighborhood eatery, where family always comes first.

    Kinship – Contact Information

    Tel:  +852 2520 0899

    Email: hello@kinshiphk.com

    Address: 3/F 2-4 Shelley Street, Central, Hong Kong

    Instagram: @kinship_hk

    Website: www.kinshiphk.com

    Opening Hours:

    Dinner: Mon-Sun 6pm-11:30pm

    Weekend Brunch: 11:30am-1:30pm & 2pm-4pm