From 24 to 26 November 2026, Popinjays, The Murray’s rooftop restaurant overlooking Hong Kong’s Central district, will host a three-night pop-up by British Chef Tom Brown. Known for his contemporary seafood cooking and inventive interpretations of British classics, Brown will present a seven-course tasting menu featuring Japanese seafood, European techniques and some of his most recognisable flavour combinations.
Brown rose to prominence as Head Chef of Outlaw’s at The Capital in Knightsbridge, working alongside celebrated seafood specialist Nathan Outlaw and maintaining the restaurant’s MICHELIN-starred status. In 2018, he opened his first independent restaurant, Cornerstone, in London’s Hackney Wick, quickly earning recognition for its modern approach to British seafood. The restaurant received one MICHELIN star in the 2021 MICHELIN Guide, which it retained until its closure in 2024.
Cornerstone also received numerous industry accolades, including ranking third in the UK at the 2019 National Restaurant Awards, winning AA Restaurant of the Year (London) and being named London’s Best Seafood Restaurant by Harden’s. Brown was additionally recognised as Best Chef at the 2020 GQ Food and Drink Awards.
In 2025, Brown opened Tom Brown at The Capital at London’s The Capital Hotel, Knightsbridge, earning one MICHELIN star in the 2026 MICHELIN Guide within its first year of operation. He is also well known for his appearances on the BBC’s Great British Menu, where his roast hake dish, Poor Man’s Goose, was selected for the 2018 banquet celebrating the 70th anniversary of the National Health Service.
For his Hong Kong appearance, Brown’s seven-course menu (priced at HK$XXXX + 10% per guest) at Popinjays begins with Buffalo Oyster, served with ranch dressing and Oscietra caviar, followed by Japanese Bluefin Tuna Tartare with egg yolk, radish, ponzu and Hokkaido uni.
The seafood-focused progression continues with Cured Japanese Sea Bream, paired with ajo blanco and grapes, followed by Crab Bun with roe custard and tomatoes. A playful interpretation of an Italian classic follows in Cuttlefish “Cacio e Pepe”, finished with winter black truffle.
For the main course, Brown presents Roast Toothfish with chicken butter sauce and spinach, a combination that recalls the chef’s signature approach to seafood and his celebrated Great British Menu dish. Dinner concludes with Sticky Toffee Madeleines, served with vanilla mascarpone and whiskey caramel, bringing together two familiar British and French dessert traditions.
The residency offers Hong Kong diners an opportunity to experience Brown’s cooking in the rooftop setting of Popinjays, with a menu that reflects his longstanding focus on seafood, bold flavours and contemporary British cuisine.