If comfort food had a passport, Hillside at Kimpton Tsim Sha Tsui would be its international visa, stamped, approved and ready to take diners on a flavourful journey. Imagine fun and wit meeting the warm embrace of your favourite childhood meal, but with a sophisticated, global twist. That’s Hillside in a nutshell, an all-day dining spot where every bite feels like a hug from an old friend, but one who’s travelled the world and brought back souvenirs… of flavour, of course.

Perched on the 12th floor (because why not dine with a view?), Hillside kicks off each morning with a multicultural breakfast spread. Think crispy crêpes, spicy sambal and fresh tropical fruits. Kimpton Executive Chef Logan Hester, the maestro behind Hillside’s global comfort canvas, shares: “I like to bring in elements from different cultures to create a breakfast that’s both familiar and exciting.” Come lunchtime, there’s the playful Crab Cake Poppers, little bites that are basically seafood fireworks, and Honey Mustard Burnt Ends that are so tender, they practically melt in your mouth. For those craving a spicy kick, ‘Tom Yum’ Prawn Wontons are a spicy, herbaceous squeeze from Thailand, while Grilled Cabbage Caesar redefines the classic salad with smoky, charred and crunchy napa.

As the day progresses, Hillside transforms into a culinary playground for sharing. Pho Spiced Wagyu Beef Rib is a slow-cooked, spice-laden masterpiece. Seafood lovers will swoon over Khao Soi Lobster, where a Boston lobster gets cosy in a Thai red curry, and Pork Pad Kra Pao turns street food into a sit-down affair without losing its cred. For vegetarians seeking a little love, Mushroom Ragu pasta offers a plant-based punch of umami. Hester emphasises: “Creating dishes that evoke emotion involves understanding ingredients and respecting their natural flavours. That’s the core of my philosophy.”

Let’s not forget the grill section, because what’s a comfort-food experience without a little fire? Both the Wagyu Striploin Bavette and BBQ Lamb Ribs are glazed with a sticky, sweet-spicy char siu-like marinade. “Grilling adds a smoky depth that elevates comfort foods into something special,” notes the chef. “It’s about balancing heat and flavour to bring out the best in each ingredient.”

And just when you think Hillside can’t get any more charming, the desserts swoop in. Matcha Crème Brûlée balances bitterness and sweetness with a satisfying crack revealing velvety custard. Chocolate Basque Cheesecake is a fiery, fudgy love letter topped with jasmine Chantilly, a modern classic with a poetic twist.

American Hester, who spent five years working in Vietnam and previously helmed Chôm Chôm, focuses on fundamentals. “Vietnam taught me that flavour is layered with intention, letting ingredients speak for themselves rather than over-designing the plate,” he remarks. “Skill comes with time, but attitude defines your trajectory.”

Offering sound advice to aspiring chefs, he continues: “Take pride in your craft, invest in knowledge, and don’t confuse burnout with ambition. I have found my path by chasing challenge and investing in adventure and that’s not without a lot of risk.” He adds, with a wink: “When I’m on my deathbed, I would hate to look back and think ‘well, that was boring’.”

Hester’s approach to leading the team highlights clarity, respect and a dash of empathy, because, let’s face it, even chefs need a little TLC, especially when dealing with a soufflé that just refuses to rise. “Leadership is about understanding people as well as food,” he says. “Empathy, decisiveness and integrity are what make a chef a true leader. The best cooks don’t always make the best leaders, but the best leaders understand their team and connect with guests on a human level.”

His five-year goal? “Developing Hillside into a hallmark Hong Kong operation, one chapter at a time. From heritage-driven suppliers to sustainable fermentation programmes, we’re dreaming big and taking steady steps toward those dreams.”

Hillside is a gastronomic summit where flavours from Vietnam, Thailand, the US and beyond come together. As the chef concludes, “This is the hill I’d die on – because it’s delicious.” And it might be everyone’s new favourite spot for a global comfort cuddle; no passport required.

Hillside 12/F, Kimpton Tsim Sha Tsui, 11 Middle Road, Tsim Sha Tsui. Tel: 3919 6828. kimptonhongkong.com

Text: Joseff Musa    Photos: Kimpton Tsim Sha Tsui