Maximal Concepts, the restaurant group which already boasts such notable eateries as Mott 32 and Blue Butcher, recently added to its bevy of dining establishments with the all-new John Anthony, a modern Chinese restaurant nestled in a sprawling 7,000sq.ft locale in Causeway Bay’s Lee Garden Three.

With the combined talents of Mott 32 Group Executive Chef Lee Man-sing and John Anthony Executive Chef Saito Chau, the contemporary Chinese dinery puts an innovative spin on classic Middle Kingdom cuisine with the creative incorporation of influences from the historic Spice Route.

This sees more traditional Cantonese fare like handmade dim sum paired enticingly with more unusual offerings like the Sichauanese-inspired Northern Red Stained Spicy Lamb Rack with Homemade Chili Powder and Australian Wagyu Beef Fillet Char Siu – a dish particularly close to Chef Chau’s heart and to the restaurant’s DNA.

Tipple-loving epicureans won’t be left wanting either as the multi-faceted John Anthony also boasts an expansive selection of gin at the long bar. Taking place of pride here are several 12-litre gin tubes featuring homemade concoctions infused with botanicals found along the Spice Road.

See our exclusive interview with John Anthony Executive Chef Saito Chau below to find out what makes this contemporary Chinese restaurant stand out.