The interior design combines modern contemporary style with an industrial and rustic vibe ― the grey tone theme of concrete and bamboo chandeliers coexist in perfect harmony.

Once I set foot into the restaurant, I almost felt like I was entering an art gallery. With various artist works scattered in every corner, including “Girl” by contemporary Chinese artist Zhang Enli and “Untitled (parabolic lens)” by Fred Eversley from America using the material of cast plastic, a cultural-art lifestyle is brought into the restaurant.

Facing the floor to ceiling glass window view, I overlooked the spectacular Victoria Harbour view. While waiting for the Chefs, I wandered around the restaurant. The interior design combines modern contemporary style with an industrial and rustic vibe – the grey tone theme of concrete, green plants and bamboo chandeliers coexist in perfect harmony.

As I looked for the menu, I discovered a cubic dice on the table. Turned out you can see the menu of the day by scanning the imprinted QR code on it, making the secret menu even more mysterious.

What’s fascinating about The Knife & Spoon unspoken menu is that each chapter focuses on one single ingredient as the star of the story. Among the option of six- course and eight-course tasting menu, only three courses will be disclosed, presenting mouth-watering surprises that are scheduled to change every 6 weeks. All these meticulous details lured me into meeting the Chefs in person and learning the unique stories behind each chapter.

“From crossing paths to finding your way back to working together again, how do you feel about becoming the “DUO” Executive Head Chefs at COBO HOUSE?” I asked Ray.

Both Devon and Ray are experienced Chefs who have worked in restaurants with different backgrounds in the past. Ray has worked at The Hong Kong Jockey Club Derby Kitchen, as well as Michelin-starred restaurants Mandarin Grill + Bar and L’Atelier de Joël Robuchon. While Devon has worked at Test Kitchen, L’Atelier de Joel̈ Robuchon, Café Gray Deluxe in The Upper House and the Michelin-starred restaurant in London’s The Goring Hotel. These valuable experiences have equipped them with a vast range of quintessential culinary skills.

“Using one ingredient to describe each other, what would it be?” I asked.

“Ray is a very hardworking person, with a strong sense of responsibility, which fits his Taurus character. He also has a cow tattoo and enjoy eating beef….” Devon explained, “I immediately think of cow.” Whilst Ray described Devon as an egg, “eggs seem unremarkable at first sight, yet their versatile nature enables them to be transformed into a wide variety of dishes; just like Devon being a creative and diverse person.”

Personally, I think both Ray and Devon share an extraordinary creativity and imagination. Revealing three courses from The Knife & Spoon: Chapter One; the appetiser is bold and innovative, pairing Century egg with the fresh sweetness of Japanese crabmeat and fermented cherry tomatoes to balance the dish, the full course is finished with a specially prepared cold-brew ‘Moon White’ (a white tea). With their flare of imagination to reinvent these ingredients, a new taste of artistry culinary and dining concept is created.

Upholding the continuous re-usable principle in environmental concept, the fermented cherry tomatoes prepared were fully utilised: the meat was used in the appetiser from Chapter One; while the juice was used in that of Chapter Zero, demonstrating a meticulous attention to detail.

Sampling the appetiser from Chapter Zero, I was delighted to see Ray featuring the sea bream that is marinated in kombu and sake for uplifting the freshness. The dish is paired with gazpacho consommé, finger lime, pickled ginger, and finally topped with fermented Spanish tomatoes sauce.

Pink and tender like cherry blossoms, with a hint of subtle green, the Sea bream blossoms in simplicity and elegance, like an abstract art painting. Sure enough, the dish tastes as refreshing as it looks on the plate – light, gentle and delicate; with the sauce adding a punch of unique sweetness and sourness, awakening the palate and giving you a refreshing and appetising taste as you take a further bite.