Surprising wines, sharing plates.
THANKSGIVING SPECIALS
STORY
Translated from French, BRUT simply means raw. Raw talent, raw passion, raw personality.
We believe in food with an authentic story to tell; our flavours are a seamless and original blend of our influences and backgrounds.
Our unquenchable curiosity for flavours, cultures and people means that we’re always experimenting with our playful menu and wine list.
Our wines are carefully sourced from mostly organic and biodynamic farmers from around the world.
TEAM
Camille Glass, Co-Founder
"I started my F&B career at one of France’s most prestigious culinary schools, Ferrandi. After an intensive appreticeship in Paris, I relocated to Hong Kong to work with Michelin Starred Le Serge et le Phoque. In 2014, my partner and I opened Á Table – a speakeasy-style private kitchen, where I became known for my signature approach and taste for wine, which lead me to then work with La Cabane, one of the pioneers of the natural wine movement in Hong Kong.
In 2016, I established FOB Wines in collaboration LocoFama group, where I was able to curate a space and winelist that was true to me. This opportunity also brought me to the my beloved neighbourhood of Sai Ying Pun, where Brut! was eventually born. Today, I am the co-founder of both Brut! and Crushed Wines, where I continue to express my passion for storytelling through wine and food.
George Kwok, Co-Founder
"I started cooking at university in Bristol. Every week, my Hong Kong uni buddies and I would come together and cook Cantonese dishes that reminded us of home. However, I actually pursued a career in finance before making a switch and met my working partner Camille. I spent seven years in banking before I realised it wasn’t for me. I did an apprenticeship at Akrame, a fine dining French restaurant, to now owning 2 restaurants [Brut! and the French-Indian fusion restaurant Pondi] of which I am executive chef. "
CJ Jalandoni, Executive Chef
"My love for food began in my hometown of Manila in the Philippines. Once I made up my mind about being a Chef, doors began to open and I was fortunate to have the opportunity to work in culinary hot spots all over the world such as Paris, Dubai, New York and Macau. My personal style speaks to all these experiences and lessons learned along the way. It’s not just one thing. It’s Asia, it’s the West and everything in between.
I’ve always believed in the strength of a good meal and the memories that it can create. I’m excited to welcome you to our dinner table here at Brut! and to offer you a glimpse of the world through my eyes."
PRESS
CONTACT
Shop C, G/F, 1 Second Street,
Sai Ying Pun, Hong Kong
Calls will be taken between 12pm and 10pm on working days. We do not take reservations by phone.
Send us massage between 12pm and 10pm on working days. We do not take reservations by WhatsApp.
OPENING HOURS
Monday to Saturday: 6pm -10:30pm
Sunday Closed