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How Feather & Bone blends history, dine in and experiential retailing 

With a design reimagining a 1940s British High Street neighbourhood, Hong Kong butcher and restaurant concept Feather & Bone has opened a new store located in the upmarket Lee Garden Two shopping complex in the heart of Causeway Bay. 


What makes this business stand out is its unique combination of delicatessen and butchery retailing with a trendy eatery. 


The company has grown to 11 outlets around Hong Kong – six combine restaurants and retail, four are solely retail stores, one is a gourmet butcher – and there is an online store as well.


The newest outlet at Lee Gardens includes an in-house bakery, butcher, deli and grocer offering an assortment of quality produce, artisanal pantry items, gourmet cheeses and fine cuts of meat and charcuterie. 

Quality meats and expert butchery are at the core of Feather & Bone’s offer – whether in the retail arm or the restaurants.

Each store features an expansive butcher’s counter displaying marbled steaks, homemade sausages and other premium cuts of meat including pork and lamb – imported by the premium butcher from various countries including Australia.


A unique feature of Feather & Bone is its complimentary in-house dry-ageing service, where customers can select a steak and store and age it in custom-made cabinets, allowing the meat to develop a nutty, earthy flavour – both rich in taste and tender. 

Feather & Bone’s newest outlet at Lee Garden Two features a bakery serving breakfasts, lunches and afternoon teas.

At Lee Garden, the company also offers private sausage-making, lamb-butchery or Beef Wellington-making masterclasses that customers can book, followed by a gourmet sit-down dinner where wine and beer flow freely. 


The new Lee Garden Two location features a 2000 sqft retail space and 3498 sqft restaurant that seats up to 132 guests – along with a cosy bakery corner serving breakfasts, casual lunches and afternoon teas. 


The dining area is designed with large upholstered bench seating made of ox-blood-coloured Scottish leather – also used for Rolls Royce upholstery – and an intimate 10-seater private dining room featuring grand butcher’s blocks serving as a dining table. Antique mirrors, an elegant white tin ceiling and the brand’s dark-green tiles, fine brushed brass, and natural oak give the venue its old-school flair with a modern twist.

Feather & Bone’s outlet at Lee Garden Two, showing the upholstered bench seating and the life-sized bull sculpture.

“Our new design is a reimagination of a 1940’s neighbourhood on British High Street,” explains interior architect and designer Sean Dix. “It is one of those mostly extinct local shops where they greet you by name and they know what cut of beef you prefer. All different elements were designed to reinforce this ambience: the radiused tiles from historic British buildings, the checkerboard green and white marble floor, and the antique British cafe lamps sourced from Birmingham. The centrepiece of the restaurant is the Italian Carrara Butcher’s Island, backed by a life-sized sculpture of a bull which makes the highlight of the bar,” says Dix.


Lee Garden also features the brand’s first seafood counter, offering ‘jet-fresh’ oysters, mussels, salmon, and other seafood that customers can take away or have cooked in house.  Feather & Bone says it blends contemporary functionality with traditional values – brushed metal butcher’s lights and nostalgic subway tiles resemble a mid-century neighbourhood shopping experience, when customers had a personal relationship with their local grocer. Trained butchers offer up expert advice on food preparation, and knowledgeable store assistants make friendly recommendations on everything, from pickles and preserves to seasonal cheeses and fresh ingredients.  

Feather & Bone serves up a unique combination of delicatessen and butchery retailing.
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