Exploring new Hong Kong fusion...

Last night Katherine and I went to Causeway Bay and stumbled upon Red Ant, a creative Cantonese-Japanese-Italian-American-Thai-Macau fusion restaurant (which translates to "must try!"). Each dish didn't have all those combinations, but every dish seemed to have at least two.

The interior of Red Ant was both modern and rustic.
Very warm with lots of wood and brick.

A hot, sweet red bean drink

Garlic baby back ribs with a tangy tomato sauce

Baked rice smothered in a Macau-Portuguese sauce with scallops, chicken, and veggies

Potato skins stuffed with beef chili and cheese

Lasagna filled with spinach, crab meat, and pumpkin puree

We entertained the dessert menu for a moment, but quickly realized that we were absolutely stuffed, so we fled before anything else tempted us too greatly.