Our Story
Where Hong Kong meets the North
Born from an Asian sensibility and a local larder
æra opened in 2023 with a simple conviction: to reimagine New Nordic cuisine through an Asian lens. Chef Chevalier Yau's cooking pairs Asian sensibility with Nordic technique, letting peak-season local ingredients take the lead.
In 2025 we moved to the 30th floor of Connaught Marina in Sheung Wan. The room is intimate and light-filled, with floor-to-ceiling views of Victoria Harbour and an open prep station that puts guests close to the craft.
Every menu is a response to what is available now — local seafood, produce, and foraged flavours that change with the seasons. The result is a personal, ingredient-led experience.
The Kitchen
Chef Chevalier Yau
Executive Chef / Co-founder
Chef Chevalier Yau leads æra with a refined culinary vision that brings together craftsmanship, creativity, and a deep appreciation for natural ingredients. The restaurant pairs Asian sensibility with Nordic technique and peak-season local Hong Kong ingredients.
He is joined in the kitchen by Chef Sheen Foh and Sommelier Teresa Hitchin, who shape the dining experience alongside him — precise, personal, and guided by the season.
Homemade non-alcoholic pairing
Our non-alcoholic pairing provides a thoughtful, homemade complement to every course, bringing balance, depth, and intention to the dining experience. Allowing you to enjoy a complete and satisfying meal without ever having to worry about having alcohol on the table.
Our commitment to the land
Local sourcing
We use fresh, local ingredients that feature Hong Kong's wonderful resources that are yet to be discovered.
Zero-waste kitchen
Off cuts become stocks, stocks become sauces for maximum flavor. We also utilize ingredients to make beverages.
Reservations
Reserve your table
Tables are limited. We recommend booking at least one week in advance for weekend sittings.
Prefer to speak with us directly? Our team is happy to help by phone.