Yurt: Hong Kong's First Modern Central Asian Restaurant
- JoanneFoodTsang
- 2 days ago
- 5 min read
The appeal
Located near the top end of Soho, on 32 Elgin Street, Yurt has a quiet, homely presence amidst the cacophony of vibrant international cuisines surrounding the Mid-Level Escalators. Opened in December 2025, the restaurant - its wooden tables and chairs with rounded corners, white walls with warm lighting and simple cultural motifs dotting the space - presents itself as a clean warm space that is culturally distinct but also familiarly approachable. The same can be said for its menu.
The tasting menu filled with traditional dishes and names unfamiliar to Hong Kong come with short, printed explanations, supplemented by more detailed, cultural explanations from the servers. If you are looking for a tour of Central Asian cuisine, a refined one at that, I do suggest going for the tasting menu that has been expertly curated by Chef Marat.
In Kazakh culture, baursak is served to honoured guests, showing the quiet sincerity of Chef Marat to those who walk through Yurt's doors.
The tasting menu
The tasting menu begins with baursak, an airy fried dough that encloses a bit of soft shrimp and is brushed with a truffle sauce. It's a one bite wonder. As pictured, it is presented atop bright red beans, a golden fried dough with a dusting of cheese. In Kazakh culture, baursak is served to honoured guests, showing the quiet sincerity of Chef Marat to those who walk through Yurt's doors.
You'll then be served achichuk, a traditional Uzbek tomato and onion salad that the chef has reimagined into a beautifully bright dish of refreshing cherry tomatoes that sits on top of a quinoa and diced onion salad, garnished by slices of sweet grape and an imperceptible drizzling of honey. It is so light and well-balanced, it's the cleanest way to transition from the savoury fired baursak to the third course, an earthy pan fried seabass (cooked to perfection) with mung bean purée, pumpkin purée and a dash of herbaceous oils.
With a solid series of starters, you know the rest will be an exciting reveal of Uzbek, Kazakh and Kyrgyz flavours. There is usually a choice of four mains for the tasting menu, which has changed slightly the three times I've been. What remains unchanged is the beshbarmak, a meat, onion broth and noodles dish traditional to Central Asia. With Turkic origins, the name of this dish means 'five fingers', referring to the way people would traditionally eat it - without any utensils. It's a homey, soupy wonder that brings light warm comfort to the stomach.
The second unchanged option for the mains is the pilaf, which I'd recommend for those who've never had Central Asian cuisine before. Spiced riced, with some charred rice mixed in for texture, soft carrots, hearty beef cuts, and if you add on the lean horse meat sausage, it's a hearty main for hungry diners.
What I was happy to see added as an option for the main is the lamb chops. Juicy, not too gamey and paired softly with sautéed mushrooms, onions, and mash, the dish is held together by a punchy peppery sauce. It's an easy choice this one. I've chosen it every time since it's appeared on the tasting menu.
With the main done and dusted, we dive into the desserts which feels like a mini-second meal - not complaining. We start with the palate cleanser which is a highlight in its own right: house-made lemon lavender ice cream with a crunchy pastry top. With a delightfully thick creamy texture, the ice cream has a delicate yet pronounced fragrance of lemon and lavender, and without the sourness nor bitterness of its defining components. This palate cleanser shows the brilliance of the chef and sets you up for the desserts and petit fours to come.
Next you have a choice between two dessert options:
Aport: a light dessert made up of a a caramel coated cake bottom topped with a green apple compote and airy cheese cream. There is a light sprinkling of crunchy toasted millet, a beautiful geometric pastry garnish for extra crunch. The dessert is almost reminiscent of a light yoghurt bowl of sorts to put it simply; an absolutely wonderful one of course.
Shelpek: a Napoleon-like dessert with cherry, custard cream and pastry layers, paired with a soft coconut ice cream and cherry purée on the side. It's a mix of crunch, fruity sweetness and comfort.
Personally, I prefer the originality and freshness of Aport, though the flavours and textures of shelpek definitely cannot be ignored. Conclusion: dine with a buddy so you can have both!
The tasting menu ends with petit fours of traditional snacks: a selection of semi-spherical bites made from dried fruit and nuts or ground millet. These homey bites all pair wonderfully with a tea I have to mention.
Notable mention
A quick note, the restaurant is halal and therefore also alcohol-free. It does have a nice range of drinks from sparkling teas, mocktails, and dealcoholised wines, to an intriguing selection of regional teas and coffees on offer. A favourite of mine is the tary tea. For those who like milky teas, this one is a must-order.
From Kazakhstan, it's a light black tea with toasted millet served with a dash of milk. The millet - toasted fresh every morning, as I've been told - gives the tea a nuttiness, and homeyness, that makes sipping it like the drinking of a fireside nap. Needless to say, this is the best drink one can ask for to go with the sweet courses of the tasting menu. This one is an easy crowd pleaser.
The toasted millet gives the tea a nuttiness, and homeyness, that makes sipping it like the drinking of a fireside nap.
The cultural meaning of small pours of tea in Central Asian hospitality was shared with me by one of the servers. Since full cups of tea are usually drunk quickly, guests also tend to fill up quicker. Small pours are thus gentle indications of the host's warm intentions to keep the guest around for longer, so they can enjoy the full hospitality of the host.
Next time you visit Yurt and receive small pours from servers, do know that this is their quiet way of saying, 'please stay with us a while longer'.
The verdict
With roots in Kazakh, Uzbek, and Kyrgyz cuisine, Yurt pays homage to the traditions of Central Asia that Hong Kong has never seen before. Yurt is a place I'd go to for a subtle, elegant treat - a modern introduction to foods and customs centuries old. The restaurant sits in the heart of Hong Kong and quietly delivers the essence of Central Asian hospitality. It is curated, but at the same time, intimate, thoughtful and comforting. Go for a date or a catch-up with close friends; it's an experience to be shared and remembered.
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