Where to Eat in August: Restaurant, Food and Drink Pop-ups Around Hong Kong
Temporary food markets and burger bars, limited edition product drops and guest chef offerings are on the menu this month
While it may feel like events keep getting postponed or cancelled and the city seems to be slowing down, there are still moments of joy that can be found when it comes to food and drink. Restaurants are still doing their best to provide a quality dining experience, chefs are thinking of creative ways to bring their vision to life in Hong Kong homes, and this month there are a handful of pop-up concepts happening around town for those who want to quickly tap in and out while supporting the F&B industry.
Three Buns Burgers & Cocktails
Beginning 6 August, the trendy burger brand from Singapore is returning to Hong Kong with their second ever pop-up at Potato Head in Sai Ying Pun (the last time was in September 2017). This time around, Three Buns will be presenting a few meat-free options including the Impossible Chedda and Omni Hustle Gong Pao burgers, using Impossible Meat and Omnipork respectively. Signature burgers such as the Baby Huey (150g Stanbroke Angus beef patty, ketchup, cheese, pickles and spiced mayo) and Smokin’ B-Boy (150g Stanbroke Angus beef patty, smoked Applewood cheddar, Dingley Dell beer and treacle streaky bacon, BBQ ketchup, smokey mayo and bawang goreng) will make a return as well. Burgers are priced from HK$98 to HK$148, plus seven varieties of bottled cocktails, inspired by the tropical flavours of Bali, will also be sold.
When: 12:00pm - 6:00pm daily from 6 August 2020; also available to order via JIA Everywhere from 12:00pm - 9:00pm
Where: Potato Head, 100 Third Street, Sai Ying Pun, Hong Kong
This new Vietnamese restaurant based in Sha Tin has been talked about for their legit dishes and decadent coconut coffee, and for the first time they are bringing their favourite dishes and drinks to Hong Kong island. The Xi Xup pop-up kitchen will be based in Sai Ying Pun for guests to stop by to order takeaway. Highlights on the menu include the Central Vietnam noodle dish, mi quang; the Da Lat "pizza" formed with a rice paper base; and their Instagram-friendly banh mi that is made using red dragonfruit for a light pink hue.
When: 12:00pm - 9:30pm daily from 1 August, 2020 until further notice
Where: Xi Xup Pop-Up Kitchen, 32 Second Street, Sai Ying Pun, Hong Kong; +852 5744 0887
Original branch: Xi Xup, GF 70-72 Chik Chuen Street, Tai Wai, Sha Tin, Hong Kong
Teakha x Flakes & Layers
Amanda Strang recently launched her new pastry brand, Flakes and Layers, selling her hybrid dessert, the Ooonut—the name references the three zeros in the number 1,000, as the flaky donut has the texture reminiscent of a mille feuille, or thousand-layer pastry. Strang has partnered with Nana Chan of Sheung Wan’s Teakha to introduce the Ooonut alongside the cafe’s signature Hong Kong-inspired drinks for a special pop-up starting 5 August, and will be serving a limited edition Yin Yang Ooonut filled with condensed milk pastry cream infused with coffee. Chan has paired this particular donut with her signature sea salt yin yang drink and the set is available for HK$98.
When: 12:30pm - 4:30pm daily (closed Tuesday), 5-25 August, 2020
Where: Teakha, Shop B, 18 Tai Ping Shan St, Sheung Wan, Hong Kong; +852 2858 9185
Mercato Gourmet by Giando
Chef Gianni Caprioli has launched a pop-up marketplace at his restaurant, Fishsteria, in Kennedy Town. Mercato Gourmet by Giando will sell a range of premium Italian products, many best sellers at Caprioli’s gourmet shop in Fenwick Pier, including handmade burrata cheese, fresh and dried pastas, plus fresh fruits and vegetables from small family producers and artisans such as Puglia’s Caseificio Artigiana. In the meantime, the restaurant will operate according to government restrictions from 10:30am to 6:00pm Tuesday to Sunday.
When: 10:30am - 8:00pm Tuesday to Sunday until further notice
Where: Fishteria, New Fortune House, Shop 3, G/F, 2-5A New Praya, Kennedy Town, Hong Kong;+852 2343 8111
Vincent Mui’s event space is presenting two upcoming pop-ups designed for the current climate. From 6-9 August, chef Anderson Tam—who has worked at The Krug Room at Mandarin Oriental Hong Kong and L’Atelier de Joël Robuchon in Paris—is selling his beautifully constructed nine-course bento box feast that includes luxurious morsels such as lobster gyoza, akami nicoise, romesco egg roll and Hokkaido Raiden melon. Priced at HK$480 per box (a minimum order of two is required), the meal can be bought at Test Kitchen or delivered for free within Hong Kong island (additional fees apply for other locations).
Simultaneously, between 6-13 August, chefs Cam Wong and Jenga Lee will be hosting a pop-up featuring their own made pasta sauces that can be simply reheated at home and tossed with your favourite pasta. The duo, both Le Cordon Bleu trained, are presenting a selection of five sauces (HK$480 for all five) including wagyu bolognese; truffle mixed mushroom; blue cheese and pancetta; pumpkin and crab meat, and asparagus, pea and chicken.
When: 5:00pm - 8:00pm, 6-9 August (Chef Anderson) and 6-13 August (Chefs Cam and Jenga)
Where: Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong