Cover Little Bao's Happy 2gether lunch set (Source: Handout)
Little Bao's Happy 2gether lunch set (Source: Handout)
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We round up the food and drink happenings that you should know about this week
Cautious signs of Hong Kong's reopening can be felt, with the flight ban on nine countries being lifted today. If you're still in town, why not make the most of it with a visit to the food and drink happenings we've rounded up below? Better yet, savour the fruits of collaboration between two of Hong Kong's top chefs with Off Menu At Home, this week featuring a six-course menu by Ho Lee Fook's ArChan Chan and May Chow of Little Bao and Happy Paradise, delivered straight to your door.
Don't miss: Asia’s 50 Best Restaurants 2022 Revealed With Tokyo’s Den Claiming Top Spot
Back to Zero
Visit the speakeasy that started it all for a final hurrah. Opened in 2010, 001 is widely credited for kickstarting the hidden bar trend in Hong Kong that was all the rage at the beginning of the last decade. And it was truly hidden—denoted only by an intricate doorbell beside an unmarked door in a street market in Central, the speakeasy has confounded all manner of cocktail seekers over the 12 years it was in operation. While it isn't a forever farewell, as the bar has secured another venue in Central, 001's first underground location will be much missed. Drop by for one last drink and reminisce on the years gone by between now and April 5.
Bao You Doin'?
Above The 48-hour chicken rice bowl combo (Source: Little Bao)
The 48-hour chicken rice bowl combo (Source: Little Bao)
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Check out of the work day by checking in at Little Bao, which has just introduced lunch sets catering for one to two people during weekdays. Diners can pick from the 48-hour chicken rice bowl combo (HK$158), laden with three-yellow chicken thigh that's been brined, slow-cooked and broiled over the course of two days, alongside a mini Caesar salad and mini pork belly bao. Meanwhile, the Flying Solo set (HK$158) includes a starter and main, with the option to add a drink or ice cream bao for extra. Designed for two, the Happy 2gether menu (HK$168pp) offers a sharing starter of brussel sprouts and truffle fries, followed by two bites, two savoury signature baos, and two ice cream baos.
Little Bao, Shop H1, G/F, Fashion Walk, Causeway Bay, Hong Kong; or, 1-3 Shin Hing Street, Central, Hong Kong; little-bao.com
See also: Chefs May Chow & ArChan Chan Present a Cantonese Feast for Off Menu At Home
Partners in Wine
Above Source: ThinkWine
Source: ThinkWine
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Central wine bar ThinkWine has fashioned itself into a collaborative hotspot of late, having invited the likes of 11 Westside, Awa Awa and Censu to take over its kitchen over the course of recent months. Now, it's unveiled its lineup for pop-ups extending until July 2022, with each restaurant creating six bites to pair with the bar's extensive selection of close to 600 labels for one day only each time. The participating restaurants are:
- Bedu, April 16, 12-6pm
- Roots Eatery, April 30, 12-6pm
- OBP, May 11, 6-10pm
- Francis, May 25, 6-10pm
- Interval, June 8, 6-10pm
- Pondi, TBA
- Percy's, TBA
Stay up to date with happenings at ThinkWine by giving their Instagram a follow.
Garden of Delights
Above Source: The Landmark Mandarin Oriental
Source: The Landmark Mandarin Oriental
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Get reacquainted with nature with the Gardener’s Spring Brunch at MO Bar this season. Priced at HK$658, the three-course brunch includes sharing starters including seared yellow fin tuna niçoise salad, charcuterie, cherry tomato tart and Japanese edamame; a choice of mains between NY-style Impossible pork meatball tagliatelle, or pan-fried farmed sea bass and lobster eggs benedict, served with a side dish of your choosing. Finally, an assortment of pastries such as pistachio Paris Brest, dark chocolate & raspberry cake, and Belvedere vodka sorbet rounds out the meal. The brunch includes 1.5 hours of free-flow cocktails and Moët & Chandon, while the Vintage Brunch (HK$748) adds free-flow Moët & Chandon Grand Vintage and an additional selection of classic cocktails.
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
