We get an exclusive preview of the F&B options that will be available to members of the creative members’ club opening in September
Soho House needs little introduction, and as the group have been releasing teasers of what you can expect from the exclusive club, perhaps one of the biggest questions on most prospective members’ minds is what food and drink offerings will be available at the house.
Considering that a restaurant—Soho House founder Nick Jones’ Cafe Boheme in London’s Soho district—was what inspired the blueprint of the original house, F&B has remained an important pillar for all of the group’s international openings. These days, in every Soho House around the world the menu is a combination of the original ‘House Regulars’ and dishes created for and inspired by the city in which it resides.
Heading up the culinary side for Hong Kong is Christopher Thompson, the chef who launched White City House in London for the group. Boasting a Thai background and extensive travels around Asia in his arsenal, Thompson has also made it a mission to source as much fresh local produce from wet markets and local suppliers as much as possible.
Below are some of the highlights from Soho House’s food and drink programme.
Meat treats from the siu mei oven
Classic Cantonese roast meats are made in-house, from pork belly with yellow mustard, pickled plum sauce to honey BBQ Iberico pork char siu. The siu mei also finds its way into dishes such as House-style fried rice with cured sausage, char siu burnt ends and fried egg, served on the 28th floor House Brasserie, along with dim sum, claypot dishes and lychee wood-roasted Peking duck (must be pre-ordered 24 hours in advance).