Cel­lar Door Wine & Tapas Bar

HK Magazine - - DINING -

Wine Bar. G/F, 16 Woo Hop St., Shek Tong Tsui, 2776-6599. There’s some­thing about the new vibe around HKU that’s markedly Brook­lyn—for bet­ter or worse. Would we fit in with the girl stand­ing out­side in harem pants, or the guy smok­ing his sec­ond clove? But, boy, it didn’t mat­ter— be­cause Cel­lar Door gets it right.

HIT We ar­rived to the res­tau­rant on a Fri­day night at 10pm, and an amaz­ing live jazz band set the at­mos­phere right away. We started with a cus­tomer fa­vorite—the Malaysian bour­guignon ($70), cooked down with lemon­grass and red wine. The fla­vors were bold and com­plex and the beef brisket was melt-in-your-mouth ten­der. Sec­ond came the wagyu rump ($100), an Aus­tralian cut served with leeks and crunchy gar­lic. It was won­der­fully pre­pared, and not a touch over­cooked. Our server clued us in on the “Sal­mon Spe­cial” ($150), a light and flaky cut of fish—not overtly spiced—served on a bed of toma­toes with caramelized onions. We also or­dered the grilled prawns ($60), which were sea­soned well and piled on a bed of po­lenta.

MISS We have no com­plaints. All the tapas we tried were fresh and fill­ing, and rea­son­ably priced to boot.

BOT­TOM LINE For a lively meal with no un­wanted sur­prises and a wide va­ri­ety of tasty tapas to share, head to Cel­lar Door. Mon-Sat 5pm-mid­night. $$ This yak­i­tori joint serves up a killer menu of small plates and meat skew­ers for snack­ing on over sake or Asahi.

HIT We went with some of the chefrec­om­mended dishes: the karaage fried chicken ($68), as­sorted skew­ers ($128) and the vol­cano sal­mon roll ($98). The fried chicken was crunchy and de­li­cious with crispy nuggets of ten­der white meat chicken fried to a light golden color. The chicken thigh was smoky and ten­der, and the tsukune home­made

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