NEW AND NOTED

HK Magazine - - DINING -

Save Room for Dessert

The cur­rent cock­tail-dessert craze is full steam ahead, and the lat­est to jump on the band­wagon is Jerry Maguire (23 Lan Fong Rd., Cause­way Bay, 2881-5008), opened by

Paul Kwok, a vet­eran of the hos­pi­tal­ity in­dus­try who was in­volved in the launch of Play,

Vo­lar and Finds, to name a few. The warm, wood-pan­eled and brightly lit space (nec­es­sary for those In­sta shots) with its retro pink neon sign is cozy and invit­ing, with pri­vate sec­tions in­clud­ing a back room and a small back­yard. There are a few sa­vory items to start, from slow-cooked beef ten­der­loin ($158) to stuffed chicken wings ($98) but of course the sweet spot is in the desserts and cock­tails. With pastry chef Edi­wah Tang at the helm, desserts are sure to draw the req­ui­site “oohs” and “aahs” around the ta­ble, with imag­i­na­tive cre­ations such as the Choco Late with choco­late lava pud­ding and Nutella soil, and the sig­na­ture Jerry Maguire Cheese­cake Crunch—a field of crunchy bis­cuits, free-form smears of Bai­leys hazel­nut cheese­cake, and dark choco­late frozen foam. Con­tinue your romp through this adult candy store with kooky cock­tails in­clud­ing the Alice The Won­der­land ($198) with rum, mi­dori, el­der­flower syrup, pineap­ple juice, and a spun su­gar web giv­ing a whim­si­cal cot­ton candy ef­fect.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.