HK Magazine - - DINING -

Duck Duck, Go

If you didn’t get enough of Lon­don fa­vorite Duck & Waf­fle when it breezed through town for Taste of Hong Kong ear­lier this year, you’re in luck. The restau­rant is set­ting up shop in Hong Kong for a week-long pop-up from Sep 26-Oct 2 at one of the most glam­orous lo­ca­tions in town, Ozone (Level 118, The Ritz-Carl­ton, ICC, 1 Austin Rd. West, West

Kowloon, 2263-2263). From the peak of Hong Kong’s high­est sky­scraper, ex­ec­u­tive chefs

Dan Do­herty and Tom Cenci will present the restau­rant’s sig­na­ture Bri­tish and Euro­pean cui­sine for din­ner, week­end brunch, and late-night menus. En­joy the full range of sea­sonal, in­no­va­tive cui­sine from the D&W team, with dishes in­clud­ing ba­con-wrapped dates with lin­guica sausage and mus­tard; crispy po­lenta with Parme­san and truf­fle; roasted sea bass with pick­led sea­weed and caviar but­ter; and smoked eel with horse­rad­ish and sam­phire. If you’re headed there early in the morn­ing, dig into the tempt­ing brunch menu which in­cludes Colom­bian eggs with toast and avo­cado; duck con­gee with con­fit duck egg, ginger, hazel­nuts and hot sauce; and the “Full Elvis” Bel­gian waf­fle with banana brûlée and Chan­tilly cream. And if you hap­pen to be crav­ing BBQ-spiced crispy pig ears at 4am in the morn­ing, you can pop by dur­ing the spe­cial 24/7 one-day-only ex­pe­ri­ence, where the kitchen will be open round the clock start­ing from noon on Satur­day, Oct 1 un­til 5pm on Sun­day, Oct 2.

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