The Par­ish

HK Magazine - - DINING -

Amer­i­can. G/F, 44 Staunton St., Cen­tral, 2803-0050. We were all dis­ap­pointed to find out South­ern food restau­rant Restora­tion shut its doors ear­lier this year, but luck­ily chef Jack Car­son didn’t go far. At The Par­ish, the Ca­jun and Cre­ole food ex­pert con­tin­ues to im­press with fla­vors from his home state of Louisiana.

HIT The new tav­ern-like space on Staunton is great for peo­ple-watch­ing, and suited for both in­ti­mate din­ners and group gath­er­ings. We started the meal with some ba­con and cream cheese jalapeño pop­pers ($78), which ex­ploded with the pip­ing hot cream cheese fill­ing. De­spite some burnt tongues, the fla­vor pro­file was spot on, with the spici­ness of the jalapeño mel­lowed by the creami­ness of the cheese and the sa­vory ba­con. The sig­na­ture Jack’s Fried Chicken ($188) lived up to its name: crispy and tangy on the out­side, juicy and ten­der in­side, the bird was one of the best ver­sions we’ve had in Hong Kong. The pick­led wa­ter­melon on the side gave some needed acid­ity to cleanse our palates. We also loved the well-sea­soned jam­bal­aya ($258), with its tomato-based sauce, chunks of chicken and sausage, and a suc­cu­lent jumbo grilled prawn. It couldn’t be a meal from The Big Easy with­out some pies: We ended with a big ol’ slice of key lime pie ($68) which was a divine com­bi­na­tion of tart and creamy.

MISS The back­yard BBQ ribs ($138 for half rack, $248 for full) were a bit dry, and the pork could have used a bit more mari­nade to pack in the fla­vor. We were re­ally psyched for the seafood boil, but un­for­tu­nately they were sold out for the night.

BOT­TOM LINE The Par­ish def­i­nitely rings with South­ern hos­pi­tal­ity, and is one of the very few places in Hong Kong that does Ca­jun and Cre­ole food, and does it well. Open daily noon-midnight. $$-$$$

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