From the Foun­tain of Ex­cess

HK Magazine - - DINING -

Now that stal­warts Restora­tion and Jack’s Fried Chicken are no more, the place to get chef Jack Car­son’s fa­mous fried chicken is at his lat­est es­tab­lish­ment The Par­ish: For $288, you can help your­self to un­lim­ited por­tions of the bird ev­ery Mon­day, served with fries, home­made ketchup and chipo­tle sauce. The week of ex­cess car­ries on with Fat Tues­days:

$188 for end­less bar­be­cued baby back ribs served with soup, salad and un­lim­ited fries. On Wed­nes­days, get your hands dirty at Shrimp Boil night—with suc­cu­lent and sweet fresh shrimp cooked in The Par­ish’s own spice blended broth ($250 half pan, $488 full). While you’re at it (and if you have the stom­ach space), help your­self to The Par­ish’s twist on hearty Cre­ole clas­sics like black truf­fle grits with mush­room and Brie gratin, smoky duck and an­douille gumbo, and prawn and chicken jam­bal­aya. 44 Staunton St., Cen­tral, 2803-0050.

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