High ceilings, quaint and quirky interiors invoking vintage Hong Kong makes you forget that this spacious local gastropub is housed in the luxurious Little
Tai Hang development. A joint concept between Young Masters Brewery and award-winning chef May Chow means an impressive selection of local craft beer on tap, beer-inspired cocktails and a fun, first-rate fusion menu with dishes such as mapo burrata— using soft and mild mozzarella as the canvas for the Sichuan pork mince—and inked croquettes filled with dried oysters. The signature flower crab pasta marries the classic Shanghainese flavour profile of Shaoxing wine, egg yolk and a drizzle of vintage vinegar on thick, chewy noodles. Draft beers are served in three sizes (200ml, 330ml and 450ml), with tasting shots suggested by the intuitive barmen before orders. The venue attracts locals from the neighbourhood, young and old, as well as hip pilgrims from Central. Wooden booths are comfortably retro, while the spacious horseshoe-shaped bar offers patrons the chance to socialise while elbow-bending with pints in hand. Service may have slight hiccups sometimes, but the young staff are affable and try their best to be attentive with friendly, disarming smiles.