T.Dining by Hong Kong Tatler - - Scene -

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.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.