Test Kitchen, The Walrus, Brunch at Grand Central
Pop-up specialist Test Kitchen is organizing its second-ever event on August 1, this time flying in chef Sarawut Phawakkarakun from Bangkok to prep an interactive dinner for TK’s participants. Chef Sarawut worked under Nahm’s David Thompson and is about to open his own restaurant in Bangkok, so you can think of his Hong Kong show as a sort of testing ground for his ideas. How does it work? Diners get to rate each dish chef Sarawut cooks, marking down opinions on comment cards. At the end of the meal, all the feedback goes straight to the chef. But everyone gets a presumably delicious meal out of the whole affair—so hopefully you won’t be giving out too many low marks. The dinner will be held at a secret location to be announced closer to the date. Tickets cost $980 per person, and can be bought at testkitchen.com.hk.
Consider the Oyster
Get ready to get your slurp on at The Walrus (64 Staunton St., Central) oyster bar, so named for the fantastically cruel oyster-baiting poem “The Walrus and the Carpenter” in Lewis Carroll’s “Through the Looking-Glass.” Owned by the Chow sisters of The Woods fame, TW is a colorful, under-the-sea-inspired venue that serves the briny creatures raw, as part of shots, and many other creative ways besides. There will also be other fresh seafood on the menu
to go with the briny bivalves.
A Grand Affair
American pub Grand Central Bar & Grill (Shop R001, Civic Square, Elements, 1 Austin Rd. West, West Kowloon, 2736-4888) has launched a new brunch menu that’s available every weekend from 11am-3pm. Besides the usual suspects (eggs Benedict and his buddies), you can also live a little and go for a half-dozen oysters ($248) to start your meal, with a piping-hot iron skillet ($189) of striploin and sausages to follow. A Sunday roast of beef or pork can also be arranged, if you’re so inclined. Rounding out the menu are Reuben sandwiches, fish and chips, and burgers.
Email me at email@example.com or follow me on Twitter: @adelewong_hk.