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HK Magazine Archive

Rustic French at Plat Du Jour and Cluckin’ Fried Chicken

This week's new and noted restaurants.

PUBLISHED : Thursday, 24 March, 2016, 11:44am
UPDATED : Wednesday, 19 October, 2016, 5:01pm

Plat du Jour
After opening successfully in Taikoo Place, Swire Restaurants has planted its second branch of friendly French bistro Plat du Jour in Pacific Place, complete with an original vintage Citroën truck out front that will act as a takeaway deli for coffee, croissants and snacks. The warm and welcoming vibe resonates from the cheery hanging glass lamps right down to the reasonably priced wines and generous portions, starting with the fantastic artisanal baguettes baked in-house, flour-dusted with a rustic, crunchy exterior and a fluffy interior. The menu ($235 for two courses, $275 for three) is helmed by Executive Chef David Parkin, with the classics executed perfectly, from garlic and butter-drenched escargot to a luscious French onion soup thick with melted gruyère, and slow-stewed beef bourguignon.

Pirata
If you’ve already eaten your way through Pirata’s tantalizing menu of freshly made pastas, you’ll be glad to know that they’ve added seven new items to sate your carb cravings. For starters, kick off the meal with a good-sized portion of air-dried Bresaola, dressed with cherry tomatoes, lemon oil and grana padano ($130).  The “liquid” parmesan ravioloni ($180) is as decadent as it sounds, oozing with melted parm and butter, while the cannelloni ($160) is just as grandma made (if grandma was Italian), with layers of spinach, ricotta and béchamel. If an injection of fresh seafood is what you need after heaping piles of pasta, opt for the Fisherman basket ($390) full of monkfish, red prawns, scampi and mussels in a garlic and chili sauce. 

Steak Frites by the Butcher's Club
Can’t get enough of fried chicken and beer? Head to Steak Frites by The Butcher’s Club for their brand new all-you-can-eat Wednesday fried chicken nights: For $250 per person, feast on unlimited plates of organic Australian fried Lilydale chicken, marinated overnight in buttermilk and fried in vats of duck fat for an extra-crunchy crispy coating. Only the dark-meat portions (thigh and leg) are served for incredibly juicy and tender meat, while sides of macaroni salad, fresh coleslaw and warm homemade biscuits break up the protein feast. Glug on free-flow cans of Pabst Blue Ribbon beer for a merry meal that’s book-ended with a welcoming pickleback shot, and a warm chocolate brownie to cap off the night.