HK Magazine Archive

London's Highest 24/7 Restaurant Duck & Waffle Comes to Hong Kong

This week's new and noted restaurants. 

PUBLISHED : Thursday, 25 August, 2016, 6:32pm
UPDATED : Wednesday, 19 October, 2016, 5:24pm

Duck Duck, Go  
If you didn’t get enough of London favorite Duck & Waffle when it breezed through town for Taste of Hong Kong earlier this year, you’re in luck. The restaurant is setting up shop in Hong Kong for a week-long pop-up from Sep 26-Oct 2 at one of the most glamorous locations in town, Ozone. From the peak of one of the UK's tallest skyscrapers to the peak of Hong Kong’s tallest skyscraper, executive chefs Dan Doherty and Tom Cenci will present the restaurant’s signature British and European cuisine for dinner, weekend brunch, and late-night menus. Enjoy the full range of seasonal, innovative cuisine from the D&W team, with dishes including bacon-wrapped dates with linguica sausage and mustard; crispy polenta with Parmesan and truffle; roasted sea bass with pickled seaweed and caviar butter; and smoked eel with horseradish and samphire.

If you’re headed there early in the morning, dig into the tempting brunch menu which includes Colombian eggs with toast and avocado; duck congee with confit duck egg, ginger, hazelnuts and hot sauce; and the “Full Elvis” Belgian waffle with banana brûlée and Chantilly cream. And if you happen to be craving BBQ-spiced crispy pig ears at 4am in the morning, you can pop by during the special 24/7 one-day-only experience, where the kitchen will be open round the clock starting from noon on Saturday, Oct 1 until 5pm on Sunday, Oct 2. 
Level 118, The Ritz-Carlton, ICC, 1 Austin Rd. West, West Kowloon, 2263-2263.

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Loco for Koko
While Japanese restaurants in Hong Kong tend to lean toward serene tatami-matted tasting counters or traditional izakayas, we always appreciate a good spot to enjoy a bit of sake and Japanese food in a contemporary, elegant setting. Opened by Kee Club, Koko offers a sleek, date-night setting while quenching our cravings for uni rice, rock shrimp tempura and raw fish. The Mon-Fri happy hour menu (5-8pm) is all the reason you need to ditch the office early and head to Koko’s terrace for one of their Japanese-inspired cocktails; we love the Ume Sour with its refreshing blend of Sakekura umeshu, Belvedere, lemon juice and egg white ($60) as well as Koko’s signature negroni which plays on the classic with Tanqueray gin, Mancino Rosso, aperol and citrus. New summer dishes are fresh and light such as the grilled corn with honey miso garlic butter ($68); the grilled prawn salad with a truffle vinaigrette dressing ($110); and the octopus carpaccio with thinly sliced raw octopus, apple jelly and apple vinegar, cherry tomatoes and shiso pesto ($128). For shareable appetizers, the tuna tartare is the perfect bite-sized snacker, with a teaspoonful of chopped tuna sitting on a fried wonton wrapper with a half-boiled quail egg: crispy, creamy and refreshing. But the best part of light starters is that you can gorge later on the king crab and uni hot pot, which comes together with a rich and luscious king crab bisque with fresh lobes of sea urchin. Pair the meal with a bottle of sake at the table, curated by footballer and sake ambassador Hidetoshi Nakata. 
5/F, 77 Wyndham St., Central, 2109-1777.

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Riding Into Town
There may not be a lot of hunting down game in Hong Kong, but like everything else that ends up on our plates, you can bet chefs will be bringing in the wild duck, venison and bison come this shooting season. To celebrate the Glorious Twelfth—August 12, the start of the shooting season in the UK—award-winning chef Shane Osborn of Arcane has launched a series of new game specials across the lunch and dinner menus. Stick with more familiar dishes like roast breast of quail with truffle polenta and hazelnut vinaigrette, or venture into outback territory with whole roasted partridge, pheasant, hare and teal—a type of wild duck that carries a gamier taste and less fat content than farm-raised ducks. With all produce sourced from the UK, the season kicks off this month with grouse, a wild bird that has the same proportion of white and dark meat as chickens with a milder gamey flavor. Or do you think it just tastes like chicken? That’s up to you to decide. 18 On Lan St., Central, 2728-0178

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