Mark Percy (above), who was chef of M at the Fringe in Central for more than three years, has ventured out on his own, opening an upmarket takeaway in Kennedy Town. Called Percys, the small, eye-catching deli is lined with shelves of olive oil, wine and homemade preserves, cured olives and condiments. A blackboard on one wall lists dishes available, which, Percy says, will change seasonally. The offerings include roasted Australian chicken (HK$38 for a quarter, HK$68 for a half and HK$118 for a whole), fresh sausages (HK$22 each), salads such as lentil and beetroot, Caesar, Greek and pumpkin and spinach (HK$28 for regular, HK$42 for large), home-smoked salmon (HK$428 a kg) and desserts such as trifle, chocolate mousse and sticky-date pudding (HK$28 to HK$40 a portion). Items such as whole crispy suckling pig with gravy (HK$688 for 4kg) can be ordered. Percy says he opened the deli because 'I worked in restaurants for about 18 years. I love restaurants but the good thing about this place is people come and then they go - they're not high maintenance. This is restaurant food for takeaway. We use good fresh ingredients and we can cook what we like.' The deli has a two-seat bar, where people can eat (the seats can be booked and Percy will serve on crockery with silverware, rather than in takeaway containers). It's open from 6pm to 10.30pm, Monday to Friday, and from 3pm to 10.30pm on Saturdays, Sundays and public holidays. Delivery is available for orders of HK$500 or more to Kennedy Town, Mid-Levels and Pok Fu Lam. Percys is at shop B, 68 Catchick Street, Kennedy Town, tel: 2855 1882. He hopes to have a website ( www.percys.hk ) up and running by the end of the month.