On a (Lobster) Roll
Riding on a particularly London/NYC trend, newcomer The Pierside (G/F, 1B Davis St., Kennedy Town, 2398-1838) in K-Town offers two specialty mains: lobsters and steaks. If you don’t like it... get their slow-cooked spring chicken instead, which is literally the only other option on the menu. Steak-wise, you can choose from a sirloin or rib-eye cut from the American brand Brandt Family Reserve, accompanied by peppercorn, bearnaise or beef jus sauce. But there are far more choices for lobster: test the waters first with a lobster roll starter, or dive right into grilled/poached whole lobsters, lobster Thermidor, or a lobster Bouillabaisse. Prices start at around $300.
Odd Balls
Last month I finally got to try Oddies (Shop 1F, G/F, 149 Wan Chai Rd., Wan Chai, 9155-5185), a humble egg waffle shop that has only totally reinvented the whole concept of the classic Hong Kong street snack by injecting theirs with chocolate, pairing them with ice-cream in the “Night Wolf” and doing all sorts of weird and amazing things to the otherwise humble snack. If you don’t know about this place or haven’t checked it out already, just drop everything and go. Like now.
Duck Duck Duck
Another single-item restaurant has come to the Southside. Pinot Duck (Shop G07, The Piazza, Stanley Plaza, 23 Carmel Rd., Stanley, 2772-0060) by the Nha Trang group will be serving the bird in all sorts of different variations, including the perennial Chinese favorite: Peking duck. Duck liver, duck risotto, duck crepes and other creative takes can all be had. And if the name of the restaurant didn’t give it away, PD will be serving wines derived from the pinot grape to go with the dishes—this includes sparkling, red, white and rosé interpretations from countries all over the world. Enjoy it all in a decidedly casual, almost canteen-like environment.
Boom Shack(alakalakalaka)
After debuting as a stall at Clockenflap 2013, Boomshack (Shop B, G/F, 8-12 Wo On Lane, Central, 2660-5977) has finally set up a permanent shop in Central’s Wo On Lane. The American fast food joint specializes in burgers, tacos and other food truck-inspired items touched up with Hong Kong ingredients like pak choi and char siu. Many of the offerings are meat-centric, but there are vegetarian alternatives such as the Pretender—portobello burger squished between two quinoa buns. Chicken waffles, pretzels, Mexican corn and other sides are available.
