Let's play a game. I'm eating Jamrock jerk chicken, rasta veggie patties and callaloo with cassava chips. Where am I? Nope, it's not Trinidad, Tobago or Antigua (although wouldn't that be nice!), I'm at Hong Kong's only Caribbean restaurant, which opened this month. While Mandy's Private Kitchen, in Sai Kung, has been serving Caribbean creations for a while (Mandy is married to a Trinidad native), Rummin' Tings is a fully fledged eatery based on the tropical islands' cuisine, which is influenced by Spanish, Indian, African, Arab and even Chinese fare. And with the recent closing of African hot spot Makumba, in Lan Kwai Fong, it's the only restaurant in Hong Kong outside Chungking Mansions where you'll find cassava, plantain and stewed okra. Rummin' Tings ("rum and things") is the brainchild of a brother coupling: Rohit and Harsh Roopchand (owners of hip Malaysian joint Fatty Crab, in Central) and Manoj and Manesh Chellaram. Decked out like a Jamaican beachside shack - the management are called "di bass", and "black beard" - Rummin' Tings is a no-reservations, no-queues kinda place. What it does get serious about is rum: swashbucklers can enjoy about 80 varieties (14 white, 23 gold and 39 dark), as well as a healthy spread of cocktails - some flaming, others served in tin mugs. The "tings" to soak up all this sugarcane-derived spirit are made by a chef who lived in the Caribbean, and with names like ragga muffins (cornbread with smoked chilli butter) and booyaka coleslaw (pimento and shado beni), they are fit to refuel any hungry pirate. Rummin' Tings is at 28 Hollywood Road, Central, tel: 2523 7070.