8-min walk from Exit A1, Sai Ying Pun MTR Station continue reading
2857 5055
Opening Hours
Payment Method
Visa Master Cash UnionPay
Number of Seats
Other Info
Alcoholic Drinks
Phone Reservation
10% Service Charge
Review (5)
Level1 2017-05-09
It's gimmick and nothing long lasting. There are many restaurants in hk that are better, better. Copy cat of European style with poor quality. Close down mode. Simply life way better. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-04-27
Hard to find a soulful place like this nowadays. Hearty creative farm-to-table, every dish has its story. I love every single items on the menu, especially like the Fish and Steak. Eggplant and Cauliflower are also great. Perfect location for private events. This place is a real gem! Will definitely come back! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-02-17
週日陪好姊妹睇婚紗,姊妹話睇之前閒聊吓去個酒店high tea,但我對high tea 真係無咩興趣,又適逢Sunday 睇下有無啲特別嘅Sunday brunch,記得之前係IG 見到food blogger post ASide BSide 嘅相,覺得好特別,就提議吓上環呢間新進餐廳。星期日只做Sunday brunch, $250 per set, 時間由12pm - 4pm, last booking 3:30pm, 小量walk in, 就前兩日上網訂咗先,訂完過一日有email 覆返confirmation.2pm來到只有另外三位女士,佢地都差不多食完,跟住坐低冇耐就見到一對情侶想食brunch,但已經售罄,好彩book 咗坐嘅位置係open bar area, 可以見到廚師準備嘢食,brunch 係全部冷嘅食物,廚師應該係較早前準備定只係我哋嚟到嘅時候再將佢哋仔細咁放喺餐具上面。食物材料主要用有機材料,好似好健康咁,碟上有八款食物,由一點鐘開始順時計食,味道just ok,有另類dining experience continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-07-25
From the cool kids that brought us Café Deadend and Po’s Atelier, comes this latest addition to the blooming POHO area. Located on Sai Street, this unassuming 22-seater restaurant is quite easy to overlook. Once I found it however it was a restaurant I quickly fell in love with. A simplistic white and gold bar table formed the centrepiece of the restaurant, the intimate seating design allows customers to be close to the action and encourage interaction between chef and diner. The dining room area was surrounded by dark teal blue walls ornamented with a collection of books and artwork.The menu at A Side B Side is written in chalk on the wall. Embracing the Farm-to-Table concept, most of the produce are locally sourced from organic farms around Hong Kong. The menu is simple and constantly changing depending on what seasonal produce the chefs are able to acquire. From what the staff told me, they are still in the soft opening stage and fine tuning their menu.Our visit to A Side B Side fell on a Saturday evening. Arriving at 6pm, we went through the doors of “A-Side” instead of having to go through some back alley entrance which was what I’ve read. We were the only table for the night which was surprising, but fun as we could have more interaction with the staff. The food for the night was prepared by the talented Chef Anderson and his team, and we opted to order almost everything on the menu, as they all sounded quite interesting.First to arrive were the veggie starters. The salad was a mix of local greens and a welcomed break from the usual lettuce and arugula. The lemon dressing was simple and refreshing. I personally love lemon and was overjoyed as I watched the Chef zest and juice half a lemon just for my salad. The generous grating of Parmigiano Reggiano also added just enough saltiness to enhance the flavour of the dish.The eggplant taboule salad was our second starter and one of my favourites. The eggplants were roasted perfectly and had a perfect consistency; soft but not mushy. The grains provided a nice texture contrast, while the yoghurt and spices gave a wonderful depth of flavour.The pumpkin salad was the simplest of all. Roasted pumpkin with balsamic reduction and sour cream made for a pleasant sweet and sour dish.For mains we went for fish, chicken and beef. The fish for the night was Amadai or Tile Fish. The fish was perfectly cooked with a crispy skin and moist flesh. The scales were left on the fish and flash fried until crispy. It was an interesting texture but I’m still not a fan of fish scales, crispy or otherwise. The fish was resting in a fish and preserved citrus peel broth and served with fresh maitake mushrooms, fennel and asparagus.The beef was the second to arrive and my favourite dish of the night. It was one of the few dishes that used non-local ingredients (as we don’t breed Kagoshima wagyu cattle in Hong Kong) but it was still excellent. The beef was perfectly seared and melts in your mouth. The sweet pumpkin purée also helped to balance the fattiness of the beef, and the crispy kale chips offered textural contrast to the tender beef.Our last main course was a roasted local free range chicken with Szechuan peppercorns on a bed of cauliflower purée. The skin of the chicken was nice and crispy, with the fat rendered out. The meat of the chicken was well marinated and had a subtle lemony flavour as well as heat from the Szechuan pepper.For desserts we ordered everything on the menu (of course). The first to arrive was the panna cotta which visually resembled Chinese tofu pudding but tasted like coconut jelly. The sweet coconut with fresh orange and strawberries made for a refreshing dessert perfect for summer.The second dessert was a citrus and rosemary ice cream with fresh fruits. The ice cream was rich and had a perfect creamy consistency. Taste-wise it resembled a sorbet, with a refreshing tartness and subtle rosemary flavour. The fruit pairing looked pretty on the plate but I would’ve preferred it to be added to the ice cream as it was difficult to mix the two.The crème brûlée dessert was highly recommended to us by the staff and was definitely the most interesting. When it arrives on the table you first greeted by the smell of orange and caramel. When you take a bite the first to register would be the sweet chocolate flavour, which is slowly followed by the hot and numbing sensation from the Szechuan pepper. As you continue to eat the heat and numbing sensation intensifies and you slowly taste less of the chocolate and more of the spice. This is definitely a dish to leave till last as otherwise it would ruin your appreciation of other food.Overall, I had a great dining experience at A Side B Side. Although the food is on the pricey side, they were cooked perfectly and had some interesting combination of flavours. The major downside would be that food does come out rather slowly. Our dishes came out one at a time with often long gaps in between. As we were sharing everything and not in a rush we weren’t too bothered by it, but considering that we were the only customers, I imagine they would struggle if the restaurant was full. Nonetheless I will probably come back again when they officially launch and see what other new items they have to offer. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Between curiosity of the restaurant solely because of its name and discovery of the synergy of Po's Atelier and Cafe Deadend behind the scene, there lies an unexplainable transition of feeling which urges me to have a try and unveil the flip side of the two famous residents at Po Hing Fong.Sheung Wan is a unique district where you can find a peaceful mixture of citylife and downtown, and the area of Po Hing Fong is one of my favourite wandering spaces ever to be named in Hong Kong. Lower accessibility of the area may turn a commonly-deemed-drawback into a favourable condition for businesses in slow motion to flourish, such as classy boutiques, art galleries, leather workshops and cafes, giving the neighbourhood a bohemian flair. Not yet going into Po Hing Fong area, you may pass by Sai Street which brings you upslope, between hectic city life and transquility.However gimmicky it seems, the interesting name of the restaurant did appear tangibly at the shop front - for lunch, the entrance is on the A-side (on Sai Street), whilst for dinner, the entrance is on the back alley (without any street name). I was told by the server that the reason is about liquor license, though I am still puzzled after knowing this.No twists and turns, seating area is all that is shown - a twenty-seat bar in simplistic design reminds me of the sushi bars where I enjoyed omasake meals. Distance between customers and chefs is even closer, not even 5 inches apart like sushi bars. Make sure that your knives, forks and tissue don't slip onto the kitchen area!The outer area doesn't make up the whole kitchen, with part of it with baking utensils and stoves at the far end.The seating area has nothing extra, and so is the wall decor. I love the colour of dark turquoise which goes so well with the white words making up the menu, with lunch on one side and dinner on the other. Comfort and stillness of air reigns with the caress of such a calming colour tone.For the dinner menu, categories such as snacks at $55/plate, meats with chicken/steak/fish at $190-250, veggies at $95/plate featuring supplies from daily local farms as well as desserts at $85. Highlight is shed on veggies which are organically grown in the New Territories. Looking into the attributes of various kinds of veggies, cooking method and seasoning is stated under the veggies as listed in details. Although consumer awareness of organic food is on the rise, customers do consider whether these organic veggies are worth their higher price. More expensive veggies such as kale, bellpepper well justify the price. It is even more rare to have watercress eaten in raw form, as the Chinese doesn't advocate this because of potential health risk. Thus, watercress has to be in excellent quality in order to be served raw, or not totally done.While the dinner menu is in a la carte style, the same applies for lunch as well. Light and clean food is served, with soup at $70, salad at $90, sandwich at $105 and burger at $120. The first two are slightly overpriced while the latter two are acceptable in Sheung Wan. For drinks, brew coffee is at $45 and cold pressed juice is at $65. Highlight is perhaps an option of pastries from Po's at $30, though I failed to get one at 1pm, being told that the pastries hadn't arrived yet.While one of the masterminds behind this restaurant and its siblings is an expert in art and photography, it is not strange to find books on design and architecture on the shelf. Featuring organic local farm produce, the books collection can't go without farming ones!Salad isn't anything special, but I would like to go for one to try its organic veggies sourced locally. Salad of the week ($90) is kale salad which was fine for me. Talking about kale, I thought of Kale in Sheung Wan which serves nice salad combos with sliders!As it was still in soft opening (grand opening in around mid-April), I was the only customer in the restaurant, together with a friend of a staff who dropped by for a coffee. The ambience was soothing and customer-friendly, with no barrier in between the two, discussing this and that on food and coffee.It took some time to get the salad done, approximately 15 minutes. I started to feel impatient when it was 10 minutes after placing my order, as salad shouldn't take that long to be prepared; but after seeing what was served, I note the time and effort taken which was worth the wait!It wasn't a plain salad at all - first of all, with a slice of decently grilled toast from the Po's Atelier; then details of edible flower petals on the salad, together with finely shredded parmesan cheese all over the fresh kale.I recalled my dinner with floral elements at Marbling by Mr. Steak, which included this kind of edible flowers on a toast above the Lobster Bisque. It should be with decorative purpose only, admittedly having no particular impact on the taste.Apart from parmesan cheese that was spread all over the kale leaves, chunks of gorgonzola and hazelnut chips were scattered around. Gorgonzola, being a type of blue cheese, is pungent in flavour and even has a sweet aftertaste. Bluish-green veins on gorgonzola cubes are what bring in the strong aroma. Together with hazelnut chips, it was like having a savory dish!Shredded parmesan cheese, although tiny in size, had its influence on the taste as well. After moistened by kale leaves, part of the shredded pieces started melting and submerged into the greens. Parmesan cheese has a mild aroma, being fruity and nutty when compared to the strong gorgonzola. The two kinds of cheese were not mutually exclusive in bringing out the freshness of kale leaves!Kale is a kind of greens that doesn't easily collapse or lose its shape. Being a superfood in its high nutrition value, kale is increasingly popular to be an element in salad. It isn't in strange flavour or texture, though being bitter sometimes if not treated properly. These kale leaves were fresh, not bitter in taste and stayed frilly after further mixing with cheese and hazelnuts. It served as a firm basis of greens for seasonings to perform.Surpisingly, this toasted bread marked the climax of my seemingly plain salad lunch. It was basically a bruschetta without toppings, but with an olive oil spread. It remained crunchy when I had this after finishing all the greens. The grilled aroma was so strong that it wasn't greasy to have olive oil absorbed into the bread. Po's Atelier has long been a bakery that I wished to try when I passed by Po Hing Fong, and I finally got to try the amazing bread which is additive-free.Spending half an hour here during my lunch break was a pleasant one, with a free tasting of the server's own coffee which was a souvenir from his friend. Just wondered where exactly B-side is - I bet the entrance should be at this door. However, I couldn't really locate where the door was when I went to the back alley. It shouldn't be difficult to spot, if the door is open when night falls.If you have used or at least, have seen a cassette, you will easily associate A-side/B-side with cassettes. After playing the audio on one side, then you have to take it out and flip it over to another to continue. A side/B side is an interesting episode to follow, after the establishment of Cafe Deadend and Po's Atelier, though on a 80% different style as a restaurant per se. Pricing of mains and veggies is not low, but acceptable given the vibes and highlight of organic local farm produce. Quite niche a market to be targetted I would say, but I will surely be back if I wish to chill with greens. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)