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2012-08-29
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Picture this: high above the congested deafening traffic of Johnston Road you recline on deep leather sofas whilst sipping on a cigar-aged rum-infused Old Fashioned ($90). You’re Don Draper in 1880s Hong Kong, surrounded by colonial paraphernalia, exposed brick and faux vintage woodwork. The now-renovated heritage building is more “Shoreditch” than “old boozer” and after snacking on their extremely lucrative and delicious Scotch Eggs ($40) you’ll never want to leave.Anchored by head chef Anthony
Anchored by head chef Anthony Fletcher who ensures only the freshest ingredients for this gastropub, we started with half a dozen Essex oysters ($120) which wet the appetite as did its fried oyster wrapped-in-bacon counterpart Devils-on-Horseback ($50) from the bar menu. We truly indulged on the mains opting for the slow cooked Berkshire Pork Belly ($195) which perfectly matched the acidity of the rhubarb puree including a side of peas and butter poached potato. We ended the meal with a classic cheese and oatcake plate ($85 per 2 pieces) sourced by British retailer Neal’s Yard Dairy. The extensive wine and spirits list ensures the perfect pairing for your meal.
Their weekend brunch is delightful too, served every Saturday and Sunday 11am to 3pm. Share a full roast with all the trimmings on their veranda and take in what The New York Times calls Wanchai’s “nascent cultural” recovery, as well as the best Fish and Chips in Hong Kong.
Rating: 9/10
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