Old Bailey has launched three new chef’s tasting menus, starting at HK$500+10% per guest for a full 10-course Vegan experience of the restaurant’s signature dishes. At HK$600+10% per guest (+HK$450 wine pairing), indulge in the classic 9-course Taste of Jiangnan gastronomic journey, which features Old Bailey delights such as Mala Xiaolongbao and Osamanthus-flavoured Jinhua ham with crispy bean curd sheet and mantou. An Exquisite Taste of Jiangnan, a more comprehensive 10-course menu of Old Bailey’s past and present crowd-pleasing dishes, is priced at HK$800+10% per guest (+HK$500 wine pairing).
Old Bailey’s new a la carte seasonal dishes includes Marinated Japanese Yam (HK$108), a refreshing vegetarian dish complemented by tangy preserved plum. From the sea, enjoy the season’s first taste of steamed whole mud crab, of which only those that exceed 1.2 kilograms are selected to ensure an abundance of crab meat. The whole Ten Treasure Duck (HK$1,080), which requires a 24-hour pre-order, comes highly recommended by the chef, and is available either braised or deep-fried with salt and pepper.
The new cocktails at Old Bailey pay homage to the restaurant’s unique setting in Tai Kwun. The full cocktail menu may be viewed at www.oldbailey.hk/en_US/#menu.
To celebrate this year’s Mid-Autumn Festival, Old Bailey’s Executive Chef Wong Kwan Man has prepared a series of delectable and authentic Shanghai-style mooncakes. It is available in limited quantities, in both sweet and savoury flavours. All handmade mooncakes are priced at HK$238 for 6 pieces per box, and are available for pre-orders starting on 22 July, 2019at website bit.ly/OldBaileyMooncake2019, emailing firstname.lastname@example.org, or by calling the restaurant directly at +852 2877 8711.