NEW MODERN CONCEPT, NEW MENUS & NEW INTERIOR DESIGN EXECUTED BY EXECUTIVE CHEF / PARTNER, BILLY CHUNG
For high-resolution images, click here
<<19th December, 2016 – Hong Kong>> Over the years, Old Bazaar Kitchen has cemented its reputation as one of the truly iconic restaurants of Hong Kong, frequented by locals, expats, tycoons and celebrities alike. Appealing to all tastes, Old Bazaar Kitchen’s menu is famous for showcasing all that is great about our melting pot of a city – merging multiple Asian cuisines in each unique yet effortlessly classic dish.
This mid-December, Lai Sun F&B Management, the F&B powerhouse behind the venture among several other successful dining outlets in the city, is thrilled to announce the re-opening of Old Bazaar Kitchen on 32-38 Cross Lane, Wan Chai. Old-timers can breathe a sigh of relief as Executive Chef / Partner Billy Chung will continue to helm the kitchen and uphold the same standards of culinary excellence, while bringing forth exciting new changes to the concept, menu and restaurant design.
New Lunch & Dinner Menus: Classic Asian Dishes Reinvented by Chef Billy Chung
Executive Chef / Partner Billy Chung has curated a delectable new lunch and dinner menu in honour of the big move, showcasing his unique culinary style of taking classic local delicacies and adding his own interpretative twist.
The new lunch menu is split up into sections for appetisers, vegetables, noodles, and rice dishes. Reinvented Hong Kong-style appetisers include Fresh Cucumber (HK$48) with mashed garlic, wasabi sauce, and Sichuan spicy pepper sauce and Drunken Goose Liver in Chinese Wine (HK$48). Seasonal vegetables (HK$48) are prepared with a choice of either Belacan or Chicken Broth sauce, as a savoury side to your choice of main. Noodle dishes come in two varieties: mixed in sauce, or in soup. The former includes extensive options for sauces (including Sambal, Tom-Yam, Sichuan Spicy Pepper, and more), noodle type (thin egg noodle, flat rice noodle, vermicelli, and more) and meat toppings (boneless chicken breast, pork chop, duck breast, and more premium meats such as beef brisket). Similar options are given for the latter, with the only difference being choices for the soup base rather than sauce (yellow curry, chicken broth with shrimp roe, and more). Rice dishes include a delectable array of Asian-inspired flavours, such as Yellow Curry with chicken breast, pork chop or ox-tongue (HK$78) and Beef Rice with sweet & sour pineapple sauce (HK$98). Service charge is not included during lunch service.
The revamped a la carte dinner menu pays homage to stunning local and seasonal ingredients prepared in Chef Billy’s distinct style. His highly-recommended signature dishes include Chiu Chow-style OR Fujian-style Bak Kut Teh (HK$388, serves 4), Curry King Crab (market price), and Hainan Chicken with herb-stewed rice casserole (HK$588). Other dishes not to miss include the incredibly tender Salt-Baked Lamb Rack (7 ribs) (HK$398) and the indulgent Yellow & White Curry with Grouper Filet (HK$288). Conclude the merry feast with a delicious Lychee Ice Cream Sandwich (HK$48/pc, HK$120/mini, HK$450/whole), and wash it down with a steaming cup of Hong Kong’s Classic Milk Tea (HK$25). All dinner prices are subject to 10% service charge.
Old Bazaar Kitchen on Cross Lane: Wan Chai’s Finest Private Dining Destination
While the new menu demonstrates the immense culinary skill-set and adaptability of chefs at Old Bazaar Kitchen, the restaurant goes a step further with its latest offering for valued guests: tailor-made menus by request. Guests in both the main dining room and adjoining private room can enjoy an exquisite private dining experience, complete with special menus catered to unique tastes and their very own private chef.
Sleek, Chic & Modern: Unveiling a Brand New Interior Design
Located at 32-38 Cross Lane Wan Chai, the ‘new’ Old Bazaar Kitchen enjoys an elegant interior design featuring light wood panelling juxtaposed by bold turquoise elements. Designed by MaS Studio, a Hong Kong-based interior design consultancy specialising in Asian-inspired spaces, the restaurant boasts a bright, expansive dining room with black & white photographs of old Hong Kong lining the walls. Another exclusive feature of this new venue is the spacious and similarly designed chic private dining room, perfect for hosting a large group of guests in an intimate space.
Key Restaurant Information
About Old Bazaar Kitchen
Old Bazaar, Hong Kong’s iconic and much-loved restaurant, has relocated to Cross Lane, Wan Chai. Led by Chef Billy Chung, explore classic Asian dishes reinvented with a modern twist in a charming environment. Opening soon, this early December.
About Lai Sun F&B Management
Lai Sun F&B Management, a subsidiary of the Lai Sun Group, is a high-end hospitality company that owns, develops, manages and operates a portfolio of luxury restaurants. Since introducing its first Chinese restaurant Island Tang in the heart of the financial hub in Central in 2008, the company is now operating 18 restaurants in Hong Kong and the mainland China.