Running from 1 July to 31 August at Lee Tung Avenue, MARROW is a new two-month dining concept that reimagines the classic grill restaurant through exceptional produce, lesser-known cuts, open-fire cooking and bold, contemporary flavours.
The menu is created by Chef Chris Ma, whose career includes TATE Dining Room, Amber and MMHG Hospitality Group in Taiwan. At MARROW, he brings decades of fine-dining experience to a relaxed, meat-focused concept that pairs inventive cooking with approachable dining.
MARROW: A NEW VISION FOR THE MODERN GRILL
MARROW is a new restaurant concept developed over recent months, born from a desire to redefine what a grill restaurant can be within Hong Kong’s contemporary dining scene. While the team’s passion for premium meat, expertly cooked steak, and fire-based cooking remains at the heart of the concept, MARROW also explores lesser-known cuts, unexpected flavour pairings, and dishes that move beyond traditional grilling conventions.
The familiar framework of a classic grill restaurant is retained, but almost every other element has been reimagined — from ingredient selection to presentation — creating an experience that feels both grounded in tradition and daringly original.
NOT YOUR TRADITIONAL GRILL RESTAURANT
MARROW’s menu reimagines the classic grill restaurant with contemporary dishes that champion open-fire cooking and bold flavours. Highlights include Typhoon Shelter Roasted Bone Marrow, Sichuan Beef Tartare, King Fish Crudo and grilled specialties such as Australian Wagyu Bavette, Lumina Lamb Loin, Tomahawk Pork Chop and Wagyu Chuck Eye Steak.
Beyond the grill, dishes such as Blue Crab Rigatoni, Crispy Pork Neck Cutlet and Yellow Croaker showcase the kitchen’s broader creativity, while nostalgic desserts including Chocolate Chip Cookie Tiramisu and Croissant Pain Perdu round out the experience.
Running for a limited time only, MARROW offers a fresh, modern take on meat-focused dining in Hong Kong.
For reservations of Marrow, please visit website at HERE.