Following a strong response since its July debut, MARROW, Chef Chris Ma’s contemporary meat-led concept at Lee Tung Avenue, will extend its pop-up until 30 September 2026, introducing five new dishes from 1 September.
Building on MARROW’s focus on open-fire cooking and Hong Kong flavours, new additions include Smoked Threadfin (HK$188) with fermented soybean sauce, Grilled Mantis Shrimp (HK$268) with nduja chilli and shrimp oil, Local Market Squid (HK$168) with black curry, Grilled Venison (HK$288) with preserved mustard and Chinese Silkie Chicken (HK$228) with Sauce Supreme.
The extension also marks the final weeks for The Baker & The Bottleman at Lee Tung Avenue before the bakery relocates to Leighton Road, Causeway Bay, with its new location expected to open in mid to late November 2026.
For September’s reservations at Marrow, please visit website at HERE with bookings to open from 18:00 on 24th August