INTRODUCING MARROW, A NEW MEAT-LED RESTAURANT POP-UP IN HONG KONG THIS SUMMER FROM 1 JULY TO 31 AUGUST

A contemporary take on the grill, celebrating lesser-known cuts, local flavours and cooking over fire

Please click here to download MARROW’s high resolution images and menus

<<30^th June 2026 – Hong Kong>> This summer, MARROW arrives in Hong Kong as a new two-month pop-up dining concept in Wan Chai’s Lee Tung Avenue from 1 July to 31 August 2026. Conceived as a contemporary take on the classic grill restaurant, MARROW reimagines the genre through exceptional produce, lesser-known cuts, open-fire cooking and an unapologetically eclectic approach to flavour.

At its core, MARROW is a restaurant for people who love meat. Yet rather than focusing solely on premium steaks and traditional steakhouse rituals, the concept explores the broader possibilities of meat-focused dining. Familiar formats are reinterpreted through unexpected ingredients, local flavours, and a distinctly modern perspective shaped by Hong Kong’s diverse culinary landscape.

The menu at MARROW is curated by Chef Chris Ma and team, one of Hong Kong’s most accomplished culinary talents. With a career spanning some of the region’s most respected kitchens, Chris has held key roles at Hong Kong institutions including TATE Dining Room and Amber, before moving on to lead as Group Executive Chef of Taiwan’s MMHG Hospitality Group. There, he oversaw a diverse portfolio of acclaimed restaurants such as MUME, FUMÉE, Coast, Inari, Bonami, and Baan.

At MARROW, Chris channels decades of fine‑dining expertise into a more relaxed, approachable setting — ensuring every plate delivers bold, tantalising flavours without compromising on craftsmanship or creativity.

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 takes inspiration from the familiar structure of a traditional grill restaurant while introducing dishes that feel distinctly contemporary.

From the a la carte section, starters include Crispy Barramundi Croquettes (HK$88) with fermented soy bean and chili aioli, King Fish Crudo (HK$128) with melon salsa and herb oil, Sichuan Beef Tartare (HK$128) with smoked oil and confit egg yolk, and Drunken Quail (HK$148) with termite mushrooms and Shaoxing wine. The restaurant’s namesake philosophy is reflected in dishes such as “Typhoon Shelter” Roasted Bone Marrow (HK$188), topped with crispy chilli and garlic crumbs and served with toasted focaccia.

The grill section features 6 dishes, with a carefully selected range of more lesser-known meat cuts and seafood from Australian M4+ Rump Cap (6oz) (HK$228), Australian Wagyu Bavette (6oz) (HK$248), New Zealand Lumina Lamb Loin served with a Taiwanese Magao Pepper Sauce (HK$208), Tomahawk Pork Chop (HK$480 for two), Grilled Turbot (HK$520 for two) finished with salted lemon, brown butter sauce, and sourdough croutons and the 13oz Australia Wagyu Chuck Eye Steak served with a Taiwanese Magao Pepper Sauce (HK$688 for two).

Elsewhere, other signature mains such as Yellow Croaker Fish with Pepper & Salted Egg Emulsion (HK$218), Crispy Pork Neck Cutlet (HK$208) and Blue Crab Rigatoni (HK$228) showcase the kitchen’s broader approach beyond the grill.

Completing the experience is a concise selection of nostalgic desserts, including Chocolate Chip Cookie Tiramisu (HK$88), Paris Brest (HK$88) with peanut praline and salted caramel, and Croissant “Pain Perdu” (HK$88) served with vanilla ice cream.

A NEW CHAPTER FOR HONG KONG’S DINING SCENE

Designed as a limited-time concept running from July through August MARROW offers diners an opportunity to experience a fresh interpretation of meat-focused dining – one that embraces craftsmanship and quality ingredients while refusing to be confined by tradition. Equal parts grill restaurant, neighbourhood dining room and culinary playground, MARROW celebrates the joy of gathering around great food while exploring what the future of fire-led cooking might look like in Hong Kong.

For reservations of Marrow, please visit website at HERE.

<<ENDS>>

ABOUT MARROW

MARROW is a contemporary meat-led restaurant concept. Inspired by the traditions of classic grill restaurants but driven by a modern culinary perspective, MARROW celebrates exceptional produce, lesser-known cuts, open-fire cooking and bold flavour combinations. Running as a limited-time pop-up in Hong Kong from July to September 2026, the restaurant offers a fresh, contemporary take on communal dining centred around the grill.

MARROW POP-UP DETAILS

Address: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Dates: 1 July to 30 September 2026, Dinner Only Daily

Booking Link: https://thebakerandthebottleman.hk/marrow

Instagram: https://www.instagram.com/marrow_restaurant/