‘eat
darling eat’ Grand Opening
Reviving Nostalgic Memories of Hong Kong’s
Quintessential Street Treats, Snacks & Desserts – with Trendy Modern Twist
New
playful eatery in Causeway
Bay’s Fashion Walk
celebrates
official launch on 2nd March
giving away
signature pineapple buns to first 100 customers
Nostalgic memories of Hong Kong’s
quintessential street treats, snacks and desserts are being revived with a
trendy modern twist at eat darling eat. To
celebrate the grand opening in Causeway Bay’s Fashion Walk on 2nd
March 2019, the first 100 visitors from 3:15
p.m. to 5:00 p.m. are
being treated to a complimentary custard-filled Pineapple Bun – a signature eat
darling eat specialty of the new brand evoking fond memories of Hong Kong’s
quintessential favourite comfort foods.
eat darling
eat’s
version of ‘modern-nostalgia’ is crafted by Executive Chef Jason Luk, a dessert specialist veteran of
internationally acclaimed Zuma in
Bangkok, Shanghai and Miami who infuses flavours from his
global travels into his signature culinary style.
His Pineapple Bun is a prime example – a fluffy, crunchy exterior
oozing with tangy sweet custard of lemon peel, orange peel and coffee beans
within, topped with diced pineapple for a delightful marriage of an iconic
dessert.
“While
living abroad for a few years,
I have been missing local food, so this is definitely something I have wanted to
do for a long time – sharing recipes I know and love, with
taste, care and attention always coming first.”
eat darling
eat’s menu
of retro specialties with a healthy, contemporary twist extends to intriguing
variations of traditional Hong Kong hawker food. Highlights include Stuffed Tofu Puffs (HK$58) stuffed with cream cheese and spring onion are
dressed with classic sweet sauce; and
Oyster
Spring Rolls (HK$58) featuring dried oyster seasoned with aged
vinegar.
Main dishes include front-runner
hearty comfort dishes; Chicken Neck Rice
with Fried Chicken Skin
(HK$98), made from skilfully
deboned chicken neck marinated in bean sauce and finished with delectable crispy
chicken skin – each bite bringing warm memories of grandma’s house.
A lighter
alternative is the vegetarian Truffle, Mushroom, Vegetable Rice
(HK$78), featuring seasonal vegetables and rice accented with black truffle
sauce in a clay-pot.
Main
course specialties extend to Darling-made Pappardelle with Squid &
Salted Fish, Lemon & Garlic (HK$98); Roast Duck Breast with Beetroot Purée
and Spinach (HK$118); Darling-made Duck Ravioli and Smoked Potato
Cream (HK$78),
and Poached Chicken & Japanese Yam Congee (HK$78).
Sentimental desserts are available
all day or for a post-dinner nightcap treat with a innovative twist include traditional
“tong sui” such as double-boiled Papaya (HK$68) with snow fungus,
candied papaya and mascarpone cheese; Sweet Potato (HK$68) with decadent
chocolate cake and taro ice cream; and Red Bean (HK$68), a classic Hong
Kong dessert with tangerine peel soup and
matcha ice cream.
Signature icy treats feature
unique flavours never before seen in Hong Kong, the Double-strength Milk
(HK$48) of milk ice cream infused with Chinese rice wine for a spicy twist; numbing
Sichuan
Pepper (HK$48) sweetened with candied bacon; and Chinese Ginger Vinegar (HK$48),
creatively topped with crispy pork skin – inspired by a traditional Cantonese
dish that is typically shared by new mothers to celebrate the arrival of a
newborn baby; this
trail blazing creation promises a spoonful to remember.
“Phenomenal coffee” is promised
using latest Astoria coffee machine technology, adjusting brewing and foam to
specific beans for the perfect cup. Single origin specialties, including hand-drip
and ice-drip, range
from ice drip
Ristretto
(HK$32) and Vienna (HK$32) espresso with whipped cream to Cold
Brew (HK$50), Hong Kong Milk Coffee (HK$58) and Chestnut
Cappuccino (HK$58).
Specialty teas (HK$48) are also on the drinks menu, including Chamomile
& Honey Tea, Organic Oolong Tea, and Gwai
Red Tea.
Refreshing drinks (HK$38 – HK$58) range from Guava Lemonade, Sweet Darling (blood orange puree, lime, yuzu, and ginger syrup),
to
Your Local (green tea, honey, Yakult and lime) and Raspberry Hearts (raspberry
sorbet, lemon juice, yuzu, and darling-made ginger beer).
eat
darling eat’s name and logo is styled as an optical
illusion open to imagination. “Our concept
is for everyone to interpret and discover their own meanings,” said co-founder
Jonathan Bui. The Fashion Walk location is meanwhile “a magnet for the hip
crowd who are daring to try and like to discover something new”.
Seating 60, eat darling eat design
is bold, surreal and out of the ordinary underlining the creativity of its menu
– styled over a
split-level interior with an open lower level entrance and upper space framed
as a theatre featuring fluorescent colours and shiny reflective surfaces.
eat darling
eat is
the latest venture of Hong Kong F&B group Ming Fat House
(MFH), joining its portfolio of quirky speakeasies and restaurants
Mrs. Pound, Foxglove,
Frank’s Library and Dr Fern’s Gin Parlour.
It is located at Shop 17, G/F, 11-19 Great George Street, Fashion
Walk, Causeway Bay.
It opens from Sunday to Thursday, 11:30 am to 1:00
am, and
Friday and Saturday, 11:30 am
to 2:00 am.
For enquiries or reservations,
please email info@eatdarlingeat.hk
or call (852)
3188-8949.
For more information, please visit
www.mingfathouse.com.
About eat
darling eat
Opened in February 2019, eat darling eat is a modern Chinese
dessert laboratory exploring the visceral emotions of eating and sharing
desserts. Seating 60, eat darling eat occupies 1,700 sq. ft at Fashion Walk
in Causeway Bay, it aims to bring happiness to everyone by inviting them to
rediscover their childhood desserts in a design-centric environment.
eat darling
eat
serves iconic local desserts, such as tong sui, egg tarts, pineapple buns and
more.
About
Ming Fat House
Ming Fat House (MFH) was
established in 2014, co-founded by Jonathan Bui, Shakib Pasha and Eric Lam. MFH
brings unique F&B concepts to Hong Kong with playful speakeasies and quirky
restaurants Foxglove, Mrs. Pound, Frank’s Library, Dr. Fern’s Gin Parlour and
eat darling eat.
LEMON PASTA WITH SQUID AD SALTED FISH
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