Those who enjoy the smoky, robust flavours of the grill should make a beeline for Marrow this summer, a pop-up stationed at the first-floor dining space of The Baker & The Bottleman on Lee Tung Avenue from Jul. 1 to Aug. 31.
At this grill pop-up in Wan Chai, meaty dishes are the name of the game, going beyond traditional cuts with an open-fire concept brushed with local flavours. The menu at Marrow has been developed by chef Chris Ma, who cut his chops in Hong Kong at two-starred TATE Dining Room and three-starred Amber, before moving on to a role as group executive chef of Taiwan’s MMHG Hospitality Group.
The inventive, ingredient-driven dishes take the form of à-la-carte numbers like the Sichuan beef tartare (HKD128), drunken quail (HKD148), “typhoon shelter” roasted bone marrow (HKD188), and crispy scale yellow croaker (HKD218), with diners tasked with mixing and matching plates to create a bespoke menu of original flavours.
From the grill section at the heart of the menu, there’s not a rib-eye or sirloin in sight. Instead, diners can experience the 6oz New Zealand Lumina lamb loin (HKD208), grilled turbot (HKD520 for 2), and 13oz Australian Wagyu chuck eye steak (HKD688 for 2).
Marrow offers just three sweets (HKD88 each) for diners’ consideration, but they are doozies: chocolate chip tiramisu, Paris-Brest with salted caramel and peanut praline, and croissant “pain perdu” with vanilla ice cream, aka the French toast of your dreams.
Marrow, Shop F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, 2386 8933, book here
