Mr & Mrs Fox’s three-storey chophouse is the buzzy, happy-hour place to be after work if you’re in the Quarry Bay area. The rustic interior is kitted out with distressed leather furniture, wooden benches and copper accents, while the high ceilings make the bar and restaurant feel large and spacious. The top floor – the Fox Den – is where the magic truly happens, where a casual dining space becomes intimate and quiet for dinner.
The rebranding of Mr & Mrs Fox’s menu involves crafting fresh, seasonal ingredients into contemporary international favourites. While some of the dishes aren’t anything out of the ordinary, the real focus is on the value for money.
We were welcomed with the Taikoo Punch ($80/glass or $135/1L jar), a light and zingy cocktail made with tropical juice and blended scotch for a light, smoky aftertaste, and Alfonso’s Vixen ($90), a jasmine-tea-based cocktail with citrus, green apple and tequila that was floral and refreshing.
The steak tartare ($138/small or $188/large) was the first dish to appear, marinated in a light, slightly acidic dressing that didn’t overpower the beef and became naturally creamy when mixed with the Japanese egg.
A must-order at Mr & Mrs Fox is the seared Hokkaido scallops ($298). Buttery, salty and tender, the perfectly seared Hokkaido scallops were placed atop slow-cooked oxtail, ending with a crunch from the parsnip crisps.
Mains are large in portion size. Two dishes are perfect amongst two, while three or four dishes are better for larger groups. Our mains were paired with glasses of Bread & Butter Cabernet Sauvignon ($120/glass or $600/bottle) from Napa that was smooth with hints of vanilla and mocha. The smoked Mediterranean sea bass ($218) was cooked with care in parchment paper. The delicate texture of the subtly smoked sea bass melted in the mouth.
The 450g strip steak ($528) was cooked to medium rare but was too tough to easily cut and chew.
The classic baked Alaska ($120) was flambéed with alcohol, which unfortunately was too strong and burnt the sides. Personally, unlike many, I don’t find baked Alaska to be the most exciting of desserts (to me, it’s an overly sweet and sticky mess), and I had hoped for something more exotic or creative to finish.
Mr & Mrs Fox has now been in Quarry Bay for almost three years. The new menu has some delicious finds such as the seared scallops and the delicate smoked sea bass, all at affordable prices. The staff are friendly and knowledgeable, and the sommelier pairs the best wines with any dishes you have in mind. A lot of effort has been put into the rebranding of the three-storey restaurant that seems poised to stay for awhile.
G/F–2/F, 23 Tong Chong Street, Quarry Bay, 2697 8500, book online
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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