Hong Kong has its fill of sleek, upscale watering holes. Yet there are times after a long day when we just yearn for a comfortable seat at the bar with a glass of uncomplicated wine. Crushed Wine Bar fits the bill.
Sister establishment to fine-casual restaurant Brut, Crushed Wine Bar is an expanded version of its former self as Crushed Wines. It’s a charming addition to the Sai Ying Pun neighbourhood, built in very much the same vein as Brut.
The cosy, candlelit, exposed interior gives Crushed a relaxed yet modern vibe. With a daily rotating menu of natural, organic, and sustainable wines, the small bar counter comfortably seats up to eight guests, making it an ideal place to amble by after work, solo or with a friend or two, to try some new wines and enjoy an easy-going dinner.
Guests have the option of individually tailored wine flights priced reasonably at HKD180 for three half-glasses and HKD280 for five half-glasses. We opted for the glass option with our tasting, and we fell in love with our choices. The Luddite Saboteur White (HKD120/glass) is fun, racy, fruit forward, and beautifully textured, offering mineral salinity, whilst the Luddite Saboteur Red (HKD150/glass) is similarly fruity and fresh on the nose, with a smoky savouriness and crunchy finish on the palate.
We enjoyed the varied list of global wines focused on house style; they come from around the world, including South Africa, California, and France, originate from natural, organic, and sustainable producers, and are all fresh and fruit forward, with a mineral texture that pairs easily with Crushed’s produce-driven menu. Unfortunately, the acoustics can make it hard to hear the sommelier’s helpful recommendations and descriptions at times.
The small and larger tapas-style fusion plates of broadly French-American comfort food, generous in portion, go down easily. We chose a mix of small and larger plates, which were carefully coursed out so that we could enjoy each dish with our wine.
Our tasting kicked off with the braised leeks with almond and garlic purĂ©e (HKD88), which pairs wonderfully with the Luddite Saboteur White. Crunchy and fresh, the leeks are well balanced by just the right amount of purĂ©e.Â
Next came the beef tartare, watercress, pecan, egg cream (HKD158) alongside a scrumptious plate of bread with yuzu koshĹŤ whipped butter (HKD80). The tender beef, a bit on the salty side, is nicely complemented by the fresh, crunchy watercress and delicate egg cream. The warm mix of rye and sourdough bread and spread of fluffy butter are to die for and wonderful accompaniments to the tartare.
The journey of elevated comfort food continued with the seared scallops, preserved lemon orzo, parsley butter (HKD298). The scallops were perfectly seared, though the portion is slightly unbalanced, featuring too much orzo.
Then came the roast acorn squash, burrata, hazelnut brown butter, chilli crisp (HKD128 for ½ portion), a delectable sweet and savoury seasonal combination that is a feast for the eyes as well as the stomach.
Finally, we opted for the simply stated and presented cheese-only board (HKD320), a satisfying way to close out the meal.
Our verdict of Crushed Wine Bar
It’s not often that a casual neighbourhood wine bar comes along in Hong Kong that catches our eye (and palate), yet hidden-gem Crushed Wine Bar has something for every level of wine and food enthusiast, presenting an intimate setting, approachable and friendly sommelier, reasonably priced wines by the glass and wine flights, and a value-for-money food menu.
Crushed Wine Bar, 6–8 Second Street, Sai Ying Pun, 5597 8774, book here
| Order this: bread with yuzu koshō whipped butter, roast acorn squash, braised leeks, braised brisket (we didn’t get to try this dish, but it was highly recommended by those around us) Menu: Crushed Wine Bar menu Price for two: HKD800–1,500 | Atmosphere: intimate, cosy, candlelit setting with a relaxed and cool vibe Perfect for: wine lovers who like to experiment with new wines and are comfortable flying solo or with a few friends |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgment of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
