BaseHall in Central continues to be a lunchtime force to be reckoned with, continually adding new and cool concepts to its F&B line-up.
The most recent addition to the food hall is CUÍT Épicerie, an offshoot of bakery CUÍT in Sai Kung, which has quickly reached legendary status in the ‘hood for its sourdough prowess. CUÍT Épicerie takes over the former Pinky Bakery space at BaseHall 02.
At BaseHall, the bakery’s sourdough flavours range from signatures like country white (HKD45) and apricot and walnut (HKD55) to creative newcomers the likes of tomato jam (HKD55) and burnt scallion sesame (HKD50).
Hong Kong Islanders now have CUÍT’s gourmet sourdough focaccia sandwiches at their fingertips, from mortadella and stracciatella with ginger-scallion oil (HKD95), to cured salmon with cream cheese (HKD95), to egg mayo with pickled mustard seed and cucumber (HKD80).
CUÍT Épicerie offers a small selection of delectable sweet treats too, including a malted espresso brownie (HKD38) and brown butter Valrhona double chocolate chip cookie (HKD35) that are calling our name.
To pair with your sourdough, Taiwanese bar concept Draft Land has also made its debut at BaseHall 02 with a range of its signature cocktails and mocktails on tap. Ruby Haze (HKD110) is a refreshing new cocktail creation exclusive to BaseHall inspired by the classic cha chaan teng drink Ribena Sprite.
CUÍT Épicerie & Draft Land, Shop 9A, 9B, & 9C, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central, 2500 0555
