Hot on the heels of Bakehouse’s new opening in Tung Chung, the home-grown sourdough bakery brand has launched a series of new dishes at its Wan Chai outlet, the only location to offer a dine-in café in addition to its takeaway bakery.
Executive chef Atisha Kumar has taken inspiration from Hong Kong’s colourful and vibrant street markets to craft an enticing range of newcomers. On the lighter end of the spectrum, there’s the tropical-sounding Bircher muesli (HKD48) with mango, passion fruit, yoghurt, and pecan and crushed avocado toast (HKD108) with poached egg, Parmesan, chilli, and lime.
Those with heftier appetites should consider the crispy schnitzel burger (HKD138) and braised pork cheek Benedict (148). Another eggs Benedict item, moving from land to sea, is the salmon and crab royale (HKD168).
New offerings for the sweet-toothed include the decadent brioche French toast (HKD148) with seasonal fruits, yuzu cream, and maple syrup and the burnt milk panna cotta (HKD68) for dessert.
A set lunch menu is also on the cards at Bakehouse, priced at HKD138 for two courses and HKD168 for three courses.
Bakehouse Wan Chai’s dine-in café is open daily from 8AM till 6PM.
Bakehouse, G/F, 14 Tai Wong Street East, Wan Chai
