Bakehouse mania across Hong Kong continues in full spirit and strength, with their newly opened Sha Tin location offering all-day dining for the first time in the city.
Housed within New Town Plaza, the space embraces the character of any Bakehouse bakery, with a comfort afforded for longer meals with actual food this time, rather than just chomping on their baked goods on the street.
With claims that the queues, already lengthy during lunch service within the first few weeks of operation, have grown to two to three hours for dinner, we were lucky enough to bag a table at midday to try the new savoury goodies at the spot.
With the reasonably priced weekday set lunch menu (HKD118 pp), our lunch began with Bakehouse’s new 150g Wagyu striploin with piri-piri fries (+HKD68). Slathered in chimichurri and paired with the eatery’s insanely addictive fries, I wished the bite of the steak was more powerful as it lacked the punch I craved.
The chimichurri helps to drive up the toothsome flavour of the meat, but more salt dusted on the face of the striploin and a more seared and crispy grill could help to draw out the meatiness of the dish.
Have you ever had a burger with two separate sauces under one bun? No? Well, Bakehouse’s piri-piri chicken burger manages the near impossible of sandwiching a juicy chicken patty in between both zesty piri-piri sauce and creamy tartar sauce.
The sandwich’s delectable sour tones are massively amped up with the homemade pickles and pickled red onion inside. This dish definitely itches that scratch in your stomach.
For our last big lunchtime main, we split the mushroom tartine into two hefty bites to share. Be aware, you will make a mess trying to eat this plate, but it will be well worth it. Smash the poached egg and let the porcini truffle cream seep into the seeded sourdough to impart strong umami and salty flavours onto your palate.
Because I am a radical, impatient sweet tooth, I chowed down on Bakehouse’s new Sha Tin exclusives as soon as I sat down at the table. The new mango sago bolo bao (HKD28) and Sha Tin honey kumquat doughnut (HKD48) are surefire winners.
Whilst the size of the bolo bao isn’t as big as those at other Bakehouse locations, the filling is super inventive and fun. The doughnut’s consistency is more dense than other doughnuts I’ve sampled around town, but the mix of honey and kumquat is sensational.
Our verdict of Bakehouse Sha Tin
Bakehouse’s entrance into the proper restaurant game has begun in earnest, and we don’t expect the crowds to wane in the months to come. I will dine here again just to devour the piri-piri chicken burger – it’s simply that good.
Bakehouse, Shop 247, 2/F, Phase I, New Town Plaza, 18–19 Sha Tin Centre Street, Sha Tin
| Order this: mushroom tartine, piri-piri fries, piri-piri chicken burger Menu: Bakehouse menus Price for two for lunch: HKD250–350 | Atmosphere: warm and convivial, matching the spirit of Bakehouse’s bakeries across the city Perfect for: pastry-filled lunches and brunches and family dinners |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement 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.
