Hong Kong’s burgeoning party scene and party people are always in search of venues to explore a bit of rhythm and rhyme after the sun sets.
AER, short for Aesthetic Radio, landed on the edge of SoHo in early June, making way for a space where newcomers and veteran DJs and cocktail makers can come together to create a ‘vibe’. Because everyone wants to capture that vibe for a party.
Before the music is turned up, AER serves a quality menu packed with sour, salty, and spicy flavours that compliment the sugary cocktails served counterside.
Chef Andy Mast’s former experience at Shady Acres and Bambino translates effectively to the menu at AER, which is expressive with heavy hits of flavour. Notably, the beef “noodle soup” tartare (HKD130) sets the tone for the food at AER: punchy and creative.
The same spices and accoutrements used to create a classic bowl of Hong Kong beef noodle soup, imbuing a meaty and soupy flavour into the beef tartare that is further complimented with crunchy boy choy and radish.
What seems like a sudden switch to Mediterranean flavours makes sense with the roasted squash (HKD120), which is served in a bed of tangy yoghurt, chillies, endives, and sesame seeds.
The dish is a palate cleanser, yet the tangy flavours do well to awake your taste buds and induce salivation. It is simply cooked, yet complex enough to awaken your hunger for the other mains.
If you have existed on social media and your algorithms recognise you as a foodie, then I am sure you have heard of a spice bag (HKD140), an Irish-Chinese creation bringing together MSG-dusted chips, chicken balls (not a very Hong Kong thing), and salty onions and peppers.
Decidedly not a dish you will ever expect in a local cha chaan teng, the dish works in the context of the menu’s culture-fusion mix. It is a playful dish that forces you to pick the bag for salty treats, be that the MSG-covered chips, MSG-dusted chicken, or MSG-coated onions.
Finally, after three main dishes portioned to a satisfying size, AER’s chicken sandwich (HKD120) is a tasty one. If you’re like me, a fiend for salty and sour tones, this will hit the spot. The chicken patty possesses a light vinegary flavour, that is boosted by the pickles and smoked mustard mayonnaise, which add a tangy aftertaste.
Our verdict of AER
More than a restaurant, AER excels with a menu that is simple enough that it neither overshadows the cocktails and music, but stands on its own with boisterous flavours. Head here if you wish for a night that may end later than you expected!
AER, UG/F, Ming Hing House, 52-56 Staunton Street, Central, 5129 4694
| Order this: beef “noodle soup” tartare, spice bag, chicken sandwich Menu: à la carte menu Price for two: HKD400 – HKD600 | Atmosphere: it feels exclusive yet inclusive with music that makes you feel like Perfect for: a meal shared over a few cocktails and tunes running late into the night |
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.
