KIN Food Halls is our solution when we’re having trouble deciding what to eat or when we’re each craving food from different restaurants.
Every week, the team at KIN seek out various restaurants and chefs to collaborate with from around Asia. These restaurants entrust KIN with recipes of their signature dishes, and then KIN recreates them using sustainable, high-quality ingredients. You can feast on all your favourites from different cuisines and restaurants – including local restaurants like Yardbird, Sake Central, Emmer Pizzeria, Obp, Matchali and more. KIN also features an 18-tap bar serving up a variety of local craft beers, natural wine, sake and cocktails and a pop-up kitchen where chefs are invited to show off their talent and create one-of-a-kind dining experiences.
KIN Food Halls emphasises sustainability. The venue is spacious and minimalistic, featuring furniture built using sustainable materials – it’s eye-opening knowing that crab shells and fruit skins can be turned into stylish tables! They also utilise organic and regeneratively farmed ingredients, providing new insights into the way in which we eat.
For us, the most appealing dish on the menu is the Taiwanese beef noodles (HK$88) from renowned C.E.O. Beef Noodles in Taiwan. These noodles can’t be found anywhere else in Hong Kong (barring the limited-time KIN Noodles pop-up at Central Market), so this is definitely a must-try item. The selected beef foreshank is amazingly tender, showcasing a complex broth with flavours ranging from beef and pork bones, to chicken feet, to vegetables, to a myriad of spices.
Another dish that stands out is the roast chicken (HK$228) from Michelin-starred Yardbird in Sheung Wan. The antibiotic- and hormone-free three-yellow chicken is marinated in a blend of sake, shio koji (fermented rice) and kombu salt. Encased within the golden, glossy and crispy skin is succulent meat filled with hot, salty juices.
From Thailand, EASY! buddy’s beef kaprao (HK$128) also impresses. Topped with a fried duck egg with crispy edges and sliced beef that has a deep chargrilled aroma, the fried glutinous rice beneath absorbs all the goodness of the beef fat and egg yolk.
We also recommend Sip Song’s phad see ew (HK$88) from the popular Thai eatery in Repulse Bay. Fresh flat noodles are used, resulting in an addictively chewy texture that many other Thai restaurants fail to achieve.
The mala chicken and soft-bone wontons with dan dan flat noodles (HK$78) courtesy of Amaze Dumplings in Mid-Levels are worth a try too. The wontons and noodles are tossed in a spicy and numbing sauce that left our tongues tingling. We loved the signature chewy dumpling skin too.
Waffles by the 852’s own MOMO perfectly wrapped up our meal. The purple potato mochi waffle (HK$60) made with almond milk is vegan and gluten friendly, while the campfire s’mores waffle (HK$60) is made with a lower percentage of milk, resulting in a crispier texture.
There’s something for everyone at KIN Food Halls, pleasing even the pickiest of eaters.
Where: 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay
To contact: phone/WhatsApp 6792 1935
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
For more articles like this, like Foodie on Facebook and follow us on Instagram