Keeping Your Finger on The PULSE

Keeping Your Finger on The PULSE

The newest eating hub in Hong Kong: Repulse Bay

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Foodie  Foodie  on 27 Feb '15


Since Limewood burst onto Hong Kong’s food scene in a blaze of glory, we have perked our ears and readied our stomachs for the goings-on of the South Side of Hong Kong Island. The Pulse was pitted to be a lifestyle hub of food, leisure and exercise-centric activities that catered to the surrounding residents as well as attracted those of us from further afield.


We went and did some recon last week to see what was happening and what Hong Kongers can look forward to in the coming months.

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From left to right when looking at The Pulse from the sea:


Starting with Limewood, Maximal Concepts parade their expertise once again, through effective utilisation of the network of skilled chefs and cleverly executed concepts. The pan-Asian, South American, Hawaiian vibes with befitting décor have meant high praise for the group’s newest venture, and we personally pine for their Vietnamese tacos and charred pina colada on a regular basis.

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Next door we have an outpost of Lab Made, the popular liquid nitrogen ice creamery that saw unprecedented success after their flagship store garnered much acclaim in Tsim Sha Tsui. With show-stopping flavours whipped out time and again, this smooth cream is not slowing down anytime soon. Try their current flavour, the HK Custard Bun, which literally tastes like a frozen version of the stuff Granny May would bust out on a Sunday after lunch. Sorry Elsa, on this occasion we choose not to “Let It Go”.


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Third place goes to Classified, who with the addition of Repulse Bay to their location list, has now opened their 10th store in Hong Kong. Known for their cheese and chosen for the array of healthy smoothies they’ve continually got on offer, this staple is one for the health conscious and lovers of breakfast.


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The Coffee Academics upped their game significantly in the past three months, with two new stores opening across HK Island, one on Wan Chai Rd and the other in the Pulse. This CA outcrop is a little more café style than the normal ‘please run a book club’ vibe their other stores reverberate with, but still with the same high quality of coffee and  expert baristas. We are yet to find a match for their piccolo latte.



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Chicken on the Run is a Mid Levels import that touts Australian style dishes. Whether they’re to be as popular as the other chicken-focused restaurants around the city is to be seen, but their offers of Australian style beers and wine might fit very nicely on the beach. The success of this Australian chicken brand is yet to be seen, but at the moment, we feel a bit like Robert Pattinson 

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JIA can do little wrong we’ve discovered, and after scorchers like Chachawan, Aberdeen St Social, Ham & Sherry and Duddells, it would seem like the group are ready to dominate the South Side too. Meen & Rice is a venture that looks to focus on home style food many grew up with and love. Congees have been glimpsed, as well as cheong fun. They are opening March 5th.  


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Finally, one we know is going to be ear-marked for greatness is a restaurant called Hotshot, and part of the group that brought us Bibo. The restaurant concept is New American cuisine. We love the NA movement, and think that Hong Kong needs more of it, now that the head chef of the Lazy Hog has returned to her homeland of Vancouver.

Helmed bImage titley chef Wes, whose illustrious career has seen him most notably in a four year tenure at the Hudson Clearwater in Manhattan. We’re anticipating that high level of innovation and modernisation to swoop in and elevate Hong Kong’s dining scene even further. The aesthetics of the restaurant at present shouts West Coast with their aluminium airstream and grunge walls, of which are peppered with skateboards to match the steel chairs you would find in a cafeteria. Fine dining Brooklyn chefs, urban rock atmosphere and a beach-front location all enthral, and we are eager to get a taste of what’s cooking down on the South Side.




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