Bungalow has amped its game up with a new and better dinning experience. Guests are able to hang out around the island bar, opt for additional VIP tables, and have the opportunity to step up their dance moves with a bigger and better DJ booth.
Not only has the interior changed - so has their menu; their new summer a la carte menu, created by Bungalow’s Head Chef, Steve Chou, offers an array of mouth-watering dishes to try.
Steamed mussels ($168) – sweet Miyagi mussels steamed in garlic, shallots, white wine, butter and lemon juice, served with homemade fluffy brioche.
Octopus ($148) – slow cooked and charred, served with red grapes, chorizo and Harrisa.
Smoked duck breast ($228) – smoked in-house to perfect tenderness and garnished with parsnip purée, haricot verts, and a brown butter pepper glaze.
Steve Chou, Head Chef, at Bungalow: “summer is the season where there is an abundance in produce variety. Many of the new dishes were inspired by the season itself, and I was able to incorporate many fresh local vegetables, herbs, and colourful produces. It is important that I am able to bring fine dining French fare to the local community in an unpretentious, affordable way. Many of the new dishes are great for sharing as we want to create a fun, relaxing environment for all!”
Shop 2, G/F, The Centrium, 60 Wyndham Street, Central, HK
+852 2623 7868
Monday – Friday: 12pm – 3pm, 6pm – 10pm
Saturday: 12pm – 3pm (Brunch), 6pm – 10pm