At Taste of Hong Kong earlier this year, we were hooked after just a single bite of Duck & Waffle’s signature dish of duck confit, fried duck egg, waffle and mustard maple syrup: the perfect combination of sweet and savoury. It’s got to be one of the most Instagrammed dishes EVER. So we’ve already made a booking (numerous, to be honest) at the restaurant’s highly anticipated HK pop-up, which will be setting up shop at The Ritz-Carlton’s Ozone from Monday, 26 September until Sunday, 2 October. We can’t think of a more fitting setting – from the UK’s highest restaurant to the highest bar in HK.
Duck & Waffle chefs Dan Doherty and Tom Cenci will be serving up dinner, weekend brunch and late-night menus that showcase their rustic, whimsical takes on British and modern European dishes, with seasonal and local ingredients at the forefront. Dinner menu highlights include snacks and small plates of smoked eel with horseradish and samphire and BBQ-spiced crispy pigs’ ears; small plates of baked haddock with lobster cream, foie gras crème brûlée and (our personal fave) spicy ox cheek doughnut and, for afters, baked Alaska and torrejas (Cuban-style French toast) with maple caramel apples and cinnamon ice cream.
On Saturday, 1 October, the pop-up will stay open 24/7, just like its London namseake: head there between Saturday at 12pm and Sunday at 5pm. Both days will feature specially curated menus of the restaurant’s most popular plates and waffles, with brunch being served on both days and dinner and late-night menus available on Saturday. We’re already jonesing for the Full Elvis, a waffle smothered with peanut butter and jelly, banana brûlée, mixed berries and a dollop of of Chantilly cream.
Level 118, The Ritz-Carlton, Hong Kong, ICC, 1 Austin Road West, Kowloon, 2263 2270, firstname.lastname@example.org