Embracing our Inner Beast

Embracing our Inner Beast

Brought to you by:   Foodie  Foodie  | over 1 year  ago

Secret revealed: our latest Secret Supper was at Bread & Beast (sans sandwiches)

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Secret Supper. Tell. No. One.

If you've been following our Secret Supper series since it started last year, you'll know to expect evenings full of surprises, excellent food, endless wine and fantastic company. The idea is for you to trust us. Reserve a ticket, come hungry and we'll take care of the rest.

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'Meet us by the entrance of Lee Tung Avenue,' was all we said. Some people are so trusting...


Which is exactly what several groups of people did last month at our latest beastly edition. Now, if you've heard of Bread & Beast before, you'd probably think we ate ourselves into a carb coma with an evening of sandwiches. As delicious as they are on a regular day (if you go, you must try their gorgeous Ngau Lam Wich, Un'porchetta'ble porky combo and lotus root chips), we had none of these at our supper, as the chefs kicked it up a notch with a beastly feast of a menu, tailored just for us.

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If you're ever at their Wanchai shop, order a Ngau Lam Wich. You won't be disappointed.  


Previously trained at Blue Butcher, chefs Lewis and Katy are the creative minds behind the menu. We particularly adore their ode to Hong Kong classics by using local ingredients such as fermented bean curd, lap cheong (Chinese sausage) and lotus root. Though their main focus is on crafting a darn good sandwich, they also, as we discovered, kill it at private catering events.

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The Food

Beautiful food and amazing combos was the general consensus of the nine-course menu. To whet our palates, we were served a steady flow of appetisers and ate our way through beef tartare, scallops with grapefruit, scallops with lap cheong (Chinese sausage) and chicken liver pâté with crispy fried chicken skin.

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Beef tartare with pickled pomegranate, togarashi and smoked egg


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Scallop crudo with grapefruit, shiso, seaweed salt and bee pollen


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Chicken liver pâté with sticky onion purée and seriously good fried chicken skin


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Clams, lap cheong, lemongrass and ginger broth


A few glasses down and only a quarter of the meal in, we were already feeling full before they brought out the mains, served Medieval style on large chopping boards for people to tuck right in. A bit of whole roasted fish here, a few slices of slow-cooked lamb there and plenty of bone marrow sticky rice and chorizo mac 'n' cheese got us feeling delirious by this point. When can we book our next table, Bread & Beast? Drop the sandwiches – we need more of this.

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Whole roasted fish, edamame purée, squid ink tamarind aioli and crispy Thai basil


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Slow-cooked lamb leg, served Medieval style with a caper and anchovy bread sauce, fresh mint and shallot salad


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Luo mi faan, aka sticky rice with mushrooms and a bit of bone marrow. By bit, we mean bone marrow the size of your face


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A pizza cookie (yes, that's a thing) ended the meal perfectly


We asked for a feast, and Bread & Beast certainly didn't joke around – we strongly suggest you ask them for a feast for a group of your friends too. If not, the sandwiches at their Wanchai shop are not to be missed (B&B's Sunset Halloween Party on Saturday, 29 October will be a great excuse to go).

3 Swatow Street, Wanchai, 2237 1868


Secret Supper Club

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We've dined in secret at many private kitchens, from Cuore in Wong Chuk Hang to Diningathome in Mid-Levels. Cuisines have also varied, from authentic Italian, to regional Indian feasts, to Ethiopian delights, to a special pop-up table in an industrial kitchen with Feast Catering.


Sign up to Foodie Club to get regular updates on our upcoming events. 


Know a good place?

Finding great venues is not an easy job (we're not complaining here; it might be the best job in the world to be a Foodie), but do email us if you have a venue in mind for us to host more suppers in secret. One criteria: the food has to be awesome. We'll figure out the rest.


Images by @niktheexperience and Foodie







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