Having built a great reputation and loyal following through hearty, meticulous Southeast Asian and Chinese cooking in an unpretentious environment, we were incredibly shocked and disappointed when Old Bazaar Kitchen announced its closing about a year ago. But the restaurant that has attracted high-level government officials and celebrities alike has made a comeback, and it's going to be bigger and (maybe) better.
Executive Chef Billy Chung
Opening later this month, the renewed Old Bazaar Kitchen has collaborated with Lai Sun F&B Management, the restaurant group behind the renowned Tang restaurants, CIAK – In the Kitchen and Beefbar. Executive Chef Billy Chung continues to helm the kitchen and has designed new lunch and dinner menus showcasing local delicacies and Southeast Asian cuisine. The lunch menu houses items like drunken goose liver in Chinese wine ($48), yellow curry with chicken breast, pork chop or ox tongue ($78) and beef rice with sweet and sour pineapple sauce ($98), as well as a range of noodle dishes in sauce or soup. The à la carte dinner menu features more challenging items like Chiu Chow-style or Fujian-style bak kut teh ($388; serves 4), curry king crab (market price) and Hainan chicken with herb-stewed rice casserole ($588). Tailor-made menus are also available upon request.
The new venue was designed by Mas Studio, a Hong Kong-based interior design consultancy specialising in Asian-inspired spaces, and boasts a bright, expansive dining room with black-and-white photographs of old Hong Kong lining the walls, along with a chic private dining room.
From humble and independently owned to opulent and restaurant group backed, Old Bazaar Kitchen has come a long way. Whether it is a welcomed change, though, is something we anxiously wait to see.
4 Cross Lane, Wanchai, 2871 1993