If beef brisket noodles are your thing, you should add the Cow Wow three-day pop-up to your pre-holiday to-do checklist.
Like dim sum, milk tea and BBQ pork, beef brisket noodles are a quintessential Hong Kong dish. Humble yet packed with flavour, it’s not uncommon to see locals queuing up at hole-in-the-wall shopfronts for a bowl of steaming meaty-brothed goodness.
The folks behind the Cow Wow pop-up have recruited a (secret) local chef who began his culinary career at the age of just 13, moving on to head up the kitchens at several acclaimed Chinese restaurants in the USA and then serving as an instructor at the Chinese Culinary Institute. He’s now returned to his roots and is the chef at a new private dining club in Hong Kong (which shall also remain nameless in order to pique interest).
Shanghainese noodles, rice noodles and flat rice noodles, with hearty extras such as beef tendon, beef balls and beef tripe, will be yours for the slurping at this short-but-sweet pop-up next month at Bao Bei in Central. Sides include Chinese-brined beef shank, spicy “saliva” chicken wings with century egg, Chinese-brined soft-boiled egg and ice plant with sesame dressing. Bao Bei’s signature cocktails will also be on the menu at $60 each.
The best part? When you’re finished with your bowl of noodles – and we mean every last drop – turn it over. If there’s a sticker there, lucky you – your noodles will be on the house!
- Saturday, 9 December 2017, 12:30–5pm
- Wednesday, 13 December 2017, 12–2pm and 5–7:30pm
- Thursday, 14 December 2017, 12–2pm and 5–7:30pm
Bao Bei, B/F, Carfield Commercial Building, 75–77 Wyndham Street, Central