The inaugural Hong Kong Cocktail Festival by Tatler Dining is set to commence on June 30 2022, presenting four days filled with a variety of drinks, food, and entertainment under one roof at KIN Food Halls. And while we're all excited to explore what Hong Kong’s dynamic bar scene has to offer, there are also some great bites to sink your teeth into, especially when attending our earlier daytime sessions.
Not only will festival guests who attend between 12pm-3pm on July 1 and 2, and between 11am–3pm and July 3 receive a complimentary Moxtail, presented by exclusive bank partner Mox, but they will also have access to three additional food items by KIN Food Halls. The exclusive menu features items from Dam:a Noodle Bar, Honbo Deli, and Yardbird that are only available during these three sessions.
Buttermilk Fried Chicken
Coming in hot from Sai Ying Pun noodle bar Dam:a is the buttermilk fried chicken. Coated in a spiced flour mix and fried twice for extra crispiness, the fried spring chicken is served with Dam:a's hot sauce alongside yuzu daikon pickles and kimchi coleslaw. For those in the mood for decadence, there is also the option to add 20g of W3 No 2 Superior Oscietra caviar.
Sukiyaki Burger
This unique burger takes thin slices of Australian ribeye that are cooked in homemade Japanese sukiyaki sauce and sandwiches it between Honbo's signature potato bun. Pick up the burger and dip it into Japanese egg yolk for the full sukiyaki experience.
Furai-o-Fish Sando
The poultry purveyors at Yardbird have put down their skewers in favour of a crunchy fish sando for the festival. Sandwiched between a soft sesame seed bun is panko-coated seabass and American cheese topped with a takana pickle tartar sauce.
Daytime sessions
July 1, 12pm–3pmJuly 2, 12pm–3pmJuly 3, 11am–3pm
Beef kaprao from Easy! Buddy
Lobster bisque laksa by Chef Studio by Eddy
PoTaoPho's banh mi heo nuong
Plant-based dishes from Grassroots Initiatives
Other food highlights that will be available at all sessions of the festival include a fried rice twist on the Thai street food staple of beef kaprao from Bangkok's Easy! Buddy that is topped with a crispy egg; lobster bisque laksa from Hong Kong private kitchen Chef Studio by Eddy; PoTaoPho's Vietnamese banh mi with pork belly and homemade goose liver pâté; and plant-based options from Peggy Chan's Grassroots Initiatives such as Bang Bang Mian and popcorn "chicken", among other items.
KIN Food Halls, 2/F Devon House, Taikoo Place, 979 King's Road, Quarry Bay, Hong Kong
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