What to eat at Tatler Cocktail Festival 2023
From November 24 to 26, Tatler Cocktail Festival will be making its mark in Central and, for the first time, BaseHall 01 and 02 will join forces to present signature dishes from each of their vendors. From Vietnamese bánh mì and Taiwanese guabao to American Smokehouse dishes and Korean fried chicken, among many more, this is a prime opportunity to try the best of each vendor, all while sipping expertly crafted cocktails from the festival.
Ahead, we preview what some of these vendors have in store for guests this weekend.
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Benko by Nüte
Celebrating wellness with nutritious food in mind, Benko by Nüte takes great pride in modernising the conventional Japanese deli concept, focusing on a range of hearty and healthy Japanese-inspired bento bowls that are popular for grab-and-go options. At Tatler Cocktail Festival, they will offer miso spicy chickpea salad, garlic ponzu mackerel salad, yuzu chicken rice, and grilled miso corn ribs.
Wow Burger
Basehall’s answer to a healthy burger can be found at Wow Burger, where all patties are made with plant-based proteins. This popular burger eatery will present its signature fried chicken burger (vegetarian), truffle burger, fries and tater tots. Enjoy an American-style burger and the humble spud with health and wellness in mind.
Bengal Brothers
After opening numerous grab-and-go concepts around town, Vidur Yadav and Tanvir Bhasin launched Bengal Brothers with a vision to reinvent the takeaway concept and created an Indian street food eatery. Highlighting, but not limited to, the street food of India, Bengal Brothers will offer some of their signature dishes including sweet potato chaat, chicken tikka roll, Chettomad-style lamb curry rice bowl and Old Delhi butter chicken paratha.
Cô Thành
Inspired by the many street-side noodle stands and their comforting broth and noodles, Cô Thành is home to one of the city’s most vibrant selections of noodles and rice. The bustling crowd at BaseHall 01 can also enjoy these Vietnamese dishes including a Hue-style beef vermicelli soup, lemongrass roast chicken noodle salad and the quintessential Vietnamese sandwich: bánh mì.
Return of Lemak
Founded by Brian Woo of Cô Thành, Return of Lemak remains a tribute eatery paying homage to the vibrant street food, particularly nasi lemak stands in Singapore and Malaysia. Guests can look forward to an array of aromas and tastes with dishes that offer layers of complexity. The eatery will highlight its signature laksa and the Lemak fried chicken wings—the ideal finger food to enjoy at the festival.
Smoke & Barrel
Smoke & Barrel brings traditional Texas-style barbecue to Hong Kong highlighting prominent wood-smoke flavours with unctuous, fork-tender meat platters, including the restaurant’s signature house-smoked briskets and homemade sausages. The restaurant now serves its signature meats at BaseHall 01 and for the Tatler Cocktail Festival, they will offer its popular smoked ribs, pulled pork sliders, and Memphis beef, an 18-hours smoked beef brisket with mozzarella mac and cheese.
Ān Soy
Realised and operated by Vicky Lau, Tatler Dining’s Chef of the Year, of Tate Dining Room and Mora, Ān Soy expands the sustainable restaurant’s soy-centric menu with casual offerings at the food hall. Ān Soy is offering the restaurant’s popular mapo tofu maze soba as a savoury offering, accompanied by a strawberry soy sponge cake for dessert. The latter features a soy cream to remain dairy-free.
Both Street
Hailing from Yuen Long, popular street food stand Both Street will highlight its bestselling treats throughout the Tatler Cocktail Festival. The eatery’s braised pork belly guabao is a butterfly-shaped steamed bun filled with braised pork belly, chopped peanuts, fresh coriander leaves and pickles is a must-order. Enjoy the bao with sweet potato fries followed by the matcha cream cheese press cake, a glutinous pan-fried treat with a crisp crust and chewy centre with matcha cream filling.
Chiu Chow Delicacies
Chiu Chow Delicacies at BaseHall 02 has won the hearts of many with authentic Chiu Chow dishes. The eatery highlights a wide selection of a la carte dishes, from traditional soy-marinated delicacies to deep-fried omelettes and hearty stir-fries. Look for the restaurant’s signatures such as sliced soy-marinated goose; oyster pancake and fried rice noodles with beef (or pork) during Tatler Cocktail Festival.
Hot & Meen
Founded by the team that founded Soho’s Chilli Fagara, Hot & Meen takes its guests on an exploration of Sichuan’s many flavour profiles through an assortment of dishes. Discover flavours beyond fiery mala at Tatler Cocktail Festival, including mouth-watering chicken with rice, signature dumplings in chilli sauce and Sichuan-style beef in noodle soup.
On Lee Noodle Shop
A staple on Shau Kai Wan East Main Street, On Lee Noodle Shop’s strong fan base is driven by generations of noodle lovers. The popular noodle shop is famous for its slow-simmered beef brisket and fish balls. At BaseHall 02, On Lee will present its best-selling beef brisket noodles, and fish ball noodles and sliced beef cheek noodles for the festival.
An Chun Shandong Dumpling
Ah Chun Shandong Dumpling is a humble Northern Chinese dumpling restaurant that originated in Prince Edward. A favourite for locals, its BaseHall branch is just as popular and guests at the Tatler Cocktail Festival can indulge in Ah Chun’s homey cabbage and pork Dumplings, as well as the juicy pan-seared scallion and lamb pockets, both available during the event.
Kamcentre Roast Goose
The traditional Chinese restaurant at the South China Athletic Association in Causeway Bay now serves its signature barbecued signatures at the food hall. Roasted on-site at Baseball, Kamcentre Roast Goose offers barbecued meats with a lingering smokiness and goose with tender meat and glossy crackling. The restaurant’s roasted goose rice, roasted pork belly rice, and farmhouse chicken are on offer during Tatler Cocktail Festival.
Mashi no Mashi
Taking pride in its single-origin Ozaki Wagyu beef, the BaseHall branch of Wan Chai’s Mashi No Mashi is presenting three signatures during Tatler Cocktail Festival: the Ozaki Wagyu donburi with thick slices of beef atop warm rice and a Japanese egg yolk; the richly-seasoned Tokusei Wagyu tsukemen and gyozas, pan-seared a la minute with a crispy exterior and an extra juicy filling inside.
Porker
Central’s popular Japanese pork tonkatsu bar made BaseHall 02 its second home. Besides its bestselling curry rice with cutlets and pork cutlet sandos at the restaurant, Porker’s full house set features three varieties of tonkatsu, namely its signature aged pork tenderloin, sirloin, and cheese-filled minced cutlet, breaded and deep-fried until golden brown, served with julienned cabbage salad, pickles and steamed rice on the side.
Moyo
Founded by three Korean friends who studied abroad, Soho’s contemporary Korean restaurant Moyo reinvented a new breed of Korean fare with an Italian twist. For Tatler Cocktail Festival, Moyo is offering three dishes: Korean beef tartare, in which Wagyu beef is chopped and served with sweet pear and egg yolk; bulgogi of Wagyu beef ribs served with lettuce wraps, fermented spinach, and assorted pickles; and the restaurant’s popular Korean fried chicken served with dipping sauces.
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Venue partnerBaseHall
Beverage partnersBelvedere Vodka, Don Julio 1942, Glenmorangie, Hennessy, Johnnie Walker, Volcan, Chivas Regal, The Macallan, Marriott Bonvoy, Monkey 47, Nespresso, N.I.P., Zuma
BaseHall 01 & 02, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong