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Hawkr Launches Southeast Asian Inspired, Healthy ‘Grab-And-Go’ In Heart of Quarry Bay

July 31, 2017 Dining No Comments Email Email

Using the freshest ingredients and authentic flavours, HAWKR has reconceived Southeast Asian favourites for grab-and-go eating.  Curries, soup noodle pots, Vietnamese and Thai baguettes and wraps, healthy breakfasts, bespoke HAWKR juices and tailored, house-blend coffees are on the menu at HAWKR’s new outlet in Quarry Bay.  Inspired by the hawker food centres of Southeast Asia, serving a variety of regional dishes, HAWKR is newly opened on the ground floor of 36 Hoi Kwong Street, on the corner of Tong Chong Street and opposite the commercial complex of Taikoo Place.

The contemporary grab-and-go takes on the region’s vibrant food culture from Singapore and Malaysia to Vietnam, Myanmar, Thailand and Indonesia, and brings an innovative and much needed takeaway concept to Hong Kong’s culinary scene.

In partnership with the founder of Myanmar based lifestyle concept Pun+Projects and restaurateur, Ivan Pun, and consumer private equity professional Jake Astor, pop-up dining and private kitchen chef Mina Park’s nutritious, fresh take on Southeast Asian street food is appealing to time-pressed young professionals and office workers amid the commercial mini-metropolis of Taikoo Place.

Each dish has been conceived by Mina using the freshest ingredients and HAWKR’s own recipes.  No MSG, artificial flavours or preservatives are used in any of the menu items.

Freshly made salads are headlined by HAWKR’s signature Vietnamese Chicken Cabbage (HK$52), Rainbow Peanut Noodle(HK$52), Balinese Salmon and Long Bean (HK$66) and Thai Papaya Salad (HK$24).  All dressings are house recipes, prepared from scratch.

Hot lunch options include the signature Javanese Beef Rendang (HK$68), Thai Chicken Green Curry (HK$66) and Thai-style Chicken and Lemongrass Soup (HK$35), all made using hand-blended spices and HAWKR’s own spice pastes.

HAWKR’s fresh noodle soup pots are an ironic take on instant cup noodles.  Made using organic soup base and spices, freshly cooked noodles and fresh vegetables, they offer a delicious takeaway soup noodle – just add hot water, either in-store or back in the office.  The Penang meatball (HK$48) and the Songkhla vegetarian (HK$48) noodle soup epitomise HAWKR’s grab-and-go ethos, revolutionising fresh, healthy and convenient meal options.

Baguettes inspired by Vietnam’s French colonial culinary culture range from Vietnamese Ham and Egg (HK$28) and Saigon Chicken (HK$40) to the Thai Salmon Fishcake (HK$18). Among exotic wraps are the signature hot Prawn Popiah (HK$44), theLemongrass Meatball Wrap (HK$42) and the Sarawak Vegetable (HK$40).

Exotic street-style desserts include Tropical Fruit Salad (HK$22), Coconut Panna Cotta (HK$22) and Thailand’s beloved sweet coconut-pandan delicacy Khanom Chan (HK$18).

The day-long menu starts with light breakfasts including healthy superfood sabja and chia seed puddings, with fresh fruit, yoghurts and pastries.

Along with fresh fruit juices (HK$24 each), HAWKR offers its own tailored blends such as Carrot, Ginger and Apple (HK$26), and Guava, Apple and Coconut (HK$26). A variety of thirst-quenching premium iced teas (HK$18 each), freshly prepared daily onsite, are also available for the scorching summer season.

HAWKR is also standing out from the ‘grab-and-go’ crowd by developing its own bespoke coffee blends using only the highest quality beans. Each blend, developed by their resident barista, has an Indonesian coffee base, as well as a mixture of other beans, including Ethiopian and Brazilian.  HAWKR’s beans are roasted to order by local artisan roaster, Happy Bean Roastery.

“There is simply no excuse to serve average coffee and consumers really understand the difference these days,” said CEO Jake Astor, “Quarry Bay lacks quality coffee options and we are a world away from the ‘flavoured milk’ products of some of our competitors.”

“’Grab-and-go’ is a growing trend in the global culinary industry, providing quick and quality ‘food on the move’ for millennials nowadays,” said Ivan Pun, Co-founder of HAWKR “We are reinventing the concept bringing an authentic, yet innovative, takeaway experience.”

HAWKR avoids MSG and artificial flavouring, and strives to use only ingredients that “we would feel comfortable eating ourselves every day,” said Mina Park.  “We have worked hard to create dishes that highlight the flavours of Southeast Asia and incorporate the gorgeous herbs and spices that I love.”

Eye-catching neon green signage of HAWKR against a rattan background underlines the brand’s Hong Kong roots and connection to Southeast Asia’s iconic furniture and, inspired by the vibrant ikats of Thailand and Burma, a unique wall pattern that was conceived by homeware emporium Lala Curio as one of HAWKR’s key motifs.  In addition, staff aprons were hand dyed in indigo in the Isaan region of Thailand by Philip Huang, aspiring avant-garde artist.

“There is simply no reason why fast food cannot be healthy, interesting and delicious and we are confident that HAWKR’s ‘grab-and-go’ concept will be a hit. A second location is poised to open this September,” said Jake Astor, CEO and co-founder of HAWKR.

HAWKR strives to source locally where appropriate and will work towards greater environmental sustainability.  It aims to have a positive social impact and to be a force for good in Hong Kong’s local community.  Great efforts are put into minimising food waste and there are plans to work with local charities to ensure that any leftover food goes to those in need.

HAWKR opens Monday to Saturday, from 7:30 am to 7 pm and is located at G/F, 36 Hoi Kwong Street, Quarry Bay, Hong Kong.  For more information, please visit @hawkrhk on Facebook or @hawkr_hk on Instagram.

For enquiries, please call (852) 9012-1236.

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