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‘eat darling eat’ Grand Opening Reviving Nostalgic Memories of Hong Kong’s Quintessential Street Treats, Snacks & Desserts – with Trendy Modern Twist

February 28, 2019 Dining No Comments Email Email


Nostalgic memories of Hong Kong’s quintessential street treats, snacks and desserts are being revived with a trendy modern twist at eat darling eat. To celebrate the grand opening in Causeway Bay’s Fashion Walk on 2nd March 2019, the first 100 visitors from 3:15 p.m. to 5:00 p.m. are being treated to a complimentary custard-filled Pineapple Bun – a signature eat darling eat specialty of the new brand evoking fond memories of Hong Kong’s quintessential favourite comfort foods.

eat darling eat’s version of ‘modern-nostalgia’ is crafted by Executive Chef Jason Luk, a dessert specialist veteran of internationally acclaimed Zuma in Bangkok, Shanghai and Miami who infuses flavours from his global travels into his signature culinary style.

His Pineapple Bun is a prime example – a fluffy, crunchy exterior oozing with tangy sweet custard of lemon peel, orange peel and coffee beans within, topped with diced pineapple for a delightful marriage of an iconic dessert.

“While living abroad for a few years, I have been missing local food, so this is definitely something I have wanted to do for a long time – sharing recipes I know and love, with taste, care and attention always coming first.”

eat darling eat’s menu of retro specialties with a healthy, contemporary twist extends to intriguing variations of traditional Hong Kong hawker food. Highlights include Stuffed Tofu Puffs (HK$58) stuffed with cream cheese and spring onion are dressed with classic sweet sauce; and Oyster Spring Rolls (HK$58) featuring dried oyster seasoned with agedvinegar.

Main dishes include front-runner hearty comfort dishes; Chicken Neck Rice with Fried Chicken Skin (HK$98), made from skilfully deboned chicken neck marinated in bean sauce and finished with delectable crispy chicken skin – each bite bringing warm memories of grandma’s house. A lighter alternative is the vegetarian Truffle, Mushroom, Vegetable Rice(HK$78), featuring seasonal vegetables and rice accented with black truffle sauce in a clay-pot.

Main course specialties extend to Darling-made Pappardelle with Squid & Salted Fish, Lemon & Garlic (HK$98); Roast Duck Breast with Beetroot Purée and Spinach(HK$118); Darling-made Duck Ravioli and Smoked Potato Cream (HK$78), and Poached Chicken & Japanese Yam Congee (HK$78).

Sentimental desserts are available all day or for a post-dinner nightcap treat with a innovative twist include traditional “tong sui” such as double-boiled Papaya (HK$68) with snow fungus, candied papaya and mascarpone cheese; Sweet Potato (HK$68) with decadent chocolate cake and taro ice cream; and Red Bean (HK$68), a classic Hong Kong dessert with tangerine peel soup and matcha ice cream.

Signature icy treats feature unique flavours never before seen in Hong Kong, the Double-strength Milk (HK$48) of milk ice cream infused with Chinese rice wine for a spicy twist; numbing Sichuan Pepper (HK$48) sweetened with candied bacon; and Chinese Ginger Vinegar (HK$48), creatively topped with crispy pork skin – inspired by a traditional Cantonese dish that is typically shared by new mothers to celebrate the arrival of a newborn babythis trail blazing creation promises a spoonful to remember.

“Phenomenal coffee” is promised using latest Astoria coffee machine technology, adjusting brewing and foam to specific beans for the perfect cup. Single origin specialties, including hand-drip and ice-drip, range from ice drip Ristretto (HK$32) and Vienna (HK$32) espresso with whipped cream to Cold Brew (HK$50), Hong Kong Milk Coffee(HK$58) and Chestnut Cappuccino (HK$58).

Specialty teas (HK$48) are also on the drinks menu, including Chamomile & Honey Tea, Organic Oolong Tea, and Gwai Red Tea 

Refreshing drinks (HK$38 – HK$58) range from Guava LemonadeSweet Darling (blood orange puree, lime, yuzu, and ginger syrup), to Your Local (green tea, honey, Yakult and lime) and Raspberry Hearts (raspberry sorbet, lemon juice, yuzu, and darling-made ginger beer).

eat darling eat’s name and logo is styled as an optical illusion open to imagination. “Our concept is for everyone to interpret and discover their own meanings,” said co-founder Jonathan Bui. The Fashion Walk location is meanwhile “a magnet for the hip crowd who are daring to try and like to discover something new”.

Seating 60, eat darling eat design is bold, surreal and out of the ordinary underlining the creativity of its menu – styled over a split-level interior with an open lower level entrance and upper space framed as a theatre featuring fluorescent colours and shiny reflective surfaces.

eat darling eat is the latest venture of Hong Kong F&B group Ming Fat House (MFH), joining its portfolio of quirky speakeasies and restaurants Mrs. Pound, Foxglove, Frank’s Library and Dr Fern’s Gin Parlour.

It is located at Shop 17, G/F, 11-19 Great George Street, Fashion Walk, Causeway Bay. It opens from Sunday to Thursday, 11:30 am to 1:00 am, and Friday and Saturday, 11:30 am to 2:00 am.



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