Ham & Sherry
Sounds just like your kind of place? Restaurateur Yenn Wong and Brit chef Jason Atherton have teamed up again to create Hong Kong’s first dedicated jamón and sherry bar. Open from a very respectable mid-day, this super social bodega is a great stand-alone, but will also act as a kind of waiting room for punters trying to get into Atherton’s other venue, 22 Ships, which is located across the street. Catch up with mates over cocktails created by Neil Rivington and platters of Spanish cured meats (including a Jamón Iberico de Bellota aged 40-48 months), as well as classics like garlic fries with brava sauce; paella arancini; and heart-warming goats curd and jamón croquettes. G/F, 1-7 Ship Street, Wan Chai, Tel: 2555 0628 ; www.hamandsherry.hk
Another new brunch experience can be found at Wan Chai’s The Principal, an innovative eatery that has already earned itself plenty of street cred for its previous brunch extravaganzas. The newly launched brunch, priced at $740 per person, is a set six course degustation menu that comes with free-flow juices, Champagne, wines, beer and even homemade sagria. Innovative dishes like The Picnic – a delectable platter of cold cuts, cheeses and condiments – and the Sunny Side Up Egg, which is prepared at the table, are great conversation pieces and additions like Chef Jonay’s Sunday Roast and an enviable desert selection ensure you’ll be leaving more than satisfied. Bookings are essential. 9 Star Street, Wan Chai, Tel: 2563-3444; www.theprincipal.com.hk.
For something a little more formal, bring your people together at Duddell’s, whose new rotating brunch and yum cha menus are great for long, leisurely catch ups. The deal includes unlimited dim sum, soup, mains and deserts from $480 per person, with free-flow champagne packages from a very reasonable $580. Delectable dishes like mushroom dumplings with black truffle; marinated beef shin; and the aptly named drunken chicken wings are perfect for sharing, and after brunch, the party can continue upstairs on Duddell’s cocktail terrace. 3-4/F, Shanghai Tang Mansion, 1 Duddell Street, Central, Tel: 2525 9191; www.duddells.co
For food with a fitting soundtrack, you can’t go past the new brunch offerings at Fatty Crab on Old Bailey. Smacking of the Big Apple but with plenty of distinctive touches from Malaysia’s street food culture, the crowning glory of the new brunch menu has to be the chicken and waffles, utterly addictive fried chicken served on fluffy waffles doused in hot sauce. Other unique brunch dishes include kaya toast with coconut custard; crab omelets with cilantro; Rendang short rib hash; and McGriddle pancakes with coriander bacon (though they will let you order classics like ribs and watermelon from the dinner menu). Wash this hearty fare down with signature bloody marys or Tsing Taos rimmed with chili salt and lime. G/F 11-13 Old Bailey Street, Central, Tel: 2521 2033; www.fattycrab.com.hk
A super sexy spot by night, this hidden Spanish hotspot now drags punters from their beds with a new Sunday brunch offering, the Brunch with Passion. Based on the interactive dining concepts of Boqueria markets in Barcelona, the guys can graze food stations and pick from a wide range of Catalan classics including fresh seafood, a butcher station; aged meats, and imported cheeses. Highlights include lip-smacking dishes like suckling pig, beef tartar, hearty Guisos stew and paella, all of which can be matched with free flow Spanish cavas – a great way to ease your way into the week ahead. For the ultimate Godfather scene, gather the troops and book ahead for the private dining room, all the better for keeping festive season secrets. G/F Guardian House, Morrison Hill, 32 Oi Kwan Rd, Wan Chai; Tel: 2866 7900; www.catalunya.hk
Fish & Meat
Starting Jan 26, Wyndham Street’s newest eatery has been quick to ride the brunch wave, and for good reason; with a sunny terrace, a great location, and a menu of palate-pleasing comfort foods, it’s a brunch given. Priced from $390, the brunch includes an unlimited starter buffet – think shellfish, cold cuts, fresh salads and antipasto - followed by a choice of mains, including hand-rolled, slow roasted Porchetta, stuffed with pork and fennel sausage and served with crackling, mash and salsa verde. Brunch is rounded out with options for free flow Nino Franco Prosecco, the original sparkling wine used by Guiseppe Cipriani when he created the Bellini in 1948, or Farmhouse Jam, a signature cocktail with vodka, blueberries and thyme. 1 & 2/F, 32 Wyndham Street, Central, Tel: 2565 6788; www.fishandmeat.hk