As much as we love the neighbourhood, nothing much has really been happening in Tai Hang lately. Thankfully, with the likes of Little Tai Hang, this is all about to change. Little Tai Hang is a new multi-purpose complex that will be home to a chic hotel, serviced apartments and two F&B concepts: gastropub Second Draft (with a menu by chef May Chow of Little Bow) and an exciting new restaurant BOND by the co-founder of Three Monkeys, John Liang.
The buzz: Brought to us by restaurateur John Liang (co-founder of Three Monkeys, Momotaro, Sushi Gin and Chibee Chicken and Beer), BOND is a laid-back restaurant serving upscale comfort food and it has its own spacious outdoor terrace on the second floor. This chilled out space is a great addition to the Tai Hang neighbourhood which is otherwise known for its smaller, more rough-and-ready watering holes.
“The ultimate idea is to create a welcoming, casual atmosphere by day, that seamlessly transforms into a sophisticated environment at night, with an easy-going, unassuming homeyness,” said Liang.
The vibe: As the name suggests, the restaurant is all about creating a bonding experience with a menu of family favourites. The insides have that raw industrial look with a grey colour palette and wood and metal surfaces.
The food: The kitchen is headed by chef Hugo Cheung, who worked for over 20 years at Gaia Group and under chef Roland Schuller at Kee Club. His menu features some of his favourite dishes and features flour and fresh tomatoes flown in daily from Italy and seafood and produce from local Hong Kong markets sourced each morning.
Highlights include slow-cooked USDA baby back ribs, fresh seafood with homemade strozzapreti, seabass in clam and saffron stew, and truffle spaghetti with 24 months parmesan and prosciutto cooked inside a huge cheese wheel.
What else: Stay tuned for a complete drink menu to follow.
BOND Restaurant & Bar, 2/F, 98 Tung Lo Wan Road, Tai Hang, Causeway Bay, Hong Kong, +852 2151 1777, www.facebook.com/bondhongkong