When it comes to British cuisine, two words that come to mind are probably “simple” and “potato.” But there is nothing boring about Duck & Waffle.
After a successful one-week pop-up run at Ozone in the Ritz-Carlton in 2016, the world-famous British restaurant returned to the SAR this month, opening its first international outpost at the IFC Mall in Central.
Playfulness is the theme of the restaurant’s menu.
The dish that shares the name with the restaurant embodies a combination of sweet, salty, and savory. Served as a crispy duck leg on waffles, with a fried duck egg on top and mustard maple syrup, the Duck & Waffle (HK$230) is already famous among Hongkongers.
“I had Duck & Waffle four different times every day back in London when I worked in the nightshift, and I was never disappointed even though I cooked 300 of those a day,” said executive chef Daniel Barbosa, adding that the dish is juicy and rich with many flavors and textures.
Another favorite is the foie gras creme brulee (HK$150), which he created six years ago. It is served with a piece of bread with sweet and sour orange marmalade and, surprisingly, crunchy puffed pig skin on top, with a slightly bitter creme brulee.
For the beef tartare (HK$150), a Hong Kong exclusive, the chef creatively adds roast beef fat, bringing a rich fragrance while keeping the tenderness of raw meat. Refreshing pickled onion, marmite cured egg yolk, and crispy dripping croutes make the tartare addictive.
Another exclusive, the PBJ macaroon ice cream sandwich (HK$80), is a pink dessert served with a huge macaron, peanut butter-flavored ice cream, peanut butter, red raspberry jam, red raspberry, and banana.
Signature cocktails like the #snapquack (HK$128) pair nicely with the innovative menu. A mix of pineapple gin, bergamot aperitif, lychee liqueur, raspberry sugar and bitters gives the #snapquack its rich layers.
“There are some Hong Kong-exclusive dishes that can also work in London, but we definitely have some Asian influences, like the use of miso and nori,” said Barbosa.
While most western restaurants serve small plates for one person, Duck & Waffle designed most of its dishes as large plates that can be shared. “People are looking for a different style of cooking and something they can share with friends,” Barbosa said. “That’s why I believe food brings people together.”
With autumn fast approaching, guests will have to act quickly to get a last taste of the flavors of summer with a three-course seasonal British dinner menu from Gough’s on Gough based on premium seasonal ingredients.
The restaurant is a quick, no-fuss dining option for Central residents, as the eatery now provides its first casual British bar bites menu.
The casual menu is expansive, with offerings ranging from small snacks such as beef-dripping chips (HK$ 58) and fish finger sandwiches (HK$68) to seasonal seafood dishes such as grilled carabinero prawns (market price) from Spain and grilled Boston lobster and chips (market price) with bearnaise sauce, available in both half and whole pieces.
Those looking to cut back on their meat intake will probably prefer the vegetarian and vegan menu from Bread Street Kitchen & Bar at Peak Galleria on The Peak.
Pesto and spinach flatbread (HK$ 118) served with a cheesy mix of parmesan, mozzarella, and feta on top whets the appetite, and the falafel burger (HK$138) served with a spread of hummus and fresh salad is sure to satisfy any hunger pangs.
Early morning hikers can enjoy The Full Vegetarian (HK$128) from the restaurant’s breakfast menu, served with eggs, grilled halloumi, spinach and mixed grains, mushroom, and tomatoes.
(This article was published at The Standard on September 20, 2019: Weekend Glitz: Eat up, Luvvie! )