BACKGROUND
Bread Street Kitchen was Gordon Ramsay’s first restaurant in Asia, operated by restaurant alliance Dining Concepts. Originating in London, Bread Street Kitchen Hong Kong opened in September 2014 to enormous buzz, though the expansion isn’t over, with another branch recently opening in Singapore on June 19.
RESTAURANT
Located on the Mezzanine Level of LKF tower, the restaurant has a prime location in Hong Kong’s Central district. Diners by the window can enjoy a birds-eye view of the bars and streets of Lan Kwai Fong.
Like its London counterpart, the Hong Kong BSK has an industrial chic theme, combining vintage and modern aesthetics with hanging pendant lighting, marble tables and exposed ceiling. The classic brasserie feeling is offset with an almost American-diner addition of chequered floors, dark leather banquette seating and booths. The overall effect is an unpretentious yet upmarket space that is both welcoming and intimate.
An “interactive” bar area features a communal table where mixologists offer a lively drinking experience – great for an after-work catch up. There is also a weekend brunch, plus a Sunday roast with Yorkshire pudding and all the trimmings.
FOOD
The restaurant focuses on British European cuisine, and the chef explained that portions tend towards the larger size to reflect the Asian ‘sharing’ meal culture. He recommended a few starters, and we were more than happy to follow his expert lead: seared octopus with aubergine purée and lime and mustard dressing (HK$138); scallops with carrot purée, treacle bacon, celery cress (HK$168); and honey glazed beef short ribs with pomelo, scallions and sesame seeds (HK$198). To accompany, we enjoyed a sweet, fruity New Zealand Riesling that went down a treat.
Scallops with carrot purée
The scallops were first up: succulent, perfectly cooked and topped with crispy shards of bacon. The tangy carrot puree on the side was a great accompaniment. Next came the octopus, which arrived on a large wood slab, tentacles seared brown and arranged around baby tomatoes, French fries and small dollops of aubergine puree. The octopus was tender, although the lemon dressing overwhelmed the other flavours. The signature honey-glazed pork ribs are a restaurant favourite with good reason – full of flavour, slightly crispy on the outside and incredibly filling.
Seared octopus with aubergine purée and lime and mustard dressing
After three large starters, we couldn’t contemplate any more food. But everyone has a separate compartment for dessert! We tried the chocolate tart with salted caramel ice cream (HK$88) and the sticky toffee pudding with muscovado caramel and clotted cream (HK$88). Rich and indulgent, the tart was moreish, but impossible to finish, while the salted caramel ice cream (which had discernable chunks of sea salt) was a welcome contrast to the rich filling. The sticky toffee pudding and clotted cream made another tasty pairing.
VERDICT
Absolutely great. Reasonably priced in comparison to other restaurants in the area with great quality, a cool vibe and friendly service. Be sure to bring a big appetite.
FACT FILE
OPENING HOURS: Lunch 12pm-3pm; Dinner 6pm-11pm; Weekend and public holiday brunch 12pm-6pm
PRICES: Starters HK$98-198 (US$13-26); Mains HK$168-238 (US$22-31) (Grill Average $338/US$44) Desserts HK$88-$148 (US$11-19). There is also a daily two-course set lunch menu HK$188/US$24 plus service.
CONTACT: Mezzanine Level, LKF Hotel, Wyndham Street, Central, Hong Kong (enter from staircase) +852 2230 1800, diningconcepts.com
Marisa Cannon and Tamsin Cocks
Like its London counterpart, the Hong Kong BSK has an industrial chic theme, combining vintage and modern aesthetics with hanging pendant lighting, marble tables and exposed ceiling. The classic brasserie feeling is offset with an almost American-diner addition of chequered floors, dark leather banquette seating and booths. The overall effect is an unpretentious yet upmarket space that is both welcoming and intimate.
An “interactive” bar area features a communal table where mixologists offer a lively drinking experience – great for an after-work catch up. There is also a weekend brunch, plus a Sunday roast with Yorkshire pudding and all the trimmings.
FOOD
The restaurant focuses on British European cuisine, and the chef explained that portions tend towards the larger size to reflect the Asian ‘sharing’ meal culture. He recommended a few starters, and we were more than happy to follow his expert lead: seared octopus with aubergine purée and lime and mustard dressing (HK$138); scallops with carrot purée, treacle bacon, celery cress (HK$168); and honey glazed beef short ribs with pomelo, scallions and sesame seeds (HK$198). To accompany, we enjoyed a sweet, fruity New Zealand Riesling that went down a treat.
Scallops with carrot purée
The scallops were first up: succulent, perfectly cooked and topped with crispy shards of bacon. The tangy carrot puree on the side was a great accompaniment. Next came the octopus, which arrived on a large wood slab, tentacles seared brown and arranged around baby tomatoes, French fries and small dollops of aubergine puree. The octopus was tender, although the lemon dressing overwhelmed the other flavours. The signature honey-glazed pork ribs are a restaurant favourite with good reason – full of flavour, slightly crispy on the outside and incredibly filling.
Seared octopus with aubergine purée and lime and mustard dressing
After three large starters, we couldn’t contemplate any more food. But everyone has a separate compartment for dessert! We tried the chocolate tart with salted caramel ice cream (HK$88) and the sticky toffee pudding with muscovado caramel and clotted cream (HK$88). Rich and indulgent, the tart was moreish, but impossible to finish, while the salted caramel ice cream (which had discernable chunks of sea salt) was a welcome contrast to the rich filling. The sticky toffee pudding and clotted cream made another tasty pairing.
VERDICT
Absolutely great. Reasonably priced in comparison to other restaurants in the area with great quality, a cool vibe and friendly service. Be sure to bring a big appetite.
FACT FILE
OPENING HOURS: Lunch 12pm-3pm; Dinner 6pm-11pm; Weekend and public holiday brunch 12pm-6pm
PRICES: Starters HK$98-198 (US$13-26); Mains HK$168-238 (US$22-31) (Grill Average $338/US$44) Desserts HK$88-$148 (US$11-19). There is also a daily two-course set lunch menu HK$188/US$24 plus service.
CONTACT: Mezzanine Level, LKF Hotel, Wyndham Street, Central, Hong Kong (enter from staircase) +852 2230 1800, diningconcepts.com
Marisa Cannon and Tamsin Cocks 
