Surfing the menu at Mustard Bar & Grill.
Mustard Bar & Grill has opened on Electric Road in Tin Hau.
The casual surf and turf destination boasts al fresco dining in Causeway Bay’s up-and-coming neighbouring hood.
The space is the brainchild of chef-turned-restaurateur Kong Wai Sing, who began his career in the kitchen of a cha chaan teng at the tender age of 16 before moving on to the five-star Marco Polo Hotel. Later, at Epicurean dining group, he worked at Lily & Bloom before moving to Melbourne, Australia. He returned to Hong Kong to open Mustard Café in 2014 and Tipsy restaurant and bar in 2017.
Mustard Bar & Grill sits on the third floor of The New Place, just a few minutes’ stroll from Tin Hau MTR station. The venue seats more than 100 diners across indoor and outdoor settings.
Comfy rattan chairs and marble-topped tables are laid out on the terrace and balcony areas, while inside there’s booth-style leather seating around a standalone marble and glass cocktail bar. Families are welcome, and (outside) so is the family pooch.
Laid-back, easy-eating ‘surf’ starters include grilled octopus, steak tartare, crab cakes and scallops. The ‘turf’ element runs to Australian Wagyu, Australian grass-fed ribeye and porterhouse, US prime grain-fed 200 days sirloin and US prime ribeye.
Reliable retro favourites on the pudding menu include apple crumble, baked Alaska and panna cotta.
Mustard Bar & Grill is currently offering a daytime special, the ‘Daily Chill Time Promo’, which runs from 12 to 7pm every day, including weekends, with two bottles of wine at HK$438 per set menu.
The ‘Daily Lunch Set with Free-Flow’ runs from 12 to 3pm every day and costs from HK$138 for a two-course set meal. Choices on the set menu range from pastas such as duck ragu linguine and scallop and prawn ink spaghetti, to burgers, ribeye and sea bass. The free-flow option is an additional HK$148 and includes red, white and sparkling wine.
Mustard Bar & Grill, 3/F, The New Place, 68-70 Electric Road, Tin Hau, Hong Kong; +852 3462 2700.
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