The Pot Calling…

Credit: weekendhk.com

Upon coming home the other night, amidst the familiar chaos left behind by the cats during the day, I noticed something unusual: a pair of black Nike Roshe Run. I don’t mean predominantly black, but 100%, inside-out black. The pair that the boyfriend especially custom-made with NikeLab, out of his love of all things black, and his frustration that the blackest Nike Roshe Run would still come with a white rubber sole.

I can’t help but wonder if it’s this same penchant for the colour black that led the owner of Kettle Black to create a black menu, showcasing black ingredients the likes of squid ink, black garlic, charcoal bread and black truffles. You’ll sure be amazed by the Kettle Black Fried Chicken (HKD68) that look like charcoal pieces but are in fact fried with homemade charcoal-breadcrumb. The onion soup (HKD68) is also given a twist and presented with a black charcoal toast, layered with mozzarella and foie gras. A more filling option will be the foie gras and Wagyu burgers (HKD148) sandwiched with charcoal buns, served with fries and kimchi sauce. For that perfect beverage to wash down the food, get a bottle of the New Zealand-brewed Yeastie Boys Pot Kettle Black beer (HKD75).

So yep, a black-themed fare has just opened in the city, in case you’re stuck for outlets to get your black fix. 

Information

Location: G/F, 198 Wellington Street, Central, Hong Kong
Phone: +852 3628 2238

Opening Hours: 8am to 11pm (Monday to Saturday), 11am to 11pm (Sunday)

Lobster Bites with a Twist

Credit: Lobster Bobo by Eddy

If you’re a fan of lobster and if you confess to be an adventurous foodie, then your luck is in, because a restaurant specialised in lobster dishes has just opened.

Nope, it won’t be your favourite lobster bisque or risotto that Lobster Bobo will be serving, what it does have on its menu is a variety of local Hong Kong street snack such as ‘woon jai chi’ ('poor man's shark fin soup), rice rolls, rice in soup, as well as Southeast Asian cuisine the likes of laksa, topped with succulent lobster meat. If you like, you may also order a pot of whole lobster udon, served with a five-hour soup, cherry tomato confit, and semi-boiled egg.

The lobster, by the way, is flown in fresh daily from Canada, its shell used to make a flavoursome soup base and its meat used for the restaurant’s dishes.

Information
Location: Shop A, Haleson Building, 1 Jubilee Street, Central
Phone: +852 3971 0933
Opening Hours: 11am to 9pm daily, closes on Sunday and public holidays