~> Old Bailey a new Jiangnan restaurant
Old Bailey is a new Jiangnan restaurant from Yenn Wong, found in Tai Kwun, Hong Kong’s new centre for the arts.
In the restaurant, Head Chef Wong Gwan Man, brings to present day Hong Kong, authentic *Jiangnan food that is delicately balanced.
So too, an exquisite Shanghainese dim sum programme, that includes not one, but three takes on the beloved Xiaolongbao. The menu paints a tale of place and time, but so too of produce and the people who deliver beautiful things to the kitchen.
*With “Jiang” being the Chinese word for the Yangtze River and “nan” meaning south, the Jiangnan region encapsulates the varied cities of Shanghai, Nanjing, Wuxi, Yangzhou, Hangzhou, Suzhou and others lying south of the river.
With an outdoor terrace overlooking Tai Kwun, Central, SoHo and the Mid Levels, Old Bailey offers unseen views of Hong Kong. Their all day lounge opens from 12 noon, serving a beautiful selection of teas, coffees cakes, cocktails and more – an ideal place to call into, when exploring Tai Kwun.
Sections of their menu were created just for vegetarians and vegans, making us a strong and unexpected contender for one of Hong Kong’s best vegetarian restaurants.
A dish that is complex, time consuming to make and utterly delicious. 36-month ham from Jinhua is sliced and pressed before being steamed with Old Bailey’s house made Osmanthus syrup and then served alongside crispy bean curd sheets and soft, floury mantou buns. Eating Jinhau ham that’s been glazed to a red, golden colour is said to bring great happiness.
Dishes we love… fresh noodles from a local artisan supplier that have been tossed with creamy roe from hairy crab
Virtuous and vegetable laden. Rustic and nostalgic. Village style house made handkerchief pasta with organic seasonal greens – your new comfort cravings.
Wok-fried Mud Crab, Ningbo Rice Cakes