Wan Chai’s fan-favourite all-day café Bakery by The Grand has opened in Kowloon Tong, bringing artisanal sourdough pastries and breads, bakery and brunch plates, meaty mains, and magical desserts to Kowloon.
Featuring on their menu are three Wellington dishes, one classic beef, an usual monkfish centre, and a rather unique pigeon version.
The Distinction Gold Pigeon Wellington (HKD328) is a locally award-winning dish conceptualised by head chef Derek Sit.
Fusing together a deboned 28-day-aged pigeon breast, duck liver, and bacon within the centre of the dish, the bird is encircled in a baked homemade puff pastry and served with organic cabbage, pigeon jus, and pumpkin puree.
This new Kowloon restaurant opens within the same group that operates L’Atelier de Joël Robuchon, so expect grand consistency and quality in line with the former three-Michelin-starred restaurant.
Bakery by The Grand, Shop LG2-11, LG2/F, Festival Walk, 80 Tate Chee Avenue, Kowloon Tong,
