Auntie ĀYI, the first chapter of new multi-venue dining destination wellwellwell, opens at Pacific Place.
Hong Kong has a thing for multiple concept dining venues, in case you haven’t noticed. From cool food courts to dining destinations made for the indecisive, these new culinary collusions offer delicious diversity for hungry lads and the newest, wellwellwell, continues the trend.
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A new three-concept eating and drinking den at Admiralty’s Pacific Place, wellwellwell promises to whisk diners back in time on an unforgettable gastric journey of Chinese cuisine.
The first brand of wellwellwell to launch is Auntie ĀYI, the Home Well and the heart of the new venue. Celebrating the humble yet legendary home kitchens across generations, this first chapter seamlessly weaves the new with the old, with traditional dishes given a creative twist while preserving centuries-old, fast-disappearing culinary techniques.
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Set in a spaceship where ‘passengers’ are nostalgic for the old and hungry for the new, Auntie ĀYI’s menu features Southern Chinese comfort food as well as Chinese regional favourites, including Auntie ĀYI’s Sesame Candy Chicken, a creative take on a Cantonese classic using local free-range chicken to create the sweet and crunchy texture of Old Hong Kong Sesame Candy. Another must-order is the 8 Immortals Drunken Platter, a selection of cold appetisers marinated in Chinese Baijiu and Huangjiu wines, while the special ‘cheong fun’ section of rice rolls is made using the traditional technique of ‘hand-pulling’ rice sheets with a steam-permeable cloth.
Other signatures include the Silky Egg Custard with Fresh Lobster, which is infused with 20-year-aged Huadiao wine; while the Two-Way Stuffed Crab Claws are deep-fried with breadcrumbs and the time-honoured method of using crépine. Also look out for ‘Chan Village’ Noodles with Crunchy Tai-O Shrimp Paste, which uses silky smooth rice noodles that first originated from the Shunde region during the Qing Dynasty; and crispy, fragrant Angus Beef with Runny Egg Yolk Claypot Rice, made with the chef’s secret soy sauce recipe.
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The venue’s seasonal cocktail menu is also a highlight not to be missed; discover how key ingredients found in Chinese cuisine – such as aged Shaoxing wine and Hawthorne – transform into delicious elixirs, with some specially designed for sharing. A Baijiu tasting flight is also available for the courageous.
Keep en eye out for the next two chapters in the coming weeks.
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