New to Hong Kong’s Sai Ying Pun, DAM:A is a chef-driven noodle bar for lads looking for a little culinary inspiration.
We are sure that you’re familiar with the adage “too many chefs spoil the broth”? It’s one of the oldest colloquial phrases of the English language and one that’s even been proven by a 2014 study at Princeton that found that in the case of a project that was up against a deadline, the more contributing voices the slower the progress. However, having just the right number of chefs can ensure innovation and creativity, at least that’s what Sai Ying Pun’s newest noodle bar is banking on.
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DAM:A has soft opens at the hands of Westside Hospitality, the creative souls behind Soho Korean restaurant OBP, and promises a menu of delectable Korean-inspired bites by Head Chefs Waheeb Abrahams and Kevin “Ching” Lam. Taking its name from the Korean for “put it in a bowl”, the new venue serves noodles, snacks and daily specials, all of which are designed to be playful and insightful.
Highlights include Sullung, South African M5 Wagyu in traditional Korean broth; Sam Gae, complex Korean Ginseng chicken broth with chicken char-siu and soy egg; and Spicy Chicken Noodles with housemade furikake and duck egg.
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The open kitchen will also dish up sharing snacks ranging from slow-cooked Lamb Kalbi with pickled beets and perilla leaf; and Dubu Kimchi, a play on fried tofu with kimchi coleslaw; and beef tartate with cured duck egg yolk.
Guests will be able to pair their dishes with a selection of sakes, sojus, draft beers (including Moonzen x Westside Mexican Lager from the group’s first restaurant) and highballs.
Perfect for the chilly months ahead.
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