Laidback yet refined, District 8 Tseung Kwan O brings Parisian chic to Hong Kong’s coolest new precinct.
You might have noticed that there’s something brewing in Hong Kong’s far east. If you haven’t been down to Tseung Kwan O recently (or ever) you’re in for a surprise. Once a sleepy backwater, the neighbourhood in Kowloon’s east is now cool as hell, with new restaurants vying for waterfront real estate and new luxury apartment complexes sprouting up behind them.
There’s been a raft of new restaurants opening down in TKO, including Teppanyaki Mihara and Pizza Pig and the newest is District 8, a chic Parisian bistro and sibling to the Elements Mall outpost of the same name.
The creation of Woolly Pig Hong Kong, best known for their restaurants Hue, INK, Bathers, and Big Sur in Soho, District 8 Tseung Kwun O is perched on the edge of the Tathong Channel and features both indoor and alfresco dining complete with a vibe straight from the French capital’s iconic 8th arrondissement.
Catering to up to 120 guests, District 8 Tseung Kwan O features a main dining room dressed in earthy-toned leather, timber, and vintage-esque floor tiles, with comfortable banquette seating, contemporary French wallpaper, a standalone cocktail bar in navy blue, an artisan ice cream counter in timber, and a pastry counter that promises some of the neighbourhood’s best coffee.
Beyond, you’ll find District 8’s alfresco patio, with its bistro-style rattan chairs in red and marble-topped tables creating a sophisticated waterfront space.
It’s a great spot from which to work your way through a comprehensive cocktail list by bartender Steffen Willauschus that ranges from the Beef It, Wagyu beef fat-washed bourbon, smoky whisky, burnt honey syrup, and bitters, garnished with housemade Wagyu jerky; and the French Breakfast Martini, butter croissant-infused vodka with strawberry marmalade, egg white, and fresh lemon; to the Summer Rose, a tall and cold blend of vermouth rouge, quince, cherry, rose water, and soda water.
Alternatively, do yourself a favour with the seasonal juice-driven mocktail selection, or sample from the 60-label wine collection, which is laced with boutique releases and hard-to-source drops – once you find a favourite, you can even take a few bottles home.
You’ll also dine well at the new TKO eatery, with brunch, lunch, and dinner menus packed with the likes of grazing platters, confit duck, mussels marinieres; burrata topped with poached leeks and black truffle vinaigrette; ox cheek pappardelle; grain bread Croque Madame topped with a fried egg and cheese sauce; and an elevated take on steak frites using premium Australian beef cuts.
And that’s reason enough to leave your comfort zone.
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