From the creative soul that brought you Honi Honi comes Maka Hiki Tropical Bar & Grill, the newest addition to the Tai Hang dining scene.
You don’t have to spend much time in Hong Kong to be exposed to the tropical-themed musings of French bartender-turned-restauranteur Max Traverse. His contributions to the Hong Kong cocktail scene over the years included Le Boudoir, Honi Honi, Tiki pop-up Maka Hiki Lounge at The Upper House, and the city’s first rum festival. Now Max is back with a new restaurant concept that continues his fascination with Tiki culture while bringing exotic flavours to Tai Hang.
With urban-meets-Tiki interiors – think bamboo and brick – as well as two lush outdoor terraces, Maha Hiki Tropical Bar & Grill lends itself as well to weekend brunch as it does weekday date night and after work revelry. The new all-day venue’s menu, prepared by consulting chef Russell Doctrove, is packed with tropical flavours with highlights including sweet and sour Mauritian Tamarind, Mango and Pineapple Salad with chili salt, toasted coconut, and fresh mango; Spicy Beef Salad made with perfectly seared Australian tenderloin; Hawaiian Poke Tuna; Grilled Mahi Mahi curry garnished with coconut cream, chili oil, and crispy shallots; and Lombok Baby Chicken, which is caramelised to perfection.
If you’ve assembled the labs be sure to opt for the 48-hour Slow Cooked Beef Rib, which comes to life with a tamarind jaew BBQ sauce and is suitable for up to four people.
Those with a sweet tooth are in for a treat with a creamy coconut milk Rice Pudding to round off the meal, or the sticky-sweet Homemade Rhum Baba infused with Rhum Clement Selected Barrel.
Of course, at the core of the new eatery is Tiki culture, which means rum-laced goodness, from the Tik Tok Tiki with tequila and chilli; and the Bikini Girl, with tequila, lychee and rose puree, and cucumber; to the Dum Dum Give Me Rum Rum, which offers a tasting flight of four rums.
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