Hong Kong’s newest, gastro-opening, Wild Grass, brings simple, nose-to-tail, home-cooking to our bustling metropolis. If you’ve had your fill of dim sum and Peking duck, this is the perfect spot for a great big plate of hearty, comforting sustenance.
Head up the brightly tiled staircase and make yourself at home around one of Wild Grass’ big communal dining tables. The light, airy, whitewashed dining space is given an air of French farmhouse, eco-chic with plenty of warm wood and reclaimed, recycled rattan furniture dotted between recipe book stacked shelves and copper pot filled dressers.
Serving up simple but flawlessly executed dishes, Wild Grass sources the best organic ingredients for its hearty, seasonal menu. Head chef, Jean-Paul Gauci focuses on traditional recipes (many passed down from his grandmother) - roasts, stews and nursery food favourites with a little sprinkle of French je ne sai quois. The restaurant’s specialty is beef of the wild, grass-fed variety – think cattle who’ve spent their days romping across the Australian outback. We guarantee that you can taste the difference. Not a meat lover? Wild Grass has Pescatorians covered with sustainable fish options and vegetarians catered for with inventive, farm-fresh vegetable dishes.
A word of warning - ensure that you leave space for dessert. Crème brulee served custard tart style in a crumbly pastry case is devilishly delicious and simple delights like apple turnover with whipped cream and rhubarb oatmeal crumble with dairy frozen cream will have you licking the plate clean.
The bill? Surprisingly very reasonable, with the set three-course lunch menu priced at just HK$220 and the three-course dinner menu coming in at a very wallet friendly HK$390.
1/F, 4-8 Arbuthnot Road, Central,
+852 2810 1189
Google map: bit.ly/UpjnR1
* Natalie is our local for Hong Kong. You can read all about her here: www.ivebeenthere.co.uk/articles/hong-kong-local-natalie-robinson.jsp and follow her tips here: www.ivebeenthere.co.uk/travellers/natalierobinson
She also has her own blog at: www.3badmice.com/
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