KAUM GADO GADO
ASSORTED BLANCHED GARDEN VEGETABLES TOSSED IN A WHITE CASHEW PEANUT DRESSING, SERVED WITH FRIED SHALLOTS, FREE RANGE EGG, TEMPAH & PRAWN CRACKERS
BELUT SAMBAL HIJAU
SEARED EEL FILLET WITH GRILLED CHERRY TOMATOES, GREEN CHILI & GREEN TOMATO RELISH
PA’PIONG AYAM
FREE RANGE CHICKEN MARINATED WITH SPICES FROM SOUTH SULAWESI, FRESHLY GRATED COCONUT & SWEET POTATO LEAVES
SATE IGA BABI KECAP
CHARCOAL-GRILLED BRAISED PORK BELLY SATAY IN SWEET SOY SAUCE, SERVED WITH GRILLED SCALLIONS
IKAN BAKAR HITAM DENGAN SAMBAL DABU DABU
CHARCOAL-GRILLED BLACKENED BONELESS BARRAMUNDI WITH A TROPICAL MANADO CHILI, FRESH HERBS & FRUIT SALSA
KAUM SAMBAL SELECTION
KLAPPERTART
COCONUT SORBET, COCONUT BREAD PUDDING, CARAMEL AND RUM SOAKED RAISINS
FIG SOUR
BULLEIT BOURBON AND JOHNNY WALKER SCOTCH BLEND, FIG INF– USED ARAK, ANGOSURA BITTERS, LEMON JUICE & EGG WHITE. SERVED ON THE ROCKS
MEGAH MULE
KETEL ONE VODKA, MYER’S RUM, POACHED NASHI PEAR, VANILLA AND PALM SUGAR, LIME JUICE AND AROMATIC BITTERS TOPPED WITH BAR-MADE GINGER BEER. SERVED LONG
Most of us that have been to Bali have experienced and loved Potato Head, Seminyak’s ultra popular beach club and restaurant, so we were very excited to hear that the restaurant is one of HK’s newest imports. Set in trendy neighborhood Sai Ying Pun, Potato Head Hong Kong boasts eccentric and industrial design creating the ideal bar and restaurant ambiance. We loved the interactive bar seats allowing you to see and smell the delicious dishes being prepared and the Indonesian menu allowed for plenty of tempting options. We were fresh off the plane from Bali when we dined at Potato Head Hong Kong and were pleasantly surprised to see HK’s chic and mouthwatering take on the cuisine and concept. Every dish was fragrant, spiced, and utilizing top of the line produce. Favourites of the night included the refreshing Kaum Gado Gado Salad, the juicy and flavourful Charcoal-Grilled Braised Pork Belly Satay in Sweet Soy Sauce, the indulgent Seared Eel Fillet with Grilled Cherry Tomatoes, Green Chili & Green Tomato Relish, and the perfectly Charcoal-Grilled Blackended Boneless Barramundi with a Tropical Manado Chili, Fresh Herbs & Fruit Salsa. Make sure to order a selection of sambal which accompanied all the dishes perfectly. Our meal finished with a satisfying “Klappertart” dessert and a few summer friendly, innovative cocktails from their bar. Our new favourite spot to hang out with friends to enjoy great food, drinks, and uplifting ambiance.
KAUM at Potato Head, 100 Third St, Sai Ying Pun
2858 6066