Once a sleepy village locale, Tai Hang has emerged as one of the city’s fastest-growing dining hubs, with eateries punctuating every one of its small narrow streets. Among the latest to open is Tipsy Restaurant and Bar. Located in the recently-opened Little Tai Hang boutique hotel, this new kid on the block doesn’t just serve up enticing modern European fare, it’s added some sumptuous summer dishes to its menu as well.
Tipsy is the brainchild of chef/owner Kong Wai Sing, whose varied culinary career includes stints in local cha chaan tengs, Australian eateries and, more recently, at Lily & Bloom, the well-known LKF steakhouse.
All these epicurean influences are well represented in Kong’s latest endeavour. The menu at Tipsy is a tad short perhaps, but is more than makes up for by the depths of flavour each dish provides.
We began our tasting with several small plates served tapas-style and plated to perfection. Standouts included the sinfully creamy and deceptively filling Duck Confit Risotto Ball with Spring Onion (HK$98) and the very refreshing and somewhat unconventional Tuna Tartar with Watermelon and Avocado (HK$178).
But it must be said that the Blistered Spanish Red Prawn in Sake and Sesame Oil (HK$188 per piece) definitely stole the show. Each gargantuan Spanish red prawn is blistered with a blow torch right at your table to a perfect medium-rare consistency. Expect interplaying textures between the crispy exterior and succulent flesh topped with the extra crunch provided by the puffed rice.
Next, the main courses arrived in an explosion of colour. For seafood aficionados, opt for the indulgently rich King Prawn Ravioli with Sea Urchin Cream and Fennel Foam (HK$268) or splash out for the Whole Lobster Garganelli Pasta cooked with Cherry Tomato and Baby Spinach (HK$498). If poultry is more your speed, the Tipsy Signature Roast Spring Chicken stuffed with Black Truffle (HK$328) is another one not to miss.
Nearly filled to the brim, we rounded out our Tipsy tasting with the Charcoal Grilled Pineapple with Caramel and Coconut Ice Cream (HK$68), whose tart notes were the perfect post-meal digestive.
Tipsy is, without a doubt, a bastion of modern fusion cooking. But perhaps more critically, it’s a place where each carefully chosen ingredient is allowed to shine, whether solo or in tandem with an unexpected partner, without too many frills and fancies. And it is precisely this light-handed yet innovative touch that sets this particular Tai Hang restaurant in front of the pack.
Tipsy Restaurant & Bar. 1/F, Little Tai Hang, 98 Tung Lo Wan Road, Tai Hang. 2818 8807. www.facebook.com/tipsy.restaurant.bar