May 2020 edit : Old Bailey is now closed
by Aude Camus
Can you believe it’s already been a bit more than a year since Tai Kwun finally opened its doors after years of renovation? It is strange because on one hand it still seems all very new to me and I haven’t yet taken the time to properly visit each and very corner of Tai Kwun and on the other hand it feels like Tai Kwun has always been there. Take Old Bailey, probably one of the most anticipated opening of the Centre for Heritage and Art and yet, I only first tried their Jiangnan delights lust a few weeks ago. Better late than never!
Unfortunately, the weather tonight ain’t exactly sunny (it’s actually pouring) so we can’t really enjoy the beautiful view over Tai Kwun from the terrace but luckily the atmosphere of the restaurant is quite cozy, and I love the modern yet welcoming design of the place.
by Aude Camus
Can you believe it’s already been a bit more than a year since Tai Kwun finally opened its doors after years of renovation? It is strange because on one hand it still seems all very new to me and I haven’t yet taken the time to properly visit each and very corner of Tai Kwun and on the other hand it feels like Tai Kwun has always been there. Take Old Bailey, probably one of the most anticipated opening of the Centre for Heritage and Art and yet, I only first tried their Jiangnan delights lust a few weeks ago. Better late than never!
Unfortunately, the weather tonight ain’t exactly sunny (it’s actually pouring) so we can’t really enjoy the beautiful view over Tai Kwun from the terrace but luckily the atmosphere of the restaurant is quite cozy, and I love the modern yet welcoming design of the place.
I am so ready for my gastronomic journey to Jiangnan (a region encompassing Shanghai, Hangzhou, Nanijng, Ningbo) led by Chef Wong Kwan Man. Let’s order a nice mix of all-time fav and seasonal dishes, shall we?
Did you know that Xiaolongbao were originated from the Jiangnan region? I didn’t, but what I do know is how much I love those soup dumplings (even though I most often end-up spilling the soup all over my clothes) and how I absolutely had to give a go at Old Bailey’s one. Oh, and by the way, xiaolongbao are named this way because they are steamed buns (bao) traditionally prepared in a small bamboo steaming basket also known as xiaolong. You’ll thank me later for this “cultural fact”, for now let’s just dig in while our 3 different buns are still hot:
Did you know that Xiaolongbao were originated from the Jiangnan region? I didn’t, but what I do know is how much I love those soup dumplings (even though I most often end-up spilling the soup all over my clothes) and how I absolutely had to give a go at Old Bailey’s one. Oh, and by the way, xiaolongbao are named this way because they are steamed buns (bao) traditionally prepared in a small bamboo steaming basket also known as xiaolong. You’ll thank me later for this “cultural fact”, for now let’s just dig in while our 3 different buns are still hot:
1. Hairy crab roe Xiaolongbao (HKD 188 for 4 pieces) filled with Iberico pork in a hairy crab roe soup … yum!
2. classic Xialongbao (HKD 98 for 4 pieces)
3. Mala Xialongbao (HKD 108 for 4 pieces), my fav of them three with its spicy soup filling and beautiful red color
We also need something cool to balance the boiling soup filling of the xiaolongbao and I am loving the fresh local bean curd sheet with sesame oil(HKD 38) and the surprising (yet super yummy) cold Nanjing salted duck (HKD 88).
An all-time fav (I mean, as old as it can get speaking of a place opened for a year) is the Longjing tea smoked pigeon (HKD 188) but I leave it all to you tonight as I am planning to focus most of my appetite on the Ten treasure duck (HDK 1,080 for the whole duck, to be ordered at least 24h in advance).
2. classic Xialongbao (HKD 98 for 4 pieces)
3. Mala Xialongbao (HKD 108 for 4 pieces), my fav of them three with its spicy soup filling and beautiful red color
We also need something cool to balance the boiling soup filling of the xiaolongbao and I am loving the fresh local bean curd sheet with sesame oil(HKD 38) and the surprising (yet super yummy) cold Nanjing salted duck (HKD 88).
An all-time fav (I mean, as old as it can get speaking of a place opened for a year) is the Longjing tea smoked pigeon (HKD 188) but I leave it all to you tonight as I am planning to focus most of my appetite on the Ten treasure duck (HDK 1,080 for the whole duck, to be ordered at least 24h in advance).
God, I have to say I wasn’t 100% sure about this one: a luxurious take on the classic Shanghai-style Eight treasure Duck introducing abalone and sea cucumber in addition to the usual eight treasures (Jinhua ham, conpoy, shiitake mushroom, bamboo shoot, dried shrimp, lotus seed, glutinous rice and duck meat). First, abalone and sea cucumber are usually a no go for me. Then, I mean it is really possible to stuff that many ingredients in just one duck? Well, you’ll be surprised to hear I did really like the very distinctive taste of this deboned duck sewn tight with a combination of the treasures. No kidding, it’s definitely a different thing worth trying.
Oh also sorry I didn’t ask you before, but I do hope you like noodles because I just ordered three different types of them.
Oh also sorry I didn’t ask you before, but I do hope you like noodles because I just ordered three different types of them.
Don’t blame me, I just really wanted to make sure we enjoy as many Jiangnan delights as possible!
1. My fav, higly recommended by fellow media friends, are the village-style house made handkerchief pasta with organic seasonal greens (HKD 188). God there really is something comforting and addictive about those big, flat, house made noodles. Nothing fancy but it’s so tasty!
2. Hairy crab roe hand-pulled noodles (HKD 168/person) are also pretty addictive with their thick hairy crab sauce
3. And I wouldn’t say no either to another bowl of Clams hand-pulled noodles (HKD 168/person) with their spicy twist of chili
Well, not sure how you feel about stopping the feast here but I’m pretty full, and not a big fan of Chinese desserts, so I guess this is the end of our culinary trip to Jiangnan. Remind me to book myself in for one of those yummy trips more often: loved the feel of authenticity in a fancy yet relaxed atmosphere.
Chef’s tasting menus options available:
HKD 500 for 10-course vegan experience
HKD 600 for the classic 9-course Taste of Jiangnan gastronomic journey
HKD 800 for 10-course menu An Exquisite Taste of Jiangnan
Old Bailey
2/F, JC Contemporary – Tai Kwun
1. My fav, higly recommended by fellow media friends, are the village-style house made handkerchief pasta with organic seasonal greens (HKD 188). God there really is something comforting and addictive about those big, flat, house made noodles. Nothing fancy but it’s so tasty!
2. Hairy crab roe hand-pulled noodles (HKD 168/person) are also pretty addictive with their thick hairy crab sauce
3. And I wouldn’t say no either to another bowl of Clams hand-pulled noodles (HKD 168/person) with their spicy twist of chili
Well, not sure how you feel about stopping the feast here but I’m pretty full, and not a big fan of Chinese desserts, so I guess this is the end of our culinary trip to Jiangnan. Remind me to book myself in for one of those yummy trips more often: loved the feel of authenticity in a fancy yet relaxed atmosphere.
Chef’s tasting menus options available:
HKD 500 for 10-course vegan experience
HKD 600 for the classic 9-course Taste of Jiangnan gastronomic journey
HKD 800 for 10-course menu An Exquisite Taste of Jiangnan
Old Bailey
2/F, JC Contemporary – Tai Kwun
This write-up is based on a media tasting hosted by Old Bailey. No money was paid by Old Bailey for publishing this feature.
