Whether the mood calls for fire-led dining, a more intimate chef-driven lunch or a long, free-flow brunch with carving stations, there’s plenty to stretch the weekend, from a sharp new grill concept in Wan Chai to a personal tasting menu at Mosu and a lively Sunday brunch at Whisk.
Friday, July 17
Marrow has landed in Wan Chai this summer as a limited-time grill concept that takes the steakhouse template and gives it a sharper, more contemporary edge. Curated by chef Chris Ma, the menu moves from Sichuan beef tartare and Typhoon Shelter roasted bone marrow to lesser-known cuts on the grill, plus playful mains like blue crab rigatoni and a shortlist of nostalgic desserts to finish.
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