Don’t let its demure exterior fool you – with two separate kegerators and a cold room to serve their brews on 26 taps at three different recommended temperatures, this may be Hong Kong’s most sophisticated beer bar yet.
Although largely dominated by local brewery Young Master Ales, you’ll also find a sizeable selection of hard-to-find imported beers on rotation, such as Renaissance’s Barrel-Aged Darth Saison ($70 for 330ml) from New Zealand. More adventurous beer drinkers can try some of the real ales on hand pumps – a more traditional method of tapping beer, served at 11 to 13 degrees. We love Young Master’s Bitter Oak ($60 for 330ml).
Curated by May Chow of Little Bao, the menu is a telling reflection of her love of Asian-style dishes with a contemporary twist. With rather aromatic and distinctive appetisers, their house fries ($68) arrive coated in cumin dust, takana and dried chilli, while their burrata ($138) comes with a spicy mapo twist. Our Shanghai Dip ciabatta ($98) is packed with deliciously braised pork, pickled cucumbers and a remarkable Scotch ale pork jus. Already making waves in the culinary scene, be sure to save a bit of room for their French toast served with creamy foie gras butter ($68).
Tai Hang has been long overdue for a proper taproom. Good food and even better beer? Count us in. We hope the arrival and success of Second Draft will herald a flurry of even more beer-focused bars outside of the overcrowded Central district.
98 Tung Lo Wan Road, Tai Hang, +852 2468 2010