Autumn brunching back on the menu

OB_Brunch
A bao blow-out at Old Bailey

Old Bailey in Hollywood Road’s Tai Kwun complex is rolling out an all-you-can-eat, freshly-made dim sum weekend brunch, with no less than four different types of xiaolongbao.

The restaurant’s dim sum chef has created a special Bak kut teh xiaolongbao specifically for the weekend brunch, inspired by Southeast Asian pork rib soup. Further dumpling delicacies include pan-fried Iberico pork dumplings and Yangzhou-style glutinous rice siu mai. There’s a good choice of sharing dishes, and to round things off, chocolate chiffon cake and Rolling Donkey (glutinous rice cake rolled with with red bean paste and toasted peanuts).

The Bao Brunch is available from Nov 3, 12-3pm, Saturdays, Sundays and public holidays, $480 per person including free-flow non-alcoholic drinks and house made kombucha. $220 per person for free-flow Perrier Jouët champagne, Bloody Marys, spritzes and wine. oldbailey.hk

Meanwhile, Fang Fang’s autumn brunch menu is available from this weekend. It includes welcome snacks, sharing starters, one main course and dessert.  The free-flow deal includes Moet Chandon champagne, beer, white and red wines, sake, alcoholic iced teas, Bloody Marys, Bellinis, Margaritas and Mojitos.

12-3pm, Saturdays, $358 per adult, $210 per child; $280 per person for free-flow. fangfang.com.hk

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beyondthehighrise

I'm a freelance writer and editor living in Hong Kong.

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