New Wan Chai pop-up Marrow redefines open-fire cooking this summer

Wan Chai is getting a juicy new dining spot this summer, and it’s promising to do some pretty interesting things with open flames. Marrow, an unapologetically meat-led pop-up, is landing in Lee Tung Avenue for a limited two-month run from July 1 until August 31.

Curated by chef Chris Ma – whose career has taken him to respected kitchens like Amber and Tate Dining Room – the concept aims to break away from traditional steakhouses. Instead of focusing solely on premium cuts, the kitchen turns to lesser-known meats while weaving in distinct local and regional flavours.

The menu playfully nods to traditional grill rooms while bringing something new to the table. Starters kick off with crispy barramundi croquettes with fermented soy bean and chili aioli ($88), king fish crudo with melon salsa ($128), and a Sichuan beef tartare with smoked oil and confit egg yolk ($128). Paying homage to its namesake, the restaurant also serves up a typhoon shelter roasted bone marrow ($188), topped with crispy chilli and garlic crumbs with toasted focaccia. 

The main grill section features six unique dishes cooked over fire. Highlights include an Australian M4+ rump cap ($228), Australian Wagyu bavette ($248), and a New Zealand Lumina lamb loin paired with a Taiwanese Magao pepper sauce ($208). If you’re looking to share, there’s a hefty tomahawk pork chop ($480) or a 13oz Australian Wagyu chuck eye steak ($688) that’s perfect between two people.

Those looking beyond red meat can opt for grilled turbot finished with salted lemon and brown butter sauce ($520), or a yellow croaker fish served with a pepper and salted egg emulsion ($218). There are also other signature mains beyond the grill, including a crispy pork neck cutlet ($208) and a blue crab rigatoni ($228).

To round things off, a nostalgic dessert menu features a chocolate chip cookie tiramisu ($88), Paris Brest with peanut praline ($88), and a decadent croissant “pain perdu” ($88) served with vanilla ice cream.

Marrow will be open daily for dinner only throughout its summer residency. Given the short run and Hong Kong’s insatiable appetite for all things carnivorous, booking ahead is highly recommended.

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