Words: Emily Mullen
Deep-fried bourbon ice cream eh?
Anyone with an operational phone over the last couple of weeks will have seen photos of Hang Dai’s newly revamped menu. Their new head chef Adam Dunn (formally second in command at Sydney’s Rockpool Bar & Grill) has debuted some really exciting dishes like surf clams, dry fried spiced pork ribs and mozzarella with “strange sauce”.
New menu items aren’t the only fresh iteration for the Hang Dai team, who launched their popup on June 9. Operating out of the window of Hang Dai’s Camden Street Lower premises, is Hawker, a popup inspired by Hong Kong street food.
Hawker aims to “transport” customers to the streets of Hong Kong, with the name a homage to the food vendors that operate on the streets of the city.
Co-owner of Hang Dai Will Dempsey told the Irish Times, that Hawker will be “serving authentic street food just like you’d get from a hawker stall in Hong Kong or China”.
The menu is made up of sharing bites, like cheeseburger spring rolls, cod and crab wontons, pork dumpling soup and deep-fried bourbon ice cream.
Hang Dai have also opened up their terraced Gold Bar upstairs for outdoor dining, the space fits 15-20 people and is open from 5pm till late Tuesday through to Thursday, and on Fridays and the weekends from 1pm.
You can find Hawker (in the window of Hang Dai) on 20 Camden Street Lower, Saint Kevin’s, follow them on Instagram for more information.
Elsewhere on District: How Hennessy became rap’s favourite drink