There are twenty-seven dishes available on Hang Dai’s new menu.

Hang Dai was inspired by Blade Runner, John Carpenter movies and Deadwood. The place is a futuristic Chinese/Asian restaurant and music bar centred around a wood-fired traditional Chinese oven. It is a sharing plate spot, served in a tapas or family-style. Family style is when food is served on large platters meant for sharing, and diners serve themselves.

The new menu is made up of this type of sharing plates, both small and large. New selections include; asparagus rolls with kimchi hollandaise, typhoon soft shell crab with lemongrass mayo, stir fried ho fun beef noodles, and Connemara oysters with white peach. The big draw, their apple woodfired Skeaghnore duck, which they recommend you pre-order is still on the menu. In addition, there is a taster menu available that also comes in vegetarian.

‘Hang Dai’ loosely means ‘partners’ or ‘brothers in arms and has been a staple of Dublin’s Camden Street for a few years, founded by friends Karl Whelan (ex head-chef at Chapter One and Luna) and Will Dempsey, who came from an events and music background. Whelan left during lockdown, and the head chef is now Adam Dunn. Adam is formally second in command at Sydney’s Rockpool Bar & Grill.

The current team at the helm also includes Seana O’Brien and Cian O’Raghallaigh as restaurant managers and Robert Stewart as bar managers.

Their suppliers include Caterway, La Rousse Foods, Glenmar Dublin, Mc Loughlin’s Butchers, and Wrights of Marino. They have also revamped their drinks list to include more summery seasonal cocktails featuring Irish alcohol, such as the new istil vodka.

Hang Dai is open Tuesday to Friday from 17:00 until late and Saturday to Sunday from 13:00 til late. However, like many restaurants of their calibre, they are closed Mondays.

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