Indulge the Senses at Ship Street’s WAKARAN

The rise of adventurous and well-travelled diners in the city has resulted in the boundaries between cuisines from around the globe colliding and merging, creating a vibrant and dynamic culinary landscape. This exchange of flavours and techniques between cuisines and traditional dishes leads to food that’s reimagined in new and creative ways. Hongkongers are now invited to expand their culinary horizons with the rich tapestry of global cuisines at WAKARAN.

The Three Characters that tell the Story of “Coming Together of Cultures”

WAKARAN is one of the latest openings by the Epicurean Group. This vibrant new eatery and bar, nestled in the heart of Wan Chai's Ship Street takes inspiration from the fascinating history of Nagasaki Port during the 17th to 19th centuries, paying homage to the diverse blend of cultures that once thrived in this early cosmopolitan hub. Just like Nagasaki Port, a melting pot of Western and Eastern influences, WAKARAN offers diners a chance to embark on a culinary journey of cross-cultural exploration showcasing the best flavours, where ingredients and techniques don’t need to be limited, as long as everything is delicious.

Catering to up to 45 seated guests, with a vibrant red and green matching wall framing the entrance’s bar tables and high stools complemented by large French windows framed with black iron across the façade, WAKARAN’s dining room has a modern and creative persona. Black wooden tile flooring, white brick walls, and large mirror installations complete the look. The comfortable banquette seating is adorned with vibrant and artsy textiles to pair with the sleek black furniture. A communal dining table that seats ten guests takes centre stage to encourage celebratory dining through WAKARAN’s honest food and quality drinks.

Art is present throughout the space—including a diverse range of AI-generated abstract art and illustrations gracing the dining room wall—and develops as a visual language for the food served, giving the dining experience a touch of playfulness, just like the cuisine at WAKARAN.

Another vital component of the dining room is its open kitchen counter seating, where the culinary team create a sense of theatre as they prepare delectable and enticing dishes before guests’ eyes.

Where Tradition Meets Modernity

These vibrant interiors serve as the perfect canvas on which the culinary team presents its modern take on popular Asian fare. The kitchen team is led by Head Chef Tommy Tsui, who boasts over 20 years of culinary experience. Chef Tsui is no stranger to modern Asian cuisines and has worked his way up at some of Hong Kong’s popular restaurants, including Plaa Modern Thai restaurant, J.A.M Joint Asian Market, Miss Lee’s Vegetarian restaurant, and many more.

Best known for his rich knowledge of Asian cuisine and Western culinary precision, Chef Tsui will astonish diners of all persuasions and appetites with an innovative and enticing menu of thoroughly comforting dishes based on popular flavours that everyone loves.

From a bite over post-work tippling and a mid-day power lunch to a feast with friends, WAKARAN’s insightful menus have something for every palate. Sumptuous dishes like appetisers, skewers, creative maki "tacos", and comforting large plates are crafted with a deep understanding of traditional culinary precision, and the tongue-tickling flavours bring comfort and great satisfaction.

Examples of Chef Tsui’s authentic yet bold approach to appetisers include Potato Crab Millefeuille (HK$39 per piece, minimum two pieces). The crispy potatoes pavé are pressed and fried to perfection, topped with sweet and zesty mango salsa mixed with fresh crab meat and garnished with grated bottarga; inspired by the classic Chinese deep-fried glutinous rice balls “Jin Dui” which was usually served as dessert, Chef Tsui’s savoury takes Truffle Sesame Doughnut (HK$44 per piece, minimum two pieces) is crispy on the outside and flavourful on the inside. With a filling of three types of mushrooms and a topping of Comte cheese and shaved truffle; and the Amaebi Crudo (HK$138), in which fresh Japanese sweet shrimp are lightly brined and served raw in a vibrant and zesty sauce made with red pepper, fresh tomatoes, citrus and a hint of red chilli.

WAKARAN also offers a selection of Japanese-style Grilled Skewers, in which the freshest cuts of meat and vegetables are grilled on an open fire to form an instantaneous crust around the meat while trapping in natural juices to enrich the flavour. Also, look out for the KFC 2.0 (HK$118), in which the deep-fried deboned local triple yellow chicken and cauliflower are glazed with a sweet and spicy yuzu chilli sauce packed with flavour; and Grilled Squid with Chili Sauce & Baby Gem (HK$128), local fresh squid grilled to perfection and served with an aromatic savoury chilli sauce and mixed green.

These delectable starters are followed by an array of satisfying mains including Whole Smoked Pigeon (HK$218); a tribute to Hong Kong’s popular staple, the pigeon is marinated in a Chiu Chow-style “Lo Sui” marination that is made with 13 kinds of herbs and lemongrass. After three days of air-drying, the pigeon is gently smoked with lemon and lemongrass, culminating in a perfect balance of flavours. The final touch of blanching the skin with hot oil results in a delightfully crispy texture, while the succulent meat remains tender and juicy. The pigeon is served with grilled Maitake mushroom and a tangy dipping sauce made with red pepper, red wine vinegar and Japanese seaweed.

While steamed fish is a staple in Hong Kong, Chef Tsui has adopted the skill of the Japanese-style curing technique in preparing the melt-in-your-mouth Whole Roasted Dry “Ma Yau” (HK$268). The “Ma Yau” or “Threadfin” is lightly marinated with salt and air-dried for three days before being grilled to tenderness, resulting in irresistibly crispy fish skin. Served boneless on top of a bed of a luscious sauce made from fish bones stock and a hint of coconut, it boasts a touch of richness to every bite.

Diners looking for something a little heartier can choose the Suckling Pig (HK$328 for 1⁄4 portion). The boneless suckling pig is slow-cooked for 13 hours in Sancho pepper marination before being roasted in the oven and served with a house-made sweet and sour green apple sauce on the side.

Carb lovers can opt for the Baby Squid Lap Cheong Fried Rice (HK$198), made with overnight-soaked Japanese pearl rice cooked in squid ink and “Lap Cheong” Chinese sausage, topped with perfectly seared tender baby squid. Be sure to give the rice dish a good mix before digging in to savour every last bit of the "Fan Jiu" - the crispy, crusty rice at the bottom of the pan that adds the perfect texture and smoky aroma to the dish; and Cold Buckwheat Noodles with Sichuan Potato Strips (HK$128), Korean buckwheat noodles served cold and mixed with a spiced plum sauce, wild fungi, and stir-fried shredded potato in Sichuan spices.

Dessert lovers shouldn't miss out on the visually stunning Ginger Rice Dumpling Bomb (HK$29 per piece, minimum two pieces), where the sweet and spicy ginger soup is delicately wrapped in a transparent dumpling skin, creating a burst of sweet, aromatic flavours; and the creamy Mango Pomelo Sago Cocktail (HK$78), another Hong Kong’s iconic dessert of fresh mango puree mixed with coconut milk and topped with an airy coconut form, is simply irresistible.

The Way Great Drinks Travel To New Horizon

At WAKARAN, the diverse food menu is complemented by an impressive drinks selection, including a selection of sake, Umeshu, wines, whisky, and Japanese gins. The cocktail selection taps into the highball's rich heritage and the sensory journey this timeless libation affords today’s cocktail consumer. The Highball combines any base spirit and a non-alcoholic mixer, usually soda water. One of the most endearing two-ingredient cocktails of all time, the Highball is usually served in a large, straight-sided glass – the Highball glass – and was a popular choice for guests travelling on luxury trains. In fact, the Highball has always been a drink on the move, and it has a strong following in the United Kingdom, the US, and Asia, as it has been adapted to appeal to local palates.

All highballs are priced at HK$78 per glass, including the Calamansi Hi, a zesty blend of barley Shochu, vodka, fresh calamansi, lime, and soda; Yuzu Chu, with Shochu, yuzu juice, and soda; Tiki-Tiki, with coconut-washed whisky, fresh lime, and soda; and My Sweet Heart, with edible rose-infused gin, strawberry shrub, fresh lime, and soda.

Besides highballs, WAKARAN also offers an eclectic selection of Asian-inspired cocktails, all priced at HK$88 each. These include Kyuri Cooler, a refreshing vodka-based summer concoction mixed with sake, fresh cucumber, and ginger; Kungfu Pandan with whisky, Shochu, and salted pandan syrup; and Butterfly Collins, a vibrant floral cocktail made with tequila, gin, vodka, and butterfly pea flower syrup.

WAKARAN is located at Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai. It is open daily from 12 pm to 3 pm for lunch and 6 pm to 11 pm for dinner. For more information and reservations, please call +852 2866 3681, or follow WAKARAN on Instagram: @wakaranhk.

About Epicurean Group

Founded in 1991, Epicurean Group innovates, curates and creates unique dining experiences in Hong Kong and China. Offering a diverse cuisine selection that includes Chinese, Japanese, and international concepts, Epicurean Group provides true culinary enjoyment for every one of its diners. Brands include standalone concepts such as Jimmy’s Kitchen, The Peak Lookout, Pica Pica, BÀRBAR, El Taquero, KAKURE, Ship Kee (awarded the Michelin Bib Gourmand in 2023 & 2024). For more information, please visit www.epicurean.com.hk.

Address

Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai

Reservations

+852 2866 3681

Capacity

45 seated guests

Daily Opening Hours

Lunch: 12:00 - 15:00 | Dinner: 18:00 - 23:00

Instagram

@wakaranhk

Corkage

HK$350 per wine bottle | HK$500 per spirit bottle

Cake Charge

HK$250 per cake