Tiki Time in Hong Kong

Upping its South Seas quotient, Hong Kong’s months-old Mahalo Tiki Lounge—the Wan Chai offshoot of Central’s laid-back Honi Honi bar—has upgraded its weekday menu with a selection of poke (pronounced “po-kay”), a ceviche-like Hawaiian staple of cubed raw fish typically marinated in soy and sesame oil. The food, which comes courtesy of a tie up with the city’s first poke takeaway shop, Pololi, just also happens to reflect one of the hottest culinary trends in the mainland United States at the moment, and one bite is enough to explain why. At Mahalo, variations include a California roll poke—salmon, avocado, cucumber, flying-fish roe, and may0—and a spicy Thai poke made with tuna, chili, lemongrass, lime leaves, cilantro, and spring onions. You could of course sample these and more at Pololi, which occupies a shoebox-size shopfront on Graham Street. But then, you’d be missing out on the lounge’s lush, Polynesian-inspired atmosphere and its “treasure map” of tiki cocktails; we recommend the Kaizoku, a blend of oak-aged rum, wasabi, yuzu, pineapple juice, lime, and coriander (29/F, QRE Plaza, 202 Queens Rd. East; 852/2488-8750). —David Tse

This article originally appeared in the October/November print issue of DestinAsian magazine (“Aloha, Hong Kong”)

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