What do you do when you have just as much passion for brewing craft beer as you do for the art of cooking up delicious food? You invest in skilled hands for both, of course, and leading Hong Kong brewer Carbon Brews has done just that.
With head chef Sean Yuen whipping up seven signature dishes the award winning brewery is hoping to take the craft-beer experience to the next level.
The taproom interior is inspired by the elemental building block carbon
In four short years since it’s establishment in 2018 Carbon Brews has become one of the territories most recognizable breweries. In 2021 it took home the accolade as Hong Kong’s most awarded brewer at the Asia Beer Championship.
From the beginning they have brewed in the New Territories town of Fo Tan and distributed into partner bars and restaurants. Now they have opened their very-own taproom in Central, “Taproom on Wyndham” where you can sample their full spectrum of craft beers from a stylish 28-tap draft system alongside a mouth-watering food menu.
The draft system dominated the outlet, decorated in shades of chrome, concrete and dark stone., inspired by the elemental building block of carbon.
Inspired by beer
Carbon Brews’ new food menu was conceived by Chef Sean, a former chef at Michelin-awarded restaurant Caprice, who values technique but believes good food doesn’t need to be flashy. The elevated gastropub fare prepared by the outlet’s team of chefs expresses the brewery’s boundary-pushing imagination for both beer and food.
Carbon Brews’ food menu at Taproom on Wyndham has been designed to pair with their extensive range of in-house beers
The signature dishes have delicious Mediterranean twists on simple, honest gastropub fare. From “White Bait” hand-cut fries to “Crazy Rich Beer Cheese,” the menu’s Mediterranean influence and fermentation elements harkens back to the ancient origins of beer, making for perfect pairings that nod to both the old and the new.
The concept is subtle, but the impact is huge.
6 Of The Best
Here’s a selection of some of the dishes awaiting you next time you’re in Central:
WHITE BAIT FRITES, made using Canadian Agria potatoes that give the fries a fluffy texture and a robust flavor and livened up with house made Old Bay seasoning and served with homemade fermented Thai Chili hot sauce mayo. Pairing suggestions: Carbon Brews’ signature IPAs – Crazy Rich Lupulins (Double Hazy IPA) or Staying Alive (Session IPA).
CRAZY RICH BEER CHEESE, made with cheddar and taleggio, served with toasted
whole-grain sourdough is a grown-up’s substitute for bar nachos. The bite is rich and the cheese flavors is carefully balanced by the lupulin (beer hop) flavors. Pairing suggestions: Pairs well with sour or fruity beers such as Kokomo (Pina Colada Sour) or Baby Rich
Lupulin (IPA).
CRAB MEAT AND TARAMASALATA, a sophisticated mix of Japanese snow crab, green apple, shallots, and fresh herbs – toppings that lift the smoky flavors of the specially made Taramasalata (smoked codfish roe, bread, grape seed oil, lemon juice). Pairing suggestions: Sour Punch (Fruit Punch Berliner Weisse).
HANGER STEAK FRITES, An instant classic that the team simply couldn’t leave off the menu. California Prime Hanger steak served with hand-cut Canadian Agria potato fries and Smoked Bone Marrow Sauce composed of marrow, veal bone, port, red wine, shallots, and an assortment of herbs. The ingredients are simple and simply delicious. Pairing suggestions: Good Things Hop’in Threes (Triple IPA) or Cool Beans (Coffee Stout).
PAN SEARED LAMB BELLY — with Chipotle Puree & Dukkah and pork wine meat sauce,
perfected with housemade seasoning. Overnight charcoal-grilled lamb belly topped with Egyptian Dukkah (hazelnut, almond, pistachio, sesame, coriander seed, cumin) and Vadouvan (Southern French curry spice mix). Infused with an anchovy-based smoked paprika marinade and served with an exquisite chipotle puree. Pairing suggestions: Good Things Hop’in Threes (Tiple IPA) or Never Skip Leg Day (Cherry Wine Barrel Aged Belgian Quad).
For dessert, why would you go any further than the STICKY DATE PUDDING? Dig into a warm, sticky, baked-to-perfection date pudding with toffee sauce made using Carbon Brews’ very-own coffee stout. And as if that wasn’t enough of a reason to celebrate it’s topped off with cool creme fraiche – warm gooey heaven on a plate.
The new taproom and gastropub can be found in Hong Kong’s downtown Central district at Shop 01, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong.
This is sure to become a popular destination for beer tourists and curious locals alike once our skies open up again.
