The Hong Kong brewer teams up with top talent to create a new dining experience at its taproom
Yardleys Taproom, the Central Hong Kong taproom of the award-winning Yardley Brothers Craft Brewery, has launched an all-new “Brewer’s Brunch”, featuring more than five courses of food served alongside free-flow beer or Prosecco.
The move follows the introduction of an ambitious new food programme by Group Executive Chef Ken Wong who joined Yardleys in April, that blends western comfort classics with a Cantonese emphasis, focused on fermentation, smoke and local sourcing. Wong joined following his time at Noi, the Michelin two-star Italian restaurant in Hong Kong’s Four Seasons hotel.
Yardley Brothers has also drawn on the expertise of Jason White, the former director of fermentation at Copenhagen’s esteemed Noma restaurant from 2017 to 2022, who joined the brewer to explore fermentation process and relationships across both beer and food production processes.
“We’re a taste-focused brewery and that’s been at the heart of everything we do,” said Yardley Brothers founder Luke Yardley. “Working with Jason and Ken to develop a focus on food fermentation alongside our beer fermentation has been a great journey, and the brunch gives people a great chance to get a sense of what we’ve been doing.”
With a headline price of only HK$548 (US$71), the brunch offers diners a choice of two starters, three main courses, and three sharing plates for the table. They also receive a welcome amuse bouche, drink and dessert; alongside free-flow beer or Prosecco. The taproom bar features 12 taps and a traditional real ale on handpull, with the Brewer’s Brunch featuring them all on free-flow.
Typical brunch dishes include starters such as Breakfast Burrito ‘Swiss Roll’ which are pinwheels of tortilla filled with Japanese egg, Cantonese corned beef, house ketchup and a house cheese blend, baked and topped with egg cooked sous-vide, and served in a house-smoked garlic Greek yogurt. Main courses feature the signature dish Campfire Mac-N-Cheese with buttermilk white magnolia blossom lacto-fermented jicama and mixed cheese mornay.
