Using the freshest ingredients and authentic flavours, HAWKR has reconceived Southeast Asian favourites for grab-and-go eating. Curries, soup noodle pots, Vietnamese and Thai baguettes and wraps, healthy breakfasts, bespoke HAWKR juices and tailored, house-blend coffees are on the menu at HAWKR’s new outlet in Quarry Bay.
Inspired by the hawker food centres of Southeast Asia, serving a variety of regional dishes, HAWKR is newly opened on the ground floor of 36 Hoi Kwong Street, on the corner of Tong Chong Street and opposite the commercial complex of Taikoo Place.
The contemporary grab-and-go takes on the region’s vibrant food culture from Singapore and Malaysia to Vietnam, Myanmar, Thailand and Indonesia, and brings an innovative and much needed takeaway concept to Hong Kong’s culinary scene.
In partnership with the founder of Myanmar based lifestyle concept Pun+Projects and restaurateur, Ivan Pun, and consumer private equity professional Jake Astor, pop-up dining and private kitchen chef Mina Park’s nutritious, fresh take on Southeast Asian street food is appealing to time-pressed young professionals and office workers amid the commercial mini-metropolis of Taikoo Place.
Each dish has been conceived by Mina using the freshest ingredients and HAWKR’s own recipes. No MSG, artificial flavours or preservatives are used in any of the menu items.
The day-long menu starts with light breakfasts including healthy superfood sabja and chia seed puddings, with fresh fruit, yoghurts and pastries.
HAWKR is also standing out from the ‘grab-and-go’ crowd by developing its own bespoke coffee blends using only the highest quality beans. Each blend, developed by their resident barista, has an Indonesian coffee base, as well as a mixture of other beans, including Ethiopian and Brazilian.
HAWKR’s beans are roasted to order by local artisan roaster, Happy Bean Roastery.
HAWKR avoids MSG and artificial flavouring, and strives to use only ingredients that “we would feel comfortable eating ourselves every day,” said Mina Park.
“We have worked hard to create dishes that highlight the flavours of Southeast Asia and incorporate the gorgeous herbs and spices that I love.”
