Hong Kong’s dining scene has a new addition this summer with the arrival of Marrow, a meat-focused pop-up restaurant at Lee Tung Avenue in Wan Chai. Running from 1 July to 30 September 2026, the temporary concept takes inspiration from the traditional grill restaurant but moves beyond the usual steakhouse formula.

Instead of centring its menu on premium cuts alone, Marrow explores lesser-known cuts of meat, seafood and dishes that combine local flavours with cooking over fire.

Led by Chef Chris Ma

The menu has been created by Chef Chris Ma, whose career has included roles at Hong Kong restaurants such as TATE Dining Room and Amber, before becoming Group Executive Chef of Taiwan’s MMHG Hospitality Group, where he oversaw restaurants including MUME, FUMÉE and Coast.

At Marrow, Chef Ma brings fine-dining techniques into a more casual setting, with dishes that aim to be approachable while still showcasing quality ingredients and careful cooking.

A menu that goes beyond steak

The starters set the tone for the restaurant’s approach. Diners can begin with Crispy Barramundi Croquettes (HK$88) served with fermented soy bean and chilli aioli, or King Fish Crudo (HK$128) with melon salsa and herb oil. Other options include Sichuan Beef Tartare (HK$128) and Drunken Quail (HK$148) with termite mushrooms and Shaoxing wine.

The restaurant’s namesake appears in the “Typhoon Shelter” Roasted Bone Marrow (HK$188), topped with crispy chilli and garlic crumbs and served with toasted focaccia.

The grill section focuses on both meat and seafood. Highlights include:

• Australian M4+ Rump Cap (6oz) – HK$228
• Australian Wagyu Bavette (6oz) – HK$248
• New Zealand Lumina Lamb Loin with Taiwanese Magao pepper sauce – HK$208
• Tomahawk Pork Chop for two – HK$480
• Grilled Turbot for two with salted lemon and brown butter sauce – HK$520
• 13oz Australian Wagyu Chuck Eye Steak for two – HK$688

Signature mains and desserts

Marrow’s menu extends beyond the grill with dishes such as Yellow Croaker Fish with Pepper and Salted Egg Emulsion (HK$218), Crispy Pork Neck Cutlet (HK$208) and Blue Crab Rigatoni (HK$228).

Desserts take a more nostalgic direction. Diners can finish with a Chocolate Chip Cookie Tiramisu (HK$88), a Paris Brest with peanut praline and salted caramel (HK$88), or a Croissant Pain Perdu (HK$88) served with vanilla ice cream.

A limited-time concept

Marrow has been designed as a temporary restaurant that explores what modern grill dining can look like in Hong Kong. It combines open-fire cooking, less familiar cuts of meat and flavours drawn from different culinary traditions, all within a more relaxed setting than a conventional steakhouse.

For those who enjoy meat-focused menus but are looking for something beyond the usual ribeye and sirloin, Marrow offers a different perspective on cooking over fire, albeit for a limited time only.

Venue Details

Marrow Hong Kong
Address: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
Dates: 1 July to 30 September 2026
Opening: Dinner only, daily
Booking: https://thebakerandthebottleman.hk/marrow
Instagram: @marrow_restaurant