Hong Kong diners have a little longer to catch MARROW before its summer residency comes to an end. Chef Chris Ma’s meat-led restaurant concept has extended its pop-up at Lee Tung Avenue until 30 September 2026, with five new dishes joining the menu for its final month.

The MARROW Hong Kong pop-up first opened on 1 July on the first floor of The Baker & The Bottleman in Wan Chai. Built around open-fire cooking, the menu takes the familiar grill restaurant format and gives it a distinctly Hong Kong perspective, combining lesser-used cuts, seafood and local produce with regional flavours.

Five new dishes arrive for September

From 1 September, MARROW’s menu expands with five dishes that place more emphasis on local seafood and ingredients associated with Hong Kong and the wider region.

The new additions include Smoked Threadfin (HK$188) with fermented soybean sauce and Grilled Mantis Shrimp (HK$268) served with nduja chilli and shrimp oil. Local Market Squid (HK$168) is grilled and paired with black curry, while Grilled Venison (HK$288) comes with preserved mustard.

Rounding out the new line-up is Chinese Silkie Chicken (HK$228) with Sauce Supreme, adding one of the region’s more distinctive poultry breeds to the menu.

These dishes join several items that have been available since MARROW launched in July, including Typhoon Shelter Roasted Bone Marrow, Sichuan Beef Tartare, Australian Wagyu Bavette, a 13oz Australian Wagyu Chuck Eye Steak and Croissant Pain Perdu.

A temporary concept centred on the grill

MARROW was created by Chef Chris Ma as a contemporary take on the classic grill restaurant. Rather than focusing only on familiar premium steak cuts, the concept also works with lesser-known cuts, seafood and seasonal produce, using fire as a central part of the cooking.

The restaurant will continue serving dinner only at The Baker & The Bottleman’s first-floor space at Lee Tung Avenue until 30 September.

The Baker & The Bottleman is moving to Causeway Bay

MARROW’s final month also comes ahead of a change for its host venue. The Baker & The Bottleman is preparing to leave Lee Tung Avenue, where it has operated since January 2022.

The bakery and neighbourhood restaurant is expected to relocate from Wan Chai to Leighton Road in Causeway Bay in early to mid-October, with the new location currently targeted to open in mid to late November 2026. More details on the Causeway Bay space, opening date and menus are expected closer to launch.

Known for its ground-floor bakery and upstairs restaurant, The Baker & The Bottleman serves British-inspired breads, pastries and seasonal dishes, with an emphasis on making food in-house and working with local and small-scale suppliers.

MARROW Hong Kong pop-up details

Where: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
Dates: Until 30 September 2026
Service: Dinner only
Reservations: Book via The Baker & The Bottleman
Instagram: @marrow_restaurant

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Images: MARROW Hong Kong