After the success of openings featuring exotic Asian cuisines at Mak Mak and Kaum this year, Yenn Wong is rounding up 2016 with one more new restaurant, introducing Hong Kong with the vibrant cuisine of Southern California. Commissary, her latest opening, taking space at the concourse level of Pacific Place, is set to open late November.

Collaborating with Morgan McGlone of Melbourne’s Belles Hot Chicken and Adam Shoebridge, head chef at Rossi’s 1906 in Sonoma, California, the restaurateur’s new restaurant is bringing the charming flavours of Southern California, while blending with the chef duo’s passion in food preservation, to introduce an exciting line up of timeless classics, including:

- Smoked lamb ribs with Commissary barbecue sauce
- Baja fish tacos
- Shrimps and grits
- Kingfish crudo with radish and soy onions
- Rice cake Benedict with crab and hollandaise
- Ribeye and eggs with balck garlic jus and smashed potatoes

The new restaurant also showcases chefs McGlone and Shoebridge’s expertise in food preservation by presenting guests with house-fermented hot sauce, smoked meats and a plate of house-made local pickles, complete with refreshing cocktails by acclaimed mixologist James Barker.

Commissary, Shop 405, Level 4, Pacific Place, 88 Queensway, Admiralty; +852 2602 0707