Date of review: October 8, 2014 | Reviewed by: Esther Wong
Located on the ground floor of PMQ, Sohofama is located right next to design and lifestyle store G.O.D. With this in mind, it comes as no surprise that the aesthetics have been taken carefully into consideration here, since the restaurant is a collaboration between Douglas Young and the team behind organic Sai Ying Pun restaurant Locofama. A patio area extends across the restaurant’s exterior, with moveable seating on natural wooden tables and chairs. Guests will also find the restaurant’s mini farm in the garden, where vegetables and herbs are grown for use in dishes offered. Inside, there is a more industrial feel, with exposed ceilings and pipes, and old Hong Kong advertisements and posters adorning the walls. Not to be missed is the open bar, where a collection of liquors are displayed alongside homemade plum wines.
A quick glance at the menu will bring back many childhood memories for those who grew up on Chinese comfort food, though many have been given a modern update. Most of the ingredients used here are locally produced and organic, which adds an extra layer of feel-good factor. We begin our meal with the 24-hour drunken organic egg, served in halves atop ceramic spoons, which is flavourful without being too overpowering. The organic tofu with preserved egg in sweet soy sauce is silky, and the different textures of the tofu and preserved egg match well, although it is slightly cumbersome to eat when shared as the delicate tofu falls apart quite easily. The fried tiger prawns with salted egg yolk are a must-order, with the light golden batter enveloping the sweet shellfish that retains its crisp bite. The tea-smoked duck with homemade pickles and steamed buns is also a crowd-pleaser, the bones already removed to allow for uninterrupted mouthfuls of meat infused with a subtle tea flavour. While the housemade XO scallops with organic fried rice delivered exactly as was expected, it also wasn’t particularly memorable. For dessert, there are four traditional options on offer: red bean pancake, coconut milk pudding, glutinous rice balls with black sesame paste, and deep-fried glutinous rice balls – all of which are safe choices.
At the time of our visit, the restaurant had yet to procure their liquor license. However, we got a look at their upcoming cocktail list, which features locally produced ingredients such as honey and teas. We’ll be first in line to try the “Natural,” a refreshing-sounding drink with fresh cucumber and basil, shaken with Hendrick’s gin, elderflower and apple juice.
Service throughout our meal was friendly and efficient, with water cups never being more than half empty. Servers are happy to recommend dishes to try and can help those unfamiliar with Chinese food navigate the menu.
A filling meal for two including non-alcoholic drinks comes to approximately HK$750, which we would say is excellent value for money considering the central location, quality ingredients, and friendly service.