Woolly Pig Hong Kong has partnered with Gweilo, one of the Fragrant Harbour’s leading craft brewers, to open GRAIN, a dynamic hybrid restaurant and craft beer ‘Brewlab’ in Kennedy Town.
This spacious craft beer bar and restaurant was formerly a flour store, hence the name GRAIN. It is now also home to the Gweilo Brewlab, a research and development brewing facility that lets lovers of craft beer taste test newly developed brews before they are released globally. GRAIN is the only dining venue in Hong Kong to house a working brewery on-site.
Located on the Kennedy Town waterfront, GRAIN has been designed to be more than just a restaurant and bar – it’s a fascinating and innovative playground for guests who love to eat, drink, and discover, and is set to become the place to meet, dine, and soak in the ambience of this vibrant neighbourhood.
By bringing together the creativity of both a restaurant and a brewery, GRAIN is a venue where food lovers and craft beer enthusiasts can feel inspired. The link between beer and food is fundamental; in addition to innovative craft beer, guests at GRAIN can expect comforting flavours from a menu of delectable dishes driven by the best quality seasonal ingredients, many of which are used in the beer brewing process.
A Playground for People Who Love to Eat, Drink, & Discover
Catering to 150 guests, GRAIN lends itself to any occasion, from lingering long lunches and family dining to casual get-togethers for sundowners, and even small-scale parties.
GRAIN’s distinctive exterior, which includes a vibrant hot pink façade and stylish black French windows, helps blur the lines between the venue’s indoor spaces and the neighbourhood beyond and allows natural daylight to create a casual ambience in which everyone can unwind and relax.
GRAIN’s high-ceilinged industrial-esque interiors include a series of individual spaces that allow guests to define their visit. These spaces include the Gweilo Brewlab, which is framed by towering brew kettles contrasted with vibrant neon signs that offer a touch of chic playfulness. Guests can enjoy a pint or two of their favourite beer, either at the wooden tables at the venue’s entrance or, front-and-centre at the Brewlab’s striking long bar space.
GRAIN also features a workshop and beer tasting space that caters to up to 20 guests. Frequent beer workshops and opportunities to taste-tempting new concoctions will encourage guests and beer aficionados to visit and learn more about the brewing process.
GRAIN’s main dining room focuses on the action of the restaurant’s open kitchen, where the culinary team adds a theatrical touch to the casual and spacious setting. Wooden tables and comfortable banquette seating in forest green and brown fabric are matched with rustic flooring and metal pendant lights in black. Art is also present throughout the space – from the iconic wallpaper that depicts “the journey from field to glass and plate” above the dining room banquette seating to larger pieces illustrating GRAIN’s motto – and develops as a visual language for the food and drink served.
Redefining Drinking & Dining
GRAIN’s bar is home to 24 taps, which serve a rotating selection of brews created by Gweilo and a handful of other outstanding breweries. There is also be a series of tap-served cocktails, including Gin & Tonic made with Gweilo Gin and Capi Tonic; Pineapple Mojitos; and the alluring Pampelle Spritz. The beers of Gweilo deliver the many cultural and culinary influences that define gastropub culture, making them an ideal match for the cuisine at GRAIN.
GRAIN’s culinary team is led by Head Chef Matthew Ziemski, who boasts a solid 12 years of culinary experience in modern British cuisine. His career has spanned luxury hotels and established gastropubs in the UK, including Dinner by Heston Blumenthal, Town Hall Hotel in East London, Princess of Shoreditch, and Smokehouse Islington. Chef Ziemsk moved to Hong Kong in 2019 to take the helm of Woolly Pig Hong Kong restaurant Big Sur. Inspired by his love of gastropub culture, Chef Ziemski delivers comforting dishes with big flavours.
By bringing a brewery and kitchen together, the link between beer and food at GRAIN is evident, with crowd-pleasing gastropub dishes that incorporate fresh, seasonal ingredients, as well as those integral to brewing.
GRAIN will serve weekend brunch, Sunday roast meals, lunch, and dinner seven days a week. Guests can expect the comforting gastropub flavours with a modern twist, along with rotating seasonal dishes and a selection of Roman-style Pinsa pizza.
Many of GRAIN’s beers can be paired with selections from the dedicated bar snack menu, which includes slow-cooked curried Wagyu beef brisket croquettes; potato and ‘Lincolnshire Poacher’ cheese hash browns served with marmite gravy; house-made pork and beer malt sausages served with burnt apple ketchup and celeriac remoulade; Scotch eggs with a beer mustard; and “GFC”, Gweilo IPA and buttermilk marinated fried Japanese chicken thigh served with spicy mayo.
Other delectable starters include fried pigeon served with five-spice beetroot dipping salt; salmon pastrami served with charred cucumber, yuzu kosho vinaigrette and a buttermilk dressing; and Wagyu flank beef tartare with fermented red pepper paste, crispy potato threads, and onion and topped with egg yolk.
These dishes are complemented by flavourful salads, including the GRAIN avocado salad with sprouted and crunchy grains, nuts, seeds, feta cheese and currants with a herb dressing; and a burrata salad with tomato and melon, dressed with a hot sauce made with lager beer.
GRAIN’s delectable starters are followed by an array of heartier mains, including slow-cooked ox cheek with stout beer pie served with bone marrow and mashed potato; Tagliatelle pasta cooked with clams, nduja, smoked cherry tomato and lager; deep-fried crispy crumbed black cod stuffed with potted brown shrimp butter and served with creamed avocado and herb salad; and “steak and chips”, a steak of your choice served with pickled mushrooms, “beer-delaise” sauce and fries.
GRAIN also serves authentic Roman-style Pinsa pizza. The dough is full of flavour with a crisp edge and a focaccia base. These oval shape pizzas require a minimum of 48 hours cold fermentation, and are cooked in a high-heat oven to achieve the perfect crust. Topping combinations include San Marzano tomato, nduja, potato, Stracchino and rocket; San Marzano tomato, mortadella, pistachio and Burrata; truffled four cheese with Mozzarella, Taleggio, Gorgonzola and Parmesan; and Chef Ziemski’s favourite, Carbonara, with Mozzarella, “Guanciale” cured pork cheek, Pecorino, and egg yolk.
Diners with a sweet tooth shouldn’t miss out on the likes of the Sour Cherry and Porter Jam Tart with almond frangipane and topped with malt ice cream; “Broken Tiramisu”, a deconstruction of the Italian classic made with milk ice cream, mascarpone mousse, ladyfinger crumbs and stout and espresso caramel; and the Millionaire Chocolate Tart with salted caramel and malted dark chocolate ganache served with pistachio ice cream.
A dedicated kid’s menu will ensure GRAIN quickly becomes a family favourite in the neighbourhood.
Lingering Weekend Brunch & Sunday Roasts
In addition to its all-day bar and a la carte menus, GRAIN will serve weekend à la carte brunch every Saturday and Sunday from 10 am to 2 pm. Highlights include the Full Monty, with pork and beer malt sausage, potato and cheese hash brown, brewers beans, bacon, portobello mushroom, fried egg, and a stout beer brown sauce; fresh-baked sourdough topped with avocado, feta, chickpeas, malt pickled onions and poached egg; and GRAIN’s Char Siu Burger – inspired by Hong Kong’s favourite “Char Siew” barbecue pork – marinated pork belly, chilli pickled pineapple and a fried egg.
Inspired by the traditional Sunday roast in the UK, where the family will get together to enjoy a feast of roasted meat and vegetables, GRAIN will serve a weekly rotating roast menu, available every Sunday from 12 pm to 8 pm, and priced at HK$280+10% per person. The Sunday roast menu features one special roast each week such as like roast Iberico pork coppa marinated in molasses and lager beer, served with smoked pork shoulder and burnt apple ketchup; roast striploin with stout braised ox cheek, served with a pilsner horseradish sauce on the side; slow-roasted New Zealand Te Mana lamb shoulder glazed with stout beer molasses and an IPA mint sauce; and whole roast French yellow spring chicken served with sourdough gravy, GRAIN’s “dry stuffing” hash brown and a side salad. All roast meals come with a selection of side dishes, including Yorkshire puddings, roast potatoes, braised red cabbage with molasses, buttered greens and smoked carrots.
GRAIN is located at G/F, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town. For more information and reservation, please visit grain.com.hk or call +852 3500 5807.