COMMISSARY: The very cool Southern Californian restaurant will arrive soon…

Commissary, opens in November 2016 in Pacific Place, located at the concourse level. The lively new restaurant is the creation of award-winning restaurateur and founder of JIA Group Yenn Wong, Morgan McGlone of Belles Hot Chicken in Melbourne and Sydney, Australia and Adam Shoebridge, who was most recently Head Chef at Rossi’s 1906 in Sonoma, California.

Fans of Southern Californian cuisine will agree that there is a charm to this style of cooking that is unique. Commissary will connect Hong Kong diners to the warmth and energy of Californian hospitality with its fresh, light produce and vibrant flavours.

Culinary Director Morgan McGlone and Executive Chef Adam Shoebridge seek to bring a relaxed all day dining experience that draws influences from cuisines the pair have experienced together in the US, including, Californian and Mexican cuisines.

With a great understanding of the local market, and using fresh, seasonal ingredients, the pair have created a menu evoking timeless Southern Californian tradition. With signature dishes such as Tuna poke tostada; Seabass, tomato mole, greens; Smoked lamb ribs with Commissary BBQ sauce; Baja fish tacos; Shrimps and Grits and Kingfish crudo, radish, soy onions dishes will serve as the foundation of Commissary’s style of tasty food from Southern California.

Both Morgan and Adam are passionate about food preservation, pickling and smoked meats and will be doing all in-house at Commissary. The duo will be serving house made BBQ sauce, house fermented hot sauce (warning: this sauce will spoil all other hot sauces for you!), smoked meats using their Southern Pride Smoker from Tennessee; a house made local pickle plate and the delicious Green Goddess dressing which will be drizzled over the salads.

Diners can also expect a world class baked goods at Commissary, serving freshly baked bread and pastries daily for breakfast, and heartier dishes for brunch, ranging from the unusual Rice cake benedict, crab, hollandaise to Ribeye and eggs, black garlic jus, smashed potatoes. Both breakfast and brunch promise to be as exciting as lunch and dinner at Commissary.

James Barker, head of beverage for JIA Group helms the bar at Commissary offering guests unbeatable Happy Hour deals every day of the week alongside fresh Californian inspired cocktails, while Artur Aronov, seasoned Sommelier for the JIA Group has devised a world class wine list to pair with the Southern Californian cuisine being served in the restaurant.

Designed by Singapore based CEO and Founder of JIA Group, Yenn Wong said, “Southern Californian cuisine is a fresh and exciting concept for Hong Kong. Our ingredients are steeped in provenance and the dishes reflect a host of different cuisines including Mexican, Latino and the South. We’re very excited about launching Commissary to Hong Kong’s foodies.”

Commissary is set to open its doors to Hong Kong in November 2016. It is located at Pacific Place in Admiralty.

designer Siew Hui Lim of Hui Designs, Commissary’s interiors will resemble the lively, buzzy restaurants found in California with 60’s and 70’s design touches and colour. Commissary features an outdoor terrace surrounded by lush green plants and string lights illuminating the space giving it a festive, relaxed and cozy atmosphere.

Culinary Director Morgan McGlone said, “Both Adam and I are looking forward to bringing Southern Californian cuisine to Hong Kong, and we are thrilled that our first restaurant here is in partnership with renowned restaurateur Yenn Wong. The Hong Kong F&B scene continues to grow at a rapid rate and we are so excited to be a part of it.”

Shop 405, Level 4, Pacific Place

88 Queensway, Hong Kong T: 2602 0707
E: ask@commissary.hk www.commissary.hk