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  • Pirata Group to launch new Japanese concept Honjo

    Pirata Group to launch new Japanese concept Honjo

    Hong Kong dining concepts business Pirata Group is opening Honjo, a modern Japanese restaurant, in Sheung Wan district late next month.

    As Pirata’s second Japanese concept, Honjo will be a 120-seat venue independent from its cosy street-inspired neighbour, TMK, set to launch a few days prior. Realised by interior designer Ben McCarthy of Charlie & Rose, Honjo is designed to remind diners of a modern restaurant set in the 1950s with a retro futuristic vibe, vibrant colours and intricate details from stained glass windows to hanging light fixtures.

    “The interior of Honjo will be demurely and appropriately extravagant, a dream eclectic and quirky home complete with an expansive collection of New and Old World wines,” read press material put out by the firm. “It will be the imaginary backdrop of a typical Japanese person’s dream world, a communal aspiration shared by many. A short reprieve from reality, one enters a fantastical world where he or she lives lavishly in a home resembling a British manor from the 1950’s. Finding joy in traveling the world and being influenced by each vibrant culture visited, the dreamer will craft Honjo’s interior, philosophy and cuisine based on his or her fantasies.”

    The restaurant celebrates the ability of Japanese cuisine to absorb inspiration and concepts from other countries, with a menu that will pay homage to a combination of Japanese people’s passion for exploring new flavours as well as their Japanese origin.

    Pirata Group’s existing restaurants include The Optimist, Pici, Tokyo Lima, Meats, Chifa, Madame Ching, Chaiwala, The Loft and Hugger Mugger.

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  • Pirata Group launches ballsy pop-up dining

    Pirata Group launches ballsy pop-up dining

    For 100 days, Hong Kong diners are having a ball, or several, thanks to restaurant company Pirata Group. Its Balls pop-up diner on Star Street is offering a menu of quirky meat, seafood and vegetable ball creations by the group’s award-winning chefs, along with simple starters, desserts and drinks. Offering all-day casual dining and takeaways, Balls has no service charges and reservations are not necessary.

    Pirata Group co-founders Manuel Palacio and Christian Talpo say it is their most adventurous concept to date. “Why build a new concept in 30 days to stay open for just 100 days?” asks Palacio. “Because at Pirata Group, we have balls.”

    There are three sections for the Balls menu: Before Your Balls, Our Balls and All Balled Out.

    Our Balls include chef Arturo Melendez’s Bolas Latinas with Peruvian red peppers, chef Alfredo Rodriguez’s The Optimist’s Fishballs (HKD140) featuring squid and prawns on pilaf rice, chef Paddy McDermott’s Meatsballs (Meats is the group’s newest restaurant) featuring rotisserie chicken with blue cheese and jalapeno relish, chef Stefano Rossi’s Big Sub with melted fontina cheese, chef Andrea Viglione’s Ste Palle! with tagliatelle and arrabiata sauce (vegetarian option available), and the vegetarian Free Balling with falafel, hummus, mint yogurt and pita bread.

    The Ball creations are also featuring on the menus of each chef’s restaurant.

    Appetisers include Mozarella di Buffala and beef carpaccio, while the desserts are Sweet Balls (cinnamon jam doughnuts with custard sauce) or Not Balls (soft-serve ice cream).

    A special tasting menu offers two appetisers, three balls and one dessert.

    With a retro pop-themed design and bright interiors, Balls seats up to 40 diners at counters and tables, and has a terrace. The concept runs until February 8.