Embarking on expanding their cuisine experience, Hong Kong has recently invited MARROW into their illustrious dining scene. This meat-led pop-up experience is brilliantly nestled up-stairs at The Baker & The Bottleman in Wan Chai, Hong Kong.
Led by chef Chris Ma, the menu is fueled by lesser-known cuts, open-fire cooking, and eclectic flavor pairings that showcase Ma’s fine-dining background. Apart of the menu highlights include Crispy Barramundi Croquettes with fermented soy bean and chili aioli, Sichuan Beef Tartare with smoked oil and confit egg yolk, and the signature “Typhoon Shelter” Roasted Bone Marrow topped with crispy chilli and garlic crumbs. The grill section features standout offerings such as Australian Wagyu Bavette, New Zealand Lumina Lamb Loin with Taiwanese Magao Pepper Sauce and Grilled Turbot finished with salted lemon and brown butter. Complementary mains like Blue Crab Rigatoni and Crispy Pork Neck Cutlet expand the scope beyond fire-led cooking, while nostalgic desserts – including Chocolate Chip Cookie Tiramisu and Croissant “Pain Perdu” with vanilla ice cream – round out the experience.
The MARROW pop-up is available from July 1st to August 31st, 2026 and reservations are available via MARROW’s booking site.
F15A, 1/F Lee Tung Avenue,
200 Queen’s Road East,
Wan Chai, Hong Kong
Take A Closer Look At MARROW’s Pop-Up Below!
Leave a Reply