Immerse yourself in the tropical jungle and savor the Caribbean vibe

A new BBQ bar and restaurant has opened in Tai Hang, featuring a curated menu inspired by the Caribbean, Polynesia, the Indian Ocean, and Southeast Asian tropical islands, bringing island flavors to the city. The decor is thoughtfully designed, with an outdoor terrace, vine chandeliers, rattan chairs, sofas, wooden statues, and plenty of greenery. It’s the perfect spot for a Weekend Brunch on holidays, ideal for snapping photos📸! I tried the Weekend Brunch ($498 per guest), where two people can enjoy 11 dishes, including 4 appetizers, 2 main courses (choose your own), 3 sides, 2 desserts (choose your own), plus two drinks. The portions are generous and high quality! This isn’t just any brunch; it’s even more abundant than fine dining. Even as a big eater, I couldn’t finish it all and had to pack some to go. 💃Starters: Roti with Curried Chickpeas Coconut Indo Fried Chicken Salmon Crudo Spicy Fried Calamari 💃Main Dishes: Grilled Mahi Mahi Australian Rib Eye (+95) 💃Sides: Crispy Potato Wedges Okra & Tomato Salad Coconut Steamed Rice 💃Desserts: Coconut Ice Cream Homemade Rhum Baba 💃Drinks: THE CURSE OF THE MONKEY HOKKAIDO SOUR Right when the dishes arrived, we were served two cocktails that were quite a surprise, with very unique presentations—one shaped like a monkey🐒, the other like bamboo. First, to break the monkey’s curse🤬, the cocktail combines tequila with coconut🥥, pineapple🍍, strawberry🍓, jasmine, and more, tasting pleasantly sweet. Then there’s the Hokkaido cup drink with sake🇯🇵, mixed with lemon🍋, pineapple🍍, yuzu, cardamom, and other flavors, offering a refreshing sweet and sour taste. The curried chickpeas with Indian roti🫓 appetizer features crispy roti dipped in creamy chickpeas; the curry flavor is mild. The fried chicken is crispy on the outside and tender inside, made with chicken thigh meat🍗, with a coconut milk-based batter🥥, deliciously crispy and juicy. The thick-cut seared salmon with salmon roe🐠 uses Norwegian salmon🇳🇴, grilled to bring out the fatty flavor, topped with yogurt, salmon roe, and yuzu chili sauce, making it fresh and appetizing😋. The spicy fried calamari is crispy and paired with spicy sambal mayo and fresh lime. Actually, the appetizers were quite filling. The main dish was a medium-rare Australian rib eye🥩, tender and soft, perfectly pan-seared, seasoned with sea salt or garlic🧄, but I preferred it plain to savor the beef flavor. The grilled fish was mahi mahi🐠, thick and firm yet tender, served with a chili-scented curry sauce that was tangy and spicy, a great match. Though very full, we still had sides including okra and tomato🍅, crispy potato wedges🥔, and pumpkin purée🎃, all generously portioned. The pumpkin purée paired with yogurt was sweet and refreshing; the okra and tomato🍅 were very fresh; the potato wedges were fragrant and delicious😍. Humans have two stomachs, so for dessert, there was coconut ice cream paired with rum, caramelized pineapple slices🍍. The rum aroma was rich, the coconut sweet and refreshing, and combined with caramelized pineapple, the flavor was extraordinary. The best part was the popping candy, making it fun to eat! This truly captures the tropical vibe. The Rhum Baba is a traditional French dessert, a rum-soaked cake with passion fruit, offering a sweet and sour taste with a strong rum aroma—a perfect match. This place is like a paradise🏜. The meal was rich, satisfying, and unforgettable. 📍Maka Hiki - 2nd Floor, Little Tai Hang, Tung Lo Wan Road, Causeway Bay