Kaum at Potato Head Hong Kong

Kaum at Potato Head Hong Kong

Where:
Kaum at Potato Head
G/F, 100 Third Street
Sai Ying Pun, Hong Kong

Telephone:
+852 2858 6066

Price:
We got out at HKD750 for food with a shit tonne of cocktails.  If we were more sensible patrons who didn’t drink so much, food came to around HKD400 per person.

The deal:
Given my Strayan connection, it’s no fucking surprise that I’ve been to Bali approximately 3,214 times and hung out at Potato Head in Seminyak in all my tattoo sleeved glory, while admiring my hot though trashy Cashed Up Bogan wifey with her rock hard, perky bolt-ons, peroxide blonde hair, Pandora charm bracelet and Coach handbag.  I’ve got plenty of good memories of Potato Head Bali and have spent many a languid afternoon casting my gaze over Kuta beach, toasting the riches bestowed upon me for double clutching my way through the iron ore mines and riding out that sweet ass commodity boom.  But hard times homies, China (or as we say in Straya, CHOINA), is no longer lapping up the iron ore with the same reckless abandon which means that I’m now reduced to foregoing my Bintang singlet Bali Chill Timez in favour of checking out the HK outpost of Potato Head in the painfully hip Sai Ying Pun.  OMG GUISE, THAT SPECIAL MIX OF OLD HK MEETS NEW HK, JUST LOVE SAI YING PUN.

Potato Head HK has been brought to HK by the PTT Family and Yenn Wong / the JIA Group.  It’s a massive space featuring bar, restaurant, cafe and retail shop – right next to Fish School.  They’ve shipped in Sou Fujimoto to get his architecture on and in conjunction with the PTT Family crew, they’ve done an A1 rad job on the interiors.  There’s that perfectly balanced mix of modern cool shit (ie. hanging mirrored plant boxes), mismatched chairs and carefully weathered Indonesian antiques which is gonna be cool shit catnip to all the HK masses.

While we wait for all of our gang to arrive, I get my cocktail on with my sole, reliable, punctual homie.  Potato Head HK has shipped in the Potato Head Favourites from Bali and they range from HKD120 to HKD145 (+ 10% service charge), which isn’t super cheap but I think fair considering how much attention and care goes into each one.  It’s good fucking times, with some highlights being the Potato Head Mojito (Nusa Cana and Myer’s rum, mint, bar-made spiced syrup, lime and cane juices, crowned with mojito foam and a chewy sugar cane stick) which can get it all day, all night and the Pisang Manis (spiced Nusa Cana rum, milk, banana, lemon juice and palm syrup).  They most definitely pass the Fuck Yeah Noms FUCK YEAH cocktail test which is when you know the drinks are strong fuckers but they’re so delicious you can’t help but throw consequence to one side and smash five of the fuckers.  But really, the Potato Head HK WINRAR is without doubt the Kopi Martini, or as I now refer to it – KWEEN KOPI.  Coffee bean Ketel One vodka, Mexican coffee liqueur, double shot house coffee and mint sugar – I had a sip of this one pre-dinner and was dreaming all meal about getting my dessert on with KWEEN KOPI with all of her beautiful roasted coffee tones and her strong as fuck, alcoholic arms around me.  My dining homie didn’t show such restraint and just chain-smashed five of them back-to-back. YASSSSSSSSSS KWEEN!!

thorthisdrink

The Indonesian restaurant at Potato Head HK is called Kaum (meaning ‘tribe’ or ‘clan’ in Bahasa Indonesia) and sits at the back, with the open kitchen running down one side and a long table running down the middle.   However, despite everything looking sleek and shiny, Kaum is an acoustic nightmare because every sound is bounced around from surface to surface.  Sure, the hand-painted wooden ceiling panels by the Torajan people of South Sulawesi are beautiful as fuck but with all the wooden furniture, bare floors and stainless steel in the kitchen, Kaum is not killing the acoustic game.  For this reason, I’d recommend that the primo table number at Kaum is four people because if you’re an old cranky fucker like slutguts over here, you probably aren’t going to be able to hear much at all.

canthear

Kaum’s menu is split into a few different sections – Small Plates, Soup, Bamboo, For Sharing, Sambal, Vegetables and Rice Courses.  I like that it’s not overwhelming and because I fucking love Indonoms, I’m excited as fuck by this stage. Our waitress is friendly and fully across the menu, which I always give major props for a new joint.  We order a mix of small plates and larger dishes, with the intention of sharing everything.  One thing that I notice across almost all the dishes is that there’s a good level of spice and flavour in each one.  If you don’t swing spicy, make sure you check with your waiter homie because I know a lot of HK homies are massive soft cocks when it comes to a little bit of chilli.

When it comes to the small plates, a lot of them are tasty but as the name would suggest, small.  It’s a good way to taste things, but if I went back to Potato Head HK, I’d definitely load up more on the larger plates in a group scenario.  The Gohu Ikan Tuna (HKD90 + 10% service charge) is a refreshing as fuck starter, marinated slices of raw tuna with some fresh, Summertime island vibes from the virgin coconut oil, lime and pomelo dressing, with toasted kenari nuts to give some texture.  The Burung Darah Goreng Rica Rica (HKD120 + 10% service charge) is a slow cooked and fried pigeon tossed in a northern Sulawesi sambal of red chilli, herbs, spring onions and fresh lime juice.  It’s righteous as fuck, full of big punchy spice and tart, bright citrus notes.  But as you can imagine, three pieces of a small bird means it’s only really suitable to split between one to two homies (vs a table).

In the kitchen, you can see a rack of bamboo vessels which are used to cook the Timbungan Babi (pork belly marinated with Balinese spice paste, shallots, chilli, garlic, torch ginger and sweet potato leaves) and Pa’Piong Ayam (free range chicken marinated with spices of south Sulawesi, freshly grated coconut and sweet potato leaves)  On our waitress’s recommendation, we went with the Timbungan Babi (HKD290 + 10% service charge). As the pork belly has been wrapped in a banana leaf before cooking the dishes inside the bamboo container over the grill, there’s a certain sweet, green and smoky flavour imparted to the meat inside.  The menu notes that this cooking method is a dying art, with only a handful of specialty restaurants in Indonesia still practicing this technique.  Fuck yeah props to Potato Head for doing their bit to keep this culinary method kickin’ on.

It’s the main event and Indonoms has gotta involve some sweet nasi goreng action, so we pile in for the Nasi Goreng Bumbu Cabe Asap Udang (HKD148 + 10% service charge).  Potato Head HK’s nasi goreng is fucking punchy but I’m a fiend for chilli, so it’s fuck yeah times.  What I was all about though was the fact that the nasi goreng’s flavour profile was more complex than just greasy rice and sad ass prawns, with the smoky chilli paste and fermented prawn paste giving me some deep rice feels with some fuck yeah top notes from the stinky beans and lemon basil.

The Bebek Goreng Sambal Tempoyak (HKD258 + 10% service charge) also brought the duck yeah, fuck yeah times. Half a deep fried crispy duck is topped with a spicy sauce and served with a vegetable salad that’s been tossed in a coconut dressing to bring some cool contrast.  I’ve got many happy memories of being in Bali and devouring different variations of fried duck dishes and Potato Head HK’s is well executed, with a good level of spice and crispy skin, while keeping the meat moist.  Although the menu notes ‘fermented durian chilli sauce’, you don’t have to freak out too hard my durian challenged homies because you can’t really taste or smell the King of Fruits in there.

Another stand out for me was the Ayam Kebiri Berantakan (HKD195 + 10% service charge) and sure, deep fried chicken is always a quick fuck yeah route to my heart but yasssssssssss, bring the flava flav with that juicy, free range chicken meat and the crispy garlic slices, fried curry leaves, red chilli and toasted coconut flakes that it’s been cooked with. OH FRIED CHICKEN, Y U ALWAYS KNOW WHAT TO DO??

girlchicken

The Rendang Dasing Sapi (HKD200 + 10% service charge) is a predictable Indonoms order because as if you’d eat anywhere Indonesian without getting the beef rendang. Topped with deep fried purple potato crisps, the serving looks quite small and our initial reaction is that we’re gonna need two servings for our table.  However, despite it’s tiny size, it’s fucking delicious.  Yasssssssssss gimme dem coconut, cloves and cinnamon feels even if it’s just a convenient segway for me to ear bash anyone who will listen to me about this one time in Bali I came across this unassuming warung where I had this a-mahhhh-zing beef rendang for like, HKD20.  Eat, pray, love and then suck my authentic #wandercunt dick, amirite?

There’s only one low light when it comes to the food and unfortunately it’s the one that I’d been dreaming of all day – my Bali superstar, the Balinese roast pig, the Babi Guling (HKD258 + 10% service charge). There wasn’t anything particularly Balinese about it and it suffered from too bad, so sad flabby skin and greasy meat.  Where were the spices such as ginger, galangal, lemongrass and lime leaves to lift the pork to some next level shiz? Potato Head HK, Y U no crisp the skin up??

Potato Head HK do two sittings, which means the first sitting has to get out of Kaum by 8:45pm, but fair play, they were kind enough to let us push the 8:45pm deadline and eventually sat us in the bar area for dessert. We split three desserts, the Bubur Kampiun, Klappertart and the Bubur Sumsum Pandan (all HKD68 + 10% service charge each).  The Klappertart is a crowd favourite, a slight Indonesian riff on a bread pudding by adding coconut, caramel and rum soaked raisins with a scoop of coconut sorbet.  I’m not that into bread pudding so I don’t lose my shit, but some of my homies were pretty excited by this one.  My favourite fuck yeah dessert was the Bubur Sumsum Pandan, which is an Indonesian rice pudding, flavoured with coconut milk, palm sugar and pandan, Potato Head HK adding some chocolate brownie-esque pieces on top and a scoop of salted coconut cream ice-cream.

However, the Bubur Kampiun is an Indonesian / SE Asian style dessert which I think is definitely going to upset some people (ie. White People). Bubur Kampiun is a mix of sticky rice, sweet potato dumplings, caramelised banana, mung beans and a coconut custard.  It’s gonna cause some tears as it probably won’t conceptually feel like dessert to a lot of people because of reasons like “Fuuuuuck, why are there motherfucking BEANS in my sweet dessert?”, “What is the point of these grey-purple glutinous rice sweet potato balls?” and “Why is the coconut custard sauce so salty-sweet and a sludgy yellow-grey?”.  As someone who can roll with weird-ass Asian desserts which may include tiny green beans and glutinous rice, I gotta say this was my least favourite dessert just because the flavours in Potato Head HK’s version seemed a bit out of whack, a bit too salty and sweet with the texture of the bubur candil  (the dumplings) being too claggy and starchy.  You’ve been warned my SE Asian dessert adverse homies, don’t go chasing mung bean and weird ass glutinous dumpling waterfalls just stick to the slightly coconutty bread puddings like you’re used to.

white-tears

We’re all at a high level of fuck yeah happiness at this point and it’s when we’re settling the bill we noticed something that stuck out amongst the shit tonne of cocktails and it’s a cheeky extra line item under the soda water for a slice of lemon, clocking in at HKD9 (+10% service charge).  This is where we all go ‘WHAT IN THE EVER LOVING FUCK???‘ and reminisce about how our waiter homie had innocently asked if I wanted a slice of lemon in my soda water while mentally calculating what the per lemon cost at Potato Head HK would be (in case you’re interested – HKD9 x 16 half-slices per lemon = HKD144 + 10% service charge = HKD158.40).  All I could think about was whether getting charged HKD9 per lemon slice is when we know we’ve arrived at the peak of HK bar bullshit.  Of course, I did the only sensible thing and took it to @fuckyeahnoms Instagram (fuck yeahhhh, follow that good shit already) and FY Noms FB (fuck yeahhhhhh, add an internet stranger so I can randomly comment on your personal, private moments), to ask my faithful FYN Homies what they thought and predictably my FYN homies got seriously pressed about HKD9 slices of lemon, used phrases like “What a pack of cunts” a lot and #lemongate was born:

But fair play to the Potato Head HK homies, instead of suggesting that I had a tiny penis and that I should come back after I’d seen a urologist or psychologist (like the Morty’s Delicatessen social media team did), they got their apology pants on, offered me a HKD9 refund (GET MONEY BITCH) and more importantly a free round of drinks.

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Fuck yeahhhhhhhhhhh, nice one my spuddy homies but don’t worry I won’t be hitting you up for this because even though I most definitely want to drink all of your cocktails for free, I’ve got this anonymous FY Noms bullshit to uphold.

Verdict:
Fuck yeahhhhhhhhhh! There’s potentially a bit of wank going on but the food is fucking tasty, the price point is surprisingly cheap (fuck yeahhhhh, HKD400ish a person for food in a new hip place in SYP – GIDDY THE FUCK UP) and you’ll most def wanna go balls deep in a shit tonne of delicious cocktails.  KWEEN KOPI MARTINI, I BLAME IT ON YOUR REIGN.

2 Comments
  • h-j
    Posted at 17:45h, 20 June Reply

    Fuck YEEAAAHHH let’s go to Bali.

  • Emma
    Posted at 18:30h, 22 June Reply

    I had a really bad experience with my dinner at Kaum and I have to give it a huge fuck no. I made the booking weeks in advance of us going, communicated with multiple people at Potato Head, told them that the dinner was indeed a special occasion (they did ask me after all) and even rang the day of the booking to confirm numbers. So you’d think that they’d have my booking wouldn’t you? But when we arrived, they oddly gave us a table in the bar area, for a special occasion dinner for 6 ppl, it was totally unacceptable and then they told me that they had “lost” my dinner reservation. I was like, seriously dude? My friend’s actually commented on how cool I was at handling the situation but I had a bunch of biatches down from Beijing and I’m not going to blow my stack in front of them. After some time, management excitedly offered us seating that looks into the kitchen, bar seating, highly inappropriate, given our group number and us wanting to converse with one another etc. After some more time, they finally offered us a table, waaaay at the back of the restaurant, away from the vibe etc. They also didn’t follow up with the bottle of champagne they offered us, which, being a lush, I graciously accepted, but it just NEVER appeared… The whole losing the reservation thing just made things get off to a really bad start and I don’t think it really improved, given my gracious candor etc.

    BUT – what I will do is give them the benefit of the doubt on this one and go back and try it again.

Fuck yeah or fuck no?

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