Moonshine Private Kitchen

rips to New Orleans’ iconic Mardi Gras festival, his next venture, Moonshine & The Po’Boys, will serve upmarket twists on traditional Louisiana fare by sourcing top-shelf ingredients. Lau swaps out standard cuts of beef and pork for prime Spanish ingredients, such as Iberico baby back ribs, scarlet prawns and aged Galician rib-eye. Other imports also include Boston lobster & mussels, Alaskan king crab and American blue crabs, as well many seasonal, local options such as fresh prawns, clams and oysters. Diners will also be able to enjoy classics such as juicy fried chicken, succulent crab & seafood boils and traditional barbecue dishes. Homey comforts including biscuits & gravy, clam chowder, catfish tacos and lobster gumbo will also be on the menu. As its name suggests, the restaurant will specialize in po’ boys, the scrumptious hot sandwiches from the heart of the bayou. Lau’s version fills a fluffy white baguette with tender helpings of roast beef, BBQ shrimp, fried oysters, slow-cooked pulled pork and juicy chunks of crab. He enhances the savoury proteins by topping them with green apple coleslaw, cranberry marmalade, caramelized bell peppers and candied pecans. What began in the fun-loving taverns on Bourbon Street has been transported to an airy, leafy stretch of Wan Chai. The restaurant's vintage barstools, exposed brick, and deco-style chandeliers create an inviting, cheerful ambiance. Quirky motifs such as a pair of cutesy voodoo dolls, alligator heads and a feathery Fat Tuesday mask lend a Deep South vibe to the atmosphere. Hong Kongers will soon have a new spot to sip Prohibition-era drinks, take in live jazz & blues and enjoy contemporary Creole cuisine, all with a dash of Southern hospitality.