What began as a summer pop-up has quickly become one of the season’s hottest tables. Following an overwhelming response since its 1st July pop-up launch, MARROW, Chef Chris Ma’s contemporary meat-led restaurant concept at Lee Tung Avenue, will extend its run until 30 September 2026, with a new line-up of dishes joining the menu for its final month. From 1 September, Chef Chris and the MARROW team will introduce five new dishes, bringing more local ingredients, open-fire cooking and flavours inspired by Hong Kong and the wider region to the menu.
At the same time, the extension marks the final weeks before The Baker & The Bottleman prepares for its next chapter. Having called Lee Tung Avenue home since opening on 1 January 2022, the neighbourhood bakery will relocate to Leighton Road in Causeway Bay from this early – mid October, with the new location targeted to open in mid to late November 2026.
NEW DISHES AT MARROW FROM 1 SEPTEMBER
Since opening on 1 July, MARROW has approached the familiar format of a grill restaurant from a distinctly Hong Kong perspective. Led by Chef Chris Ma, the menu brings together lesser-known cuts, seafood, local produce and cooking over fire, alongside flavours and techniques that reflect his experience across Hong Kong and international kitchens.
The new additions build on MARROW’s original menu while drawing more deeply on ingredients and flavours rooted in Hong Kong. Local seafood comes through in Smoked Threadfin (HK$188) paired with fermented soybean sauce, while Grilled Mantis Shrimp (HK$268) is served with a nduja chilli and shrimp oil. Local Market Squid (HK$168) is cooked over the grill and paired with black curry, while Grilled Venison (HK$288) is matched with preserved mustard. Rounding out the new dishes is Chinese Silkie Chicken (HK$228) with “Sauce Supreme”, bringing one of the region’s distinctive poultry breeds to MARROW’s menu.
The five dishes join MARROW favourites including “Typhoon Shelter” Roasted Bone Marrow, Sichuan Beef Tartare, Australian Wagyu Bavette, 13oz Australian Wagyu Chuck Eye Steak and Croissant “Pain Perdu”, which have formed part of the restaurant’s menu since its July debut.
MARROW will continue serving dinner at The Baker & The Bottleman’s first-floor Lee Tung Avenue space until 30 September 2026.For September’s reservations at Marrow, with bookings to open from 1800pm on 24th August.
THE BAKER & THE BOTTLEMAN MOVES TO CAUSEWAY BAY THIS MID / END NOVEMBER
Following MARROW’s conclusion, The Baker & The Bottleman will begin its own next chapter with a move from Wan Chai to Leighton Road, Causeway Bay this early-mid October 2026.
The Baker & The Bottleman first opened at Lee Tung Avenue on 1 January 2022, introducing a relaxed approach to British baking and dining to Hong Kong. Over the past four years, the two-storey destination has become known for its ground-floor bakery alongside its upstairs restaurant, bringing together artisanal breads and pastries with seasonal, ingredient-led cooking.
The relocation will see The Baker & The Bottleman move to a new home on Leighton Road, with an opening currently targeted for mid to late November 2026. Further details on the new Causeway Bay location, opening date and menus will be announced soon.
