Inspired by hawker food, the new Hawkr outlet in Quarry Bay serves a regional mix of salads, soup noodles, curries, wraps, baguettes, breakfasts, tailored juices and bespoke coffee blends.
It aims to provide nutritious “food on the move” for busy millennials and young professionals in Taikoo Place area, with flavours and inspirations from Indonesia, Malaysia, Myanmar, Singapore, Thailand and Vietnam.
Hawkr springs from a partnership between Myanmar-based lifestyle concept Pun+Projects founder and restaurateur Ivan Pun and private equity professional Jake Astor. Pop-up dining and private chef Mina Park is in charge of the menu, with original recipes, fresh ingredients and no MSG, artificial flavours or preservatives.
Freshly made salads include the signature Vietnamese Chicken Cabbage, Rainbow Peanut Noodle, Balinese Salmon and Long Bean, and Thai Papaya Salad. All dressings are house recipes, prepared from scratch.
Hot lunch options include the signature Javanese Beef Rendang, Thai Chicken Green Curry and Thai-style Chicken and Lemongrass Soup, all featuring hand-blended spices and pastes.
Hawkr’s fresh noodle soup pots are described as an ironic take on instant noodles. They are made from an organic soup base and spices, freshly cooked noodles and fresh vegetables – it is just a matter of adding hot water, either in-store or back in the office. Options include The Penang Meatball and the Songkhla Vegetarian noodle soups.
Street-style desserts include Thailand’s coconut-pandan delicacy khanom chan.
The day-long menu starts with light breakfasts including superfood sabja and chia seed puddings, with fresh fruit, yoghurts and pastries.
Along with fresh fruit juices, Hawkr offers tailored blends, plus a range of iced teas. The outlet’s bespoke coffee blends have Indonesian beans as a base with a mixture of other beans including Brazilian and Ethiopian. The beans are roasted to order by Happy Bean Roastery.
Pun says “grab and go” is a growing trend in the global culinary industry, providing quick and quality food for busy millennials.
As well as minimising food waste, the outlet plans to work with charities to ensure leftover food goes to needy people.
CEO Astor says a second location will open in September.
