For 100 days, Hong Kong diners are having a ball, or several, thanks to restaurant company Pirata Group.
Its Balls pop-up diner on Star Street is offering a menu of quirky meat, seafood and vegetable ball creations by the group’s award-winning chefs, along with simple starters, desserts and drinks. Offering all-day casual dining and takeaways, Balls has no service charges and reservations are not necessary.
Pirata Group co-founders Manuel Palacio and Christian Talpo say it is their most adventurous concept to date. “Why build a new concept in 30 days to stay open for just 100 days?” asks Palacio. “Because at Pirata Group, we have balls.”
There are three sections for the Balls menu: Before Your Balls, Our Balls and All Balled Out.
Our Balls include chef Arturo Melendez’s Bolas Latinas with Peruvian red peppers, chef Alfredo Rodriguez’s The Optimist’s Fishballs (HKD140) featuring squid and prawns on pilaf rice, chef Paddy McDermott’s Meatsballs (Meats is the group’s newest restaurant) featuring rotisserie chicken with blue cheese and jalapeno relish, chef Stefano Rossi’s Big Sub with melted fontina cheese, chef Andrea Viglione’s Ste Palle! with tagliatelle and arrabiata sauce (vegetarian option available), and the vegetarian Free Balling with falafel, hummus, mint yogurt and pita bread.
The Ball creations are also featuring on the menus of each chef’s restaurant.
Appetisers include Mozarella di Buffala and beef carpaccio, while the desserts are Sweet Balls (cinnamon jam doughnuts with custard sauce) or Not Balls (soft-serve ice cream).
A special tasting menu offers two appetisers, three balls and one dessert.
With a retro pop-themed design and bright interiors, Balls seats up to 40 diners at counters and tables, and has a terrace. The concept runs until February 8.
