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PROUDLY SPONSORED BY BITESIZE WORDS Martina Murra
y FADING IN - HONG KONG WONTON SPRING BREAK Following a tasty Insta campaign showcasing some gorgeous dishes, Hong Kong Wonton finally opened its doors just before Christmas, quickly generating interest amongst Dublin diners craving something a little different. Located on Fade Street, the past few weeks have seen the bijou sixteen-seater dishing up an impressive variety of authentic Cantonese dishes, ranging from signature handmade wontons to crispy Hong Kong style French toast. As celebrations gear up for the Lunar New Year, we’re told that some special new additions to the menu will include an Imitation Shark Fin Soup, Curry Fish Balls, a selection of different Wonton dishes and delicious Tang Yuan - sweet round Rice Dumplings served in a hot Ginger Soup. Nom! @hongkongwonton.ie BURNS NIGHT REVISITED As lovers of the tartan, we always like to keep a beady eye on proceedings at a certain Stoneybatter hostelry at this time of year. The hospitable folk at L Mulligan have been hosting an annual celebration of all things Caledonian since the year 2000, carefully honing their well-established culinary homage to Scotland’s most famous bard over the years. Their tribute to ‘Rabbie Burns’ usually features an innovative menu made using seasonal Irish produce that manages to keep faith with the classic Burns Night tradition of Haggis, Neeps, Tatties. The delicious menu is followed by a cracking night’s entertainment in the form of some rousing verses of poetry and that all important ‘Address to a Haggis’. The proceedings usually wind up with a ‘Toast to The Lassies’, and a very fine dram of whiskey. Experience has taught us that the perennially popular event on Manor Street sells out quickly, so you’ll need to act fast if you want to bag your Burns Night Supper there. Burns Night takes place on Saturday January 25th. lmulligangrocer.com 32 It’s been a long old winter, but with the emergence of the first spots of yellow along the city’s gardens and pathways we were tempted by the prospect of a midweek jaunt to Kerry for an inviting Four-Hands Dinner at Sheen Falls Lodge. The hands in question belong to Mark Treacy, Executive Head Chef at Sheen Falls Lodge, and Vincent Crepel, Chef Patron of Two Michelin Star Terre, who are joining forces to create a menu celebrating the finest in-season local ingredients using their unique culinary techniques. The event takes place on Wed Feb 5th, and an overnight hotel package costs €530 for two people sharing, while a dinner only option is available at €150 per person. sheenfallslodge.ie EAT THE LOT - REGGIE’S PIZZERIA Last month saw the opening of a fresh new neighbourhood joint in Rathmines as Reggie White fired up the oven and rolled out his first organic sourdough pizzas there. The creative menu features a variety of really tasty picks including Leek, Cashel Blue and Honey, Hen of The Woods Mushroom and Chicken Fat, and gorgeous Creamed Corn and Nduja, crafted with Grana Padano, fresh creamed corn, fresh basil, oregano and Toon’s Bridge fior di latte. In addition to the Cork cheese makers he’s currently working with a number of other top-notch suppliers including Abercorn Farm, McNally Family Farm, and Dermot Carey, with others to be added in the months ahead. The menu bears the legend ‘Eat The Lot’, and we think we might have to. Walk-ins welcome at 223 Rathmines Road Lower, Dublin 6. Bookings via reggies.ie