Hong Kong is a bustling, global metropolis that doesn’t follow rules, and its restaurants pick and choose from the best cuisines around the world. The city is the inspiration behind Honkas, an impressive shrine to the food and drink mecca, now open in Potts Point.

“To me, Hong Kong is a city where anything goes,” says owner and general manager Hamilton Kings – whose now-closed bar and restaurant overlooking the beach, Bondi Social, is fondly remembered by those that frequented it. “Like Australia, Hong Kong showcases culinary experiences from around the world.”

Honkas sits on a quiet corner, occupying the multi-level space that was once The Village (and before that, Favela). Kings says it was the site that inspired the concept.

“I’ve had my eyes on this venue for almost a decade. Once I’d secured it, the idea for Honkas came to me: a place that meshes a great dining experience with a casual drink.”

The menu criss-crosses from Vietnam to Korea, China and Japan. There’s wasabi-drizzled karaage chicken; school-prawn sliders (think bao); rice-paper rolls with sake-cured salmon; and a slow-roasted lamb shoulder served with a noodle salad and lettuce cups à la san choy bow.

The showstopper is the “messy bun”, a ganache-filled croissant topped with chocolate and cocoa powder that sounds like a tribute to a hairstyle. “It’s a craze that’s originated in Japan, but is spreading through China,” Kings says of the dessert, not the hairstyle. “We serve it with rubber gloves.”

When it comes to drinks, at Honkas the taps are where it’s at. Not only are beer, white wine, red wine, rosé and sparkling poured with a quick pull, Sydney’s much-loved drink – the Aperol Spritz – is also available on tap.

On weekends, there’s a brunch set menu ($45) offering a highlights package of the food, and a bottomless drinks package ($45). An $80 buy-in gets you both.

1 Kellett Way, Potts Point
(02) 9331 1184

Tue to Thu 5pm–late
Fri to Sun from 12pm


This article first appeared on Broadsheet on July 13, 2018. Menu items may have changed since publication.