Wondering where to go to settle your grumbling stomach? In the mood for some tipples under the stars? Tucked away on the upper floors of Crawford House in Central, Mr Wolf is your perfect go-to. Lucky for us, we had the chance to speak to the restaurant's Executive Chef, Jamie Draper, a London transplant bringing his fine dining experience and expertise to the Hong Kong's dining scene.
Having worked under Michelin star chefs like Albert and Michel Roux Jr at Roux at the Landau, how did your experience come into play when creating the menu at Mr Wolf?
My experience training with chefs of their calibre has definitely given me a broader scope of ideas when it comes to planning the menu at Mr Wolf. We utilise many classical cooking techniques and take underused cuts of meat to create more inspiring dishes.
What are the biggest differences between working at a Michelin-star fine dining establishment, versus a place that's a bit more relaxed like Mr Wolf?
Mr Wolf is a lot more casual for sure. We want our guests to become regulars and have a great time, regardless of how much they’re spending.
How did the restaurant's name and concept come about?
We wanted an easily memorable name—“Mr Wolf” gave us leeway to not be pigeon-holed, and therefore, forming our own unique identity that's different like any other.
What was the thought process behind combining British gastro-pub fare with continental European and Asian influences? How did this come about?
My training is in classic French cooking, but I’m a true Londoner so elevating gastro-pub fare was the way to go. London is a city with such diversity, and British food is comprised of dishes from so many cultures in the world. I think that if it’s delicious, it deserves a chance.
Photo courtesy of Jamie Draper
What is your favourite dish off the menu?
So many to choose from, but if I was having a proper lunch, I’d order the foie-gras and lobster tagliatelle. I have an expensive taste, I guess, though at the same time I could demolish any one of our pizzas with a pinot.
How does the menu in The Cave differ from the main menu? How can The Cave be best utilised as an event space?
The Cave is geared more towards a dinner party style of service with canapés or a pre-planned custom menu. We also bring in some fairly special wine off the menu.
Mr Wolf is a very popular venue for after-work drinks as well as weekend brunch. What do you think keeps people coming back?
Space is limited in Hong Kong and expansive outdoor spaces are rare. Our terrace gives us an edge compared to other restaurants in the area, in addition to our competitive pricing on big sharing plates and drinks.
What’s next for Mr Wolf? Any plans to expand?
We’re renovating our beloved terrace area to be even more comfortable, including a weather-proof retractable awning, as well as outdoor air conditioning. We’ll continue to update our menu regularly by adding seasonal option amongst customer favourites.
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