If you like your dinner kissed by live fire, clear your August diary. Marrow is a summer open-fire grill pop-up in Wan Chai from chef Chris Ma — a Hong Kong cook whose CV runs through two-Michelin-starred TATE Dining Room and three-starred Amber. It runs only until 31 August 2026, and it is built around lesser-known cuts, drifting smoke and a proper hearth. Here is what to order at Marrow in Hong Kong, plus prices, the address and how to book.
In This Guide
What is Marrow, and who is behind it?
Marrow is a temporary, fire-driven restaurant — a pop-up, not a permanent opening. It has taken over the first-floor dining space of The Baker & The Bottleman on Lee Tung Avenue for the summer, from 1 July to 31 August 2026. The whole concept turns on open-fire cooking and cuts most kitchens overlook.
The menu is the work of chef Chris Ma, who trained in Hong Kong at two-Michelin-starred TATE Dining Room and three-starred Amber before becoming group executive chef of Taiwan's MMHG Hospitality Group. The style here is looser than those rooms — ingredient-led small plates you mix and match — but the fine-dining technique shows. If you track new tables, add it to our running list of new Hong Kong restaurant openings.
What should you order?
Marrow is built for grazing: order a few plates across the menu and share. Start off the grill and work outwards.
The signature is the "typhoon shelter" roasted bone marrow (HK$188), a nod to Hong Kong's garlic-and-chilli seafood tradition. Around it sit inventive small plates — Sichuan beef tartare (HK$128), drunken quail (HK$148) and a crispy-scaled yellow croaker (HK$218).
From the grill, skip the usual steakhouse suspects. The kitchen leans into a 6oz New Zealand Lumina lamb loin (HK$208), a grilled turbot (HK$520, for two) and a 13oz Australian Wagyu chuck-eye steak (HK$688, for two). Leave room for dessert: three run at HK$88 each, including a chocolate-chip tiramisu and a croissant "pain perdu" that is essentially the French toast of your dreams.
The menu and prices at a glance
Marrow: what to order
| Dish | Style | Price (HKD)* |
|---|---|---|
| Sichuan beef tartare | Cold plate | 128 |
| Drunken quail | Cold plate | 148 |
| "Typhoon shelter" roasted bone marrow | Signature | 188 |
| Crispy-scaled yellow croaker | From the fire | 218 |
| NZ Lumina lamb loin (6oz) | Grill | 208 |
| Grilled turbot (for two) | Grill | 520 |
| Australian Wagyu chuck-eye (13oz, for two) | Grill | 688 |
| Desserts (tiramisu, Paris-Brest, pain perdu) | Sweet | 88 |
*Prices as published, July 2026, and may change; some grill items are sized for two. Verify when booking.
Where is Marrow and how do you book?
Marrow sits on the first floor of The Baker & The Bottleman, on the pedestrianised Lee Tung Avenue in Wan Chai. It is an easy walk from the MTR, and because it is a pop-up with limited seats and a hard end date, a table is worth booking rather than chancing a walk-in.
Marrow at The Baker & The Bottleman
Lee Tung Avenue — the tree-lined lane on the site of the old "Wedding Card Street" — is a pleasant, traffic-free stroll from Wan Chai station. Come with a group, order across the menu, and remember the whole thing vanishes at the end of August. Pair it with a nightcap from our guide to Hong Kong's best cocktail bars.
Still planning the table? Browse the city's 50 best restaurants, the best Cantonese kitchens, or more new openings across Hong Kong.
Frequently Asked Questions
Book before the fire goes out
Grab a group, reserve a table, and order across the grill and cold plates. Marrow is a fleeting, fire-first summer pop-up — gone after 31 August, so do not leave it too late.