A new pop-up steakhouse has arrived in Wan Chai, offering meat lovers a limited-time opportunity to explore rare cuts of meat cooked over charcoal fire. MARROW, a modern steakhouse concept, has taken up residence on the first floor of Lee Tung Avenue, operating from now until August 31, 2026. The restaurant specialises in uncommon meat cuts, infusing them with distinctive flavours and charcoal-grilling techniques that set it apart from traditional steakhouses.
A Two-Month Culinary Pop-Up
MARROW is a temporary dining experience that will only be available for two months, running dinner service from July 1 through August 31. Located at 200 Queen’s Road East in Wan Chai, the pop-up occupies the first floor of the popular Lee Tung Avenue shopping and dining complex. Reservations can be made online through the restaurant’s booking portal.
The concept focuses on rare and lesser-known cuts of meat, prepared over an open charcoal fire. This approach gives the dishes a smoky depth that distinguishes MARROW from conventional steakhouse offerings.
Starters with a Fusion Twist
The appetiser menu showcases creative combinations that blend international techniques with local flavours. Highlights include:
- Crispy Seabass Croquettes (HK$88) served with a black bean and chilli mayonnaise
- Yellowtail Sashimi (HK$128)
- Sichuan-Style Beef Tartare (HK$128), which brings a spicy, numbing kick to a classic preparation
- Hua Diao Drunken Quail (HK$148), marinated in the fragrant Chinese rice wine
The most distinctly Hong Kong-inspired starter is the Typhoon Shelter Grilled Bone Marrow (HK$188). Topped with crispy chilli and garlic crumbs, this dish is served with toasted focaccia for scooping up the rich, buttery marrow. The name references the iconic “typhoon shelter” style of cooking, known for its bold use of garlic, chilli, and crispy textures.
Charcoal-Grilled Specialties and Rare Cuts
The main event at MARROW is its selection of grilled dishes, featuring six options that highlight uncommon cuts and premium seafood. The charcoal fire imparts a distinctive smokiness that elevates each ingredient.
Grilled meat and seafood highlights include:
- Australian M4+ Wagyu Rib Eye Cap – a tender, well-marbled cut prized for its flavour
- Australian Wagyu Flank Steak – a leaner but intensely beefy option
- New Zealand Lumina Highland Lamb Loin – known for its delicate texture and grassy notes
- Tomahawk Pork Chop – a generously portioned, bone-in cut
- Grilled Turbot – a whole fish option for seafood enthusiasts
- Australian Wagyu Chuck Eye Tail – another premium cut with rich marbling
Each dish is designed to be substantial, catering to diners who appreciate hearty portions and bold, meat-forward cooking.
Signature Main Courses and Sides
Beyond the grill, MARROW offers several standout main dishes. The Crispy-Skin Yellow Croaker (HK$218) features a delicate, crunchy skin with tender flesh underneath. The Crispy Fried Pork Collar Steak (HK$208) delivers a satisfying crunch, while the Crab Meat Mafaldine Pasta (HK$228) provides a seafood option with rich, creamy sauce.
For those seeking a true taste of Hong Kong, the Typhoon Shelter Grilled Bone Marrow (HK$188) is a must-try. The bone marrow is topped with a generous layer of crispy fried garlic and chilli, then served with toasted focaccia bread for dipping. It is a bold, umami-packed dish that captures the spirit of local street food flavours.
Desserts to End on a Sweet Note
MARROW’s dessert menu offers three creative options, each priced at HK$88:
- Chocolate Cookie Tiramisu – a playful twist on the Italian classic
- Paris-Brest Choux Pastry – a crispy, ring-shaped choux filled with praline cream, offering a satisfying crunch
- Croissant French Toast – an uncommon combination of buttery croissant and vanilla ice cream, described as refreshing and light
A Menu Built for Carnivores
The main grill section features six substantial dishes, each designed to satisfy serious meat eaters. Cuts include Australian M4+ Wagyu rib eye cap, Wagyu flank steak, New Zealand Lumina Highland lamb loin, tomahawk pork chop, grilled turbot, and Wagyu chuck eye tail. Portions are generous, and the focus remains squarely on the quality of the meat and the charcoal cooking method.
For those who prefer something off the grill, signature mains include the crispy-skin yellow croaker, the crunchy fried pork collar steak, and the crab meat mafaldine pasta.
Practical Information for Diners
MARROW Pop-Up Steakhouse
- Address: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
- Operating Period: July 1 to August 31, 2026 (dinner service only)
- Online Reservations: Available via the official booking page
Given the limited run, early reservations are recommended. The restaurant is expected to draw significant interest from both local food enthusiasts and visitors exploring Wan Chai’s evolving dining scene.
What This Means for Hong Kong’s Dining Landscape
Pop-up concepts like MARROW reflect a growing trend in Hong Kong’s restaurant industry: temporary, experimental venues that allow chefs to test new ideas without long-term commitment. For diners, these limited-time offerings provide a sense of urgency and exclusivity, encouraging exploration of novel flavours and techniques.
MARROW’s focus on rare cuts and charcoal grilling also speaks to a broader shift toward nose-to-tail eating and sustainable meat consumption. By highlighting lesser-known parts of the animal, the restaurant encourages diners to move beyond familiar cuts like ribeye or sirloin.
For those planning a visit, it is advisable to book ahead, as availability is limited. The restaurant’s online reservation system is now open, and given the short run, tables are expected to fill quickly.
All prices and menu items are subject to change. Please refer to the restaurant’s official channels for the most up-to-date information.