Products Launch,Promotion

Baked Bistro pop-up at Taste Kitchen


4 April 2018 (Wednesday) – 22 April 20018 (Sunday)


Lunch : 12:00nn – 2:00pm (Tuesday to Saturday)
Dinner : 6:00pm – 10:00pm (Tuesday to Saturday)
Brunch : 11:00am – 4:00pm (Sunday)
Day Off : Monday

Asia/Hong_Kong Baked Bistro pop-up at Taste Kitchen DATE: 4 April 2018 (Wednesday) – 22 April 20018 (Sunday)
TIME: Lunch : 12:00nn – 2:00pm (Tuesday to Saturday) Dinner : 6:00pm – 10:00pm (Tuesday to Saturday) Brunch : 11:00am – 4:00pm (Sunday) Day Off : Monday
H113 – H114, Hollywood

H113 – H114, Hollywood


Please EMAIL ( / WHATSAPP (+852 6134 2168) us with:
Your Name|Number of people|Phone Number|Date|Time

Let’s welcome the South-African chef, Zahir Mohamed from Baked Bistro HK ,being our 5th pop-up chef in Taste Kitchen THIS APRIL!

Following successful stints by four guest chefs, Hong Kong’s premier F&B incubator, PMQ Taste Kitchen, will welcome newly-minted Hongkonger baker Zahir Mohamed Baked Bistro HK this April. Hailing from South Africa with a unique multicultural (Malay & Egyptian) upbringing, 29-year-old Zahir arrived in Hong Kong less than a year ago with the aim to bring an eclectic fusion of flavours to the scene.

Armed with endless drive, an undying passion and a jar of 49-year-old sourdough starter passed down from his grandparents, the young chef will attempt to run a full-service restaurant and please paying customers at PMQ Taste Kitchen. With expert guidance from restaurant consultants Caleb and Joshua Ng of Twins Kitchen, and backed by sponsorship and full incubator support from PMQ Taste Kitchen, Zahir will create vibrant tapas-style cafe fare for three weeks (4 – 22 April 2018).


Expect punchy, bold, yet fresh flavours for Zahir’s lunch menu. The Sourdough crumbed chicken burger with katsu curry sauce, with Gouda, wasabi slaw on a brioche bun and sweet potato crisps is primed to be the bestseller. Meanwhile, vegetarians can look forward to the healthy couscous salad with hummus, baba ghanoush, roasted bell pepper, confit tomato, baby spinach, feta with a chilli balsamic glaze.


Dinner at Zahir’s pop up will be a more elaborate affair, with exciting flavours such as the meatless dish Potato gnocchi with pumpkin purée, shiitake crisps and Gorgonzola gel; and the hearty spring-centric dish of slow roast Madras lamb curry and sambals with flaky roti. Pork lovers will also enjoy the Crispy pork belly, pork jus, potato galette with an apple & mint gel dish. All dinner dishes will be served tapas style as Zahir highly encourages sharing.

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Facebook: pmqtastekitchen/

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