Food Hall ‘70s Food Dining’ by Vintage House Opens in Tsim Sha Tsui
Seven talented chefs come together to offer quality and variety to create the ultimate 24/7 dining destination
Dining halls have been sprouting up all over Hong Kong lately, and understandably so for its diverse offering all under one roof. The latest establishment under this new dining culture is 70s Food Dining by Vintage House – a casual community eatery with six unique stalls offering local and international flavours and flair as well as a complete dine in restaurant on the first floor too.
70s Food Dining by Vintage House began with founder Michael Chan’s vision to bring the flavours of his hometown of Malaysia to Hong Kong while boosting the F&B industry and fostering local culinary talents to establish or expand their own business as a result of recent difficult times. With quality at the core of its values, 70s Food Dining is not only about serving quality yet affordable flavours, but also enables culinary creativity through authentic recipes.
Located on 46 Granville Road in Tsim Sha Tsui, Kowloon, 70s Food Dining covers 7,500 square feet across two storeys, and can hold nearly 100 seats on ground floor and 60 seats on first floor’s Italian Japanese fusion restaurant called Earth. The Victorian style arched double doors opens into the expansive dining hall lined with stalls along the perimeter, while the upper floor is Earth, the venue’s sit-down restaurant with full service. Matching the influences of the era are vintage ceiling fans in the lobby, bamboo lamps peppered throughout and accents of vintage verdant green.
Seeing a gap in the vibrant Hong Kong dining scene, CEO Michael Chan was inspired to recreate his fond childhood memories at the local hawker stands in the heart of the city where he has called home for the past three years. The main dining hall boasts a myriad of cuisines, including 亞洲香味屋 which most closely resembles the dishes found in Malaysian and Singaporean food centres serving Southeast Asian flavours. Packing a punch are four rich and aromatic curries that are distinctive in their taste and origin profile ranging from the spicy to the savoury to the sweet. Helmed by Uncle Hing, former chef at Mandarin Oriental, the authentic Wenchang chicken is a recipe that has been perfected over years in the making. The humble Singaporean stir-fried noodles at 70s differ with its use of authentic noodles, pork belly and a secret Sambal sauce that requires up to four hours to create to pack a serious punch.
The popular Thai GRILL has already made a name for itself across Kowloon, and will also be joining the incredible line-up of eateries at 70s. Run by a Thai native, every dish emerging from the kitchen is true to its authenticity including the restaurant’s signature wet-fried Pad Thai. For a sampling of the best from the grill, the Skewer Combo offers a taste of the perfectly smokey charred sticks of pork, beef and chicken, served with a homemade peanut satay dip and Thai shrimp sashimi sauce.
凱之味, by former Chiu Chow daa laang chef Jenny Law is a great place for a quick detox fix. With plenty of vegan toppings on offer, guests can order their very own personalised cart noodles without the unwanted calorie-packed ingredients normally found in Hong Kong. The Cantonese staple comes in tomato, curry and a healthy homemade soup base for diners to select from, as well as choice of Chinese yam noodles, oil noodles and even rice. For a taste of everything, the Vegetarian Creek is a hearty mix of 10 different ingredients for a satisfying vegan meal. Offering another street vendor style signature, guests can also indulge in a heart-warming bowl of vegan shark fin soup packed with all the flavour without any of the guilt.
With 30 years of Sichuan cooking experience under his belt, Chef Bong will be leading 馬麻辣 Ma Spicy Cuisine. His specialty is his Sichuan Boiled series which is the epitome of the region’s famous spicy numbing mala broth composed of different types of chilis from Chongqing, Yunnan, India and of course three varieties of handpicked chilis from Sichuan. Other fiery dishes to excite the taste buds include Boiled fish with pickled cabbage and chilli as well as the Steamed chicken in chili sauce, or also known as saliva chicken.
When in search for a little comfort, Treasures Burger is the quality premium fast food that hits all the right spots. Using only USDA beef, the patties are juicy with the right balance of umami and fat and then assembled with toppings of your choice between two toasted buns. Add classic sides like French fries, onion rings, spicy chicken wings and corn on the cob and signature dessert such as Fried Cheesecake for the complete American experience.
Those looking for a more complete dining experience can visit Earth, by chef to the stars, baker and also former chef of Haku and Assaggio before opening his own private kitchen Notte in 2018 Here, guests can indulge in a degustation menu featuring traditional Italian delights using fresh flown Japanese ingredients. Some of chef’s most celebrated dishes include the slow-cooked Honey roasted Barbarie duck breast with lemon and green soybean sauce, Tuna tartare in a homemade wasabi dressing, charcoal stove roasted Lamb rack with rosemary and the Bostonian lobster with Hokkaido scallop linguine.
70s Food Dining by Vintage House is a place of gathering of friends and family with a range of differing experiences, flavours and settings. With a full bar, guests can also easily pop in for a quick tea time cha chaan tang classic drinks as well as fruit and vegetable smoothies.