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New restaurants and cafes have been cropping up all over the city in light of Hong Kong’s easing lockdown restrictions. Another new kid on the block, Superhooman, opened its doors in the buzzing, upcoming Tai Hing neighbourhood last month. The restaurant and bar opened its first outpost (Hooman.Cafe) at West Kowloon Cultural District and is looking to expand even more in the coming months. We visited the newly-opened venue which features a pan-Asian food menu, delectable cocktails, and a chic, dog-friendly atmosphere.
Image courtesy of Mr Ping | Cha Siu Papers Times
Location
Superhooman is nestled next to TUVE Hotel, a modern, design boutique, popular amongst locals and tourists. The restaurant, bar, and cafe is located only 10 minutes away from Tin Hau MTR, or accessible via taxi or tram. Characterised by its huge, sleek doors, the venue features an open-air concept, which also welcomes pets to join your sitting.
Image courtesy of Mr Ping | Cha Siu Papers Times
The Food
Superhooman, as its slogan suggests, serves coffee by day, and cocktails with dinner at night. We tried the first dinner menu to launch at the restaurant, and can definitely say that we were very pleasantly surprised. Given that the venue is trying to attempt all three concepts—coffee, cocktails, and food—it can be difficult to differentiate what Superhooman is most famous for. Yet, after we tried the selection of dinner items (and cocktails), we can definitely recommend its evening appeal.
Image courtesy of Mr Ping | Cha Siu Papers Times
For our tasting, we tried three sharing starters and two main courses. The new menu comprises a mix of Asian and Western dishes but is predominantly focused on Korean and Japanese influences and cooking methods.
Beef Tartare | Image courtesy of Mr Ping | Cha Siu Papers Times
First, we tried the recommended Beef Tartare (HK$118), served with crispy toast and topped with a fresh egg yolk and basil leaves. Tartare, as many can probably agree, is a difficult dish to master, and relies on quality beef to serve—as it’s very easy to tell the difference between good and bad quality meat, especially when it’s served raw. After many average or even bad experiences I’ve had with tartare, the Superhooman version was done well. It was served fresh and cold (very important), and the toast served with it was the right amount of crispy. This dish had us wanting more.
Korean Fried Chicken | Image courtesy of Mr Ping | Cha Siu Papers Times
The Korean Fried Chicken (HK$88) was deliciously smothered in an authentic sweet-and-sour sauce. Each piece was freshly-fried and coated in an indulgent batter of crispy goodness. Plus, fried chicken is always a crowd favourite, especially when it’s seasoned right too.
Tempura Sushi | Image courtesy of Mr Ping | Cha Siu Papers Times
Next, we had probably the most unique dish on the menu—the Tempura Sushi (HK$88). The taste, upon first bite, is a little strange—it’s like, what is this meant to be? But after a few more tastes, it gave off a hearty, and unexpected flavour with the sushi rice complementing the deep-fried outer batter. Although it was an innovative and scrumptious dish, we prefer having the sushi on its own so that the batter doesn’t overtake the natural flavours of an already-well-loved dish. We can imagine this one being popular amongst cocktail lovers looking for a snack to munch on.
Beef Sirloin Rice with Scallion Oil | Image courtesy of Mr Ping | Cha Siu Papers Times
From the main’s, the Beef Sirloin Rice with Scallion (HK$158) was a hefty dish, but perfect for a hungry table. The beef was a bit tough for us, but it was well-seasoned and the sauce was delicious.
Kimchi Pork Spaghetti | Image courtesy of Mr Ping | Cha Siu Papers Times
We loved the second main recommendation, the Kimchi Pork Spaghetti (HK$128). Taking an East-meets-West approach, the dish comprised of saucy spaghetti, served with tender slices of pork, healthy kimchi, and was topped with an egg yolk for us to stir into the meal.
Superhooman Exterior | Image courtesy of Mr Ping | Cha Siu Papers Times
The Drink
The cocktail menu at Superhooman was created by famous mixologist Shelley Tai, who previously worked with Quinary in Central. We tried the Wake-Up-Call, a gin-based cocktail served with fresh basil and sprinkled with black pepper. The Side Car was a classic, served with Cointreau and Remy Martin. Superhooman also has a built-in cocktails-on-tap function, where they make cocktails in the morning to be served in the day or evening.
Image courtesy of Mr Ping | Cha Siu Papers Times
Overall
With the ever-increasing population of gentrifying cafes across Hong Kong, it’s sometimes difficult to differentiate what makes each one unique. At Superhooman, it certainly feels like its own entity, thanks to its dog-friendly vibe, innovative cocktails, and scrumptious dinner menu. It’s encouraging to see restaurants and bars venture outside of downtown Central, and open up new venues in lesser-known neighbourhoods, just like Superhooman with Tin Hau. Visit Superhooman at any time of the day (with or without your furry friend)—for your morning brew, weekend brunch, dinner date, or pre-night-out cocktails.
Superhooman, 16 Tsing Fung Street, Tin Hau, Hong Kong, +852 9181 1193, instagram.com/superhoomanhk
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