BaseHall 01 and BaseHall 02 are where culinary talents, local brands, and live entertainment converge to create an extraordinary experience. This June, BaseHall 02 will be welcoming new local vendors to the ever-growing BaseHall family – CUÍT, a beloved sourdough bakery from Sai Kung, founded by Michelin-trained sisters, and Draft Land, the innovative bar concept specialising in “Cocktails on Tap”, created by renowned bartender Angus Zo and award-winning mixologist Antonio Lai.
Known for its slow-fermented, handcrafted, baked, well-done sourdough loaves, CUÍT is embarking on an exciting new chapter with the launch of CUÍT Épicerie. This one-stop shop for all things sourdough brings together the best of a to-go sandwich bar, gourmet grocer, and artisanal bakery.
Crafted with the same dedication to quality and flavour that has made CUÍT an esteemed name in Sai Kung, CUÍT Épicerie’s enticing menu at BaseHall 02 celebrates the infinite possibilities of sourdough.
Enjoy to-go sandwiches like Ham & Cheese, Mortadella, Stracciatella, Ginger Scallion Oil (HK$95), Cured Salmon (cured with beetroot, orange, celery seeds & juniper berry), Cream Cheese, Pickled Cucumber, Fine Herb Salad (HK$95), Egg Mayo, Pickled Mustard Seeds, Pickled Cucumber (HK$80) or indulge in pastries such as Brown Butter Valrhona Dark Chocolate Chip (HK$35), Cashew Miso Sesame Cookie (HK$35), Malted Espresso Brownie (HK$38). Signature sourdough flavours include Country White (HK$45), Apricot & Walnut (HK$55); unique flavours include Tomato Jam (HK$55) and Burnt Scallion Sesame ($50) – all perfect for pairing with house-made condiments like Plum Earl Grey Jam (HK$70) or Anchovies Compound Butter (HK$55) – made exclusively to BaseHall.
Meanwhile, Draft Land brings a unique concept to Hong Kong’s bar scene, specialising in cocktails on tap for a fresh, sustainable, and efficient drinking experience. With a focus on inventive mixology and a rotating selection of craft beverages, Draft Land offers a diverse array of expertly crafted cocktails and mocktails right from the tap, providing a dynamic social setting for cocktail enthusiasts to savour creative drinks in a lively atmosphere.
Standout offerings include the Kyoto Ocha (HK$70 mocktail | HK$120 cocktail) blending Hojicha, peach, honey, and lime; Amethyst (HK$110) crafted with gin, Kyoho liqueur, cucumber, and apple; and the Draft Land staple Oolong Tea Collins (HK$100), a mix of vodka, Oolong tea, and lime.
In addition, Draft Land will be offering an exclusive creation for BaseHall 02, the Ruby Haze (HK$110) cocktail. Inspired by the classic Hong Kong drink Lemon Ribena Sprite, this refreshing fizzy libation combines sour-fruity flavours to awaken the senses and transport guests to nostalgic memories of childhood sodas enjoyed at local cha chaan tengs. To celebrate their new opening, Draft Land will introduce a special 15% discount offer for daily happy hour from 3-7 pm for Ruby Haze and Young Master Pilsner.
BaseHall is a place to celebrate Hong Kong and its homegrown talents. It constantly experiments with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique. Currently, the line-up of vendors at BaseHall 01 includes Benko by Nüte (Healthy Japanese Bento), Bengal Brothers (Indian), CREW (Craft Coffee), Honbo (American Burgers), Co Thanh (Vietnamese), Thai Grill (Thai), Pub 1842 (Craft Beer Bar by Young Master), Return of Lemak (Malaysian) and Nocino (Cosy Swiss-Italian).
BaseHall 02 features Kamcentre Roast Goose, Ah Chun Shangdong Dumplings, On Lee Noodle Shop, Pinky Bakery, On Lee Noodle Shop, JJ’s (below), Mashi No Mashi, Porker, Maru De Sankaku, Ān Soy, Don Bowls & Rolls by Sushi Fujimoto, Twins Liangpi Limited, and Young Master & Friends.