REPORTING BY Rachel Sadler
PHOTOS COURTESY OF MooFish & Debby Meyers
REPORTING BY Rachel Sadler
PHOTOS COURTESY OF MooFish & Debby Meyers
MooFish by Zaks, formerly MooFish in DB North Plaza, reopened in DB South Plaza in June this year. The relaxed waterfront restaurant specialises in mouth-watering steak and seafood dishes from a carefully curated Asian and Western menu.
“We sadly had to close down the North Plaza restaurant just after Chinese New Year as we were not given the option to renew our lease. We then made the decision to relocate the brand to the upper floor of Zaks,” opens General Manager Matthew Wilcock. “MooFish in DB North Plaza had such an amazing following from the community that we could not disappoint them by letting the brand disappear from DB.
“The menu is very similar to the original one with a few changes,” Matthew adds. “We have replaced items that are also offered in Zaks to give South Plaza customers more choices.”
The new restaurant’s decor is also reminiscent of the original MooFish, with a minimal look and a chic brick finish. “We have gone with light colours so as not to distract from the amazing views of the beach and across Victoria Harbour,” Matthew explains. One thing that does stand out, however, is the stunning turquoise coloured MooFish logo hand-painted by DB resident Megan Thomas, a waitress at the restaurant
THE MENU
MooFish By Zaks prides itself on serving freshly prepared dishes, made in house, that are simply bursting with flavour. Much of the produce is imported – the red meat from America, Australia and New Zealand; the seafood from Vietnam, Thailand, Australia, France and New Zealand.
A number of the original MooFish classics have been reimagined by new Head Chef David Beato, who worked previously at the Royal Hong Kong Yacht Club, Butchers Club and Chez Patrick. “David has brought with him a new flair and vision for our existing menu, which has been a great addition to the restaurant,” says Matthew. “He has altered some of our existing dishes, giving them a fresh new twist. For instance, the steamed barramundi with Asian greens has transformed into pan-fried barramundi served on a bed of cauliflower purée, roasted potatoes, buttered carrots and vine tomatoes topped with a spiced mango salsa.”
The most popular seafood dishes are the jet-fresh oysters, which are flown in weekly from around the world, and the seafood stew; the most popular meat dishes include the rib eye steak and filet mignon. “Our most popular dish of all is the amazing wagyu burger which consists of inhouse ground patties that are made up of a combination of brisket, topside and rump,” says Matthew.
Chef David recommends the confit of duck, pan-fried barramundi and tomahawk steak – a 1.2kg bone-in cut of meat which is cooked to the customer’s preference, and perfect for group sharing.
SPECIALS
There are plenty of specials at MooFish by Zaks, starting with the popular daily set lunch, which changes every fortnight. Customers choose between soup or a visit to the salad bar, followed by a choice of four main courses. On Tuesdays, there’s an incredible twofor-one offer for dine in, takeaway and deliveries; and Wednesday is steak night.
“We also have an amazing deal on a dozen oysters with a bottle of Harvest Blanc de Blancs, for just HK$628,” says Matthew.
MooFish by Zaks is well-acquainted with the community’s needs and dining habits having had a presence in DB for six years, and Matthew is introducing a free-flow brunch menu on Saturdays in the near future, as well as a Sunday roast menu.
A place to wine and dine indoors or out, and soak up the glorious view, MooFish by Zaks is proving popular with social drinkers as well as diners. “As the weather starts to cool down and we can open up all the windows, it will become even more enticing for people to come and enjoy happy hour drinks and food,” Matthew finishes.
MooFish by Zaks is open six days a week for lunch and dinner, and it now serves breakfast at the weekends. To make a booking, call 2987 6318. To find out more, visit www.casteloconcepts.com.
