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Dacha Restaurant & Bar: A family-run Eastern European restaurant in Hong Kong

Entry posted by thisgirlabroad · - 48 views

dacha-hong-kong-5-150x150.jpg

I grew up eating my Nana’s homemade pierogi and potato pancakes, and my mom’s homemade cabbage rolls, among other Eastern European dishes. Since it was always so readily available, I never realized how much I would miss Ukrainian food or how difficult it would be to find authentic dishes after I moved abroad. Dacha is one of the only Eastern European restaurants in Hong Kong, and although I’ve walked by it almost every day since it opened more than a year ago, it wasn’t until recently that I went in to try the food. Whether you’ve never tried Eastern European food before or are simply craving a bowl of borscht, Dacha’s comforting, homemade dishes are well worth a try.

Vibe at Dacha

dacha-hong-kong-8-1024x683.jpgCozy dining areadacha-hong-kong-9-1024x683.jpgBar

Unlike the majority of new restaurants in Hong Kong, the interior at Dacha isn’t modern and sleek. Instead, the vibe is very homey and retro. When I first stepped inside the restaurant, it was as though I was walking into my Nana’s house; doilies on dark wooden tables, black and white framed family photos on the walls, and Ukrainian/Russian floral decor. While some people may not fully appreciate this type of restaurant style, I found it comforting; a little piece of home.

Starters

dacha-hong-kong-1-1024x683.jpgHerring Under A Fur Coat “Shuba” (HK$130)dacha-hong-kong-2-1024x683.jpgHerring Under A Fur Coat “Shuba” (HK$130)dacha-hong-kong-4-1024x683.jpgBeetroot Fries (HK$128)

I had originally wanted to order the Baltic herring,  but our waitress recommended the Herring Under A Fur Coat “Shuba” (HK$130). She said it was a special dish comprised of layers of herring, potato, carrot, and beetroot, and was a must try. While I prefer my herring to taste more salty, this dish is perfect for those who aren’t quite used to such a salty fish. Although not exactly Eastern European, we couldn’t resist ordering the Beetroot Fries (HK$128) coated in sea salt and rosemary. Our favorite part was the parmesan and goat cheese dip, which we were tempted to smother over everything else we ordered.

Mains

dacha-hong-kong-3-1024x683.jpgKhachapuri (HK$125)dacha-hong-kong-5-1024x683.jpgDacha Combo Platter – Polish sausage, cabbage rolls, pierogi, potato pancake (HK$245)

I tried Khachapuri (HK$125) for the first time at Dacha, and I absolutely fell in love with it. This Georgian dish is comprised of cheese, butter, and a runny egg in a “bread boat”. Although it may sound simple enough, I can’t describe how satisfying this dish was. Since so much of Dacha’s menu was nostalgic for me, I wanted to try a bit of everything. The Dacha Combo Platter (HK$245) came with Polish sausage, cabbage rolls, pierogi, and potato pancake, and was a perfect way to sample a variety of my favorite foods. The pierogi were surprisingly similar to the ones my Nana makes. For the cabbage rolls, I prefer a more balanced mix between rice (which there wasn’t much of) and meat. The potato pancake and sausage were also good, although at this point I was falling into a carb-induced coma.

Dessert

dacha-hong-kong-6-1024x683.jpgHomemade infused vodka (HK$85)dacha-hong-kong-7-1024x683.jpgHoney Cake “Medovik” (HK$85)

To wrap up our meal, we were encouraged to try Dacha’s homemade Infused Vodka (HK$85/shot). We ordered the raspberry & jalapeno and mango & chili and I really did love both. Each shot, which is meant to be sipped, had a bit of a kick without being painfully spicy. I had also read about Dacha’s well known Honey Cake ‘Medovik’ (HK$85), so we ordered a slice to share. After biting into a spoonful of this delicate cake, I was surprised at how smooth the texture was and how the sweetness from the honey was more subtle than expected. I was tempted by the other desserts on the menu, like the cheese and vanilla or very berry pierogi, but I’m glad I tried this cute cake instead.

Verdict

Dacha is a unique, cozy restaurant that does a great job in bringing a variety of Eastern European food to Hong Kong. I do find the price to be a bit high for some of the dishes, but I realize rent and prep time (making pierogi from scratch is a time-consuming, monotonous process) plays a huge factor. Because I grew up eating these dishes at home, I’m partial to the way my mom and Nana make them. That being said, I think the atmosphere and food are quite authentic, and I would definitely go to Dacha when I’m craving a home cooked meal and am missing my babushka.

Dacha Restaurant & Bar
G/F, 38-40 Hollywood Road
Central

Tel: 2420 3555


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