Sohofama is a thoughtfully arranged marriage between the Sai Yin Pun based team at Locofama and GOD lifestyle brand. Taking a spacious ground floor unit at PMQ on the Bridges Street side, they offer a carefully crafted seasonal menu with heavy emphasis on boasting hormone free, antibiotic free, locally sourced, organic, free range, grass fed sourced ingredients. With ingredients that meet the above criteria, the menu has been designed to make the most of the ‘essence’ of flavours which is only possible to show case when working with quality fresh ingredients. Some of their produce is grown from their own farm in Kam Tin in the New Territories, which must receive more TLC than the plants at PMQ. In town the urban micro gardening concept has its heart in the right place, but it seems to be somewhat neglected now that we have fallen into the colder months. This is a shame for those choosing to sit outside, finding themselves amongst dried and sparsely arranged plants.
With both seating inside and out, the interior section is very much what we would expected from a GOD partnership, show casing Hong Kong culture with their quirky designs concepts. Those who are fortunate to have lived here understand the undertones of GOD aspirations, and those that haven’t, find the designs just plain cool.
With blue skies gracing us finally, we strolled down to Sohofama seeking an alfresco setting for lunch. Whilst my eyes were as usual larger than my stomach, we opted for the al a carte items instead of the 9 dish tasting menu [HK$460/min 2 pax]. We ordered the Shanghai Xiao Long Bao with organic US pork [HK$68], stir fried Australian grass fed organic beef with leaks and chilies [HK$168], Szechuan Tam Tam noodles [HK$68], cold cucumber with garlic and light vinaigrette [HK$58] and the Spanish chorizo with organic fried rice [HK$138].
Whilst the portions are a little on the compact side for these price points, you are paying for the good stuff and the knowledge that you will not be walking away feeling like you need to chug down a liter of water, like you would if you were eating in a place heavy with all those unnecessary additives. The dishes we tried were not overly oily or salty, the meat tender and the ingredients clearly fresh. It is worth mentioning that there are two pages dedicated to vegetarian diners in the menu and with a fully stocked bar, they also offer an interesting range of cocktails to sample. With so many winners on the menu and with a ethos championing carefully selected ingredients, this is a must try for any foodie wanting to experience quality Chinese food, done well. The Shanghai Xiao Long Bao with organic US pork and truffle is a must.