Lamma Grill
18E Tai Yuen Village, Back Street
Yung Shue Wan
Lamma Island, Hong Kong
For more information and photos, please contact Caroline or James:
T: 2982 1447 / 6625 1972
E:
lammagrill@hotmail.com.hk
http://www.facebook.com/lamma.grill
Opening yesterday afternoon, July 4, 2012, with a lion dance and suckling pig.
First day of serving their customers from 11am-11pm, 7 days/week, will be today, July 5.
They've already issued an official press release, a first for a new restaurant in YSW, I think:
"Lamma Grill Opens in Yung Shue Wan
Contemporary takeaway raises the stakes when it comes to food choices on idyllic outlying island
(JULY 4, 2012) Lamma Island’s newest eatery is a takeaway that delivers a dash of the extraordinary, as well as soft ice cream served in a cup or cone. Lamma Grill Directors Caroline Collins and James Glatzmayer officially opened the doors in early July to the delight of the island’s residents and visitors.
“The Lamma food scene has a lot of places serving meat on a stick to attract the visitors, but not the people who live here and love food”
, says Sonya Yeung, a Lamma resident for 15 years. “Having a new restaurant open up is great, especially one that strives to provide high-quality food like you’ll find in the city. This is even better, actually.”
Collins grew up in Hong Kong and has long wanted to run her own business, especially a restaurant. After several months of consultations, filling in forms, construction, buying equipment and finding suppliers, she and fellow Lamma resident Glatzmayer are delighted that Lamma Grill is open and serving delicious takeaway meals at reasonable prices.
Glatzmayer handles the food side of Lamma Grill. He trained in the highly regarded cooking school at George Brown College in Toronto, has worked at restaurants and bistros overseas and has sailed across the Atlantic Ocean several times as a cook and crew. Among his specialties is using the “sous vide” method of slow-cooking food sealed inside plastic bags in a water tank heated at low temperatures. The end result is delectably juicy and aromatic fare.
“The menu will appeal to meat lovers, as well as vegetarians and those who eat fish. We’ll also have daily specials to keep things fresh and interesting,”
Glatzmayer says, while stirring a pot of lamb stock he’s making from scratch.
Open daily for lunch and dinner, Lamma Grill offers high-quality pure beef burgers, glide-off-the-bone pork ribs, fresh-cut “real” chips (fries) fried in high-oleic canola oil (low sat, no trans fat), soft-serve ice cream in a cone or cup, perfectly grilled chicken, pork and steaks such as striploins and tenderloins plus much more to satisfy hungry customers who can take their meals home, to the nearby bars or enjoy right away at the long outdoor countertop on Lamma Grill’s cosy front terrace.
DIRECTIONS
Catch the Yung Shue Wan ferry at Pier 4 (Lamma Island) in front of IFC Mall in Central. The ferry ride is about 30 minutes. From the pier in Yung Shue Wan, follow Main Street and turn left at Shell Gas. Lamma Grill is on the right side of Back Street at the top of the hill after Brothers Store as you walk from Yung Shue Wan to Hung Shing Ye beach. Walking time from pier is approx. 10 minutes."
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