bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Jenni Marsh

Crafty Cow
3-3A Upper Station Street, Sheung Wan
Tel: 2915 8988
Open: Tuesday-Saturday 6pm-late, Sunday 11am-7pm

The vibe: Upper Station Street is the heart of Poho (the area around Po Hing Fong), and Crafty Cow is the latest edition to the culinary Mexican wave rippling up the hillside. A craft beer gastropub with an East London shabby-chic vibe, this bar has high stalls, low lights and an open kitchen.
The drinks: if you aren't a beer fan, head to SoHo, Noho or Koho (that last "oho", referring to Kennedy Town, is surely only a matter of time) because Crafty Cow is a treasure trove of stouts, ales and ciders. I was lured in by the description of the Hopwired IPA (HK98): "sauvignon blanc and tropical fruit" (it resembles more a fruity Kronenburg Light). The Matso's Ginger Beer, 3.5 per cent (HK$68) is a sophisticated, spicy alcoholic version of this drink. The Yoho Wednesday Pussycat (HK$68) with notes of banana, citrus and spice, has a great fruity taste. Junmai Sake is also served by the ceramic pot (HK$228).

The snacks menu is an eye-opener: the Rocky Mountain Oysters (HK$148) are deep-fried breadcrumbed bulls' testes, the only ones served in Hong Kong, apparently. Likewise the CC Goosewings (HK88). Numbing Bone Marrow, served Sichuan style (HK$98), was also tasty.
The verdict: a suave watering hole with fine beer and weirdest snack selections in all the "ohos".


Blame Game of Thrones? Mead could be the next big drinks trend for Gen Z

Is The Savory Project Hong Kong’s next Coa? Ajit Gurung and Jay Khan, masterminds behind the two-time No 1 cocktail bar on Asia’s 50 Best Bars, team up  to cook up new ‘food-centric’ cocktails

In Depth bar review: Ever fancied unbalanced cocktails amid drab grey concrete walls at full Lan Kwai Fong, Hong Kong prices? This is the watering hole for you …

Lemna of The Alchemist bar review: Asian-inspired cocktails meet culture at this new cafe/bar along Tsim Sha Tsui, Hong Kong’s iconic waterfront

Hong Kong bar reviews

Bar review: Crafty Cow - shabby-chic Poho gastropub

Crafty Cow's open kitchen

Other drink selections. Photos: Dickson Lee

Tokubetsu Junmai sake

How Upper Station Street in Sheung Wan became a dining destination

Helen Lindman of Nosh. Photos: Jonathan Wong, Bruce Yan

Little Burro

Mitte 

Desserts from Nosh.

Magazines

48 Hours

Lifestyle

Food & Drink

Upper Station Street is the heart of Poho (the area around Po Hing Fong), and Crafty Cow is the latest addition to the culinary Mexican wave rippling up the hillside. A craft beer gastropub with an East London shabby-chic vibe, this bar has high stalls, low lights and an open kitchen.
