Tiger Fork in Shaw energetically brings a taste of Hong Kong’s fast-paced bar and dining scene to D.C.
The 85-seat bar/restaurant, inside in the former Rogue 24 space, serves up traditional Cantonese dishes such as beef chow fun noodles and whole crispy fish. More creative concoctions include cumin lamb tartare and chili wontons stuffed with turkey and shrimp. (See full menu below.)
In order to capture the Asian city’s food and drink scene correctly, chef Nathan Beauchamp and business partner Greg Algie of the Fainting Goat traveled straight to the source multiple times this year and brought along the designer of the 2,600-square-foot space, EditLab.
The restaurant screams Hong Kong even from the outside: A huge 18-foot geometric window that peeks right into the front bar intentionally has eight sides (the number “eight” is a very lucky number in China, so the octagon is a popular shape).
There are no TVs needed at the octagon-shaped bar, where entertainment comes in the form of watching cocktails get infused with traditional Chinese medicine. The team worked with an herbalist for six months, mixing and matching 500 types of herbs before coming up with the menu, he says.