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Tiger Fork, Hong Kong Kitchen, opens in Blagden Alley

by Prince Of Petworth February 27, 2017 at 11:30 am 13 Comments

Tiger Fork
Photo by PoPville flickr user Mark Andre

This is the former Rogue 24 space in Blagden alley that was originally supposed to be called Monkey King.

“A restaurant and bar serving a contemporary Hong Kong-inspired menu along with alcoholic beverages popular in Hong Kong.”

Tiger Fork’s Facebook says:

“Hong Kong Kitchen | Curative Cocktail Bar”

Anyone stop by for an early taste?

rogue 24 popville
Helluva transformation at 922 N Street, NW – Rear in Blagden Alley

  • northeazy

    I’d like to take the PoPville communities’ pulse on the following: I feel Tiger Fork is similar to Chao Ku: Approachable gourmet (not carry out) Chinese food. Both are in Shaw(ish) area. Tiger Fork will do extremely well because of its marketing. Chao Ku failed because it never got the splashy attention Tiger Fork is getting. Thoughts?

    • Liz.a.little

      I live in the area and had the opportunity to check out Tiger Fork last night. I felt the food, service, decor, ambiance and overall experience was far superior to Chao Ku. Although some of the timing was off last night, the staff was extremely attentive, and the food was interesting, flavorful and delicious. In my opinion, Chao Ku was inconsistent. Additionally, Tiger Fork caters to dining in, while Chao Ku seemed more focused on take-out. I would definitely recommend visiting Tiger Fork and trying it for yourself!

    • asg

      I don’t think it has to do with marketing. Chao Ku was a bit like a fast casual place. That was reflected in the prices but it was not located in a part of town with enough foot traffic to generate the volumes to make it successful. Plus the food wasn’t any better than what’d you get at Great Wall (in fact I’d say it was clearly inferior). This place, on the other hand, is a more traditional sit-down restaurant serving a more “upscale” version of Chinese food than most Americans are familiar with. It’s the sort of place that the area should be able to support.

      • JohnH

        I’m not sure I’d say an alley has more foot traffic than 9th St. across from a major apartment/retail complex and hotel.
        But yes, I think they’re very different concepts. I think fast casual needs to be more generic – and Chao Ku didn’t have a lot of “standard” menu items you’d expect.
        However, consider me not cultured, but I have no idea what a Hong Kong inspired menu is.

  • Anon

    I think you mean “Hong Kong Kitchen”, not “Honk”

    • hahaha indeed – thank you fixed!

      • oh2dc

        haha. I love that the url still says honk, though.

  • chasscott

    Really annoying there is no link to the menu here or anywhere on Facebook.
    It’s like inviting us to come in and be surprised at our prices.

    “Curative” cocktails. That sounds like $20 drinks you have after dinner in case the food made you sick.

    I can’t wait for the post-concocted/cutesy terminology age.

    • Bruce

      There’s a photo of the menu (with prices) on the restaurant’s Yelp page.

  • ChenChen

    i just read that they carry the baijiu alcohol so I’m in.

  • Michael Pierce

    Those miniature tiger forks are practically useless for getting food from the plate to your mouth.

  • Matt

    I tried it and really enjoyed it. The space is really cool, the cocktails are both inventive (a bunch contain herbal Chinese liquors I’ve never seen before, hence the “curative”) and good, and the food was executed really well. I particularly recommend the grilled octopus/tongue appetizer— they absolutely nail the texture.

  • bruno

    Passed this window last week; did a double-take. Such a change from Rogue.


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