Washington, DC

922 N Street, NW – Rear in Blagden Alley

The Hong Kong inspired kitchen will launch brunch this Saturday, September 9th. Much like their dinner menu, Tiger Fork’s brunch will feature “Dim Sum and then Some,” with shareable small-plates designed for the ultimate communal dining experience. Executive Chef Irvin Van Oordt created a menu inspired by traditional Hong Kong street food and Western-influenced dishes from the region, such as Happy Toast, a Hong Kong-style French toast topped with burnt coconut cream and condensed milk; and Congee, a traditional rice porridge with braised shitakes, a soft poached egg and yao cha guai (Chinese fried dough).

Full menu after the jump.

TF2017_Brunch Menu (PDF)

The beverage menu will consist of classic brunch cocktails made with traditional Chinese ingredients such as the Moogoo Mary , a play on a Bloody Mary, made with Reishi mushroom infused vodka, ponzu, tomato, basil and cilantro; and the Bad Girl Mimi, with prosecco, passion fruit liquor, guava and pineapple.

Tiger Fork’s brunch will be offered every Saturday and Sunday from 10:30am – 2:30pm, and guests can make reservations through Reserve.com.”


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