Eating West Cork Skeaghanore duck from the apple wood-fired oven in Hang Dai is pretty much a rite of passage of Dublin metropolitan living these days. But Karl Whelan and Will Dempsey didn’t stop with just one rite of passage. These days, you also need to have cocktails in the Gold Bar upstairs, above the restaurant, and snack on 60-hour feather blade beef with black fungus and white cabbage, whilst taking in the cool sounds from one of the city’s most covetable sound systems. Mr Whelan has always brought terrific energy and innovation to every kitchen he has cooked in in the capital, and he is always able to make his ideas work, thanks to the help of an ace team. Hang Dai is the psychedelic Chinese restaurant of your dreams, and there is nothing else remotely like it in Ireland.
Megabites Sign Up Here!
Sign up for our Megabites Newsletter, a blog which brings you all the latest contemporary news of the best food and food people in Ireland, including all that’s new on the Wild Atlantic Way.