Tiger Fork will bring Hong Kong’s gritty, badass culinary culture to the streets of DC. Tiger Fork will meld old school Hong Kong culinary tradition with pops of global influence, pulling regional, Asian, European and Islamic flavors to their crafted menu. Executive Chef Irvin Van Oordt has created a menu that will combine Hong-Kong cool with flavor-packed global influence in Hong Kong classics, dim sum, Chinese BBQ, fresh tofu and chili crab. The cocktail program, designed by Beverage Director Ian Fletcher, will be built on Traditional Chinese Medicinal beliefs in the curative powers of herbal teas and tonics, offering cures for hangovers, heartaches and head colds. Hong Kong soft drinks and beverage concoctions like sprite with preserved lemon and “milk tea” will be offered as well as an a la carte Chinese tea menu. Beers will include a crafted selection of unique Asian-style brews. Designed by Edit lab at streetsense, Tiger Fork’s 2,600 square foot space will be outfitted with a 21 seat bar and an 8 seat chef’s counter overlooking the open kitchen. The dining room will include 56 seats, 18 of which will flank either side of a long communal table designed to showcase Tiger Fork’s family style plates and dim-sum menu. Tiger Fork’s location in Blagden Alley perfectly suits the restaurant, hidden away from main streets like so many of the team’s favorite bars and restaurants across Hong Kong.