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The Best Of Hong Kong
Lifestyle News
By Adele Wong | October 1st, 2015
  • Bar, Restaurant
  • HK Island, Wan Chai
  • Address: G/F,69 Stone Nullah Lane,Wan Chai
  • Website: http://www.stonenullahtavern.com/
  • Open Hours: Monday-Sunday, Lunch, Dinner; Saturday-Sunday, Brunch
  • Capacity: 70
  • Open Since: March 1st, 2013
  • Phone: 3182-0128
  • Rating: 4
  • Cuisine: American, Western
  • Ambience: Casual

Classic American: Located on a state of the same name, Stone Nullah Tavern comprises a well-stocked bar right as you enter and an intimate dining area serving classic American dishes at the back.

Look & Feel: Painted white brick walls and dark, handsome woods are the motifs of SNT. During the day, the space is light and bright, but come dusk, it’s all dimly lit and old-school cool.

On the Menu: You’ll find a staple of classic American dishes at SNT, natch. Think wood-fired pizzas, saucy ribs, burgers, and wings galore, all served in American sizes.

Meet the Chef: Chef Vinny Lauria from New Hampshire is in charge of the menu, and brings his own spin to these American staples.

Service: The staff here know their stuff and are happy to recommend dishes and drinks if you need a little help with the menu.

Jeng: Besides serving some solid belly-filling dishes like mac ‘n’ cheese ($128), 24-ounce (680g) dry-rubbed porterhouse ($498), and finger-lickin’ maple-barbecue glazed ribs ($198 for half rack), SNT also has an insane Monday to Friday happy hour deal where drinks start at $1 and double in price every 20 minutes. You have from 5pm to 7pm to take advantage.

Not So Jeng: Some of the dishes are a tad heavy on the oil and most are American-size portions, so maybe give your skinny jeans a break for the night.

Great For: An alcohol-fueled evening, a hearty post-marathon treat, a big group gathering.

FYI: SNT is part of the IHM group, which also owns Linguini Fini and Homegrown Foods.

The opinions expressed in this article were based on an independent review. The Loop never guarantees coverage. Please read more about our editorial policies here.