The Shell at the Landmark’s MO Bar has been transformed to recreate PDT (Please Don’t Tell), the legendary New York speakeasy. From January 5-30, PDT HK will be open to the public through a hidden entrance in a phone booth and the space faithfully mirrors the look and feel of the NY original. Jim Meehan, founder of PDT and author of the PDT Cocktail Book, Jeff Bell, current GM of PDT, and Nick Brown, veteran PDT bartender, will be behind the bar. PDT HK will offer an exclusive menu of 12 cocktails, including PDT classics + new creations crafted specifically for this pop-up.
Jowett Yu of Ho Lee Fook, Alvin Leung of BO Innovation, Richard Ekkebus of Amber, and Matt Abergel of Yardbird were asked to create their own hot dogs for the menu, with proceeds from each hot dog sale going to charity. Abergel’s ‘Yard-Dog Hot-Bird’ is a play on a traditional Japanese katsu sando. Check out his recipe below.
INGREDIENTS:
- Hotdog
- Flour
- Eggs
- Fresh Panko breadcrumbs
- White cabbage
- Lemon
- Salt
- Pepper
- Kewpie Mayonnaise
- Sauce: 500 grams Bull-Dog tonkatsu sauce + 160 grams Sriracha chili sauce
- Hotdog bun
METHOD:
- Butterfly the hotdog; keep the two sides attached to maximize surface area for the breading
- Prepare 200 grams of flour, 3 whisked eggs (for egg wash), and 200 grams of fresh Panko breadcrumbs
- First press the hotdog into the flour, then egg wash, then Panko breadcrumbs
- Finely shred ¼ head of white cabbage
- Lightly salt the cabbage and squeeze the juice of ½ a lemon on top
- Lightly squeeze the cabbage until some moisture comes out and add 2 tbsp. of kewpie mayonnaise to dress the cabbage
- Fry the hotdog until golden brown and season with salt and pepper
- Generously drizzle Bull-Dog/Sriracha sauce and Kewpie mayonnaise over the hotdog
- Place 30 grams of the dressed cabbage on top of each hotdog
- Lightly toast hotdog bun on the inside, assemble the hotdog, cut into 4 pieces, skewer and serve