Hungry for Hungry D's

Thursday, August 17, 2017

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Hungry D's Restaurant in Montego Bay was conceptualised to deliver Jamaican comfort food, cooked with fresh, local produce and providing a better balance than the basic rice and meat eatery.

The brainchild of cousins and business partners David Topping and Deborah Woung, it has been operating for just over a year inside the spacious Southern Cross Business Circle in Freeport.

“We wanted the emphasis on quick service without sacrificing quality or freshness. Variety is also important to us; our menus are not set.

We do lasagne, oxtail, curried goat, fish, pork and chicken but the style will vary on different days. We always have a vegetarian option as well, from vegetable soup, six-bean stew, curry chick peas and roti,” explained Topping.

The response to the restaurant has been positive, with the clientele growing.

“We just opened our fully air-conditioned lounge area for dine-in and to collect takeout orders; our WhatsApp group is now active, persons receive the day's menu and are able to pre-order from the group.

We also started our Friday Night Lime, for our first one we had Chef Nate Martin from the US and he did a fantastic Miami Style BBQ Pork for us,” Topping stated.

The Miami Style BBQ Pork involves using a metal-lined box to cook a whole pig. The coal is placed on top of the skin giving it a crispness and slow-roast flavour.

Originally done by the Chinese, La Caja China, as it is called, was popularised by Cubans.

“We give a little extra to our customers; our servings are generous, we give options such as mashed potatoes, mac & cheese, fresh stir-fry vegetables.

We also bake our own bread, cakes, plantain tarts, macaroons and puddings,” Topping added.

“We believe in providing a good mix for our customers. This way we keep them happy. For our next lime we are already planning something special and of course, we will have options,” Topping stated.




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