Graceland: Mong Kok

Graceland: Mong Kok Graceland, where all will be received with southern soul food, a playful bar menu and the only vinyl spinning jukebox in Hong Kong.

True love will find you in the end.A fresh rhubarb highball might find you first. 4th of July is not far.
12/06/2026

True love will find you in the end.

A fresh rhubarb highball might find you first. 4th of July is not far.

Is it time for us to start smoking meat again?Some plans may be cooking. Just...slowly.
11/06/2026

Is it time for us to start smoking meat again?

Some plans may be cooking. Just...slowly.

Handmade fried wontons with American fillings that you'll find to be aggressively stupid or brilliant depending on who y...
10/06/2026

Handmade fried wontons with American fillings that you'll find to be aggressively stupid or brilliant depending on who you are. Tasty is tasty though, and all 3 flavors are that.

Cheeseburger and buffalo chicken are both pretty self explanatory but the real suprise hit has been the cajun shrimp wontons. Based on our seafood boils, they end up being sort of like shrimp samosas. Just, with ranch. Odd, but good. Which should be our description everywhere online.

Closed today (Monday 8/6) for some much needed chillin. Back as usual tomorrow (Tuesday 9/6). Will aim to not be TOO hun...
08/06/2026

Closed today (Monday 8/6) for some much needed chillin. Back as usual tomorrow (Tuesday 9/6). Will aim to not be TOO hungover for service.

We've bumped up the size of the snow crab we use in our boils from today at no extra cost - our previous supply was begi...
06/06/2026

We've bumped up the size of the snow crab we use in our boils from today at no extra cost - our previous supply was beginning to vary too much in size and we'd rather spend a bit more for a consistent supply than try to make it work with cheaper legs that don't guarentee excellence. The next time you get some snow crab in your boil, please enjoy the extra juicy legs and claws that are going to be pouring out of the kitchen coated in cajun garlic, salt and pepper or typhoon shelter butter.

The orange chicken sandwich is on the menu for another 2 weeks. Definitely, definitely don't miss this authentic take on...
05/06/2026

The orange chicken sandwich is on the menu for another 2 weeks. Definitely, definitely don't miss this authentic take on inauthentic American-Chinese food before the page turns on our Dim Dim Sum collab and we go full on state fair for the 4th of July.

We get quite a lot of questions about how we make this drink. I'm going to share the recipe and method to making it. Thi...
04/06/2026

We get quite a lot of questions about how we make this drink. I'm going to share the recipe and method to making it. This is our biggest ever hit, mango sticky rice. There are no tricks or gimmicks to get the incredibly creamy, frothy texture, just using the right ingredients with the right steps.

We blend fresh mango with coconut milk and sugar for a LOOOOONG time to get everything to tightly bind together. Then when making the drink, a dash of fresh lime juice will curdle the coconut milk just enough so that when soda water is added, the carbonation froths it up naturally into this marvelous drink.

How to make it yourself:
Blend 50g of fresh mango with 25g of white sugar (or less depending on the sweetness of the mango), then blend in 25ml of coconut milk. Blend these together until the mango aroma starts to become huge. Pour your mix into a glass with 10ml of lemon or lime juice, add ice and top up with the fizziest soda water you can get your hands on. Oh, and add whatever spirit you'd like if you want it spiked. We use vodka so it tastes more neutral and like an actual mango sticky rice dish, but rum is a delicious choice too.

It's kind of a pain to make just one portion of, so scale this recipe up and make a bunch of them for your next gathering with friends. If I ever get around to completing the infamously non-existent cookbook I keep talking about, this one is definitely getting a prime spot.

Not on the menu anymore but this was from the mountain dew themed cocktail menu we ran for a while where every drink was...
03/06/2026

Not on the menu anymore but this was from the mountain dew themed cocktail menu we ran for a while where every drink was based on some variation of mountain dew. This overly fancy one had fresh raspberry, ginseng and was a cross between a clover club and mountain dew voltage.

It tasted good but we could never get the unnatural but pretty shade of blue quite right it ended up coming off the menu.

We haven't blasted this info enough - we're pouring 8 taps of Yardley Brothers beer, from $48 happy hour lager to double...
02/06/2026

We haven't blasted this info enough - we're pouring 8 taps of Yardley Brothers beer, from $48 happy hour lager to double hazy IPA's and almost-too-fruited sour ales - all out of a custom built chiller that double chills the beer. The kegs are kept inside the fridge at 2 degrees and are then run through a metal pipe that's submerged in a big, solid block of ice. The result is extremely fresh tasting beer that's perfect every pour.

Tap list as of today June 2nd:
1) Lager Lager Lager
2) Sai Kung Session Pale Ale
3) Voss Boss Hazy IPA
4) Meltdown Orange Creamsicle Double IPA
5) Heliogazer Milkshake IPA
6) Red Money Sour
7) Labyrinth Double Hazy IPA
8) Nitro Irish Stout

There isn't a single seat in the house we can't fit a tray for a seafood boil. Even on the most packed nights, if you ca...
01/06/2026

There isn't a single seat in the house we can't fit a tray for a seafood boil. Even on the most packed nights, if you can squeeze in we'll make it all happen. It's almost like we're a dive bar.

Address

Lisa House, Shop B, G/F, 12-14A Yim Po Fong Street
Hong Kong

Opening Hours

Monday 16:00 - 00:00
Tuesday 16:00 - 00:00
Wednesday 16:00 - 00:00
Thursday 16:00 - 00:00
Friday 16:00 - 00:00
Saturday 16:00 - 00:00
Sunday 16:00 - 23:00

Website

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