The next best place to visit after a night of partying at St James Power Station would most aptly be The Station Kitchen, complete with a mix of cuisines from Chinese dumplings to Indian pratas. Managed by the Breadtalk Group of Companies, The Station Kitchen combines three “kitchens” – Charcoal, What You Do Prata and finally Ding Tai Fung Noodle Bar. Opened last October, this “kitchen” sees many patrons trooping in for a casual dinner, or for after-party supper. Nothing beats a plate of crispy prata after a myriad of cocktails, does it?

• The Vibe
  Fashioned with old wooden boards, raw brick walls and cast iron lamps, the Station Kitchen fits right into its conserved power station setting. Likened to that of an old English pub, long wooden benches complete with smoothened wood tables line the restaurant's interior. Disappear into Charcoal, where Korean-Japanese grills take over and pepper the dining hall with stone grills and tatami seatings. Cool nights might just be the perfect weather for lounging on gray rattan chairs decked outdoors – enjoy your drinks and bites under the stars and city lights.
• The Food
  Adopting a show-kitchen concept, patrons may order from any “kitchen” no matter where they are seated. From Ding Tai Fung Noodle Bar, order enticing appetizers like Steamed Chicken Soup ($8.50) or Crunchy Mini Cucumber in Spicy Sauce ($2.50). Whilst the chicken soup is refreshing, herbal and light on the palate, the cucumbers are a treat to sink one's teeth into. Even better are the Oriental Wanton with Black Vinegar & Chilli Oil ($6.50) and Special Braised Beef Noodle Soup with Beef Brisket ($10.50). Hand-made wantons (dumplings) encase a generous lump of minced meat in soft porcelain skin soaked in chilli oil – simply exquisite in taste and texture. Fresh dough kneaded and pulled to fine strands result in ultimately fresh hand-pulled noodles that are firm and non-greasy. Combined with extremely tender slices of beef and beef tendon dipped in superior broth, Chinese fare has never tasted this heavenly.

  Alternatively, there is Mutton Murtabak ($8.90) that comes with chicken curry, chutney and raita – a complete meal in all. Do not be put off by their somewhat steep prices, for these dishes all come in huge servings with murtabaks stuffed full to the brim with tender minced meats. Its dough is smooth and not too oily, maintaining a constant crispy exterior. More popular is the Paper Prata ($4.50); a cone shaped paper-thin (hence its name) biscuit-like prata drizzled with carnation milk and sugar. This sweet dish makes an excellent side order. Guests who crave for something heavier may also consider the flavoursome Masala Chicken ($8.50), served in a thick spicy paste with rice by the side.

  Finally, there is always a finer side to dining over at Charcoal. Introduced by the Koreans and adapted by the Japanese, one may opt for hands-on grilling experience over at Charcoal without worrying about reeking of barbecue smoke. Individual exhaust system installed at each table above a claypot barbecue pit guarantee a once-in-a-lifetime barbecue experience, complete with fine meats like wagyu beef, beef tongue ($10), pork short ribs ($10) and other vegetables and seafood delights. Each dish is well-marinated and smoking delicious, whilst each piece of meat is of an utmost tender texture, as well as rich in juices.

• The Service
  Youthful and full of vigour, staff at The Station Kitchen guarantee a pleasant and comfortable dining experience despite a casual setting. Bubbling with enthusiasm, it is hard not to chat them up amidst all the hustle and bustle of kitchen work.

The SD Food Advisor's take on The Station Kitchen
Catering a hearty fare to party-goers and late-nighters in the midst of bustling VivoCity and St James Power Station certainly seems the way to go as The Station Kitchen opens till 3am (Wednesdays and Thursdays) and till 5 am over the weekends. Prices are reasonable considering the elegance of the restaurant's interior as well as the generous portions served to tables. Coupled with friendly and efficient service, late-nights are not confined to just Hong Kong cafes and kopitiams anymore.