New Menu Review: Lily & Bloom’s Winter Warmers

New Menu Review: Lily & Bloom’s Winter Warmers

Hearty dishes that’ll keep you warm from top to toe

by:  
Lisa Cam  Lisa Cam  on 24 Dec '17

It's finally sweater weather in Hong Kong, and Lily & Bloom chef Chris Grare has added some good, ol’ fashioned, wholesome items to the menu that’ll chase away any winter blues.


Image titlsmoked celery root croquettee

We were treated to a feast of a meal, with a total of 11 courses that also featured dessert. While many of these dishes were noteworthy, our favourites began with the smoked celery root croquette ($55). This savoury bite was great way to start the meal, with the smokiness intertwining with the cheese just so and the chorizo oil on the plate providing a salty kick that left our palate salivating for more.


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While polenta isn’t usually the first thing that comes to mind when thinking about comfort food (at least for us), the creamy polenta ($125) with a luscious slow-cooked egg yolk and roasted mushrooms offered nutty and sweet notes that conjured up the taste of winter.


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The slow-cooked beef cheek ($315) is something special that Chef Grare brings to the table. Using a secret recipe he devised with his Chinese chef counterparts from his days at The American Club, the beef cheek is marinated in a bespoke mixture of Chinese brine, then glazed with soy and chilli – giving us a new way to appreciate this beef cut.


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The dish that made our tummy tickle the most that evening was definitely the duck leg confit ($265). A common dish, for sure, but also one that isn’t always done right. Right off the bat, the meat was tender and the skin was crisp, so full marks for those, but what really escalated this dish were the grapes and caramelised mustard jus. The thinly sliced fruit added small bursts of freshness amongst the rich sauce and slight bite from the mustard seeds.

 

Verdict

Whether it’s the cocktails or the comforting food with creative twists, Lily & Bloom has always been a solid choice for diners in Hong Kong. While having joined the team for less than a year at this steadfast institution, Chef Grare’s line-up of new menu items hasn’t skipped a beat thus far, and the new winter items are no different. We’d suggest anyone who swings by to give these new plates a try.


5/F and 6/F, LKF Tower, 33 Wyndham Street, Central, 2810 6166


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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Lisa Cam

Lisa Cam

First we eat, then we do everything else

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