To us, Roru Baru is a hang-out spot for the cool kids that just happens to serve awesome handrolls, Japanese at its core with a funky, fusion edge.
The small space on Queen’s Road East in Wan Chai is centred around an open kitchen with counter seating, where chef Joey Chan and team whip up a tidy selection of East-meets-West handrolls.
Roru Baru is a place to let loose with friends, where the draught beer (HKD78), Kaku highballs (HKD88), and sake (from HKD98) flow freely; it’s not a place to linger. We visited for dinner, but we’re sure the pace is even quicker during the daytime when lunchtime hunger pangs strike.
The restaurant’s handrolls can be ordered individually or as multi-roll sets, but they don’t come cheap. We think most diners would need to order at least the six-roll set (HKD358) in order to feel satiated. Each roll is made to order and presented one by one to diners.
Shiso seems to be a favourite ingredient of the chef, featuring in several of the rolls – like the scallop (HKD78), where its pungent flavour overpowers the mollusc’s delicate sweetness. The Japanese herb is a much better complement to the aka ebi (HKD78), here offered in a smaller portion as part of a tangy salsa.
There are three handroll must-orders at Roru Baru. First and foremost is the aptly named lobster bomb (HKD68), a stunning study in texture. The scrumptious mayo-based lobster salad is layered with slices of buttery avocado and bits of crispy tempura for a textural contrast like no other.
The vibrant salmon (HKD58) is another East-meets-West hit that utilises avocado, this time in the wasabi guacamole that brings hits of acidity and heat to the table. The plump prime salmon is silky and succulent.
Our surprise of the tasting came with the tamago (HKD48), one of two vegetarian rolls on the menu. At first glance, the hefty slice of sweet Japanese omelette, charred slightly and accompanied by thin cucumber batons, seems nothing out of the ordinary. However, it’s the rich black sesame sauce that takes this eggy wonder to the next level. This roll eats almost like a savoury dessert (think Basque cheesecake); we’re big fans of the ingenuity.
All of Roru Baru’s handrolls should be immediately eaten upon serving so that the nori stays crisp (the sogginess sets in quite quickly).
A handful of appetisers are on board at Roru Baru. The potato salad (HKD78) is the classic creamy, slightly sweet Japanese number. Chef Joey adds briny mentaiko and tobiko and a gooey soy-marinated egg. When eaten together, the egg cuts the potato salad’s salt quotient to a serviceable level, though the onion remains heavy-handed.
We enjoyed the crispy tempura nori used to scoop up the negitoro dip (HKD58), which is tasty but not mind-blowing.
You can skip dessert at Roru Baru, unless the idea of monaka (HKD68) or warabi mochi (HKD68) float your basic Japanese boat.
Our verdict of Roru Baru
Roru Baru is the very definition of social dining. It’s a new Japanese hotspot, a place for mates to gather over moreish food and drink in a trendy setting. The handrolls are innovative and well executed overall – and as costly as expected for the concept.
Roru Baru, G/F, 100 QRE, 100–102 Queen’s Road East, Wan Chai, 6317 5675, book here
| Order this: aka ebi, lobster bomb, medai, salmon, tamago Menu: Roru Baru menu Price for two: HKD700–900 | Atmosphere: low-lit, buzzy, and loud Perfect for: quick Japanese bites with cool vibes |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
