Hong Kong is a city that's teeming with restaurants of every cuisine imaginable, and where many people eat out almost every day of the week. Since eating a burger and fries every day isn't exactly healthy (although it is certainly delicious), having restaurants that offer healthy dishes that still taste great are a must. The Reinventing Salads movement is meant to get you thinking about salads differently; as more than just a barely-edible bowl of boring greens you struggle to eat. During this month-long campaign, seven restaurants have come together, each creating a salad of epic proportions to help shake up the way we view salads.
The Restaurant by The Kinnet: Chef Sing Lau
The Green Goddess Kale Salad had a variety of ingredients that went well together, both in flavour and texture. Among the ingredients were roasted organic chicken, avocado, sweet corn, eggplant, tomato, boiled egg, and feta cheese. The icing on the cake was the additional greek yoghurt avocado dressing on the side that I poured all over my salad and would actually buy in bulk if it was sold.
Linguini Fini: Chef Vinny Lauria
The Seared Scallop & Homemade Bacon Panzanella had a lot of potential, but just wasn't executed as well as we had hoped. While we loved the scallops, croutons, and bacon separately, there were a lot of contrasting flavours throughout: the subtle scallop paired with the bold taste of uni and truffle vinaigrette, for example.
Beef & Liberty: Chef Neil Tomes
Another favourite at our table was the Halloumi and Persimmon Salad that, despite the oddly shaped presentation, tasted great and was very filling. Crammed into this square of salad goodness was lentil, spelt, persimmon, mint, spring onion, cucumber, caramelised onions, pickled fennel, carrot, beetroot, hazelnut, almonds, pumpkin seeds, with quinoa crusted halloumi on top, all mixed in a sweet sherry dressing.
Lily & Bloom: Chef Billy Otis
Quite possibly the "prettiest" of all the salads we tried was the Grilled Summer Peach Salad. If summer had a taste, this salad would be it; the swiss chard, sorrel, green papaya, and toasted macadamia nut were mixed in a maple bourbon dressing and was beautifully arranged on a bed of coconut puree.
Fresca: Chef Ivy Chow
Aptly named Tastes of the Rainbow, this salad was a bit of a mixed bag, comprised of four different sections: beetroot apple and candied walnut, roasted potato and string beans with mustard seeds, Sichuan vegetable mix, and quinoa medley, with stuffed dates on top. We weren't big fans of this salad, as the seasoning and ingredients were a bit bland, and the four separate salads didn't quite come together as a whole dish.
Viet Kitchen & Bar: Chef Peter Cuong Franklin
Hands down, our favourite salad of the evening was the Vietnamese Steak Salad created by the talented Chef Peter Franklin. The fresh mix of tenderloin, cabbage, mango, avocado, tomato, and Vietnamese herbs went perfectly together. We found this salad to be light, refreshing, and mouth-wateringly delicious without being too filling.
Common Room: Chef Tez Pun
The last salad of the night was a Mexican Grilled Tiger Shrimp Salad that, unfortunately, didn't quite work for us. We found the presentation to resemble that of a standard chain restaurant and, while the ingredients sounded good - sweet corn, mango, avocado, peppers, jalapeno - we didn't enjoy the overall taste of the salad.
All seven of the above salads from the "Reinventing Salads" campaign will be available at their respective restaurants from June 29 - July 30, 2016 and for order on Deliveroo!
The Restaurant by The Kinnet
3/F, 33 Hillier Street, Sheung Wan
49 Elgin Street, Central
Beef & Liberty
2/F, 23 Wing Fung Street, Wan Chai
Lily & Bloom
5/F, 33 Wyndham Street, Central
54A Hollywood Road, Central
Viet Kitchen & Bar
G/F Nexxus Building, 41 Connaught Road, Central
8-12 Wo On Lane, Central
This post was originally published on thisgirlabroad.com