New Chef, New Menu: Flint Grill & Bar

New Chef, New Menu: Flint Grill & Bar

A lot might be new, but Flint still utilises the same high-quality ingredients in each dish

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thisgirlabroad  thisgirlabroad  | about 2 years ago

Armed with a new chef and new seasonal additions to the dinner à la carte menu, Flint Grill & Bar is ready to impress its diners. With its incredibly large interior and minimal-chic decor, the restaurant won me over the moment I stepped inside. As for the food, Chef Pieter Fitz-Dreyer utilises sustainable and fresh ingredients in his dishes and presents them in a fun and creative way. 


Drinks

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The cocktails at Flint Grill & Bar, prepared by the talented Bryson Rivera, are so Instagram-worthy it brought a tear to my eye. Aside from how lovely they looked (I'll let the photos do the talking), they tasted great as well. The cocktail list is divided into four sections, with the above drinks from the High Contrast column. The Holy Smoke! ($148) had me feeling like I was in the movie Aladdin, as it came to the table with a cloud of dry ice smoke coming out of the genie bottle. The cocktail was made with Beefeater 24 gin, raspberry-pineapple shrub, orange curaçao, homemade aromatic bitters, cherry-infused maraschino liqueur and rose-water carbon dioxide ... now that's a mouthful! I was also impressed with The Sky is the Limit ($148), mixed with London No 1 gin, lime leaf, cherry-infused maraschino liqueur, Bitter Truth Crème de Violette, grapefruit, rhubarb bitters and a candyfloss cloud that you could dip into the cocktail to make it sweeter.


Starters

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Moving onto the food, we began with a simple dish of seared scallop with chorizo ($190). The tender scallop contrasted well with the chorizo, and the lemon purée added a subtle sour note. Playing on Hong Kong's love for baos was the BBB ($150): black BBQ baos with a golden apple miso and maple sauce. While I did enjoy the flavour combination, the baos could have used a bit more filling.


Mains

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Flint's suckling piglet ($1,088) stole the show. I loved that the chef used different parts of the pig to create three dishes: roasted shoulder and leg, Scotch egg and crispy ear and cured loin salad. It was delicious and well worth the price if you're with a larger group (you can also order a half portion for $588). We also tried the Linz Heritage 45-day dry-aged on-the-bone 20-ounce USDA Prime rib-eye ($590). Cooked to a perfect medium rare, the steak was full of flavour, albeit a little too fatty for my liking.


Dessert

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The s'mores tart ($80) hit close to home for my Canadian self, as roasting marshmallows around a campfire and making s'mores was one of my favourite summer food indulgences (cue feelings of longing and homesickness). Although nothing like the s'mores I would messily make myself, Flint's s'mores tart was a decent replacement. However, what really stood out for me was the panna cotta ($80), as it came with shaved ice on top and hints of black sesame throughout. Surprisingly, the ingredients blended together immaculately, and I couldn't get enough of this refreshing dessert.


Verdict

I'd recommend going to Flint Grill & Bar if you're looking for an upbeat restaurant that serves high-quality food without the snobby vibe you might find in similar establishments.


Level 5, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, 2810 8366


This post was originally published on thisgirlabroad.com

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thisgirlabroad

thisgirlabroad | Hong Kong

A Canadian expat who has been eating her way through HK without any plans to slow down.

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