Lily & Bloom: New a la carte menu by Executive Chef Chris Grare

Lily & Bloom is one of the few restaurants and bars in Hong Kong that I seem to frequent. Whether it’s to enjoy a hearty meal or after work cocktails (all hail happy hour!), I can count on Lily & Bloom for a satisfying and fun evening. My most recent dining experience at Lily & Bloom was for their new a la carte menu, put together by new Executive Chef Chris Grare, showcasing a selection of small, medium, and large dishes.

Small Plates

Cured Salmon (HK$115)

If you’re looking for a healthy way to start your meal that doesn’t skimp out on flavor, try the Cured Salmon (HK$115) with horseradish, pickled beets, and caviar. I loved the bold colors and fresh flavors of this dish, but if you’re looking for something slightly more substantial, I’d recommend the Pork Belly Bun (HK$95) with a sweet and sour sauce, pineapple, and pepper. The pork belly was so tender on the inside and had the perfect crunchy exterior. Coupled with a classic sweet and sour sauce, this bao was a winner.

Medium Plates

Steak Tartare (HK$198)
Foie Gras Terrine (HK$210)

To share, we started with the Steak Tartare (HK$198), which used black truffle and a mild horseradish creme to add a different dimension of flavor without overpowering the freshness and subtlety of the meat. We also shared a Foie Gras Terrine (HK$210), which, despite looking a bit lackluster on the plate, was beautifully rich in texture. The celery root slaw, quail egg, whole grain mustard, and whole grain mustard creme made this classic dish much more unique and interesting. The only thing this dish could have used was some fresh baked bread to smear everything on.

Large Plates

Lamb Duo (HK$325)
Steamed Grouper (HK$315)
45-day Dry-Aged Cowboy Steak (HK$1400 for 35 oz.)

My favourite main of the evening was the Lamb Duo (HK$325), which consisted of a grilled lamb chop alongside a lamb shoulder that was hiding in kataify pastry. The mashed parsley potato, mushroom fricassee, and a bit of chimichuri sauce complimented the lamb. If red meat isn’t your thing, try the Steamed Grouper (HK$315) with sauteed water spinach and a few pieces of tempura prawn. I liked that the lemongrass broth was poured over the dish at the table, but I found that the fish itself lacked flavor and wasn’t worth the price. The most impressive main of the evening was hands-down the 45-day Dry-Aged Cowboy Steak (HK$1400 for 35 oz.) that came to the table in all its massive post-grill glory before being cut by Chef Chris Grare tableside.

Dessert

Giant Chocolate Chip Cookie (advance order)

Sticking with the theme of unnecessarily large dishes, everyone’s jaw dropped when the oh-so Instagrammable Giant Chocolate Chip Cookie (advance order) with every topping imaginable was placed on our table. The 12 inch cookie was very chewy, but it didn’t have that crispy outer layer and gooey center that I love in a fresh baked cookie.

Verdict

I’ve always been a fan of Lily & Bloom, and this new menu didn’t disappoint. While there were some dishes I’d pass on next time around, overall you can tell the ingredients are of high quality and that Chef Chris Grare has put a fair bit of thought is put into each dish. Be sure to try one of their new mocktails as they might actually be just as good (or better) than their cocktails.

Lily & Bloom 
5/F, 33 Wyndham Street 
Central

Tel: 2810 6166

 

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