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.
Admittedly, I walked into Bizou skeptical of how the evening would pan out. Primarily because I’m slightly skeptical of restaurants that are located inside malls (even really nice ones), Bizou’s claim to be an “American Brasserie” was confusing, and it’s yet another Dining Concepts venture. By the end of the evening, my wariness had long passed; the restaurant had a comfortable-sleek atmosphere, the majority of dishes were superb, and I would venture to say that Dining Concepts has certainly stepped up their game and attitude towards opening restaurants. Lesson learned: don’t judge a book (restaurant) by its cover.
Lily & Bloom have established themselves as a go-to cocktail bar in the heart of Central for six years and counting. While many have gone to the bar for drinks, it’s likely most have yet to venture down a floor to the restaurant. Lily & Bloom have recently gone through a complete revamp; first their cocktail menu was scrapped and 13 new cocktails were added, and now their a la carte menu has just been given a facelift. Chef Billy Otis stayed true to their American classic roots, but has sourced as many of the ingredients as possible from local Hong Kong markets. Each dish on the menu is full of flavour, impeccably presented, and uses simple ingredients in a fun and creative way.