When it comes to dining out, Hong Kong is overflowing with delicious options, but these three new menus have definitely won our hearts – and more importantly, stomachs. Just make sure you charge your smartphone before you head out to try them, because the camera eats first with these show-stopping delights.
Issaya Siamese Club
1st Anniversary Special Menu by Chef Ian Kittichai
They say, ‘always leave room for dessert’, and this definitely applies to Issaya Siamese Club. Located on the 25 floor of Causeway Bay’s Soundwill Plaza II, this softly-lit, eclectic Thai cuisine hot spot is home to some of the most delectable dishes we’ve ever tasted – not to mention the most adorable dessert we’ve ever laid eyes on. Pushing the boat out in celebration of its first birthday, the restaurant has invited celebrity chef Ian Kittichai from Bangkok to create five sensational dishes, including the Piggy Bank Vacherin (pictured above). From September 5, hungry diners can enjoy hammering away at the edible little porker to get to the delicious centre of exotic sorbet and Chantilly cream. At last, we get to play with our food!
Before that, however, guests can tuck into two savoury appetizers – the Yellow Tail Tuna & Watermelon Salad ($158) with a lime chili dressing, and tender Lamb Satay ($148), charcoal grilled in a peanut-curry sauce and serviced with cucumber relish. Wash this all down with a citrus sweet Pandan Cooler ($98) cocktail and you’ll be in culinary heaven!
The two mains on offer as part of the special set menu are Pork Chop Sai Oua Krapao Sauce ($238), grilled pork chop stuffed with Chiang Mai sausage in a holy basil sauce, and Black Cod Green Chili Sauce ($288), fresh herb crusted with new season greens and a green chili-ivy emulsion. The entire menu is beautifully varied in both flavour and presentation, making it the perfect choice for more intimate gatherings with friends and loved ones. Just remember to leave room for that little piggy!
Flint Grill & Bar at JW Marriott
New Autumn Menu
Get your Instagram filters ready people, because Flint Grill & Bar has unleashed a whole host of playfully tantalising additions to its much-loved a la carte dinner menu. There’s a world of magic to be discovered in this cutting-edge industrial, chic dining spot, and you’re guaranteed to have as much fun snapping the imaginative cocktails and dishes as you will scoffing them. Taking centre stage has to be the Holy Smoke! ($148) cocktail, which combines gin with raspberry, orange, aromatic bitters, cherry liqueur, and rose water, with a giant ice ball – and a side of magic lamp. We loved the oh-so-mystical smoky effect created by dry ice. Three wishes? Three more of these please, Genie.
Those with a sweet-tooth will love dunking away their big cotton candy into the The Sky Is Limit ($148) concoction of gin, lime leaf, cherry and rhubarb liqueur. While we admit that these two beauties aren’t actually new to the Flint menu, they are still absolute winners in our book.
Brand new to the food menu, however, are a whole host of seasonal delights created by Head Chef Pieter Fitz-Dreyer who brings playful twists on classics to the table. We loved delving into the classic starters of deliciously fresh David Hervé Royale Oysters ($58 a piece), and succulent Seared Scallops ($190) serviced with Iberico chorizo, lemon Purée, and sea herbs.
One of the most popular dishes proved to be the show-stopping sea-reared Charred Akaroa King Salmon ($780), which came wrapped in seaweed and literally fell apart the moment our forks touched it. This crowd-pleasing dish was the first to disappear from the table – and went down swimmingly with the fresh quinoa pomelo salad and Bois Boudran dressing. The verdict? When it comes to quality, presentation, and creativity, Flint most certainly tops the list.
The meaty side of the new menu also features Flint’s Suckling Piglet ($1,088 for whole and $588 for half) – a marinated roasted pork leg, shoulder, and maple cured loin served with Scotch egg, a crispy ear salad, and apple sauce (below). The eggs in the middle of the Scotch egg were cooked to perfection to create a burst of salty flavours which beautifully complemented the pork. The tender and juicy Linz Heritage Prime 45 Day Dry-Aged on the Bone USDA rib-eye steak ($590) was just as pleasing to the eye and stomach. But again, leave room for dessert …
No feast is complete without a naughty something to round it off, and the S’mores Tart ($80) certainly hit the spot. The homemade graham cracker crust provided the perfect crunch to the soft, toasted marshmallow on top, and went down smoothly with the Valrhona chocolate and graham cracker ice cream. A must order!
At last, an amazing Thai eatery in the coolest hub in town! If you’re looking for delicious and affordable Thai street food (and perhaps a pint or two afterwards) then new kid on the block, Samsen, is definitely the spot for you. Located only a stones throw from popular watering hole Stone Nullah Tavern, this authentic Thai noodle house is the latest creation of Chachawan’s celebrated chef Adam Cliff, who has nailed the shabby chic dining concept. Sitting among hanging plants, exposed cupboards, unfinished walls, and Rattan blinds, guests can feast on a vibrant menu of bold soup noodles, stir fried noodles, delicious desserts, Thai beer, and fresh fruit juices.
We couldn’t get enough of the Wagyu Beef Boat Noodles ($128), served in a dark rich broth – which has simmered for hours – along with fresh rice noodles, pork rinds, and Siamese watercress. Aside from the noodles, the Fried Marinated Pork Collar with Tomato & Chili Dip ($66) proved to be a delicious side, while the chef’s signature Thai Omelette of Crab Meat & Spring Onions with Siracha Sauce ($108) were dangerously addictive and most likely the best we’ve ever tried.
Be warned though, the portion sizes are pretty hefty (unlike the prices, thanks goodness) making this the perfect laid-back spot to share a bowl or two with friends. Just make sure you leave plenty of room for the sensational desserts and exotic drinks, because the Coconut & Soy Milk ($40) is creamy heaven in a glass, while the Thai Red Tea Ice Cream ($42) makes for a refreshing and unique finish to a top-notch Thai feast. Whatever you do though, do not miss the chance to try the Coconut Dumplings in Warm Salted Coconut Cream ($48) – they will blow your mind – and your taste buds! Happy dining Hong Kong …
Samsen, 68 Stone Nullah Lane, Wan Chai, (+852) 2234 0001
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