Laris, Hong Kong

I had heard of Laris while living in Shanghai, but never had the chance to go myself. I knew the dining concept was Australian, and I'd heard good things from friends who had been. So when I heard Laris had opened a restaurant in Hong Kong, I was eager to visit.

After doing a little research I found out that the group owns almost half the restaurants in Central! I've probably eaten in Mr Laris' places many times and just not known it. Anyway, to eat the the restaurant that has his title was a treat.
I've now been twice, and both times I've had a great experience. Sitting on the 2nd floor, you're able to look up and down Wyndham St and enjoy the happenings from a quiet perch. Try to get a seat by the window if you can - the panorama is really charming. It's a great way to see Hong Kong - close enough to street level to feel it, yet quiet enough that you're allowed to see it through new eyes. The narrow curve of Wyndham as it turns into Hollywood, the suits going home from work and jeans coming into the bars, and the old buildings holding on precariously to the side of the hill. It really feels like Hong Kong here.

The service at Laris is very smooth. Although there are a few pillars in the dining room that make for some inconvenient little spaces, the wait staff are able to navigate through the tables easily, and offer every care. It's a small space, and it feels like an intimate dining experience here. A great place for a date.

Our food was exceptional. The menu is laid out by Bird / Fish / Meat / Vegetarian which makes it very easy to navigate. The menus have a lot of white space and a beautiful font, giving a classic and simple feel. I had the forest mushrooms with olive oil powder, truffle, carrot & mascarpone. They came in a beautiful boat shaped bowl, and were delicious. My husband had a cauliflower soup which was light and rich. We then both had the jerusalem artichoke risotto with shaved parmesan and sage butter for our mains. It was filling but elegant, with nice, juicy chucks of artichoke, and again it was presented beautifully.

A friend had reccommended the sticky date pudding for desert and it didn't dissapoint. I really like this place. There aren't enough veggie options for me to come on a weekly basis, but for a treat and a suitably impressive vegetarian experience, I can happily reccommend Laris.

Add: 2/F, 77 Wyndham St, Central, Hong Kong
PH: +852 2530 1600
Web: http://www.diningconcepts.com/laris/

Lily & Bloom, Hong Kong

We weren't planning on a Friday night out, but when work finished, and work drink obligations had been satisfied, the moment grabbed us and we felt like eating something nice. Lately I've been feeling a bit uninspired in Hong Kong, but Lily & Bloom came to mind, and we decided to give it another go. We called up and got 2 seats at the bar.

As soon as you arrive in the cocktail bar level that is Lily, you're immediately immersed in the mood and style of place. It's all wood, wrought iron, leather and candel light. The interior staircase leads you up to Bloom, the restaurant area of the venue. It's centered around a long bar, where bar tenders get into the shake, shake rhythm that buzzes through the whole space.

Our server was impecable, and so relaxed yet attentive. She guided us through the specials, which rolled back and forth above the bar on an iron frame. We chose the heirloom tomato starter from the specials (which I love, but I'm starting to see a bit too often) and a small tart off the usual menu. I also took up the offer of 3 Pinot Noir tasting glasses which were beautifully served up. Each glass had a different coloured spot on the base, and the bottles were lined up behind them - one from New Zealand, one from Bordeaux and the final one from Australia. So nice.

As our main, we had raviolli with candied olives and rocket. Usually it has proscuito and beef broth, but the waitress spoke with the chef and they were happy to do it in a tomato broth instead. The waitress was concerned it might be a bit dry as a result, and in the end she was right, but it was still nice and fresh and we greatly appreciated the gesture. The fresh rocket on top was bighty, and the portion size was just right.

We had space for desert, and I'm glad we did. It was creative, and again the waitresses suggestion was spot on. Although by this time in the evening the restaurant was getting busy, and the courses were taking longer to arrive. We didn't mind. The space of Bloom gives plenty of interesting things to look at - including beautifully hung wine glasses as a feature in the center of the dining room. The glasses are actually in use - it's a great working show.

However my favourite part of the decoration is the bathrooms, which hosts a space for powdering, and a beautiful waterfountain as centerpiece. It's dark, and candel lit, and you shouldn't be surprised to meet someone of the opposite gender in there. It's a lovely space, and just adds to the romance of the whole restaurant.

Despite being at the center of LKF, Lily&Bloom feels like an oasis. It's been a staple in Hong Kong for several years already, and I trust it will be serving to a world class standard for many more.

Add: 33 Wyndham Street | 6th Floor, LKF Tower, Hong Kong, China
PH: 852-28106166
Web: http://www.lily-bloom.com/

Kea's Private Kitchen, Hong Kong

A couple of months back I booked a table at Kea's after reading about her Private Kitchen on a review. I was so excited to go, but then Kea called me a few days before our reservation date to say her baby was sick and she needed to cancel. We were bummed out and booked another place, but took the first chance we had to come back to Kea's. So with some great friends from Australia in tow, we eventually headed off to Kea's Kitchen for real.

Kea has a beautiful, custom designed 3 storey boat floating in the Aberdeen marina. From the open air top deck you can sit in style, and look out over the flashy lights of the kitsch Jumbo Floating Chinese Restaurant while rowers training for the dragon boat festival swoosh by. To see the colours at sunset over the water is a truly unique Hong Kong experience.

But even getting out to Kea's boat is an interesting Hong Kong adventure in iteself. When you arrive at the marina club, call Kea and she'll arrange a sampan to come pick you up for a couple of coins. It's a fun way to get between the pier and the boat, and Chocolate, the patron dog of the sampan gives plenty of licks and laughs to make the experience all the more unique.

The boat is Kea's private residence, which she shares with her husband and 3 young kids. It's an immaculate, modern motor boat, with clean white curves as chome accents, and beautiful wooden boards. It feels so special to be on this boat, which is at the same time private and hidden, yet inviting and special. Kea is able to open up her home so genuinely, that you don't feel you're intruding, even though there will be no more than a dozen or so guests on board at any time.

We elected to have the Thai style set, which is her specialty, despite having trained in European techniques as well. The flavours were so fresh and raw, with peppercorns and bighty herbs popping right out of the plate. It had a healthy does of chilli, and beautiful knife work. Kea explained that she goes to the market each day to source the best produce, and it certainly shows.

After several full-flavoured courses of curries and vegetable parcels, we finished off with a mango and sweet rice, which was the perfect ending to an elegant meal. The simplicity shone through, and the ingredients had central stage. This is Thai like I have never seen it before - with so many Pad Thai, Thai Me Up, Right Thai, and Thairiffics out there, it's easy to assume Thai food consists of greasy noddles only. But if you've tasted the fresh lemongrass and clear broths within Thailand itself, you can imagine there's so much more to this punchy cuisine, and Kea certainly does it justice.

At the end of the meal, Kea brought up her baby daughter to meet us on the roof - a beautiful little cherub girl who was so well behaved, and ideally suited to the private kitchen business! Kea also offered us a shot each of a locally made passionfruit vodka, demonstrating that she's a true part of the local grass roots hospitality scene in Hong Kong, supporting other small purveyors. We made a point of visiting their shop the next night.

We had such a fantastic night, and were sorry to get back on the sampan to go back to land and the real world. Kea offers something truly special. The food itself is something, the boat setting is something else, but Kea's hospitality brings it all together into a very unique and totally enjoyable fine dining experience. Hong Kong style!

Add: Catch a Sampan from the Aberdeen boat club, Hong Kong, Island South
PH: +852 6077 5964
Web: http://keaskitchen.com/

Gold, Hong Kong

Gold, despite all the fuss and fanfair, was very average on the food front. We were hosted for a work dinner, with around 50 people, and the venue suited beautifully. With an outdoor terrace and smooth chocoloate interiors, it was a great place for a function.

However, in short, I can only say that the vegetarian menu prepared was simple, but resoundingly un-special. An heirloom tomato salad was fresh and uncomplicated, and a pesto pasta was fine, but a baked mushroom was desheviled and unseasoned. I'm rarely so harsh, really!

The desert was served with smoke - all show and little flavour. We had a great evening none the less. Perhaps Gold is better for regular a la carte dining and not functions.

Add:Level 2 LKF Tower 33 Wyndham Street | Lan Kwai Fong, Central, Hong Kong,

PH: 852-28699986

Web: http://gold.panomatics.com/

Chef Studio By Eddy, Hong Kong

I did a google search for 'Best Private Kitchen in Hong Kong' - one of my favourites Kea's Kitchen came up. Right next to it was Chef's Studio. All the reviews said 'it's a little hard to find' but also 'they make vegetarian on request!'. So I called and made a reservation for 4 - could not wait.

The warnings about finding this place were warranted, and it's not helped by all the construction happening around the Aberdeen MTR. We thought we had found the right street number, and we must have been looking lost like many more hungry souls that had gone before us, because across the parking lot a security guard yelled to us "Yes, YES!". He was holding up a piece of laminated paper for us, and pointing at the lifts. As we got closer we saw Chef Eddy's logo in the guards hand. Seems this little private kitchen has a routine!  

You go up the industrial lift, land on a plain looking landing, and then enter Chef Eddy's Studio. You're transported into a different space all-together. The kitchen shines with bright, clean stainless steel. The room is cosy with candles and wooden tables and plenty of framed pictures. It feels like a restaurant, but has the touch of a home as well. Chef Eddy greeted us warmly and took us through the menu verbally - I didn't know the cost or even the style of food before walking in, but it very quickly became apparent that we would be eating French style!

First on the veggie menu was a 62 degree egg with truffles. My husband looked at me - we don't eat soft egg - but I'd heard about this trend and I was feeling brazen, so we tucked in. To my surprise it was creamy and almost cooked. Almost like custard. Husband wasn't keen, and I'm not sure I'd order it repeatedly, but it was very nice and I can see the delicacy of the cooking method. For those who like their eggs googie, you'll certainly appreciate how well this was done.

Next was an onion soup. It was nice and chunky, with a broth base, and very tasty. Funnily enough, it was served with a tea spoon, and in a tea cup - intentionally artistic or just random? We couldn't eat the soup with the teaspoon so it became a cup-a-soup!

We then had a baked mozzarella salad before a mushroom steak was served. I can't recall what was baked on top of the mushroom, but it was salty and delicious. By this time I felt like I'd had several beautiful dishes, but the mushroom took the 'cake'.

For desert there was creme brule with mango on top. I found it beautiful, and just the right size after a several course meal. My French friends were looking quizzically at each other: "what's missing?" they seemed to be asking each other. Their conclusion was that it needed more vanilla. However to my not-French tongue it was wonderful.

The waiters were smooth and the food was delivered in an ideal succession. We took our own wine and the staff were incredibly obliging and friendly, without getting in the way. Chef Eddy made ongoing appearances - this place is clearly his pride! We had a wonderful night - with much of the conversation centered around how the best restaurants in Hong Kong are all private kitchens! Usually we don't eat French because it's not the most veggie-friendly, however I think we have found our place!

Add: 5B Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen, Hong Kong
Phone: +852 3104 4664
Web: www.facebook.com/chefstudiohk

Herbivores, Hong Kong

What a nice little space and lovely menu. It's not exactly fine dining, but it is more than your usual veggie joint. We had the mandatory Buddhist monk, sure, but there was not a dreadlock or lentil patty in sight.

Herbivores seems to be new on the Hong Kong scene. It's a gun-barrel eatery in soho, only serving organic wine by the bottle and non-alcoholic beer. It's so small that 1 waitress was manning the fort solo when we went by - cosie yes, but they're optimistic and inventive with the menu.

We started with an avocado dip which was creamy, and I could have eaten the whole serving to myself. It was small, and reminded me that gluttony is a sin. We also had some deep fried cheese which was suitably delicious.

For mains, I had the Mushroom steaks and my husband had the cauliflower. They come beautifully presented on custom plates, and you can tell they're served with care. Several of the items on the menu have an astrix, indicating that they take 20 minutes to cook, which gives the mean a genuine sense of freshness and bespoke. Husband mentioned that this could easily become a new favourite

It's nice to see a veggie place that doesn't shy away from fat. Usually veggie means healthy, which is very nice and suits my daily eating, but every now and then a vegetarian just craves fat and salt like the next person. So it's refreshing to see that Herbivores is aiming for and exclusively veggie restaurant, while shaking the low-fat health-kick association. We like to have some fun too you know!

If it gets too popular and I can't get one of the limited seats, I think I'll find fault with this place. For now, it's creative and exclusive for people with flat grinding teeth - love it.

Add: 35 Staunton St., Central, Hong Kong
Ph: 2613-2909
Web: http://www.the-herbivores.com/