Lily & Bloom (已結業)

This restaurant is located in LKF Tower, with a huge bar on one side offering a nice hang-out space for customers to enjoy themselves with a few of their signature cocktail, while on the window side a series of table giving diners the proper setting to enjoy their meal in a dim lighting.We were seated at one end of that dining section, and with not that many customers on the night, able to have a nice quiet ambiance throughout our meal. The leather sofa is comfortable, but one panel got a large slash and was torn. Even though we was not exactly sitting on that it was not a nice sign and kind of indicating the lack of upkeep for this restaurant. I ordered a mocktail while perusing the menu. The Passion Cooler ($70) is concocted from passion fruit, lime, coconut and plum, with lots of shaved ice on top. The taste is quite good with the lime giving the acidity to balance the sweetness of the fruit juice and syrups, but there are so much ice that either you have to wait for the ice to melt, or the mocktail would finish in two big suck, making you wonder it is a bit of ripe-off...For starter we had the Mussels Meuniere ($185). The mussels are large in size, cooked nicely to allow a nice tender texture without making the mussels rubbery. The sauce is made from white wine, butter, shallot and garlic, with a brioche toast on the side for dipping. I like the brioche better than the mussels honestly, freshly toasted and very soft, great together with the sauce. A nice start. Then we had the Razor Clam Linguini ($235). This is my favorite in the evening, with the creamy white wine sauce appealing, the pasta great on texture with a nice bite. The sun-dried tomato and garlic gave a nice mixture of sweetness and fragrance to the linguini. The razor clams are a bit of a let down though and from the bite I feel it was the frozen ones. However the overall experience was still good and delicious.At the same serving time came one of the two main courses we ordered: Slow Cooked French Turbot Fillet ($360), with watercress puree, endives, grated Parma Ham. Not sure because we finished the pasta before starting this dish, or because of the cooking method, the fillet was only lukewarm. I am not sure I resonate with the rationale of using this technique to cook fish. The watercress puree was to me too bitter, and that might match with the taste of endives, that sort of mask the other tastes for me. The plating is very beautiful but still it could not change my overall disappointment for this dish. Having told the waitress not to serve our other main course until we finished the last course, we ended up having to wait a while for this dish: Slow Cooked French Pigeon Breast ($380). It was interestingly prepared by combining a piece of foie gras with the pigeon breast, giving a layer effect, and offering a contrast of the creamy and soft texture from the two components. The poached figs is put on top of a white daikon, and helped to balance the fatty sensations as a traditional good complement to the foie gras. The pigeon breast is tender and for this one I could relate to the slow cook method. But overall it did not provide me a wow factor.Going for dessert my wife had the Classic Creme Brulee ($85) with Madagascar vanilla and a caramelized sugar crust, while I had the Banana Ice-Cream ($35). The ice-cream is nice, with rich banana flavors but the restaurant could add a bit of flair by having a few slices of banana or other garnish in my opinion.The service is decent with the staff attentive and not intrusive to diners for them to enjoy their conversation. Like I mentioned many times I would really like them to introduce each dish, not just calling out the name of the dish, but a bit more on the ingredients or way it is prepared. That I found always made the dish more enjoyable but not that many restaurant spent the effort.The bill was $1562 and it was fairly expensive considering this is more a bar/restaurant, I found it not too surprising that they did not have many customers. I think there are many areas they could tidy up to make this restaurant better, and I hope they could review and took the effort to change. 继续阅读

长大后要面对工作压力💆🏻‍♀️，放工后就会想放松一下，见下钟意嘅朋友，畅所欲言。而家揾happy hour🥂既地方，都尽量希望揾啲靓啲，坐得舒适啲嘅餐厅，上网见到呢间餐厅好靓，就提议黎呢度。呢间餐厅嘅happy hour时间，平日系下午五点至八点，星期六系下午六点至八点。可能时间尚早，一开始又独霸左二楼全层。差不多到七点嘅时候，呢度就开始聚集左好多外国人。点左杯Cocktails（ $80 ），同埋Parmesan and truffle fries（ $75 ），美酒脆薯，加埋西式优雅既环境，轻轻松松渡过左个欢乐时光。💃🏼👯‍♀️ 继续阅读

成日系中环唔知食咩既时间都会黎呢度食lunch!贪佢够chill 同埋d oyster 好新鲜同鲜甜好正😍我系一个肠胃好敏感的人，如果d生蚝唔够新鲜就好易会柯呕肚痛😢食过好多间酒店buffet d生蚝都出事都唔感再试！但依间系小数香港既餐厅我食完都冇事🙏以前佢地个 lunch有个buffet嫁 其实我都挂住佢地个lunch buffet! 依家就变左set menu! 有时想食得健康啲，就叫个沙律！有时想食牛扒就会叫佢个rib eye, 虽然 冇buffet咁吸引，不过以咁既价钱，咁嘅质素，系中环兰桂芳真系算CP值好高嫁喇！同埋我觉得呢度好啱feel黎happy hour! 楼上铺又唔会太嘈静静地啱晒三五知己开返支酒倾吓计。 继续阅读

系中环食lunch谂唔到食咩又想坐得舒服d 的话通常都去lily & bloom 以前佢既lunch menu有个semi buffet 几吸引前排去无左，净返set lunch, 有点伤心，无得疯狂食佢个mac&cheese 除左lunch 之下，Happy Hour都系唔错既选择Mon-Fri: 5-8pm; Sat: 6-8pm House Wine, 啤酒🍻, whisky, rum, gin, vodka都系$40杯其他cocktail就$80 Bar snacks 都几惹味友人同我叫左一份Nam Nam Wings, truffle & parmesan fries 当晚餐个Nam Nam Wings 好有东南亚风味，一份8只都唔细份Truffle & parmesan fries 脆脆的，但有一半炸得过左龙，好似食紧油渣咁整体上Weekday happy hour 静静地倾下计，抵玩之选 继续阅读

My colleagues and me went to the restaurant because the promotion of the Restaurant Week, my friend told me that Lily and Bloom is good and the lunch menu included Oyster.Staffs are super nice and the environment was good, not too many people and not very crowded.This is Semi buffet, the salad bar provides cherry tomato, watermelon & feta, sweet corn & pomegranate farro & roasted butternut squash etc. All these salad tasted good.Sea Bass Fillet - Baked Sea Bass Fillet, shrimp sauce & garlic mash potatoes - The fillet was good but a little bit salty.Pork Ribs - Roasted Iberico pork ribs glazed with barbecue sauce and roasted potatoes - the pork ribs was delicious. The meat was cooked perfectly, the texture was juicy. Spring Chicken - Pan seared spring chicken, tomatoes, black olives, parsley & chilli sauce - The texture of the chicken was good as it wasnt too soft and too hard.At the end, we ordered a cup of coffee and freshly baked cookies was provided outside the salad bar. The coffee was rich and the cookies was crispy. 继续阅读