This blog is reposted from my food blog onhedonisthk.blogspot and openrice.com.
I've been a food blogger for almost 5 years :)
Common Room
Classy bars don't need chandeliers, but dimly lit and industrial-chic interiors plus large wooden tables. The 31-foot long mixology bar table strikes through the most eye-catching area in the restaurant. Largest portion of seats go to those with decent tables and comfy seats, being multi-purposed enough for drinks and nibbles - that's what a gastrobar truly means.
Slider Combo
These two are strong in flavour to leave a luxurious buttery taste, let alone combining the two in one go. Beef was grilled just right, leaving signs of slight red inside.
Classic Cheese Curds Poutine
Beef gravy did its job in smothering cheese curds and fries, giving a light beefy taste. Fries remain crispy enough on the outside yet soft and moist inside to withstand the gravy bath. Gravy was thick enough but able to reach to the bottom so that no mixing was necessary to get the gravy smothering the ingredients.
Lobster Linguine
Half a Canadian Lobster stood upright in the middle of the dish, having a large portion of it as the head though. The sauce was dominated by tomato and garlic, with a little highlight of spicy taste.
Squid Ink Seafood Paella
The prawn stood upright in the middle just like the lobster linguine, with a mix of seafood like squid rings, prawns and scallop pieces with inked rice.
Sticky Date Pudding
Looking like Brownie or some kind of Christmas cakes, the date pudding was topped with another scoop of Vanilla ice cream which made it repetitive given our previous dessert dish.
