Lily & Bloom is a contemporary American restaurant situated in Lan Kwai Fong, Central… and really, you had me at the name already! (Yup, I’m like that.) This was where we had our third and final Restaurant Week meal.
The usual complimentary bread, with not-so-usual spreads: hummus and guacamole. As an ardent avocado aficionado, I affectionately approve. (Also, alliteration win!)
Oysters! Three pieces freshly shucked oysters, classic mignonette, and a homemade cocktail sauce. I love my oysters with LOTS of lemon juice and nothing else. You?
Slow-cooked market scallop with mango herb salsa and micro greens salad. Look at the size of that thing!
Lobster Mac & Cheese, prepared in a wheel of 36 months aged Parmigiano Reggiano with cognac, basil breadcrumbs, and three cheeses. So. Much. Yum. (Even then, it still falls a little short of the best Mac & Cheese we ever had, which was in House of Blues in Downtown Disney!)
Fried Chicken & Waffle, with coleslaw and watermelon. I can’t remember when this started, but for maybe the past year I’ve been obsessed with chicken and waffles. It isn’t surprising, really. Fried chicken? Yes please. Waffles? Yes please. Fried chicken and waffles? YES PLEASE.
In any case, I loved everything on the
plate board, including the grilled lemon and the zingy coleslaw. The watermelon was a perfect palate cleanser before our desserts arrived!
And the desserts, oy. (More foodgasms approaching.)
Yellow peach crepes with cointreau-spiked peach and mascarpone filling, almond crumble, and salted caramel ice-cream. *eats spoon by accident*
Skillet chocolate chip coookie with hot fudge sauce and vanilla ice-cream. If you look really closely (and try not to lick the screen), you’ll see the little specks of vanilla bean in the ice-cream, and the sauce seeping into the cookie… Heaven.
Alright, we’ve come to the end of the Restaurant Week series! Hope I haven’t made you too hungry. Till next time (or my next meal)!
Lily & Bloom
33 Wyndham Street, Hong Kong
Tel: 2810 6166