It’s been quite sometime since I’ve posted on www.misteryeo.com but as 2014 rolls around, I’ve decided to revive my little online sanctuary and once again record my food and travel adventures. First up, a little something overdue from November last year where my attendance I was kindly included by Razlan from You’ve Got Me Blogging.
We were invited by the ever-chic JW Marriott for a media dinner during the soft opening stages to Flint Grill & Bar which is set atop Pacific Place in Admiralty on Level 5. The establishment features a stylish entrance lounge and bar which leads through the interactive sommelier’s table before reaching an open cold kitchen and main dining area, bringing together fine dining and sophistication with a more cosy and approachable atmosphere.
We kickstarted the evening with star mixologist, Bryson Rivera’s signature cocktails topping our list with Feint Obscurity, consisting of Angostura mist, sugar cubes, raisins and Ron Zacapa 23 years infused with smoked cinnamon wood chips. Take your pick from the large selection but make sure you pay attention to the performance he gives which will thrill you as much as the drink itself!
Being pried away from the bar, we made our way to the beautiful dining area ready for a feast. We began with the soft, creamy texture of the burrata which was absolutely sublime, completed by a serving of wild arugula and colourful selection of heirloom tomatoes. Soon after, came the traditionally Nordic gravlax or house cured salmon with mustard-dill dressing on flax seed toast which was simple yet delicious.
Although not for all, those who are accustomed to the strong and tangy flavours, will appreciate the tomato and red onion salad with a gourmet Maytag blue cheese dressing which offers a spicy bite. Our side of the table couldn’t stop raving about the flavour! Of course, the “Linz Heritage” Prime Angus Sirloin (20oz) with onion rings and Flint’s secret steak sauce was a crowd pleaser with less objections.
The Boston lobster, baked Thermidor style, was a beautifully creamy mixture of lobster flesh with egg yolk and cognac stuffed in a lobster shell, slightly oven-browned, while the signature Berkshire “Six Point“ Black Pork Chop was served off the bone combined the sweetness of apple compote fennel seed crusted.
From childhood campfires to dining table, you can’t go wrong with s’mores especially when it comes in the form of a soft chocolate tart topped with a mildly torched layer of marshmallow and graham cracker ice cream. I’ve tried other commercial versions of this around Hong Kong and I’d daresay this has been the most unconventional and delicious version!
When it came to picking our favourites for the evening, I’d have to say the seafood grill which was lavishly served on a rustic wooden board consisting of the catch of the day, ½ Boston lobster, red king prawn and a pot of mussels, hit the spot. For those with a sweet tooth: make sure you seal the evening’s meal with the Baked Alaska, a show-stopping meringue bauble, lightly torched and filled with mango custard and raspberry sorbet.
Since our visit, I’ve heard from multiple parties of people who have thoroughly enjoyed their experiences at Flint – everything from the quality of food and the service level to the relaxed environment. I think word of mouth is always what justifies my restaurant choices – don’t just listen to me, go try it!