26th October 2021 – (Hong Kong) Le Comptoir group took over Lily & Bloom at the end of October 2019 and opened two restaurants on 2 different floors i.e. Hong Kong’s best restaurant for Balinese cuisine, Poem and Hong Kong’s best restaurant for Balinese cuisine, Poem and Silencio (which opened last year).
Poem has just introduced a tempting selection of new dishes for Autumn and Winter, which are sure to captivate diners from the very first, authentic bite. All of the flavour-driven dishes perfectly capture the harmony of creativity and Balinese tradition, while staying true to the Michelin Recommended restaurant’s philosophy of using exceptional seasonal and responsibly sourced produce.
Indulgent appetisers include the umami-rich vegan King Mushroom (HK$128), pan seared and served with a punchy roasted beetroot sambal and finished with a garlic and fresh herb oil (including coriander, parsley and Thai basil). Seafood fans will adore the tender Octopus (HK$188), slow cooked with spicy balado sambal and sweet chilli sauce, served with a refreshing combination of pomelo, cucumber and market greens.
And, sure to become an instant appetiser favourite is the multi-textured Balinese Style Duck (HK$228). This traditional dish involves skilled preparation, multiple cooking techniques and time, to ensure its outstanding result. The first step involves slow cooking the duck leg with a delectable Balinese sauce for three hours using the sous-vide method. It is then deboned, followed by pressing the flavour-packed meat into a block and refrigerating overnight. The rich duck is then quickly deep fried (upon ordering) resulting in a wonderfully crunchy exterior with a juicy, succulent interior. Elevating the experience is its perfect pairing – a fragrant mango chutney – made in-house daily, from a balanced blend of tomato, chilli, garlic and fresh mango.
Sensational seafood, a staple in Bali, takes centre stage in Poem’s new signature mains. For example, the creative Cuttlefish ‘Pappardelle’ (HK$288), featuring a thinly sliced noodle made from steamed cuttlefish, served in a delicious sauce of roasted cherry tomatoes, lemongrass, garlic, Thai basil and coconut milk.
Other new fabulous seafood mains showcase the true flavours of executive chef Mustika’s home town of Jimbaran. These include the sustainably sourced Whole Grilled Seabass (HK$498) from Europe, which is marinated in a piquant chilli sauce and an intoxicating sambal bawang, then butterflied before grilling on the bone for maximum flavour. There is also the Jimbaran Lobster (HK$588), a whole grilled Boston lobster (600-700g) cooked with a bold Jimbaran barbecue sauce of sweet soy, shrimp paste, tomato and chilli, and served with stir-fried rice noodles and vegetables.
Diners can also look forward to a transportive experience of the genuine tastes of Bali with the luscious Slow Cooked Spring Chicken (HK$298). The French free range chicken is combined with lime leaf, Kaffir lime juice and seasoning before being slow cooked (sous-vide) for four hours. The perfectly cooked chicken is then quickly pan seared for colour and to crisp the skin, and finished in the oven. The mouthwatering dish is completed with the addition of a quintessential and complex betutu sauce.
Diners should not miss out their Balinese-themed desserts before they end their meals.
5/F, LKF Tower, 33 Wyndham Street, Central.
Tel: +852-2810 6166