But I must admit that I have been quite impressed with Bread Street Kitchen's casual dining concept. It's a little different from the fine dining we were accustomed to from the "Devil-chef".
We went in without a reservation and to no great surprise, the place was already fully booked. Fortunately, the Restaurant Manager was kind enough to vacate the chef's table near the entrance for us.
Last time dinner here was a little rush and I didn't get the chance to check out this place in greater details. Finally I got the chance to walk around and checked the decorations out including these incredibly charming chandeliers.
I was in charge of ordering again and this time I decided to try some new dishes out. First up was the seared yellow fin tuna with Aji Amarillo pepper dressing ($148). Not bad but the dressing was slightly too overpowering at times (6/10).
Honey glazed beef short ribs with pomelos, scallions, sesame seeds ($188) was a real pleasant surprise.
The short ribs were slow braised for 16 hours and then deboned and fried at approximately 200 degrees to create that crunchy crust. Crispy on the outside and tender inside (7.5/10).
The slow roasted Dingley Dell pork belly with spiced apple puree and apple relish ($198) was the only dish I was repeating from last time. It was not as good as the one we had the other night though. The texture and flavor was still magnificent but it was a little dry (7/10).
Finally, we had the traditional shepherd's pie with braised lamb, potato puree and brioche garlic crumbs ($208) before saying hi to my sticky toffee pudding again. This was probably the most disappointing dish of the night (4.5/10).
The sticky toffee pudding, Muscovado caramel, clotted cream ($88) tasted exactly the same as it did 2 days ago (7/10).
Food Rating: 6.5/10
Price: $$$
Address: Mezzanine Level, LKF Hotel, 33 Wyndham Street, Central, Hong Kong
Closest Metro Station: Central
Tel: +852 2230-1800
Website: www.diningconcepts.com/breadstreetkitchenbar/
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