Diner’s Diary | New chef at Lily & Bloom gives American comfort food a gourmet twist
Chris Grare, formerly of Café Gray Deluxe, nails the gourmet starters and main courses, but misses mark with generic candy at the end
Lily & Bloom in Central has got a menu makeover, thanks to new executive chef Chris Grare.
If his name sounds familiar, he was previously at Café Gray Deluxe in Pacific Place and The American Club. At Lily & Bloom on Wyndham Street, he’s taking American comfort food up a few notches on the gourmet scale.
Grare’s dishes are very pretty – reminiscent of those to be had at Café Gray Deluxe – and, based on our recent sampling of some of them, pretty tasty too.
Another starter is the lentil-crusted lobster (HK$155), which features a lobster claw and a kind of sandwich with lobster meat and lentils dressed in a celery root puree with curry sauce, topped with a chunk of pomelo. Pairing seafood with earthy legumes was interesting – but it works.
The foie gras terrine (HK$210) has a silky smooth texture, its richness cut by the accompanying wholegrain mustard crème and celery root slaw. Some crackers or crusty bread would have made a good addition to what’s a decadent dish.