Belgium and France have long been culinary rivals. Both claim to have invented French fries and both point to historical documentation to support their case. The origins of the dish moules frites (mussels and fries) is also a contentious issue between the countries, intensifying in towns close to the border.
Food historians support Belgium as the first to marry the two ingredients, and it is considered a national dish. Nonetheless, the rivalry for the best moules frites continues.
On a friendly level it is present in Hong Kong with European restaurant, Frites, and northern French eatery, Brasserie de L'ile, both specialising in the dish.
Situated in a corner spot of Brim 28, the Wan Chai outlet of Frites affords plenty of people-watching from inside and outdoor seating. Inside, the ambience is part sports bar (a large screen dominates the room), part bustling restaurant, with a similar look to the other branches, including a long wooden bar and high ceilings. Green leather banquette-style seating and long wooden tables fill the room.
Boston Bay blue mussels are on offer in two sizes (500 grams and 1kg) with six choices, including Frites house mussels (diced tomato, garlic, onion, light cream and fresh chives) and the popular Hoegaarden (coriander, fennel, lemon zest, and Hoegaarden beer), all of which are served with fries and mayonnaise.
The pot of moules marinière (white wine, celery, garlic and mixed herbs) arrived within five minutes. The largish mussels looked appealing and smelled of wine, garlic, parsley and the sea. The predominant taste came from the delicious mussels, supported by fruity wine notes, with the small pieces of celery providing contrast.
