Wednesday, March 27, 2013

Loyal Dining, Wellington Street, Central, Hong Kong

Western colonialism in Asian countries often leaves behind legacies and one apparent take away from that can be found in the unique spin on the food created through a East meets West approach formed by the necessity of the resultant cultural dynamism.

Loyal Dining (66 Wellington Street, Central, Hong Kong, tel : +852 3125 3000) serves amongst other chow, food that takes from those particular pages of history, whipping up the local rendition of Western food in Hong Kong. While this approach to food is not unique to just this part of the world, it definitely is unique for Hong Kong and has pretty much has evolved into a characteristic of the myriad of options that are part of the multi-cultural cusine of the country today.

These by the way, have also become what is also commonly termed as retro-styled western meals by many today. In a rather classy setting too.

Here's a sauteed foie gras on toasted brioche. Tasted pretty much like it looked, with sufficient generous chunks of the fatty duck liver to be spread across the crispy bread.

The pan seared foie gras (again) with bbq pork served with rice topped with a sunny side up caught our attention on menu and we telepathically came to concensus that couldn't give that a pass. Not at all. After all, foie gras with char siew together on the same plate is certainly not something one gets to choose everyday for lunch.

This turned out to be pretty good on the account of each element of the servings. Right down to the fragrant light soya sauce and a spring onion with garlic salsa like thingy on the side that was delicious with rice. The fat laced char siew was pretty decent.

They delivered the sunny side up with the molten yolk standards we all had been looking forward to.

We made good use of the liquid yolk and the light soy sauce. After realising that there wasn't enough of the yolk to go around, we mashed in the foie gras as well. For extra enrichment of our plain old grains.

Their fried rice with black truffle and diced beef tenderloin as we assessed, was an updated take on the East meets West I had mentioned earlier. I'm pretty sure that black truffles wasn't on menu in the 70s. But it was a sufficiently moderated flavor from the truffle, enough diced beef for a bit of a bite plus a medley of small crunchy textures from the bits of diced vegetables.

Not excessively greasy too.

I wasn't really taken in by their Portuguese styled baked vegetables in that tumeric based sauce laced with dissicated coconut. But then again, I was never one for viscous sauces.

We wrapped the lunch up with their Loyal souffle which was really just a plain eggy souffle with no other frills. Without making it sound like I'm complaining at this point, I'm sure we've had better. Meaning fluffier.

The washdown for me was a ice cold milk tea. This drink cannot be more iconic for me and I suppose I try to order one whenever possible since it's close to impossible to get something that tastes as good back home.

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