The Best of Hong Kong
Lifestyle News
Food & Drink Section
By Andrea Lo | November 17th, 2016
  • Bar, Restaurant
  • Admiralty, HK Island

Brand New Flavors: The JW Marriott’s swanky fine-dine Flint Grill & Bar has a new head chef on board, and with it comes all new flavors to the menu.

Look & Feel: There’s an industrial-chic kind of vibe to the huge space, which is divided into a bar section and a dining area. Grab a table by the open kitchen to see the chefs in action.

Meet the Chef: Chef Pieter Fitz-Dreyer, trained in classic French cuisine, has worked at various restaurants across London and the Caribbean. He’s all about using seasonal produce in his dishes, which are presented with a fun, modern twist.

On the Menu: A variety of fusion dishes, many of which come with Asian-inspired touches. Paying homage to Hong Kong, the Baked BBQ Bao ($150) is made with slow-cooked pork alongside golden apple miso and maple sauce. Seared scallops ($190) are served with Iberico lemon puree and foraged sea herbs, sourced from the British coastline. Then there are the larger dishes to share, like Flint’s signature Linz Heritage prime 45 dry-aged rib eye ($490 and up), made from USDA meat sourced from the Mid-West in the US. The bar part of the Grill & Bar also serves mean cocktails by mixologist Bryson Rivera. 

Service: The waitstaff explain each of the dishes to us in great detail, while they’re quick to ensure our glasses are never empty.

Suckling Piglet

Jeng: It’s hard to not over-indulge in the starters. The ahi tuna and nori crackers, served with avocado and seasoned with lime, jalapeno and ginger, are un-put-downable. Flint’s suckling piglet, which consists of roasted shoulder and leg of considerable size served with scotch egg, a salad with crispy ear and cured loin, is a crowd favorite — the meat is tender while the skin remains crisp to the bite. Then there’s the exquisite selection of desserts: s’mores tart, raspberry panna cotta, and maple butter hot cake.

Not So Jeng: Not that it’s bland, but we don’t feel the seaweed and fennel wrap on the Akaroa king salmon really does anything special for the dish.

Great For: Group dinners, so you can have a little bit of everything.

FYI: The bar is helmed by award-winning mixologist Bryson Rivera, who has created a series of Hong Kong-inspired cocktails with his team. Be sure to head to the bar for one or two before dinner.

This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.

    • By Andrea Lo | November 17th, 2016
    • Bar, Restaurant
    • Admiralty, HK Island

    Brand New Flavors: The JW Marriott’s swanky fine-dine Flint Grill & Bar has a new head chef on board, and with it comes all new flavors to the menu.

    Look & Feel: There’s an industrial-chic kind of vibe to the huge space, which is divided into a bar section and a dining area. Grab a table by the open kitchen to see the chefs in action.

    Meet the Chef: Chef Pieter Fitz-Dreyer, trained in classic French cuisine, has worked at various restaurants across London and the Caribbean. He’s all about using seasonal produce in his dishes, which are presented with a fun, modern twist.

    On the Menu: A variety of fusion dishes, many of which come with Asian-inspired touches. Paying homage to Hong Kong, the Baked BBQ Bao ($150) is made with slow-cooked pork alongside golden apple miso and maple sauce. Seared scallops ($190) are served with Iberico lemon puree and foraged sea herbs, sourced from the British coastline. Then there are the larger dishes to share, like Flint’s signature Linz Heritage prime 45 dry-aged rib eye ($490 and up), made from USDA meat sourced from the Mid-West in the US. The bar part of the Grill & Bar also serves mean cocktails by mixologist Bryson Rivera. 

    Service: The waitstaff explain each of the dishes to us in great detail, while they’re quick to ensure our glasses are never empty.

    Suckling Piglet

    Jeng: It’s hard to not over-indulge in the starters. The ahi tuna and nori crackers, served with avocado and seasoned with lime, jalapeno and ginger, are un-put-downable. Flint’s suckling piglet, which consists of roasted shoulder and leg of considerable size served with scotch egg, a salad with crispy ear and cured loin, is a crowd favorite — the meat is tender while the skin remains crisp to the bite. Then there’s the exquisite selection of desserts: s’mores tart, raspberry panna cotta, and maple butter hot cake.

    Not So Jeng: Not that it’s bland, but we don’t feel the seaweed and fennel wrap on the Akaroa king salmon really does anything special for the dish.

    Great For: Group dinners, so you can have a little bit of everything.

    FYI: The bar is helmed by award-winning mixologist Bryson Rivera, who has created a series of Hong Kong-inspired cocktails with his team. Be sure to head to the bar for one or two before dinner.

    This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.