August 2nd, 2011
Bloom is the restaurant element of the stunning “New York” style bar and restaurant concept venue- Lily & Bloom. Located within a duplex space on levels 5 & 6 of LKF Towers in central Hong Kong, Bloom is accessed directly by an iron staircase from the sister establishment above- Lily bar. The venues’ concept was created by renowned New York design studio- AvroKO– and draws on the period style of Prohibition America of the 1920’s and 30’s, blended with some influence of the classic French brasseries of the early 20th Century.
The restaurant space of Bloom is divided into two main spaces- the dining area and a “Raw Bar”- connected by a soaring atrium space to the ceiling of Lily on the level above- and with a spectacular cast metal chandelier as the centre piece. The design and furnishings utilise the same materials and textures as in Lily bar above. exposed brick walls, some reclaimed timber wall panelling, timber floor boards in the dining section, timber lined ceilings, and extensive use of dark timber furniture with brown and black leather upholstering- with curved bench and banquette seating arrangements. The Raw Bar features a 4 metre long, dark solid walnut countertop, antique style metal and timber barstools, and ornate cast iron screens across the back of the bar, with yellow and white floor tiling. The unisex bathroom features a centre piece stone fountain that functions as the communal wash basin. Throughout the spaces numerous industrial style light fixtures, candles and artifacts further evoke the by-gone era.
The Raw Bar tempts diners with a variety of fresh seasonal produce, fresh seafood catches and special meat cuts- highlighted on a “market” blackboard. The Raw Bar menu itself includes five varieties (changes daily) of fresh oysters served on the shell; shooters of gin, champagne, tequila & vodka; shellfish such as Maine Lobster, Abalone, Tiger Prawn and King Crab leg; Ceviches of Geoduck Clam, Shrimp, Snapper and Tuna; and large platters of assorted seafoods. The wine list of over 100 bottles, has an emphasis on lighter “food friendly” varietals, plus an extensive list of sparkling wines- from prosecco to select vintage champagnes. A selection of wines are also available by the glass.
The Raw Bar
The communal basin- stone fountain in washroom
Cocktails from the Raw Bar
Raw bar- Bouquet of seafood
The dining menu offers a compact assemblage of eight Appetizers, eight Mains and eight Side dishes. Featured Appetizers include the Seared Diver Scallops- served with creamed corn & curry oil; and the Roasted Bone Marrow- with red wine shallots & salsa verde. Highlights from the Mains are Iberico Pork Chops and Smoked Ribs-served with braised red cabbage and sage marmalade; San Francisco Cioppino– snapper, squid, shrimp, clams, aqua pazza, garlic aioli.
Seared Diver Scallops
On the weekends Bloom is serving Brunches with a special promotion now for family groups- with a Kids Menu, and a Bloody Mary Bar for the parents.
Another promotion is “Midnight Oyster Madness”- every Friday & Saturday night from midnight until 2:00am.
And in August, Lily and Bloom celebrate their 1st Anniversary by offering a two week special promotion on some of their most popular dishes and specially created in-house cocktail infusions.
Address: 6/F, LKF Tower, 33 Wyndham Street, Central. Hong Kong
MTR : Nearest station Central
Reservations: +852. 2810 6166
Facebook Page: http://www.facebook.com/BloomHongKong
Monday to Thursday 5:00 pm ~ 02:00 am
Friday 5:00 pm ~ 04:00 am (Kitchen last call at 3am)
Saturday 6:00 pm ~ 04:00 am Sunday– closed
LUNCH HOURS: Monday to Friday 12:00 pm ~ 3:00 pm
BRUNCH HOURS: Sunday 11:00 am ~ 4:00 pm
Monday to Thursday 6:00 pm ~ 11:00 pm (Kitchen last call at 11:00 pm)
Friday & Saturday 6:00 pm~ 03:00 am (Kitchen last call at 02:00 am)
Sunday 4:00 pm~ 9:00 pm (last call at 9:00 pm)
Lily review article on asia-bars.com