Address: Level 5, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty 金鐘金鐘道88號太古廣場香港JW萬豪酒店5樓
Telephone: 2810 8366
If you are looking for a new, relaxing restaurant in town, Flint Grill & Bar is the right place for you. This eatery takes over the space that used to be JW’s California, and is located on the 5th floor of JW Marriot Hotel. Comprised of a sleek bar and a spacious dining area, the restaurant is bright and airy, with the industrial chic decor, open kitchen and floor-to-ceiling windows completing a modern and comfortable set-up.
The kitchen is hemled by chef Sven Heinrich Wunram, and serves a combination of modern and classic dishes, including seafoods, steaks and a range of satisfying appetisers and desserts. Even though there is room for improvement for some of the dishes, the portions are robust, and the prices are reasonable for a hotel restaurant.
(1) The burrata with heirloom tomato and wild arugula ($160) was a simple relish. The burrata was creamy and flavourful, and the heirloom tomatoes were delectably fresh.
(2) The marinated beets with crumbled goat cheese “Crottin de Chavignol” ($130) tasted attractive, and the goat cheese was an inspired match with the beets.
(3) The house-cured salmon with honey-mustard dressing and flaxseed toast ($150, Oscietra caviar (5g) $80) was delicate and enjoyable, and the Oscetra caviar added an extravagant touch to it.
(4) The Boston loster baked Thermidor style ($380) was decadent and delicious – the melted cheese on the surface was beautifully grilled, and we found the lobster meat juicy and flavourful.
(5) The seafood grill platter ($380) looked utterly enticing, but did not taste as exciting as it looked. While the half Boston lobster was tasty, I wished the grilled fish and scallops were juicier and more tender.
(6) The Six Point Berkshire black pork chop ($280) had a gorgeous fennel seed crust, and the pork chop had a fine, magnificent taste, but was a tad on the dry side.
(7) The Nebraska 63 days dry-aged steak ($580) was an accomplished dish. The steak had a fabulous char grilled taste and was completely succulent and tasty.
(8) Despite having eaten a huge amount of seafood and meats, we still managed to wolf down four desserts, and the first one was the key lime cheesecake ($80). The cheesecake was nicely light and smooth, but what I enjoyed the most was the candied ginger ice-cream, which offered a mild but attractive kick of ginger.
(9) The smore ($80), served with a scoop of graham cracker ice cream, was very pleasant. My only complaint was that the soft chocolate tart could have been more buttery and moist.
(10) The banana cream trifle ($80) was worth every calorie – the banana rum cake, dulce de leche and coconut parfait complemented each other and formed a marvellous symphony of flavours.
(11) Lastly, the chocolate soufflé ($90) arrived. Very few soufflés at Hong Kong restaurants are completely well executed. This soufflé had a delightful chocolate flavour, but its texture was not airy enough.