Poster Magazine

Though there has never been any poll of sorts to prove it, it’s an unofficial fact that if a venue is frequented from off-duty Michelin Star-rated chefs, there’s probably a good chance said venue is either, a) top notch in the culinary department, or, b) an uber-cool, hedonistic, intensely private establishment where post-work hell can be safely raised, far from the prying eyes of the public. In the case of Lily and Bloom, Hong Kong’s brand-new two-floor bar and restaurant, both points are valid. On any given night you will find 8-10 of Hong Kong’s best chefs, from esteemed hotels such as the Mandarin Oriental and Bistecca restaurant (sorry boys, you’re outed), supping (up-market delicacies are served until 3am), sipping (the bar’s daiquiris, made with local pineapple and Thai basil, are already legendary) and socializing. There is even a room hidden behind four double doors called The Blind Pig, a retro-masculine, London-inspired whiskey/cigar room cum social speakeasy. A joint venture between The Mangkut Group, Buzz Concepts and esteemed New York design team, AvroKO, Lily and Bloom was designed with a theme of ‘global cities of the early 20th century’ in mind, meaning each sub-space within the venue has been styled to resemble, say, New York, Paris or the aforementioned London. The brasserie-type dining room, Bloom (co-owned by three generations of flower merchants, hence the name), is a twirl down the elegant staircase from Lily, and features an ultra old-school hand-cranked blackboard menu. We say: get thee to Lily and Bloom and get your Hong Kong freak on.


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