Going to Flint this weekend was a spur of a moment thing. Hubby wanted to go somewhere nice and suggested JW California (inside JW Marriott), as it’s been a while since we last went. We knew they shut down for renovations a couple of months ago, so we checked to see if it re-opened, and we discovered the restaurant was renamed Flint.
In the past, we’ve walked into JW California without reservations so we decided to try our luck again. After we got off the lifts and turned into Flint I was taken aback. The entire restaurant looked so different, it seems they did a complete makeover. The decor was absolutely breathtaking. It was modern chic with a twist of rustic touches. Definitely not your typical hotel restaurant decor you find in Hong Kong.
The restaurant seemed to be busier than we expected, and I was afraid they were going to turn us away at the door without a reservation. Luckily enough, we were told we could have a table in a few minutes and asked us to wait at the bar. Normally I don’t like waiting at the bar [I guess I’m a bit too Asian for this dining custom], but I was quite delighted this time because I was mesmerized by the gorgeous bar.
We ordered a cocktail each (Blushing Haze and Blossom), but I forgot to catch the details of each drink. I guess you just need to know that they looked stunning and tasted delicious. But at $105 a pop, you wouldn’t expect anything less.
After we were seated, I allowed myself to take in the sophisticated design of the restaurant, from the dark hardwood floors, to the semi-open kitchen to the different types of antique scales used to decorate the spacious room. The overall ambience was cosy and causal. Despite the restaurant being dim with warm lighting, each table was strategically lit with spot lights. The attention to this sort of detail made me appreciate the decor even more.
I noticed the menu was quite similar to its predecessor with modern classic and grill dishes, but I couldn’t recall if it was exactly the same. But the Pork Chop, Spring Chicken, Baked Thermidor Style Boston Lobster and Steak dishes were all vaguely familiar. I wasn’t worried though, because the food at JW California was very good before.
The warm sourdough bread they served had a crispy exterior and chewy interior complimented with butter sprinkled in sea salt. I normally resist on filling up on bread before dinner, but these were so yum I ate 2!
I started off with the Marinated Beetroot Mache Salad with crumbled goat cheese “Crottin de Chavignol” and walnuts. The sharpness of the cheese was perfectly offset by the sweetness of the juicy organic beetroot. I loved the lightness of this starter, but I know that goat cheese is not for everyone.
Hubby had the Duck Foie Gras and Wagyu Croquette. The croquette was crispy on the outside filled mostly with meat with a small piece of foie gras in the center. Even with the herb salad to balance the croquette, we found this slightly too oily and filling as a starter.
As the main I had the oven roasted Black Cod with Marinated Cucumber and Dill. The creamy and smooth cod was paired with the a perfectly crisp skin. The crunchy cucumber brought another element of texture to the dish. I devoured this light and well-seasoned dish so quickly, hubby barely got a bite to eat.
The 8oz Premier Protein Wagyu 8+ Tenderloin was juicy and cooked to medium-rare perfection. No complaints at all. We also ordered 2 sides, a creamy, buttery and fluffy mash potato and an al dente steamed asparagus with Hollandaise. I didn’t care too much for the Hollandaise sauce though.
We almost always never order dessert because we are usually too full and I don’t have much of a sweet tooth. But, it never stopped me from asking for the dessert menu and checking out what desserts they served. The Smore item on the menu caught my eye, and I couldn’t resist ordering one to share. Putting a twist on this classic American campfire treat, this deconstructed Smore was served with a chocolate tart filled with a rich creamy chocolate mousse, topped with a torched spongy marshmallow disc, and a thin graham cracker and cappuccino ice cream on the side. This was my FAVORITE of the evening. It was a perfect balance of sweetness and bitterness with interesting combinations of textures.
The prices at this restaurant are fair, considering it being a hotel restaurant with a great atmosphere and serving quality food. The prices of the starters range from $130 to $220. The classic dishes such as spring chicken, black cod and lobster prices range from $180 to $480. And the steaks range from $380 to $680. If you have a HSBC Platinum or Premier credit card, you can receive 15% discount. [Word of advise, always ask restaurants if they are doing any credit card discounts, you’ll be surprised how many HK restaurants affiliate themselves with promotions.]
JW Marriott have certainly outdone themselves with the makeover of Flint. I suspect this fab restaurant will soon become one of the hottest restaurants in town.
Dinner Total = $1600 for 2 persons
Address: Pacific Place, 88 Queensway / Tel: (852) 2810 8366