Introducing the latest project — Fireside, Hong Kong’s first open-fire dining concept, helmed by Chef Miguel Gallo. The latest addition to @hcodehongkong pays homage to cooking’s primal roots with a rustic yet refined open-fire culinary experience. Here are some of the highlights of the night ❤️ Trintxat “Smashed Potato” with Smoked white eel and Oscietra caviar Aged Rubia Gallega beef & Coffin Bay oyster tartare, with Hokkaido sea urchin and aged fat trimmings​​ Grilled Threadfin fish “aka MaYao馬友” (dry aged for 3 days) Chocolate-fed Australian Wagyu Roasted fig & strawberry/ burnt cheesecake semifredo

at the newly open @revolver_sg where Indian spices meet fire and finesse. (Invited) As word about the food prepared either in a Tandoor, over a Sigri (Hindi for “wood fire”) or on a Tawa (hot plate) by Executive @chefsaurabhudinia, Head Chef @farizfarizz, @zellvie, @amaritkaur and @zahidah_angullia has spread rapidly, the restaurant is already fully booked several weeks ahead. However, thanks to co-owners @sameer.sain and @kashmab, @huatkaliao and I had a wonderful dinner there earlier this week where our tastebuds were led on an elegant adventure. Revolver offers 3 tasting menu options - the “Discovery” ($139++), the “Experience” ($179++) and “Vegetarian” ($129++) but Sameer had curated us a special menu. So we began with stuffed courgette flowers like no other. The charcoal and Yarra wood-grilled blooms, stuffed with mashed, spiced and cooked paneer that’s flown in twice a week from New Delhi, were a mind-expanding explosion of aroma, texture and tastiness. Chef Saura’s second course of nasu (Chef Fariz explained to me they chose this more expensive Japanese eggplant for its consistent high quality) could convert any die-hard meat-lover. To the delight of our palate, the smoky soft vegetable cavorted merrily with Pico de Gallo, pine nuts, tamarind chutney and a sauce concocted from cashew nut, white sesame seeds and coconut. The air-flown #Paneer made another appearance. This time, slit open, stuffed with ground cashew nut and khoya (a milk fudge enjoyed widely across the Indian subcontinent) and charred. The accompanying vegetarian Goan sambal concocted from black pepper, curry leaves and malt vinegar provided mouthwatering contrast. Chef Fariz served us barramundi from @kuhlbarra after. Cooked in the tandoor and finished over coals, the twice-marinated (first with turmeric, chilli, herbs, salt and pepper, the second round with yogurt) fish was truly moist and crisped-of-skin. I enjoyed it most with lots of juice from the burnt lemon. By the way, here’s a fun fact: all the colourful ceramic ware at Revolver was designed by Head Chef Saura and made-to-order in India. It was egg on egg “egg-tion” next. The runny-yolked scotch egg was fantastic solo. But…

🇭🇰 Fireside is the newest open-fire cooking concept from the same group that brought us the Cupping Room and La Vina, helmed by executive chef Miguel Gallo, a protégé of the much celebrated El Bulli. From an extensive tasting menu, we began with highlights that included the smoked white eel, topped with oscitera caviar over a bed of soft bread-liked smashed potatoes which was a delicious balance of flavors; while the aged rubia gallega and coffin bay oyster tartare was a punchy beef topped with fresh Hokkaido uni. Meanwhile, mains were more straight forward ventures with the grilled Threadneedle fish a bolder piece after a three-day dry-aging process, while the rustic bone-in Cachena steak, deployed a cattle from Galicia, was also a flavorful slab of bovine dry-aged for 30-days. This was all concluded with the burnt cheesecake semi-fredo, an ode to sister restaurant Le Vina, with roasted apricot in a contrast of sweet and savory flavors. Set in a mostly counter space where diners can spectate chefs' work with both wood and binchotan, Fireside is an exciting feat of delicious elements from cured meats to rare dry-aged produces; all cultivated in cooking techniques that spans across culture, and adorned in an ambience that's fitting for a fun and fiery conversation amongst friends. * Fireside officially opens today Fireside URL: https://s.openrice.com/QrKS0G1GB00~uolUFAA Add.: 5/F, The Steps ‧ H Code, 45 Pottinger Street, Central Tel.: +852 66108689 @fireside.hk #firesidehk #caviar #eel #firecooking #steak #tastingmenu #hongkongfood #hkfoodie #foodblog #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #homekong #hkfoodblog #getinmybelly #hkfoodblogger #hkrestaurant #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #銅鑼灣美食 #食好西 #美食推薦