Bespoke dining banquette giving a warm corner vibe. / Hong Kong
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📸: XU Liang Leon, aka @frontality___
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#residentialdesign #design #interiordesign #designinteriors

There's so much to be said of Cadence Restaurant by Dan Bark , changes so acute should be given the time and attention.

First of all, Cadence is immense. From the origins of their quaint second floor shophouse restaurant they've moved to an almost blank facade building, with multiple faceted rooms; a bar/waiting room, Caper ("casual" dining room), and a design which even accommodates a "desensitising" room which subdues the mood between bar and restaurant. In this darkly lit room they will serve you champagne, surrounded by mirrored walls & candle light reflections before entering the fine dining space.

After idle chit chat and multiple selfies, the curtain is pulled beck to reveal Cadence, the room most vast in size and luxurious with its banquette seating, muted beige and white tiled, open kitchen. We can't help feel we've entered into some black and white vintage movie set, to find a slick haired Carey Grant sitting in the corner smoking a cigar and Audrey Hepburn opposite, swirling a crystal Martini glass. Totally class, absolutely charming and meticulous in detail, if maybe a little too brightly lit and scripted for some.

The opulence of Cadence transcend throughout the meal, with the first bites of Oyster and Caviar. The later, GROUPER and LAND dishes are suitably luxe and fitting with mature fine dining conventions, although the 'American contemporary' title often feels misplaced.

Yet, once the Red Shrimp appeared we rediscovered the taste of the Dan we know. It's combination like watermelon, lemongrass tea & toasted milk which reminds us of an adept skill with respect to fresh ingredients combined with exotic flavours & flair of technique.

The same could be said of the PEA dish of English Peas, Lavender, Creme Fraiche, Prosciutto. Dan manages to bring out vibrancy in dishes that have an uncanny ability to imprint on one's memory palate. I can still taste those peas!

But the 'pièce de résistance' of the entire experience, undoubtedly is the BEEF; Burdock, Kelp, Ssam Jang. It had all the markings of being fine but with the presence of Chef's Korean culture and the quirkiness of a young, cheeky, fun chef. We could truly feel his culinary heart beating in this one.
@ Cadence Restaurant by Dan Bark

Website: https://www.cadence-danbark.com/home
Menu: https://www.cadence-danbark.com/food
15 Courses / 4300++

Bangkok’s Fine Dining Urban Farm Restaurant Introduces New Plant Based Menu and A La Carte Menu.

We returned to Haoma for a sit-down meal after many months, and much has changed. Haoma's setting is now more open and spacious. Families settle-in within comfortable distance from other tables.

Guests appeared with bright eyes and big smiles with cameras phones at the ready after every dish was announced by either the mask-ed servers or Chef himself.

Those looking for intimacy coupled-up by the window banquette with a view of the urban farm lit by a Bangkok moonlight. Although the streets were empty, Haoma’s seats were almost half full. A busy night for most restaurants these days.
Read full story today on www.bangkokfoodies.com
#BangkokFoodies #EatitForward #FoodiesOfficialAsia #HaomaBkk @ Haoma