TFT Dish (Festival of Restaurant set menu: Nov. 1st-25th)*:
Beet Root Risotto - Vialone rice risotto with organic "Bull's Blood" beetroot, roasted with butter and thyme; kaboucha squash; red kuri pumpkin; and ginger cooked with Muscat and candied with demerara sugar, natural brown sugar, and truffle honey
From the Bloom website:
A tribute to old New York, BLOOM is an eclectic, comforting American brasserie inspired by the energies of turn-of the-century markets. After descending an iron staircase in the corner of our bar, LILY, diners enter past a tapestry of vintage grain sacks into a room full of rhythmic yellow and white tiling. A wall of floor-to-ceiling black steel grate inspired by old street scape of Manhattan serves as a back drop to the 4-meter long solid walnut dining bar. A chalkboard full of ‘market’ items like daily flatbreads, handmade pastas, fruit cobblers, and herb and fruit-laced cocktails slides across the bar on a hand crank chain system. Elegant wall-mounted lanterns, industrial light fixtures and warm candles glow throughout the dining room, while pre-War measuring scales, milk jugs, and flower molds highlight the many nooks and crannies of the space. Through a pair of frosted glass-and-wire doors is a unisex bathroom. Here, in the center of the room, a tall stone fountain serves as a communal basin. Just beyond a half-moon shaped booth that bookends the front room is a doubleheight dining space whose sides are lined with reclaimed boat wood and tall wire glass panels. Comprised of some 70 pieces, the 2-story ‘BLOOM’ chandelier hangs just above a circular slab of white marble that adorns the center of the room.
6/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central
Fri & Sat 6pm-2.30am
* Please book through OpenRice/TableMap