Hotel de EDGE by Rhombus, the new Hong Kong hotel, has announced the opening of its ‘glo restaurant + lounge’. The outlet has an open kitchen, showcasing both traditional dishes and examples of molecular gastronomy, with signature dishes including the ‘Salty Chocolate Bar’, and the ‘Two Way Tuna Salad’.
“Molecular gastronomy is a relatively new concept in Hong Kong,” explained the restaurant’s Canadian chef, Robert Lockwood. “It’s all about creativity, combining common food items to form new elements. By exploring the physical and chemical changes that occur while cooking, we can offer dishes with more exotic tastes, flavours and textures.”
Other more traditional dishes include Pan Roasted Duck Breast, Bacon Wrapped Pork Loin, and Kobe Beef Cheek Risotto.
“Food quality is our number one priority,” added Chef Robert. “Whether it’s breakfast, lunch, dinner or a snack, we want every guest to enjoy a variety of reasonably-priced dishes, excellent hospitality and professional service.”
glo restaurant + lounge will also feature a cocktail bar.