Molecular Mixology and the New Autumn Menu at FINDS
A lot of people don’t know this, but FINDS (in the LKF hotel) was originally more of a restaurant rather than a bar. Not too long ago, FINDS had a media tasting for their new autumn menu in hopes of helping people rediscover the cuisine. Jakko Sorsa, the head chef of FINDS and president of Disciples Escoffier, a prestigious worldwide gastronomical association, recently came up with a new line-up of delectable Scandinavian dishes for the fall. While I'm a huge fan of meals which are complimentary, I never write about things which I don't personally recommend. However, FINDS is awesome and currently somewhat underrated as a dinner destination.
Course after course of meticulously prepared food came out of Jakko’s kitchen. First came the Smoked Yellow Fin Tuna paired with a thinly sliced roasted beetroot. Johannes Pong from HK mag couldn’t get enough of the beetroot! Then came the organic Black Angus braised beef cheek (braised for six hours with herbs) that came with the most delicious tarragon and bacon roasted carrots. We paired this with a sweet Gewurztraminer which is the first time I think I’ve ever paired beef with a sweet white wine. But it worked! The Perch and Porcini was really good- particularly with the accompaniments. It came with this super yummy fricassee of Savoy cabbage. Next came the guinea fowl, which was cooked sous-vide, a slow cooking method that ensures the juices are locked into the bird. The venison with wild mushroom was the last main that we tried. I’ve had venison before elsewhere. I never tried it again as I found the meat to be as tough as the sole of a sneaker but the venison at FINDS was tender and tasty.
While the food was a feast for the palate, the drinks were also outstanding. Not only did we have surprising and refreshing wine pairings with the meal- but we also had molecular drinks! People may have heard of the term 'molecular mixology' before but they probably don’t know what it is exactly.
Bartending guru Antonio Lai
is the mastermind behind
FINDS' Molecular Mixology menu
Basically molecular mixology combines your run-of-the-mill alcohols and mixers with things like- liquid nitrogen, whipped egg whites, marshmallows, tapioca, sorbets to create different textures and flavors. It gives drinkers an innovative and delightful new way to get drunk and has a big wow factor!
For example, when we walked in, we were given a champagne glass with floating tapioca spheres, which they called ‘lychee caviar’. It looks like the spheres are dancing in the bubbles!
We also drank a ‘Smokey Label 5 with Coke’. The PR guy said they used Cohiba cigars to ‘smoke’ the drink but actually the bartender used cherry wood chips to give the drink the smoked flavor. Apparently the cherry wood flavor goes perfectly with the "Label 5" whiskey and it really did! I usually gag when I drink whiskey coke and the ‘smoked’ aspect actually made the drink palatable.
There was also a ‘Cointreaupolitan sorbet’ and the uber-impressive Gimlet Snow Flake with make with Bombay gin, lime, sugar and cream. The gimlet tasted and looked a bit like frozen pebbles of ice cream. YUMMM! It was impressive to watch the drink being made.
FINDS is one of the only bars in Hong Kong that serves molecular drinks. The concept is so cool. Connoisseurs of the cocktail- head down to FINDS ASAP and try one of their innovative beverages!
FINDS 2/F, Lan Kwai Fong Tower, 33 Wyndham Street, Lan Kwai Fong
2522-9318
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