Located on the first floor of the modern boutique Hotel de EDGE by Rhombus on Connaught Road West, ‘glo restaurant + lounge is an intimate and contemporary eatery that caters to world travellers with a taste of diversity and a desire for gastronome excellence. Designed by award-winning Hong Kong architect Anthony Chan and overseen by Canadian chef, Robert Lockwood, glo restaurant + lounge presents a creative approach to culinary delights using the finest produce and classical techniques, blended in with artistic presentations.
In an open-style kitchen, chef Robert Lockwood and his team of culinary experts have put together an innovative and fashionable menu that goes hand-in-hand with the dashing style and experience provided by the boutique Hotel de EDGE. A fresh interpretation of traditional western and Chinese cuisine, glo restaurant + lounge uses only the finest seasonal ingredients to create a clever evolution of both traditional dishes as well as a few widely inventive examples of molecular gastronomy.
‘Molecular cooking is a relatively new concept in Hong Kong’, explains chef Robert Lockwood, who has worked at the likes of the Fairmont hotel in Vancouver and Lumiere restaurant in Vancouver among others before coming to work for the Rhombus group in Hong Kong. ‘It’s all about creativity, combining common food items to form elements. By exploring the physical and chemical changes that occur while cooking, we can offer dishes with more exotic tastes, flavours and textures.’
For those working in Sheung Wan and Central looking to squeeze in a quick, healthy yet innovative dish or even to host a lunch time meeting, then glo restaurant + lounge provides an array of choices. The innovative concept of having ‘glo.ING LUNCHES’ and ‘glo.ING BREAKFASTS’ has taken food presentation to new levels.
Its fabulous creations such as the crispy pacific cod roll, and the chocolate bar that make lunchtime meetings even more special at the glo restaurant + lounge. The former is no ordinary cod fish roll but instead includes a healthy portion of melted onion blended in with a few shoots of leek and asparagus; while the latter dessert is an art of a chocolate dish because rarely you have a lovely mix of chocolate and salt in one. As you take a bite of the chocolate bar, the upper side of your mouth expresses an interest in the sea salt while the tongue dances in delight to the taste of the sweetness of the thick chocolate. This kind of dish is so priceless that every mouthful will make you smile no matter how rough your day as been (really).
The true test of any chef’s skills comes in when the preparation of the best meal of the day is in question; that is to say how well is the breakfast cooked. Effectively it has to be said that breakfast presented at the glo restaurant is not just your ordinary breakfast. It certainly is not the standard ‘milk with cereal’ and so on, but has a clear innovation touch applied to it by chef Lockwood. There are at least eight different healthy dishes to indulge into such as, for example, granola parfait which is a neat layer of Greek yogurt on top of which you have a generous layer of berry compote. A fabulous display of crisp granola is sprinkled on the top to create a fine tasting and looking breakfast delight. All breakfast dishes come standard with a cup of Movepick coffee Ronnefedlt tea or a glass of juice of your choice.
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