Rhoda

If I had to name my most anticipated restaurant meal of 2016 (yes I know it’s only October) it had to be Rhoda. Located in Sai Ying Pun, Rhoda is the latest venture by restaurateur Yenn Wong and former 22 Ships Executive Chef Nate Green. The restaurant is touchingly named after Nate’s grandmother, and is a beautiful space with a raw industrial look, complete with high ceilings, bare concrete walls and plenty of copper fixtures. The restaurant specialises in rustic, modern comfort food and grilled meats, served from its beautiful open kitchen and enormous charcoal grill. The menu at Rhoda changes daily, so if there is something on the menu that interests you – order it.  Because if you don’t, it may be gone the next time you come back and you’ll regret it for the rest of your life. Maybe.

Suntory Dark Ale Bread, Guernsey butter
Suntory Dark Ale Bread, Guernsey butter

My visit to Rhoda was with a party of three. Shortly after being seated at one of the beautiful engraved wooden tables we were given our menu of the day along with a complimentary serve of bread. The bread at Rhoda had to be one of the best bread I’ve had in Hong Kong. It was fresh out of the oven and had a chewy dense exterior with a wonderfully soft centre. The flavour was smoky and complex, a wonderful combination between ale and charcoal. It was served with a slab of Guernsey butter, which is just butter – but better.

lotus root chips, chicken liver cream
lotus root chips, chicken liver cream
wild hereford short rib, potato puree, slow cooked egg
wild hereford short rib, potato purée, slow cooked egg

For starters we went with the lotus root chips and the slow cooked short rib. The lotus chips were crispy and perfect for scooping up the chicken liver pâté. The short rib was tender and soaked with the lovely rich sauce. Add in the buttery mash and runny yolk and viola, yummy rating +9999. Can’t go wrong with fatty beef, yolk and buttery mash.

brink's farm free range chicken, spring onion, ginger
brink’s farm free range chicken, spring onion, ginger

For mains we originally wanted to order the lamb shoulder but as luck would have it – it was no longer on the menu (lifetime of regret). So instead we went with the waiter’s recommendation and ordered the grilled chicken. Brink’s farm chickens are basically happy chickens living the good life roaming on the hills of New Zealand before they are slaughtered then flown 9400km to end up on our plate. Chicken was juicy and tender and the accompanying ginger and spring onion sauce was spot on. But to be totally honest, when it comes to chicken, our local fowl friends still come out on top over their kiwi cousins.

heritage beetroots, berries, goats curd, pistachio
heritage beetroots, berries, goats curd, pistachio

Having had so much meat and fatty goodness up till now, we had to order some greens to balance things out. This beautifully presented side dish was one of them. A beautifully presented dish with varying shades of red / purple, the flavours was equally impressive. Sweet, sour, soft, crunchy, the flavours and textures come together perfectly inside this small little bowl.

vanilla cheesecake, rhubarb, peach
vanilla cheesecake, rhubarb, peach

Ending on a sweet note, we ordered three of the four available desserts on the menu. The vanilla cheese cake was rich and creamy and served with rhubarb and peach.

mirabelle plums, champagne, hazelnut, golden raisins
mirabelle plums, champagne, hazelnut, golden raisins

The Mirabelle plums dessert was the least interesting dessert of the three, as the flavours and colours were very similar. The pumpkin sorbet on top was a worthy mention though and pretty well done.

ginger biscuit trifle
ginger biscuit trifle

My favourite dessert of the night goes to the ginger biscuit trifle. This is a dessert that you definitely should leave till last, as the flavour of the ginger is very strong and would overpower any other desserts that comes after it. Luckily the trifle comes with its own palette cleanser in the form of a tart raspberry sorbet at the bottom.

Chef Nate Green
Chef Nate Green

Overall I would definitely rank Rhoda amongst my top meals in 2016. The food was delicious and the service was excellent. I would definitely recommend to come with a group of friends though, so that you can order everything on the menu and share!


Rhoda

G/F, Upton, 345 Des Voeux Road West, Sai Ying Pun, Western District

Tel: 2177 5050

Opening Hours: Tue-Sat: 18:00-00:00 Sun: 18:00-22:00 Mon: Closed

Website: http://www.rhoda.hk/


Share Post

More Posts

Leave a Reply