We try Ignis by Linx
Located in California Tower in the heart of Lan Kwai Fong, Ignis by Linx is the latest venue to grace Hong Kong with an exciting 2-in-1 restaurant and club experience.
Step into the elegant restaurant to try some modern European cuisine before heading down the spiral staircase to the chic lounge space, decked out in LED walls and a sophisticated lighting system. Here, you can enjoy some modern classic cocktails before heading to the dance floor as resident and guest DJs take to the decks. Open from Monday to Saturday and for both lunch and dinner, we foresee see this becoming a popular spot come night or day.
For cocktail connoisseurs who love the element of surprise, make a private group booking at the The Lab Bar for some tasty tipples created by Bar Manager Paulo Quejano and his team. Reinventing timeless creations with a contemporary twist, Ignis by Linx are offering a unique interpretation of the nightclub scene and we are all for it!
From the deceivingly light and fruity Black Mamba ($140) made with Plantation Pineapple Rum, Pandan Syrup, CocoOrgeat Syrup and edible charcoal to the perfectly sweet and tangy Secrets ($138), the new inventions are inspired, imaginative and delicious.
Over in the dining area, Executive Chef Mark Sin – previously of Tom Aitkens London and Bo Innovation Hong Kong – marries together subtle touches of Asia with inspiring modern European flavours to create a menu designed to share.
Highlights include the melt-in-the-mouth Lobster Bisque ($78) featuring a lobster wonton with red oil and the Morel and King Mushrooms ($108) with confit egg yolk and potato puree, which tastes creamy and satisfying when mixed together. The dish of the night however, goes to the scrumptious Grilled Octopus ($268) served with ponzu daikon and kimchi mayonnaise. Slow cooked and then grilled, the meat is deliciously tender on the inside and perfectly crisp on the outside. Paired with the sweet radish and tangy mayonnaise, this dish is easily devoured.
For the sweet-toothed, it is definitely worth saving room for the desserts. Thanks to talented Pastry Chef, Gary Wong, –– previously of Mercato – you can enjoy a range of indulgence from the white chocolate ‘Delizia’ ($78) with yuzu curd, citrus compote and sable Breton (butter cookies) to the decadent Dark Chocolate Soufflé ($88) made with 70% chocolate, roasted sesame, hazelnut and served alongside a creamy milk ice cream.
While the new hybrid all-in-one concept is fairly new to the LKF scene, Ignis by Linx hits the nail on the head with everything from its the sleek and sophisticated interiors to the inventive cocktails and cuisine. Whether you’re planning a fun date night, looking to check out some international DJ’s or planning a birthday bash to remember, Ignis by Linx ticks all the boxes.
Where: Ignis by Linx, 1 & 2/F California Tower, 30-32 D’Aguilar Street, Central
Book: 2623 0298 or email email@example.com
Hira is a British freelance lifestyle, food & travel writer currently living her best life in Hong Kong and blogging about her experiences here