Food + Beverage
A new restaurant opens in Hong Kong serving Japanese food, which is arguably the most popular national cuisine in Hong Kong next to Chinese food. Two dedicated foodies give it a try. The verdict?
Wulu Bar and Restaurant is a newly opened Japanese eatery in Kowloon’s trendy Tsim Sha Tsui district.
According to the imagery on the backs of servers, there are also outlets in Copenhagen, Denmark; Stockholm, Sweden; and Tokyo, Japan.
Food blogger Kaos Lam and I dined at the Japanese restaurant recently, and this is our report.
The menu at Wulu Bar and Restaurant runs from soups and salads to fusion tapas, main courses, sashimi and sushi, skewers, and desserts.
Lobster Bisque – Food Blogger Kaos Lam photographs Japanese style lobster bisque – soup (HK$68).
Wagyu Salad Roll – Kaos gets set to dig into Kumamoto A5 wagyu salad roll (HK$148).
Wild mushroom Truffle Soup – soup (HK$59).
Homemade Wine Abalone – fusion tapa (HK$88).
Crab Meat with Crab Paste and Quail Egg – fusion tapa (HK$88).
Kumamoto A5 pork rack in Saikyo yaki – main course (HK$188).
Kumamoto A5 Wagyu Beef with Flaming Butter – main course (HK$288).
Creme Brulee in Pineapple – Here I am ready to dig into the Creme Brulee in Pineapple – dessert (HK$58).
The restaurant has a stylish ambiance with dark tones and a zen-like understated decor.
The space was made more festive during our visit because sprays of white and purple orchids from well-wishers were on display at the entrance.
Tabletops and the counter tops of the open kitchen that juts out dramatically into the dining room are made of dark marble.
While the menu is mostly Japanese, there are occasional fusion touches. Tables are set, for example, with knives and forks rather than chopsticks.
Kaos and I decide to skip the sashimi and sushi because they tend to be similar at Japanese restaurants across Hong Kong.
Instead, we focus on the chef’s recommended choices from other parts of the menu to get a better understanding of what sets this restaurant apart from the pack.
We order two soups, two salads, two fusion tapas, two main courses, two skewers, and two desserts.
I wash my meal down with an excellent glass of French sauvignon blanc while Kaos sticks with water.
I Say …
I love the Wild Mushroom Truffle Soup, which is rich and savoury. I find the Lobster Bisque a bit bland.
The Homemade Wine Abalone and Crab Meat with Crab Paste and Quail Egg both make tasty starters.
The abalone is drunken and chewy. The presentation of the crab is especially attractive.
The evening’s highlight for me is the Kumamoto A5 Wagyu with Flaming Butter, which is served with a medley of vegetables and a yummy mashed potato.
The beef is seared on the outside and very rare on the insider – just the way I like it.
I find the Kumamoto Pork Rack a bit disappointing. It seems more like a starter than a main course.
The Creme Brulee in Pineapple is divine – rich, light, and eggy, it has a delightful crunchy crust.
Kaos Says …
Our meal, with service charge, comes to slightly more than HK$1,000, which includes one glass of wine.
Kulu Bar and Restaurant – 4A Granvlle House, 41C Granville Road, Tsim Sha Tsui, Kowloon, Hong Kong. Telephone: (852) 3702-1282.