Wine & Dine

Restaurant review: Post 97 in Hong Kong

By: Brooke Chenoweth

A bit of a Lan Kwai Fong institution, Post 97 has been recently overhauled and transformed into a venue that promises “a spirited toast to the marriage of botany, booze, and food.” The concept is modern British/European food paired with exquisite cocktails in a Victorian-era setting.

At Post 97, diners get to enjoy contemporary British/European food in a Victorian-era setting
At Post 97, diners get to enjoy contemporary British/European food in a Victorian-era setting


The menu is surprisingly extensive and all plates are prepared to be shared. The pairing of food and expertly handcrafted cocktails is a unique concept and definitely worth a try. We tried five dishes between two, with accompanying cocktails. The Octopus Lollipops were tender, and the potato, marinated in the salt-water juices from the octopus, was lovely, with the right amount of kick coming from the paprika and aioli. Next came slow-cooked Victorian lamb ribs, with organic Greek yoghurt. The lamb was fresh and juicy, and literally falling off the bone.

The cocktail pairing was the Punica Swizzle – rosemary-infused vodka, pomegranate, lemon juice and syrup – which really complemented the flavours of the lamb. It was also beautifully presented, with a handmade ice bowl holding the pomegranate, and a stainless steel straw to keep the drink at the right temperature.

Fancy some Punica Swizzle? The cocktail consists of rosemary-infused vodka, pomegranate, lemon juice and syrup
Fancy some Punica Swizzle? The cocktail consists of rosemary-infused vodka, pomegranate, lemon juice and syrup

The vegetable dishes were equally impressive, and very creative. The baby beets, goat’s curd, capers and Cantabria anchovies was a lovely blend of salty, creamy and sweet, and was matched perfectly with the Southside – a blend of gin, mint, lime juice and syrup like summer in a glass. Roasted sweet potato and jalapeno with grated quesco fresco cheese and yuzu dressing was an interesting combination of flavours – Asia meets Mexico – and it all just worked together somehow.

The Detox Punch was again the right cocktail for this dish. With gin, yellow bell-pepper juice, pineapple, lemon juice and agave syrup, this drink was fresh and light and tasted almost healthy. We finished up with rocky road for dessert. It’s hard to go wrong when combining chocolate sauce, ice cream, biscuit and marshmallow. The Botanist Brew, by far my favourite cocktail of the evening, was a lovely end to the meal.

Slow-cooked Victorian lamb ribs with organic Greek yoghurt.
Slow-cooked Victorian lamb ribs with organic Greek yoghurt.

 

A lot of thought and effort has gone into creating dishes and drinks that work perfectly to bring out the best in each other. There’s a definite focus on elevating “pub food” to a new level, with healthier and more refined options than you would usually find on a bar menu. All of the ingredients are fresh and high quality, which really comes through. The setting is classy but cosy, and makes a refreshing change from some of the seedier venues nearby, and it’s the ideal venue for your next date night, girl’s night or any night where really good cocktails and food are your priority.

This story first appeared in Expat Living’s June-July 2015 issue.

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