Bisque Craving Crustaceans

[16/09/15] 

tome of luxury dining? Once upon a time lobsters were as abundant as potatoes, certainly in eastern Canada and New England, where the best lobster comes from today.

It washed up on beaches and was served to servants and prisoners. In fact, in 1622 the governor of Plymouth Plantation, William Bradford, was embarrassed to admit to new arrivals that all he had to offer them was lobster and fresh water. The growth of the railways into the American heartland offered an opportunity to expose these unique crustaceans in a new light and quickly popularity boomed at the same rate that stocks were depleted, leading to today’s luxury product.

You can contemplate fresh, live Canadian lobster in the chic confines of Bisque, a newly opened hideaway in LKF that specialises in the east coast red gold. Chef Nigel Milson Guttridge employs his classical French technique when preparing a menu that’s laced with lobster, from crowd-pleasing lobster sliders and addictive lobster rolls through to a signature bisque that takes two days to make (and a whole lot of lobster tails). All this decadence is served in intimate, refined surrounds far from the crowds of LKF and matched with a curated collection of boutique champagnes and sparkling wines, many of which are not available anywhere else in the city. From deep set booths that feature in-built champagne buckets and privacy screens a few lucky punters each evening can watch the action in the open kitchen as lobsters imported directly from Canada by the restaurant are prepared in innovative and satisfying ways that would put those New England pioneers to shame.

“When life gives you lemons, order the lobster tail.” ― Ziad K. Abdelnour

 


 

Bisque
1F, 1 Lan Kwai Fong, Central.
TEL: 2331 8181 
Brisque.hk


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