A Side / B Side

HK Magazine - - DINING -

Western. 53 Sai St., She­ung Wan, 2857-5055. A farm-to-ta­ble con­cept, A Side B Side is in­spired by old vinyl records—and sim­i­larly the menu flips from day to night, with a hand­ful of items on each.

HIT We didn’t quite get the vinyl con­cept (for one, there were no vinyl records in sight), but we liked the clean set­ting of this 22-seater with menus writ­ten on teal-col­ored walls. We started with the pork ril­lettes ($70) which were paired with soft and fluffy bread from Po’s Ate­lier that went great with the rich, al­beit slightly too salty pâté. The res­tau­rant only uses or­ganic veg­etable pro­duce from lo­cal farms and the pan- fried cau­li­flower ($95) gave us a tin­gling sen­sa­tion from the suc­cess­ful mar­riage of curry pow­der and parmi­giano. For mains, the grilled chicken ($200) was a de­light: a charred exterior con­tain­ing a juicy reared-in-Hong Kong yel­low chicken on a bed of cau­li­flower purée. The hunky New Zealand striploin steak ($250) gar­nished with chopped shal­lots was char­grilled to a per­fect medium rare. It was juicy and ten­der, but a tad too salty. The soy milk co­conut panna cotta ($85) was a light palate-cleanser after all the bold fla­vors.

MISS The kitchen seemed to have a lit­tle prob­lem han­dling acid­ity: The mustard in the cau­li­flower was too gen­er­ous, which slightly over­pow­ered the dish, while the pick­les that came with the ril­lettes were again far too tart.

BOT­TOM LINE A lit­tle more at­ten­tion to sea­son­ing will have us (and ev­ery hip­ster around) lin­ing out the door. Open Tue-Sun noon-mid­night. $$$

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