e Comptoir is cementing its position i n Hong Kong as one of the l eading t astemakers i n food and design, kicking off 2015 with three i mpressive openings, including Hotshot and The Ocean. Tri i s its Balinese-inspired restaurant, appropriately located on the edge of beachy Repulse Bay with a distant glimpse of the ocean beyond. Inside,de, natural woods, bamboo and cool stoness are used to create a slice of nature i n the buildidingng that is The Pulse, done up fantastically by Ballii--based firm Ibuku, which specialises i n “luxury bambooboo designs.” Once you escape the steel and glass environs of the complex and step into Tri, it’s all too easy to forget about the city outside.
The world of Tri is created convincingly and without cutting corners. Traditional Balinese objects are fashioned into quirky design details and seamlessly blended into the space. The lotus-shaped bamboo pods in the main dining room appear to float serenely in pools of water, while a semi-private room features a wall featuring repurposed traditional batik copper stamps.