BOOM’S KITCHEN
Chef Conor & Chef Mustika
rom the same people who brought us the stylish Bibo on Hollywood Road, TRi is traditional Balinese cuisine, designed in the style of a gourmet restaurant on the Indonesian island. With a beach view over Repulse Bay, TRi sits on the third floor of The Pulse, boasting an airy expanse of pretty deco and spa-like scents. There’s plenty of table seating, but a true TRi experience involves booking one of the giant wicker pods, accessible via stepping stones across a bubbling stream of water. The low table is a giant slab of stone, held up by chiselled tree stumps. The seating is a struggle for taller guests - it’s designed for reclining and sitting cross-legged, but the whole experience is unique, even for Hong Kong. We went on a Saturday, for their fairly quiet second brunch sitting at 1pm. A spread of starters kicks the meal off nicely (alongside a few glasses of champagne if you’re brunching, of course). A highlight was the sugared sweetcorn with coconut yoghurt, tasting strangely similar to sweet popcorn at the movies. Another highlight was the fresh tomato and chilli salad, and a plate of wonderfully cooked octopus. The deep fried curry chicken pancakes were delicious, but a little heavy before the meaty mains.
F
The Wagyu beef cheek rendang could have been spicier. Indonesians used to use rendang to preserve their meat, and traditionally it should taste better the longer it sits postcooking. TRi’s, although tasty, didn’t seem to have been given enough time to soak in the flavours, so didn’t quite unfold in layers of flavour like a rendang in Bali would. However, the meat (if, maybe, a little too fatty for some) had just the right melt-in-themouth consistency. An essential dish at TRi is the Jimbaran BBQ pork ribs, the meat of which falls of the bone with the lightest touch of the giant gold serving fork alongside which it’s presented. The outsides are expertly charred, and the serving size is generous. Whether you’re sharing them or not, the ribs fill you up and leave a glorious, sweet aftertaste. TRi’s ambience is delicate, with nods to Indonesian spirituality that work exceedingly well. It feels like a spa getaway on the edge of Bali, with a range of piquant and colourful dishes, the relaxing sound of trickling water in the pebbled indoor streams, and stellar service. No one can complain about being overfed, but we warn you: take your meal slowly to ensure you savour every course served. Fancy a trip to Bali but can’t find time? TRi will satisfy your craving.
河塘蓮花座上細嘗峇里菜
點。印尼人習慣用巴東去保存肉類，傳統
時尚餐館Bibo的其實是同一班底。TRi坐
郁。TRi的這道菜雖然味道是好，但好像沒
高級餐廳的風格去設計，與打造荷里活道
落於The Pulse的三樓，不但有一大片優雅 的特色裝潢和滿滿的水療香氣，它更將淺 水灣的無敵海景盡收眼簾。
雖然餐廳內有不少桌席，但如果要說
是一個真正的TRi體驗是應該一試踩著流
水河塘上的踏腳石，然後坐進那巨型的蓮
Jamur Squid
來說，在烹調後擺放得愈久，味道會愈濃
有給予足夠時間讓牛肉完全吸收其味道， 所以未能如峇里地道的巴東牛肉般呈現
出不同層次的味道。但是，牛肉本身（可能 對某些人來說會覺得過份油膩）卻有著恰 到好處的入口即溶之感。
TRi其中一道不能不試的菜色，就是
花竹籃雅座。座上的矮桌是由一大塊平坦
金巴蘭燒豬肋骨。你只須使用旁邊那支巨
個座位對身高較高的客人來說可能是個
夠輕易將它的嫩肉從肋骨上分離。它的外
厚石製成，並由經過雕琢的樹幹支撐。這 煩惱——它的設計是讓客人可以斜躺或盤
腿而坐的。即使像在香港而言，這樣的體 驗亦的確是獨一無二。
首先為這一餐打開美妙的序幕是豐
富的前菜（假如你是在享受早午餐的話，
型的金色餐叉輕輕一拉，以最小力度就能 層經過巧妙地燒焦，而且份量非常豐富， 不論你是否與朋友分享，這道豬肋骨足以 令你大飽口福之餘，更會留下芳香甜美的 餘韻在口腔內盪漾。
TRi有著優雅的氛圍，不得不同意印
當然要配上幾杯香檳） 。其中一個亮點是
尼人的精神哲學果然非常有效。在這裡不
在戲院買到的爆谷竟然出奇地相似。而另
更可以細聽室內鵝卵石河塘中的愉悅流
以椰子乳酪配上糖衣甜粟米，它的味道和 一亮點就是新鮮的番茄辣椒沙律，以及一 碟烹調得宜的八爪魚。香炸咖哩雞薄餅亦 同樣令人食指大動，只是在品嚐肉類主菜 前這些前菜未免有點太難消化。
我們在某個星期六的下午一時前往
TRi，是當日的第二批早午餐客人。我們到 達的時候餐廳完全空無一人，但當快到三
時的時候所有竹籃雅座已經被三五成群
但有一連串開胃醒神而色彩繽紛的菜餚， 淌水聲，加上賓至如歸的一流服務，在這
裡的感覺就像是在峇里島中央享受一個 頂級水療之旅。雖然沒有人會投訴吃得過
飽，但別怪我們不提醒你：慢慢享受你的 大餐，確保你能細味品嚐每一道菜。想到 峇里旅遊但卻無法騰出時間的話，TRi絕 對能滿足你的渴望。
的人們佔據，各自享受他們悠閒的週六中 午了。我們可以幻想得到星期日的情況大 概將會變得更加繁忙，更不用說那些陽光 普照，而非大雨滂沱的日子了。
MUST TRY!
Lobster Bakar
巴東和牛牛頰肉這道菜可以再辣一
TRi是傳統峇里餐廳，以峇里島一家
Iqa Sapi
TRi Shop 302, 3/F, Lobby C, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong
香港淺水灣海灘道28號 The Pulse, C大堂 3樓 302 號舖
T: +852 2515 0577 www.tri.hk
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