Restaurant review: Ignis by Linx, a contemporary resto-lounge for sophisticated revellers

It’s a bold move to open yet another resto-lounge in the rather-saturated party hub of Lan Kwai Fung, but Ignis by Linx, that opened doors just a few months ago on the first and second floors of California Tower, seems more equipped than most to meet the challenge. 

Ignis by Linx
Interiors at Ignis by Linx

Sprawling over two floors – a modern club and lounge space on the first floor and a decadent dining room on the second, connected by a spiral atrium staircase – Ignis seems designed to allure the more sophisticated breed of revellers, those who wouldn’t settle for anything less than top-class tipples, while also enjoying a vibrant high-octane entertainment experience. And, thankfully, the bevvies at Ignis far from disappoint.  

Ignis by Linx
Fourth Hokage with Tanqueray, Four Fox sake, lemongrass syrup

Under the careful craftsmanship of bar manager Paulo Quejano, the classic cocktails here get a modern makeover – so we have the timeless Old Fashioned given a contemporary twist with fat-washed bourbon, peanut butter and truffle, while the much-loved Cosmopolitan is reinterpreted with orange Curaçao liqueur, slow-cooked with raspberries, thyme and a hint of turmeric. 

Ignis by Linx

Suitably satiated, guests can turn their attention to matters more gastronomic, and here too, Ignis’s menu can hardly fail to impress discerning gourmands with its contemporary cuisine that deftly blends Western elements with Asian touches. It’s a feat achieved by none other than executive chef Mark Sin, who has previously worked at such acclaimed restaurants as Tom Aikens and Mirabelle in London, and Bo Innovation in Hong Kong.

Ignis by Linx
Mushroom with confit egg yolk & potato puree

From the carefully-curated menu, the standouts that we would recommend are, of course, the morels and king mushrooms with confit egg yolk, a rich decadent affair with creamy yolk and tomato puree, and the petite-sized lobster bisque, which featured a single lobster wanton in chili oil, a perfectly savoury appetite-enhancing start to any meal. Moving on to the mains, the grilled octopus leg with kimchi mayonnaise and ponzu daikon would vie for your attention, both due to its enormous portion and its soft, yet mildly charred texture. Another crowd-pleaser is easily the succulent mint-crusted lamb loin served with home-made onion jam and house-fermented pickled mustard.

Ignis by Linx
Grilled octopus leg

It is, then, safe to say that it’s its cuisine and ambience that makes Ignis by Linx a worthy addition to Hong Kong’s favourite party destination, but only time will tell if the resto-lounge can capture and hold the fancy of the city’s famously fickle partygoers. We hope it does, because we’d like to give Ignis our metaphorical thumbs-up!

Ignis by Linx
1 & 2/F, California Tower
Lan Kwai Fong
(852) 2623 0298

Text: Suchetana Mukhopadhyay

FUMI Opening Party: Japanese food culture comes to California Tower

Allan Zeman and Kuninori Matsuda, Consul General of Japan in Hong Kong, welcomed VIP guests and the media to FUMI’s launch party last January 18, 2018. The Japanese restaurant officially opened its doors on the 15th of January, inviting diners to enjoy seasonal menus, many created by celebrity guest chefs from Japan. 

The Japanese character for ‘culture’ was incorporated in FUMI’s name, a nod to the concept’s vision of educating and promoting traditions from the land of the rising sun. The restaurant is planning to host Japanese dance performances, calligraphy demonstrations, sake tasting classes and talks on culinary heritage in the coming year. Watch this space for a restaurant review coming soon!

6/F, California Tower, Lan Kwai Fong, 30 – 36 D’Aguilar St, Central, Hong Kong. Mon-SAT, 11:30-15:00; 18:00-23:00 (852) 2328 3302.