An Organic Brunch at Poem, Le Comptoir’s Tribute to Sustainability & Balinese Fare

Previously home to the late-night dancing joint Lily & Bloom, Le Comptoir’s takeover of the two-floor establishment led to the openings of two well-loved Hong Kong restaurants—Silencio and Poem. Relocating from its previous venue in Repulse Bay (which was named Tri), Poem continues to serve Balinese cuisine in its new LKF venue. We dropped by on a weekend afternoon to try the Organic Brunch, paired with bottomless champagne for an indulgent feast.

Image courtesy of Mr Ping | Cha Siu Papers Times

Balinese-inspired furnishings


Nestled within Lan Kwai Fong’s LKF Tower in Central, Poem is located within the space which previously housed Lily & Bloom. Interiors are island-chic, with an elegant, sophisticated uplift. Greeted with flooding natural light from the floor-to-ceiling windows, guests are immediately transported to the Indonesian shores, where hand-crafted furniture from the restaurant’s original location in Repulse Bay fill the room, complemented by antique touches and lush greenery from its abundance of plants.

Image courtesy of Mr Ping | Cha Siu Papers Times

Balinese cuisine


Poem pays tribute to authentic Indonesian flavours, using fresh, imported Balinese ingredients to curate exotic island cuisine. Dishes focus on artisanal, sustainably-sourced ingredients.

Image courtesy of Mr Ping | Cha Siu Papers Times

Organic Brunch Menu


The Organic Brunch Menu (HK$348 per person) comprises a range of unlimited appetisers to share, followed by a main course and dessert. Gourmands can add-on a free-flow package Bellini Free Flow (+HK$98) or the Champagne, Wine and Beer Free Flow (+HK$198). We opted for the champagne free-flow package—it is the weekend, after all.

Image courtesy of Mr Ping | Cha Siu Papers Times

Appetisers


Considering the restaurant is rather upscale (with a casual ambience), the brunch menu is very reasonably priced. Appetisers are unlimited, meaning guests can re-order the same of their favourites—although, it’s rather unlikely to order much more than one more dish after a round of plates. First, we had the Calamari and Beetroot with in house-made basa gede sauce, a crispy, non-oily concoction which complemented well with the fresh, seasonal vegetables.

Image courtesy of Mr Ping | Cha Siu Papers Times

We loved the Island Fruit Salad Exotic, using tropical fruits with chili tamarind and cashew nuts for a tropical update. The Mussel Salad was also a winning feat, sprinkled with sweet corn, coriander and chili vinaigrette. A less enticing dish was the traditional island-style Chicken Flatbread stuffed with chicken—it was a bit dry and bland for our liking. Finally, the Shrimp Tempura served with chilli mayo was another seafood dish that didn’t overwhelm the senses, but made a hearty, familiar snacking option.

Image courtesy of Mr Ping | Cha Siu Papers Times

Main dishes


We ordered two main dishes to share—there are four options to choose from, each served with sautéed seasonal vegetables and organic rice. First, we tried the Slow Cooked Duck Leg, served with sambal matah and cucumber salad. The meat was tender falling off the bone and paired well with the fresh cucumber.

Image courtesy of Mr Ping | Cha Siu Papers Times

We also shared the Beef Rendang, a dish using slow-cooked wagyu beef served with potatoes and baby carrots. As a more authentic Balinese dish, it felt more well-suited to the environment than the latter, coated in a rich, lightly-spicy sauce.

Image courtesy of Mr Ping | Cha Siu Papers Times

Dessert


For the Tropical Island Dessert Platter, guests are served with the Chef’s daily selection. Ours comprised warm banana cake, pandan cake and mango milk pudding—a hearty sweet treat. The banana cake was a particular highlight, a dish that gave me warming childhood memories from Bali travels.