Rhoda is one the most anticipated restaurants this year.  Brought to us by Jia Group (Chachawan, Mak Mak etc) and the former head chef at 22 ships , Nate Green.  The restaurant is inspired by Nate green’s grandmother, who was very family oriented.  The family serves modern comfort food for sharing.

Date

August 2016

Meal

Dinner

Ordered

SNACKS

  • Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap – 118 hkd
  • Beer bread (Suntory dark ale), seaweed butter – complimentary

GRILL

  • Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg – 238 hkd
  • Fresh Chorizo, slow cooked octopus, peppers and onion -168 hkd
  • Charred corn, clams, slow cooked egg, katsuobushi – 158 hkd

DESSERTS

  • Summer berries, cherry granita, lemon crème fraîche – 98 hkd

Food

SNACKS

Beer bread (Suntory dark ale), seaweed butter – complimentary – 8/10

Beer bread (Suntory dark ale), seaweed butter

Beer bread (Suntory dark ale), seaweed butter

Fluffy bread

Fluffy bread

I was surprised each table receives  complimentary bread, it is one bread between two diners, and if you are in a party of four, you will get two and so on.  I watched them heating up each bread and delivered to each table.  Ours came slightly cold, despite that, the bread was really soft on the inside.  I liked the butter but was a tad salty.  One thing i noticed our bread came without the twigs decorations on the bottom which I have seen it came with on every table.  We must be too special not to get it.

Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap – 10/10

Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap

Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap

Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap

Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap

I love pulled pork, so I quickly jumped into ordering the pulled lamb.  It was the best decision i made that night.  The pulled lamb was so tender and juicy, with a slab of pickled red cabbage on top, it was Heaven on Earth!  It was one of the best dish that night, and I would order another all to myself next time.

GRILL

Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg – 10/10

Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg

Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg

Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg

Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg

Oh my, i don’t know where to begin with this gorgeous dish, this is definitely my best comfort dish.  The wagyu beef was so tender it melts in the mouth, I wonder how long they cooked this for to be so tender and juicy.  The potato puree was smooth and creamy, after mixing everything together with the slow cooked egg, it was like a thick potato soup. Delicious yet comforting.

Fresh Chorizo, slow cooked octopus, peppers and onion – 5/10

Slow cooked octopus, cucumber, mint, pickled shallot

Fresh Chorizo, slow cooked octopus, peppers and onion

Fresh Chorizo, slow cooked octopus, peppers and onion

Fresh Chorizo, slow cooked octopus, peppers and onion

The octopus

The octopus

This was the only disappointing dish the whole night.  The octopus was super dry and too chewy.  There were big pieces of bread on top that was burnt, I thjink they left it in the grill for bit too long =(  The only enjoyable part is the chorizo, how depressing.

Charred corn, clams, slow cooked egg, katsuobushi -7/10

Charred corn, clams, slow cooked egg, katsuobushi

Charred corn, clams, slow cooked egg, katsuobushi

I was 50/50 from ordering this dish as I have heard mixed ratings on this.  Nevertheless, I was glad i went with my instincts and ordered it.  I wouldn’t say this is amazing and it has to be ordered but it is a good vegetable dishes to order especially if you ordered too many small dishes and cannot order another big dish.
I am a corn fan, so loved this corn dish with pieces of clam, mixed in with their gooey slow cooked egg.  The sauce was a little tangy and slightly spicy which was delicious and I love the Japanese katsuobushi on top.

 

DESSERTS

Summer berries, cherry granita, lemon crème fraîche – 9/10

Summer berries, cherry granita, lemon crème fraîche

Summer berries, cherry granita, lemon crème fraîche

Summer berries, cherry granita, lemon crème fraîche

Summer berries, cherry granita, lemon crème fraîche

It was either this dessert or the chocolate and mint, but the fresh berries won me over.  This doesn’t look too creative or special, however I would recommend this especially if you like berries.  Raspberries, blueberries and strawberries were very fresh and sweet, served chilled with mint leaves. This dessert was so refreshing and I would love to come back for me.

Old Fashion cocktail

Old Fashion cocktail

Ambience & Interior

Bar and entrance

Bar and entrance

Table setting

Table setting

Bar table

Bar table

The light decorations by the bar table

The light decorations by the bar table

The open kitchen

The open kitchen

The chef

The chef

Rhoda is one of the coolest restaurant opened this year, designed by the one and only interior designer Joyce Wang, who also designed Mott 32.  The bar is at the front, then the big communal tables at the middle, the open kitchen with bar seats right at the back where we sat.  The whole space was raw and urban, with a high ceiling, there was lots of bronze colour in the restaurant.

Menu

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Snacks

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Cold

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Grill

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Bigger plates

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Desserts

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Cheese

Menu changes from time to time.

Click here for the menu online

Recommendation

  • Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap
  • Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg
  • Charred corn, clams, slow cooked egg, katsuobushi
  • Summer berries, cherry granita, lemon crème fraîche

Verdict

Beer bread (Suntory dark ale), seaweed butter – complimentary – 8/10
Pulled Hawke’s Bay lamb shoulder, pickled red cabbage bap – 10/10
Grass fed New Zealand Wagyu short rib, potato puree and slow cooked egg – 10/10
Fresh Chorizo, slow cooked octopus, peppers and onion – 5/10
Charred corn, clams, slow cooked egg, katsuobushi -7/10
Summer berries, cherry granita, lemon crème fraîche – 9/10

I loved Rhoda.  Actually i am crazy in love with Rhoda.  I am not afraid to say out loud, Rhoda was probably the best restaurant and meal i have had so far.  So many of Hong Kong’s restaurants are easy to be forgotten, but Rhoda is stuck in my heart and brain. The food is so comforting yet so delicious especially the lamb shoulder bap and wagyu short rib with potato puree.  

Would I go back again? Yes
Rating from my brain (out of 5 hearts): ♥♥♥♥♥ 
Rating from my heart (out of 5 hearts): ♥♥♥♥♥
Overall rating (out of 10 hearts) : ♥♥♥♥♥♥♥♥♥ 10/10

Tip

If the  lamb shoulder and pickled red cabbage bap was that good, I know for definately the 12 hours cooked lamb shoulder for sharing will definately be AMAZING, so you must pre order

Damage

No service charge! yay!

The bill

The bill

Approximately 500 hkd per person

Details

Rhoda
G/F, The Upton
345 Des Voeux Road West
Sai Wan
Hong Kong

Tel: +852 2177 5050

Tuesday – Saturday
6pm  – Midnight
Sunday
6 pm – 11 pm

Reservation
Essential for dinner