Enjoy the Tranquility in TRi
TRi － 一直很渴望一睹這餐廳的風采 － 這次造訪果然沒有失望。由名設計師Elora Hardy 負責整個餐廳設計，有品味而時尚。以竹為主題，望出窗外仿佛被海洋和樹木環抱，用餐區像睡蓮的小群組，浮在酣靜的水上，坐在這裡另外有一種感覺，感受到什麼是“置身於寧靜的巴里”。食物方面，這次是吃“品嚐”餐單，裡有幾道菜供選擇：包括3個鹹小吃 (Savory Appetizer), 2個前菜(Starter), 2個大盤(First main), 2 個主菜(Second main)，3個甜品 (dessert)， 非常豐富。這次試食讓我對巴里完全改觀。新鮮和厚級的食材，配以時尚西式的presentation， 每一度菜的香料讓菜式的味道更加出色，震撼味蕾，是一場視覺和味覺的盛宴。
Dining in TRi is always on my list. I am thankful with what I finally tried!
The celebrity designer Elora Handy designed the stunning restaurant with a bamboo theme. Looking through the window, you are embraced by the ocean and the forest as if relaxing in Bali. The dining zone is designed with sleeping lotus pods floating on a peaceful pond where you can actually dine inside to enjoy a very intimate dining time! I am glad to try the “Taste of Bali Sharing Menu” which you can try and select 3 savory appetizers, 2 starters, 2 first main, 2 second main, 3 desserts. This contemporary Balinese is using the highest quality produce of the season while the fresh herbs that add so many flavours for each dish. Balinese is elevated to a new level in Hong Kong!
Tuna tartare: 吞拿魚他他，拌以香料、蔥、水果。吞拿魚及香料鮮味無比。
A fresh with raw tuna and spices. Lit up by different spices, spring onion and fruits
Lawar Bebek: 蘆筍沙律，配以豆、燉鴨、烤椰子及香料。多層次的沙律，是當晚我最喜歡的一道菜。
Asparagus salad, served with mixed green beans, grilled coconut and spices. Full of texture – my favourite dish of the night!
Potato Perkedel V: 地瓜和茄子餅。
Sweet potato fritter with eggplant.
Bak Pao Rendang N S : 蒸包，以和牛面頰做餡，配以印尼香料。
Steamed buns with Wagyu beef cheek and Indonesian spices.
Bak Pao Vegetarian NV: 以素菜用餡，有少少綠咖哩味，不辣，很好味。
Vegetarian streamed buns, smells like green curry, not hot at all, above all, delicious!
Scallops S: 煎帶子，烤粟米，以matah 調品。
Grilled scallops and grilled corn, seasoned with matah.
Coral Tront Dabu-Dabu NS: 煎鱒魚、帶子、蘆筍，以印尼醋調味，魚很新鮮，特別好味。
Pan fried coral trout, scallops and asparagus, seasoned with Indonesian vinegar. The fish is so fresh and delicious!
Quail Betutu NS: 焗鵪鶉、秋葵、蘿蔔茸，滋味無比。
Roasted quail with okra, smashed radish. Yummy!
Buah Tropical P: 香蕉蛋糕拌以時令水果，拌以雲尼拿忌廉配雪糕，很細緻。
Banana cake served with seasonal fruit, vanilla cream and ice-cream. A delicate creation.
Dadar Gulung V: 餐廳其中一個必吃甜品，巴里煎餅包著椰子蓉及罌粟籽，配以芒果雪芭，清新甜品，口感也特別豐富。
The signature dessert – Balinese pancake with coconut fillings, poppy seed crumble, mango sorbet. Refreshing and rich in texture.
Coklat Kaya Rasa PN: 朱古力及焦糖忌廉配雪糕，拌以花生及熱情果。
Chocolate and caramel cream, served with peanuts and passion fruits.