Restaurant review: R&B, Tsim Sha Tsui - interesting combinations
Applegreen's latest venture, R&B in Tsim Sha Tsui, stands for Research and Bakery, a concept for the restaurant chain to boost its in-house creativity. There is a no-reservation policy, so unless you arrive early — before 7pm — be ready to wait in line. The young staff are polite and helpful, and the tasty yet affordable dishes feature interesting combinations.
Even the vegetables were enticing here. The caramelised cauliflower (HK$58) was enlivened with shallot, smoked paprika and a cane sugar glaze. The green salad (HK$52 for small, HK$88 for large) contained cos lettuce and garlic croutons dressed with a light orange mint cream, while the yuzu honey dressing for the roasted beet salad (HK$58) went well with chunks of beetroot, quinoa and mozzarella.
Shoestring potatoes (HK$45) disappointed because they didn't taste like they were freshly fried, although we liked the seasoning. Clams dynamite (HK$72) — shellfish grilled with mozzarella, garlic and cayenne — was slightly heavy.
Lamb cutlets (HK$162) with baked potato (bottom) had moist and tender meat. Although the refreshing tzatziki sauce cut through the grease, the cutlets didn't need the parmesan crumbs because they were already fatty.
Our meal had a lovely ending, thanks to the nicely balanced lemon tiramisu (HK$40 small, HK$80 large) layered with tart-sweet limoncello and some crunchy bits. We would have tried the peanut butter pie (HK$58) or the chocolate blackout cake (HK$68) if not for fear of actually blacking out from overindulgence.
It was a pity my guest didn't eat beef, because the steak frites (HK$169) and the double cheeseburger (HK$112) made from American black angus beef sounded delicious. We were too full to taste the buttermilk fried chicken benedict (HK$92). But that has given me a good excuse to go back.
