Ignis by Linx is a fun club and restaurant with dishes meant to be shared

Marrying restaurants with lounges and clubs is a growing trend. One of the latest to open in Hong Kong is Ignis by Linx, in Lan Kwai Fong, where the club and dining spaces are connected by a spiral staircase – we entered on the second floor for a cocktail at the bar before dinner. Executive chef Mark Sin, formerly of Tom Aikens London, Mirabelle London and Bo Innovation in Hong Kong, creates modern European dishes that are made to be shared.

We started with a delicious abalone tart with caviar, crushed potato and ice leaf (HK$188). This was followed by lobster bisque with red oil and lobster wonton served in a glass ­(HK$78), a dish inspired by spicy Sichuan wantons in red oil. The spice was well balanced with the flavours of the bisque.

The tomato salad with feta and kombu featured tomato cold-smoked with apple wood, topped with tomato crumbs and tomato jelly with kombu seaweed sauce for depth of flavour; we liked the feta as opposed to the usual burrata. We also enjoyed the morel king mushroom with confit egg yolk and potato purée (HK$108). The dish consisted of butter-sautéed mixed mushrooms such as trumpet, king and morel; the runny egg and potato reminded us of a comforting breakfast. The crispy shakshuka with chorizo and feta (HK$78) is inspired by the South African version of shakshuka, featuring eggs poached in pepper and tomato stew, and is a must-try starter.

The mains of grilled octopus leg with kimchi and mayonnaise (HK$268) and lamb loin topped with mint crust and house-made onion jam, Chinese sweet vinegar and fermented pickled mustard (HK$348) were delicious and done to perfection.

We also liked the white chocolate Delizia (HK$78) dessert made of Italian sponge filled with lemon cream with yuzu curd, citrus compote and sable breton. We loved the music, which was not too loud, but if you are in a party mood, go later in the evening.