These days, the most commonly accepted method of judging restaurants is, of course, by the size of the filaments used in the lighting. At Hummingbird, they are huge. So – review over, pretty much. But for those mavericks who want to know about the food and drink: The cocktail menu, created by renowned mixologist Brandon Grusd, is certainly worth getting familiar with. Try the Eastern Influence ($11) - it’s a complex blend of flavours, including black pepper and sesame seed oil, which combine to great effect. On the food front, Chef Wayne Third heads up the kitchen and has created a truly mouth watering menu. So drool-inducing, washable wooden menu boards have now been introduced. Or it could be that Hummingbird is so achingly cool that traditional paper menus simply won’t do. Either way, we wiped the saliva from our chins and began our culinary journey.
The slow-cooked pork belly ($7) was excellent – succulent pork with a sweet honey glaze that married beautifully with the sharpness of the pisco marinated prunes and the red wine jus. The ceviche of red snapper ($7) was a minimalist work of art that deserved to be admired for longer before being vandalized. Cured in lime, coriander, sea salt and pawpaw - it was the epitome of freshness.
We continued with pan-seared sea bass in Cajun spice ($15) that was artistictly presented on a bed of truly habit forming chimichurri broth. The double cooked chicken in a spicy togarashi rub and red wine jus ($15) was delightfully rich, with olives and blistered bell peppers providing salty and sweet bursts of flavour, while a creamy and flavourful
To finish, there is a cracking selection of desserts to choose from. The espresso cheesecake with chocolate brownie ($7) and the banana fritter with vanilla and rum crème anglaise ($7) are both top draw.
With I’m-not-going-anywhere-soon sofas, welcoming service, and great food and cocktails, Hummingbird is the kind of place that insists you stay for a while, and with filaments that big – how could we say no?
76 Phone Gyi Street