108, Hollywood Road, SOHO, Sheung Wan
And rightly so! See here: http://www.restaurantweek.hk
Admittedly, I didn’t go to the Press Room for Restaurant Week, but have been quite a few times – including during their Promotion Period (May 27 to August 31, 2013) for 40% off on Tuesdays. I love their simple yet humbling take on French-European cuisine, and the fact they are a restaurant that stays true to the notion of casual dining.
The portions are anything but pretentious, and their policy of actually taking reservations is a breath of fresh air. It’s always nice to know when you’re allowed to dig into your dinner, and that you won’t be stuck in a queue like you’re outside Volar wearing Crocs with socks. It’s also rather nice to know that what you do end up digging into will actually fill you up – you know, like a dinner should. So snaps for the Press Room for actually sticking to their guns and congratulations on a much-deserved ‘Best Restaurant’ award at Restaurant Week!
I present a few photographs from my latest Press Room foodie trip. They were taken a few weeks back so I apologies if the details are a little blurry. I have the memory of a goldfish. (Which is another reason why I blog.)
The oyster selection is impressive, with 6 oysters setting you back $186. The French type at the front here was incredibly creamy, plump and full-flavoured. If you prefer the brinier options, they also have Tasmanian oysters with high salt characters. Check the blackboard for their selections. I’ve still not gotten around to ordering the Plateux de Fruits de Mer ($220 per person; with lobster: $396) but from eyeing up other tables, it’s a whopper.
2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai
Since we couldn’t wait another six months to fine dine, the boyfriend and I went to the Grand Hyatt Steakhouse to cheers to our half year anniversary (when I was in Hong Kong). Anyone who knows me knows how terrible I usually am with relationships, which is why I preferred to shy away from them for the last two years. But I suppose what applies to food can also apply to men: if you already have a quality ingredient, then you don’t need to work too hard to make your dish perfect. Aww yeah.
The setting/atmosphere is very ‘Boardwalk Empire’ cool; dim-lighting, plush leather chairs, dark ominous colours, dark wood panelling, little statues in little corners that you see in the corner of your eye. This is a manly man’s club, fully decked out with a cigar room too near the exits. The booth style tables are actually near to the buffet table (you can opt for a seasonal buffet) but the floors in that part of the restaurant are wood planks, and the noise is less appealing than in the carpeted area on the other side. Which is where we were sitting. Which was nice. Because you know all that new couples want to do on a date is whisper sweet nothings to each other in peace.
Then the menu. First thing I noticed about the menu was how simple it was. I love this! I hate menus that beat around the bush and don’t actually tell me anything about anything I want to know, or worse still: when they give names to dishes that mean absolutely nothing to me, like “Mom’s Pie” or “Stacy’s Gumbo” – What did your Mom put in her fucking pie? Who is Stacy and was she or was she not familiar with Creole cuisine? There’s always a backstory. Allow this backstory, your food should be a story in itself. Let it speak for itself! Let it scream on the plate, not from your paper, fool!
The GHS went straight to the point – “PAN FRIED DIVER SCALLOPS – TOMATO AND BACON SALSA”. Boom. The server actually asked us after we made our order whether we were hungry enough for all the items. Little did she know what we were capable of….