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Seafood Room

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多國菜海鮮 Fine Dining 西餐廳

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Seafood Room Ceviche

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Seafood Room has been talk of the town for a while within my group of friends. We were fascinated by the luxury and unique decoration of the restaurant; as well as delicious food. It was also interested to know that it is owned & run by a Russian Group. The only drawback is pricing was not too friendly.As a smart purchaser, I decided to wait for special offer. Luckily, not long! Seafood Room was on the list of Restaurant Week Summer 2016. I got the chance to try a 3-course lunch menu for a price

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Seafood Room has been talk of the town for a while within my group of friends. We were fascinated by the luxury and unique decoration of the restaurant; as well as delicious food. It was also interested to know that it is owned & run by a Russian Group. The only drawback is pricing was not too friendly.

As a smart purchaser, I decided to wait for special offer. Luckily, not long! Seafood Room was on the list of Restaurant Week Summer 2016. I got the chance to try a 3-course lunch menu for a price of $198 instead of $280. That was a good hundred dollar bargain!!

I picked 1st of August purposely so my birthday month would start with a deluxe lunch. I was lucky. If the booking was dinner or lunch on 2rd August, it would have been cancelled due to typhoon. On the other hand, it was even more relaxing as I was anticipating a extra day off on the next day.

Tower 535 was a new building next to World Trade Centre in Causeway Bay. From the outlook, it is simply an upper end office building. But stepping inside, the grand and big wave ceiling gave me a feeling that I was entering New York’s Solomon R. Guggenheim Museum. However, the perception changed immediately once I accessed the lobby. It was quiet, cool and empty. Restaurants on lobby floor were still under renovation and there were no security guards around.

Seafood Room is located at 26th floor. That is close to root top.

I have no doubt to do the same. This typical picture taking from the dining room towards the lift lobby represents all about Seafood Room. It was like an aquarium or a gallery!

The living creative specimens in the glass containers were delicate and certainly worthwhile to take closer look. Colorful paintings on the wall talked about old China. East meets the ocean! East meets the West!

This is definitely not the only site-seeing attraction here. Pay attention to the shark at the end, reptile on the floor, huge water tanks with living lobster and shell fish and an ice tank with fresh chilled seafood.

I couldn’t help not to take pictures at the lady’s room. There was amazing view and palace style washing basins. I got to own the “image” at the least.

Main dinning floor was extremely spacious, elegantly and tastefully decorated with crystal chandeliers.

I arrived at noon, early enough for me to pick the best seat for two, a quiet corner with sofa seats, next to the huge ceiling to floor window. It was an absolutely open view although the sky was milky due to a typhoon no.1 being hosted.

While waiting for my dinning partner, I ordered warm water. I was unexpectedly served by a set of elegant teapot and cup. They were beautifully painted with interesting items; such as Hong Kong ferry, bird cage and dim sum.

Lunch menu for Restaurant Week was placed on the table. It was simple and straightforward. There were 4-5 choices for each section of appetizer, main and dessert. Did not mention but understandable; coffee and drink was complementary.

I also asked for a standard menu for reference. It is simple but sophisticated and is divided into 12 sections including: ‘Carpaccio’, ‘Tartare’, ‘Ceviche’, ‘New-style Sashimi’, Hot Dishes’, ‘Sashimi’, ‘Pasta’, ‘Chinese Dishes’ ( prepared by their in-house Chinese chef), ‘Meats’ and more.

Lunch started. We both picked the same appetizer. For the mains, I picked a fish while my dinning partner has clams.

Fresh Bread

I could not tell whether bread was homemade but they were definitely fresh. A basket with 3 kinds of bread with a variety of focaccia, French bread and crispy toast style was served warm.

What amazed me the most was the top quality Italian vinegar that came with. This vinegar tasted sweeter than those I had before. This was impressive. I should look for it and buy one.

Seafood Room Ceviche

Seafood Room Ceviche

Ceviche is a seafood dish popular in the coastal regions of Ecuador, Colombia, Chile and Perú and other parts of Latin America. I had my first bite from the trip to Peru back in 2006. I was glad to have a re-union today. When I saw “Seafood Room Ceviche” on the menu, I knew it must be good.

Seafood Room Ceviche

The presentation was certainly eye-catching. Three pieces of plantain were inserted into a bowl of Ceviche and standing still. Plantain belongs to the family of banana but less sweeten. The fried plantain looked alike with banana but they were very thin and crispy. It has only a light sweet taste but good enough to match with fresh seafood. Plantain used to be a perfect partner with Ceviche.

Seafood Room Ceviche

Prepared in a traditional way, the dish was made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili peppers. Additional seasonings, chopped onions, salt, and cilantro, were also found.

Seafood Room Ceviche

Tuna, salmon and sea bass were raw fish of the day. They can be distinguished easily by the orange, pink and light color respectively. They were all chopped into small cubes and easily be eaten in one bite. This was an absolutely delightful appetizer. All salami was fresh, tender and juicy. Most amazing is the lovely sweet and sour taste from the seasoning, it indeed awaken my stomach and gave me a great first impression to today’s lunch.

Barramundi – artichoke panzanella

According to the a-la-carte menu, market fish is charged by 100g basis. Ordering a whole fish could be luxury with un-predictable price in the evening. It might be the reasons that my friends found this place expensive.

As a fish lover, I was happy to find 3 types of fish to choose from at lunch menu. Sea Bream and Sea Bass asked for $50 top up. So, I picked Barramundi. It was also less often to be served at western restaurant. I was curious to know the quality.

A big piece of fish was served, cooked and presented in a western way. The Barramundi was fried into golden brown color. I could tell the fish skin was crispy. Vegetable; such as artichoke and cherry tomato was placed under the fish to enhance the appearance. They were seasoned by salt and pepper. Green sauce made of pesto was sprinkle on the plate, this little touch up light up the dish as a painting.

With the seasoning of olive oil, salt, pepper and pesto, the fish ended up taste deliciously. Crispy skin, soft meat, boneless, no complaint!

Clams Black Bean Sauce – bell peppers, coriander

Clams Black Bean Sauce

A hot pot was served on the table. It was like Belgium mussel. However, strong aroma of black bean surprised us that it was in a completely Chinese way.

Clams Black Bean Sauce

Clams Black Bean Sauce

Clams were huge and fat. There were about 10-12 pieces in the pot. It was juicy and fully covered by black bean paste. However, the taste was mild and just right, did not overwhelm the freshness of clams. It was just mouth-watering and highly recommended.

Chocolate and Orange Tart

Chocolate and Orange Tart

Chocolate and Orange Tart

The tart was made of 3 layers, rich chocolate at the top, orange mouse in the middle and a crispy crust at the bottom. A well balance of chocolate bitterness and sweet & sour orange favor. The tart was extremely thick and smooth. Vanilla ice cream and pistachio nuts on the side further enhance the richness of this dessert.

Chocolate and Orange Tart

All ingredients have their character and ended up contrasts and satisfaction to the palate. It was a bundle of joy.

Cream Brulee – passion fruit

I had too much cream brulee lately and did not find this interesting initially. What made me changed my mind was the passion fruit favor.

It was indeed a very refreshing combination. The unique sour taste of passion fruit was very obviously, at the same time, matched perfectly fine with alkaline base of Cream Brulee. It was an interesting contrast, awakened my stomach after a big meal. It also came with pistachio nut crispy biscuit.

Mocha & regular coffee

Appearance of mocha was also delightful. Extra chocolate power drew a cross and indifference with other.

Coffee was freshly brewed.

Mint Candy

after meal candy

At last, we were served by mint candy. What worth to mention was the real shell served. It was beautifully re-used. I love this environment protection idea!!

What a wonderful lunch? Seafood Room has deluxe and spacious environment, attentive service, quality food and a great price. There is reason for me to return.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Several details made the opening of the Seafood Room bound to hell-hot media spotlight - first being its sweeping vistas of the harbour, second being its large floor space with a restaurant on one floor and a bar on the other, third being the fame of James Cornwall, who is the former executive chef at J Sheekey in London. While everything seems so prime and attractive, my foodie friend and I longed for a sunny day to pay a lunch visit. With much expectation, the scenery and 'hardwares' didn't le

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Several details made the opening of the Seafood Room bound to hell-hot media spotlight - first being its sweeping vistas of the harbour, second being its large floor space with a restaurant on one floor and a bar on the other, third being the fame of James Cornwall, who is the former executive chef at J Sheekey in London. While everything seems so prime and attractive, my foodie friend and I longed for a sunny day to pay a lunch visit. With much expectation, the scenery and 'hardwares' didn't let us down, however food wasn't that worth its quality and portion given its rather marked-up price - perhaps a common feature for well-known eateries featuring oppulence over its food.

While some new buildings at the Tsim Sha Tsui harbourfront are still in construction, one must not miss the impact of Tower 535 in Causeway Bay which is tall enough to offer sweeping panoramic vistas. The superbly furnished tower isn't all rented yet, with most floors being offices and several being restaurants and gyms. Perched on the 26th and 27th floor of Tower 535, the scenic advantage is simply unrivalled, and is nowhere to compare with similar rooftop eateries like Wooloomooloo Prime at Soundwill Plaza or ToTT.

Firstly with colourful bell jars like welcoming you to an aquarium, then with enormous chandeliers clinging and the view with skycrapers on both sides of the harbour through floor-to-ceiling windows, it oozes oppulence and glamour, letting diners indulge in the seaview galore. One can request for these seats at the window side, however we booked it too late thus not having the luck to enjoy seafood while facing the sea.

Even if you can't manage to get those prime seats, others in the restaurant are not bad either. With sunlight lighting up the interior, having inland skyscrapers as the backdrop isn't turning us off. Cosy seats here are better to accommodate bigger group of diners as well. Nothing to lose.

Chandeliers that are lit even in daytime are undoubtedly the focus, but in fact there are other artpieces by famous artists (including the actor Adrien Brody) hanging around the interior if you walk around. Other than the welcoming corridor featuring sea creatures, the interior is mainly with modern and vibrant design that isn't forcefully adding in elements of sea.

It is not difficult to spot the open plan kitchen where chefs and helpers were industriously preparing for our food. Not as close as how you can observe chefs at Omakase meals, watching how people work for your food adds vibrancy and youth to the grandiose scene.

As we visited the restaurant for lunch, time was rather limited and we didn't spare time going up to the rooftop bar. There is a bar area on this restaurant floor as well, with a small area having alfresco cosy sofa seats. I am sure that seating is even better up there though.

Touring around the restaurant is like visiting either an aquarium or an art museum, but we can't wait satiating our palate. Not having anything ordered, we found an octopus on our plate! (well...)

One way to try posh restaurants is to go for its lunch, and this is no exception. With the factor of prime location and luxurious decor added in, price of a 2-course lunch is way above average when compared with restaurants in Central that serve decent lunch but not focusing on seafood. A 2-course one being $240, and a 3-course one being $280, appetisers, main courses as well as desserts have 4 to 5 options for you to choose from.

$40 more for a course (I bet either appetiser or dessert) is acceptable, but selection of desserts isn't luring us to pick any of them. With limited budget and time, I suggest going for appetiser plus a main course.

If you come for dinner, be prepared for your budget as part of it depends on weight of seafood, just like how you eat in seafood restaurants in Sai Kung. Owned by a Russian hospitality company, the Bulldozer Group, the Seafood Room undoubtedly puts its focus, or perhaps 80% of the menu on seafood items, which should disappoint carnivores or vegos. Although the group is Russian, cooking methods vary greatly, including Asian (eg. hot dish and Cantonese style), Mediterranean (eg. carpaccio and tartare) and South American (eg. ceviche). Rawness or dishes not requiring much cooking but preparation dominate the menu, with each dish around $200-400 on average, showing the restaurant's focus on freshness of seafood, the true taste of which comes natural and without camouflage when served raw.

There is a big fish tank and a corner with cracked ice, showcasing its stock of seafood. Not being a connoisseur in seafood, if I were to come for dinner, I wouldn't be the one to pick one from the tank.

We ordered two 2-course lunch sets, then servers proceeded pouring olive oil and vinegar onto our plates before the bread basket was served. Service is generally fine, but details are missing - the server wasn't even aware of these drops of vinegar being off the plate to the table until we asked for tissue to clean this up. No, not traces of ants, don't be scared off.

Bread basket

The basket was filled with several kinds of bread, ranging from the slightly oily crisp to an eye-catching bamboo charcoal bread.

Bamboo charcoal bread in black was the best among all, with crispy crust and sweet aftertaste that went well even without vinegar. However, the big pieces were relatively dry and not even warm when served. We asked for refill for the bamboo charcoal bread but not the others.

Appetisers: Summer Vegetable Tart and Seafood Room Ceviche

Summer Vegetable Tart

Summer Vegetable Tart

We struggled for some time whether it is worth trying a vegetarian appetiser, but at the end we had no regret. It is indeed with ingredients of salad but served on a thin tart.

Really fit for its name, the tart offered a refreshing start with a taste of summer greens. Salad greens were all fresh and herbaceous, including arugula, pea shoots, mizuna on top and cooked spinach melted with goatcheese at the bottom. Some of the greens offered strong pungent flavour, and levels of greens well oozed the gradient of flavour being light to strong from the top to the bottom - the gradient ended with tangy, ageing flavour of goatcheese. The tart base provided a not-so-buttery support to these refreshing greens, which made the tart fantastc on all fronts.

Seafood Room Ceviche

Seafood Room Ceviche

It was our first time to try ceviche - a dish of cured seafood in Peru. Named after the restaurant's name, this dish was deservedly acclaimed for the freshness of salmon and sea bass cubes in the tangy sauce, however the portion was a bit too small. The dish was served in a bowl upon cracked ice to keep it cool, furnished by several long slices of plantains.

Dry plantains were crispy, though not delivering its fruity flavour much due to sweetened effect after drying.

Focus should be on the raw salmon and sea bass cubes amid onion, tomato, green apple and cilantro in orange, mango and lime sauce. Salmon offered a rich, fatty taste which was just balanced off by the tangy and zesty sauce. Sea bass was an impressive one as well with natural sweetness. The only thing to murmur about is just the portion of the dish.

Mains: Barramundi and Sea Bass

We ordered two "similar but different" dish of fish for mains - similarity is that Barramundi (盲槽) is a.k.a. "Asian sea bass", and the difference is that ordering sea bass costs us an additional $50. Is it worth paying for?
Barramundi w/ artichoke panzanella

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Barramundi w/ artichoke panzanella

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Having the barramundi pan-fried is luring with its crispy golden surface. Artichoke panzanella, a kind of veggies that is quite a stranger to me, was placed under the fish like installing wheels to a wooden board to make a cart! Drizzles of pesto sauce at the bottom made it further aesthetically pleasing to the eye.

When compared to the sea bass that will be introduced below, barramundi here wasn't really thick which in turn couldn't satisfy much of our palate. Crispy surface is worth our applause, but texture and the taste of flesh was rather plain. This type of fish tastes rather mild, and with no special sauce to bring out its sweetness but just drizzles of salt as seasoning, it didn't taste bad, but not outstanding either. Artichoke panzanella was served as a tomato-based veggie as sides, which were pleasing to our appetite.

Sea Bass w/ potato, olives, tomato salsa (+$50)

Sea Bass w/ potato, olives, tomato salsa

Adding $50 is well matched with its better taste and texture, however making this 2-course meal to be around $300 (not even having service charge included) which makes it not a very good deal.

Plating is similar to the previous one, but topped with cubes of tomato and placed with potato at the bottom. Golden edge of the fried sea bass is not to be missed!

Apparently this is much thicker and larger in size than the previous one. It was fried just right, with tomato salsa not adulterating the delicate flavour and sweetness of sea bass. However, the skin wasn't thoroughly fried as the barramundi, as you may notice that other than the edge, the remaining part wasn't shining in golden yellow and not crispy either.

This dish was a lot more flavourful, with the highlight of tomato salsa and slices of cherry tomatoes remaining intact and just slightly grilled.

Potatoes are with traces of grill as well, showing a bit of attention to details on sides. In general, this was perceived much of a better main among the two, however costing us $50 more too, making it costing even more than a plain 3-course lunch set.

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Black Currant Fruit Tea

Black Currant Fruit Tea

We ordered a hot Americano and this black currant fruit tea for the drinks, the highlight of which goes to the latter. It came in a large porcelain pot and tea cup in Chinese style, simple but elegant. It is quite a big pot, even without addition of hot water, the volume sufficed filling up 5-6 tea cups! A fruity and sweet tea marked the end of the lunch in a role like sweetness in desserts.

$280/head is deemed as quite a luxurious lunch for me, seriously not within my usual lunch budget. An "OK" was given to this meal simply because of the portion as well as rather plain and not-so-special taste of fish in our mains. Our high hopes for the Seafood Room come from its famous chef, unfortunately aren’t well attained, though not completely dashed either. Its dining atmosphere and stunning vistas is of course unrivalled, but food and service needs a bit of polish to match with its marked-up price to make diners return.

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Let alone being either an aquarium, an art gallery or a lookout venue, the Seafood Room is never expected to be just a "room" to satiate both palate and palette. With all its fancy elements, food is certainty an area to create an appropriate C/P value. We do hope to be back!

題外話/補充資料： Menu is available at http://www.seafoodroom.hk/menu/all-projects/ .

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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