Delightful fusion at Greenhouse in Causeway Bay
If there's one word diners in Hong Kong seem to love, it's "fusion". The latest restaurant to jump on this bandwagon with its take on Asian fusion is Greenhouse, the sister restaurant to Glasshouse and Townhouse. We made reservations with high expectations, and we weren't disappointed.
The food is beautifully plated, delicious and good value for money. We started with the cheese bread served with truffle mayo (HK$48), which offered an excellent balance of flavours. The hamachi sashimi served with wasabi ice (HK$118) was another intriguing appetiser which opened our palates for the rest of our hearty meal. Another must-try is the Caesar salad (HK$148) with soft-shell crab and a runny egg.
For mains, the wagyu beef rump steak (HK$198) was a delight, as the meat melted in our mouths. The Singapore fried noodles (HK$178) were given an upgrade with the inclusion of foie gras and lobster, although we felt the chef was a bit too heavy on the curry powder and the noodles were slightly too dry.
Our night was brought to a sweet end with the banana crème brulee (HK$88), which is flamed at your table and had us almost licking the plate. And fruit lovers won't want to miss the marshmallow pizza crepe (HK$98). It's best to remember to save room for dessert.
Shop 1004, Times Square, Causeway Bay, 2383 4022