CLOSED - Seafood Room Drops Anchor on Hong Kong Shores
This week's new and noted restaurants.
In case you haven’t noticed, seafood seems to be the trend right now, with more restaurants featuring (and named after) sea creatures than we can count (Fish School, Fishsteria, The Ocean, Lobster Central…). The latest restaurant to pay homage to fish and crustaceans is the aptly titled Seafood Room, which promises to be the biggest of them all: an interactive dining experience with an 8,000-sq.-ft. dining room, an outdoor terrace, and a 2,000-sq.-ft. rooftop lounge for late-night merrymaking. As for the menu, the focus is on local and imported fresh seafood prepared in a range of globally-inspired wayS, from Asia to the Mediterranean to South America. Browse through 12 sections on the menu which range from carpaccios to sashimi to hot dishes and seafood platters, featuring signature dishes such as langoustine tartare with avocado, salt-baked sea bass, and miso salmon with lime. Head up to the rooftop bar afterwards for expertly crafted cocktails, DJ tunes, and a 270-degree view of Victoria Harbour. Let’s just hope they don’t play “Under the Sea…”
Follow the tantalizing aroma of Korean fried chicken to Jinjuu, celebrity chef Judy Joo’s debut Hong Kong restaurant that’s taking the modern Korean food dining trend by storm. With condiments, marinades and the all-important banchan made fresh and in-house, Jinjuu is one of our favorite new spots to inject some life into LKF’s prosaic dining scene—and a surprising new brunch option at that. Not sure you can handle copious amounts of kimchi and gochujang for breakfast? Just wait until you arrive at Jinjuu’s funky restaurant space, with a spacious interior for raucous brunch merriment under a sea of colorful Korean banners, free-flow drinks, a DJ spinning house tunes, and a beautiful spread of fresh veggies and palate-cleansers: think tuna lettuce cups, smoked salmon, jumbo shrimp, and an array of pickled and marinated veggies. Mosey on down the line and you’ll come upon the highlight of the semi-buffet ($250, plus $200 for free-flow champagne, Sundays 12-3pm), piles of Korean fried chicken thighs, wings and breasts—straight out of the fryer, and absolutely delicious. You can also add one main with the semi-buffet for an extra $150, but why would you, when you have unlimited KFC?
Causeway Bay has no shortage of food options, but we’re always looking for something new to add to our lunchtime rota. Between the Insta-worthy props (think nautical-themed salt and pepper shakers) and a tempting spread of sweet and savory buckwheat galettes and crepes, La Crêperie fits the bill for a light and satisfying lunch. Borrowing its charm from Brittany, the resto has just launched their “Crêpe Escape” weekday lunch menu with 10 different mains (crepes and non-crepes) ranging from $88-138. Start off the meal with a cup of their homemade apple cider: cold and refreshing with just the right balance of fruitiness without being overpoweringly sweet. From the crepes selection, we adore the “La Marin”, which features tender scallops, salty bacon and hearty mushrooms tossed in a creamy white sauce on a nutty buckwheat base. For a more classic option, the “La Complete” is always a solid choice: an all-in-one meal with French cooked ham, gooey Emmental cheese and a perfectly runny sunny-side up egg. If you can manage, spring for one of their non-crepe items to share: the lobster pasta ($138) is a winner with sweet chunks of lobster meat and al dente pasta tossed in a sauce infused with fish stock. Sweet crêpes are made just as well as the savory options, from strawberries and cream to nutella to homemade salted butter caramel. Here’s a tip: check-in and like their Facebook page and you can take home a jar of salted caramel for those midnight pancake cravings.