You can wine and dine alfresco with a great view of the harbour at The Royal Pacific's newest restaurant, Pierside, which replaces the hotel's Safari Bar. Guests enter Pierside through a huge wine cellar displaying a selection of more than 160 old- and new-world wines, including 13 types of champagne. The restaurant has room for 150 people indoors and the outdoor area (below left) can seat 40. The menu features innovative fusion dishes such as Thai-style grilled marinated pig's cheek with goose liver parfait (HK$90), 'pretty rice dumpling' with preserved egg and Hainanese chicken sushi (HK$80), tandoori prawns in flambeed Shaoxing rice wine with mango salsa and black truffle brioche (HK$250), spicy mango and passion-fruit terrine with Anzac biscuit (HK$58) and warm caramelised banana tart with lemongrass-infused strawberries and yoghurt ice cream (HK$62). More conventional dishes include a seafood platter for two (below right, with lobster, abalone, oysters and Alaskan crab; HK$780). Pierside is at The Royal Pacific Hotel, 33 Canton Road, Tsim Sha Tsui, tel: 2738 2398.
