CLOSED - Newly opened Seafood Room in Causeway Bay could become city’s top dining spot

Choose from the lavish display on ice and have it cooked the way you like it, or order à la carte, as you savour sweeping views of the city and Victoria Harbour

PUBLISHED : Thursday, 21 April, 2016, 11:01am
UPDATED : Monday, 17 July, 2017, 11:20am

Seafood Room marks the Hong Kong debut of Bulldozer Group, a Russian restaurant operation, and it’s made a thundering entrance. Located on the top floor of the new Tower 535 next to the World Trade Centre in Causeway Bay, it has sweeping views of the city and Victoria Harbour.

It also has a large upstairs roof area and there are plans for a lounge and bar for those who just want to have a drink or two. And it’s another ideal venue for viewing fireworks.

During the soft opening we managed to snag a prime window table, although we were recognised as soon as we walked through the door. If the restaurant can sort out a few kinks, particularly in the service, this place could become one of the city’s top dining spots.

You can opt to pick seafood from the lavish display on ice by the entrance and have it cooked however you choose, or order a la carte, which is what we did.

The langoustine tartare
(HK$215) is a winner. It’s an aromatic delight, presented as a tower of avocado with raw, light langoustine paired with black truffles. To make it even more luxurious, it’s topped with caviar and gold flecks.

Another starter, the beetroot salad (HK$155), featured dark red and yellow beetroot, red endive, chunks of watermelon and small dollops of creamy goat cheese. We wanted to like this dish, but it didn’t work for us.

For mains, the miso salmon (HK$310) was a thick fillet presented on a large leaf with lime and no other accompanying ingredients. We enjoyed the perfectly cooked fish, the miso combining seamlessly.

We waited quite a while for the salmon to arrive, and even longer for the two desserts. The first was a well-balanced yuzu tart (HK$130) topped with a torched soft meringue, but the accompanying scoop of green tea ice cream was redundant.

The panna cotta (HK$120) was a bit bland on its own, but delicious with the diced mango and mango sorbet. The menu listed pineapple and coriander as ingredients in the dessert, but they were not discernable on the plate.

Seafood Room, 26/F Tower 535, 535 Jaffe Road, Causeway Bay, tel: 3708 9668