Dining with a view: Located on the top floor of the newly constructed Tower 535 in bustling Causeway Bay, the Seafood Room is an artistic and culinary showpiece that spans two floors with a massive 8000 square feet dining room and a 2000 square feet rooftop lounge with panoramic views overlooking iconic Victoria Harbour. The restaurant is the first Hong Kong venture by Russian hospitality group The Bulldozer Group, which already owns over 80 restaurants and bars across the United Arab Emirates, Russia, Ukraine and Kazakhstan. The new Hong Kong venue is a sprawling display of art and cuisine, with New Zealander James Cornwall as Executive Chef overseeing a menu full of Asian, Mediterranean and South American inspirations. The walls function as revolving gallery space, with pieces by Adrian Brody currently on display. With a massive dining room, terrace, rooftop lounge and shisha bar, Seafood Room razzle dazzles against the backdrop of Hong Kong’s glittering skyline.
A parade of seafood: Our tasting began with refreshing plates of chilled seafood to combat Hong Kong’s merciless summer heat. We loved the cool firmness of the tuna carpaccio ($240) against the velvety creaminess of the foie gras. The salmon tataki with jalapeno and avocado ($215) was incredibly buttery, making us wish that there was a contrasting flavour to cut through the richness. Our favourite was the langoustine tartare ($260), nestled on top of avocado within a crown of black truffles. And in true Russian czar-like decadence, the whole composition was adorned with caviar and edible gold. The sweetness of the langoustine melted into the creaminess of the avocado, yet contrasted with the briny caviar. Absolutely divine!
Paying homage to the locale, the razor clams with glass noodles ($230) brought back the nostalgic flavours of classic Cantonese cuisine. Each morsel was steamed to tender perfection with just the right amount of bounce in each bite.
The warm octopus salad with potato, capers and smoked paprika ($225) added a flavour injection and meaty bite on the salad front, while the miso salmon with lime ($350) was broiled to a perfect blushing rosé. The USDA rib eye with chimichurri sauce ($550) was a tad too sinewy for our taste. After all, why go to a restaurant named “Seafood Room” to have steak?
A new addition on the menu, the shrimp and lobster burger ($370) was perhaps one of the best seafood burgers we’ve had thus far. The spiced and herb-infused shrimp meat patty was the perfect pairing to the sweet, succulent lobster, and the toasted brioche further highlighted the sweetness of the seafood. Paired with thick blocks of fries that were golden crispy on the outside and piping hot and fluffy inside, this was a winning combo.
Not to be outdone, the desserts were equally enticing. We swooned at the baked vanilla cheesecake with strawberries ($140) which reminded us of the incredibly light variety so popular in Japanese patisseries. The cheesecake is well adapted to the Asian palate, which leans towards a lighter, less sweet cheesecake as oppose to the dense sugary New York cheesecake.
Lemon tarts are zesty palate cleansers ideal for concluding a meal, and Seafood Room’s version goes one step further by using yuzu ($130), which adds a brighter, sunnier element to the traditional tart. We basically licked the plate clean.
Verdict: An opulent setting with a billion dollar view, the Seafood Room is an impressive showpiece for a special occasion, as the menu does cost a pretty penny. However, lunch sets are comparably more reasonable and range between $240-280. The international flavours of the menu translate well to guests with varying tastes.
Seafood Room
26/F, 535 Jaffee Road, Causeway Bay
Tel: 3708 9668
