For meals with a view in Hong Kong, restaurants situated along Hong Kong’s harbourfront are in great demand by both locals and tourists, often commanding higher prices than usual given their surrounds.

WATERMARK, located on the upper floor of Pier 7 in Central (where the Star Ferry is berthed), is one such restaurant, though in this case the prices are actually less costly than anticipated. 

The Cafe Deco Group eatery made its debut in Hong Kong in 2007, proving its popularity with diners for over a decade. In 2018, it shifted its focus solely to private events, before reopening to the public in late 2024. 

The 270-degree harbour reviews remain, but WATERMARK’s interior has been revitalised with a contemporary nautical theme, along with a menu to match. We ventured to the eatery on a weekday evening (skyline aglow) to sample the new menu, which is abundant with both premium seafood and meat selections.

scallop WATERMARK review
Seared Hokkaido scallop (HKD168)

Our favourite starter of the tasting was the seared Hokkaido scallop (HKD168), where four plump, well-seasoned and cooked scallops are complemented by a medley of delicious garnishes, including a smoky potato foam and a bed of lemon-scented crispy breadcrumbs. We loved the textural contrast of all the elements.

We also tried the hamachi crudo (HKD168) starter, which was tasty enough but forgettable, lacking any punch from the aforementioned pickled vegetable and preserved lemon.

The Patagonian toothfish (HKD328) is a recommended main, especially for health-conscious diners. The firm white toothfish, aka Chilean sea bass, is known for its clean, delicate flavour. At WATERMARK, the toothfish comes with an assortment of clams, Japanese squash, fennel, and broccolini, doubling down on the dish’s light flavours.

chicken WATERMARK review
Three-yellow chicken roulade (HKD238)

When the three-yellow chicken roulade (HKD238) was proposed to us for our second main course, we debated whether or not to take up this suggestion as we usually find roulade dishes to be quite dry and dull. How wrong we were! This roulade knocked our socks off with its crispy exterior, extreme juiciness, and rich, full flavour.

Perhaps the pastry chef was having an off night, but unfortunately we found the mango and coconut pavlova (HKD88) to be rock-hard in the centre, a shame considering the mango, pomelo, and passion-fruit sauce is delightful. We also couldn’t detect much coconut flavour. 

poached pear WATERMARK review
Poached pear (HKD78)

However, the poached pear (HKD78) dessert is a winner; the pear sits atop a thin layer of moreish sticky toffee pudding that’s a super match for the poached fruit.

Our verdict of WATERMARK

Unexpectedly busy on a cold Monday evening, we can understand why WATERMARK is such a popular choice for both everyday dining and special events, standing the test of time; its Pier 7 location is unique amongst Hong Kong restaurants. Whilst the food didn’t wow us (except for the three-yellow chicken), the dishes are solid and priced reasonably. Sometimes, a pleasurable dining experience encompasses a lot more than just the food.

An even more affordable dinner option at WATERMARK is the five-course tasting menu, priced from HKD528 per person.

WATERMARK, Shop L, P/F, Pier 7, Central, 2167 7251, WhatsApp 9123 2099, book here

Order this: lobster bisque, seared Hokkaido scallop, three-yellow chicken roulade, Patagonian toothfish, poached pear
Menu: WATERMARK à-la-carte menu
Price for two: HKD1,200–1,400
Atmosphere: spacious with high ceilings; whether dining here during the day or at night, the harbour views from the floor-to-ceiling windows are hard to beat
Perfect for: romantic dinners, festive meals, and wowing visitors with Hong Kong’s iconic skyline

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

Stephanie Pliakas is the Digital Editor of Foodie. From Michelin-starred fine-dining to the local comfort-food eats dished out at cha chaan tengs, she has immersed herself in the city’s ever-changing food scene since making Hong Kong her home more than a decade ago. When Stephanie is not devouring something delicious, she’s cooking and baking up a storm at home (whilst listening to true crime podcasts).

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