Seafood Room – Hong Kong’s Largest Seafood Restaurant Opens In Causeway Bay
International premium food & beverage group, Bulldozer Group, has opened its first restaurant – Seafood Room in Hong Kong.
After taking the lift up to the 26th floor of Tower 535 in Causeway Bay, we are welcomed into a very spacious and elegant dining space, complete with an outdoor terrace overlooking Hong Kong’s iconic Victoria Harbour. Seafood Room’s design is inspired by combining the simplicity of natural materials such as stone and wood with natural bright lights. A tour around the restaurant and we can see many at pieces by famous artists such as American contemporary artist George Condo, prolific Japanese artist Takashi Murakami, and leading Hollywood actor Adrien Brody.
Being Hong Kong’s largest premium interactive seafood restaurant, the kitchen is helmed by Executive Chef James Cornwall, previously Executive Chef of London’s legendary seafood restaurant. The freshest catch is proudly displayed on ice and in a tank so you personally can pick out your main course for the evening. With a lavish offering of over 50 seafood dishes, Seafood Room offers a wide range of both local and imported fresh and live seafood, serving globally-inspired cuisine including Asian, Mediterranean, South American and more.
The menu is split into 12 sections including Carpaccio, Sashimi & New-Style Sashimi, Tartare, Ceviche, Pasta, Seafood Platters, Hot Dishes and Meat among others. To start, we started our dinner with fresh sashimi that is light in palette. Following that, I had a tasty plate of Warm Octopus Salad. Once the octopus is cooked, it is beautiful — tender and mild, with just a touch of pleasant resistance, like lobster. Complemented with potato, capers and smoked paprika, it turns this salad into an elegant appetizer.
Chef James’ dishes are simple and honest, to showcase the beauty of each ingredients. Using seasinal and uncomplicated cooking, the huge scallops are seared on a hot griddle to achieve the crisp browned exterior that is savory and caramelized, that we desire. Control of the fire must handle with great care, because if the heat is too low, the scallops will never brown successfully; but if it’s too high, it may be burnt.
Similarly for tuna, which takes equally well to the skillet, this meaty and boneless slab in Seafood Room is so thick. Yet when sliced open, it’s still slightly pink inside. Too huge portion, in my opinion. We were tired of chewing halfway through. Other signature dishes include Miso Salmon with Lime, Salt- Baked Sea Bass (serves 2 people), Tuna Tartare with Avocado, Truffle and Caviar and the fine selection of fresh, premium oysters served with jalapeño & coriander sauce and red wine mignonette.
Complete the culinary journey with some delicious desserts, which includes Yuzu Tart with toasted meringue, green tea ice-cream, Peanut Butter Crunch Bar with Banana Ice-Cream and Baked Vanilla Cheesecake with Strawberries. The Yuzu Tart is soooo HUGE, works well if you share with your friends after a heavy meal. It is not only beautiful, but it also strikes the perfect balance between sweet and tart flavors. Baked Vanilla Cheesecake was light and moist in texture. On the other hand, the peanut butter crunch is very rich, thankfully it was balanced with banana ice cream.
End your meal with a cocktail include Eastern Alexander, made with Bol’s Genever, Creme de Cacao, Frangelic, Coconut Cream, Fresh Ginger and Sago, and Ocean Mule, an eclectic mix of Blue Butterfly Dry Flower-infused Vodka, Fresh Lime Juice, Ginger Liqueur, and Fever tree Ginger Beer.
Climb up to the rooftop as the restaurant is equipped with its own dedicated bar – a perfect space to wind down with a cocktail or a glass of champagne after a long working week. Here, you can see the unrivalled panoramic views of the city. So beautiful. <3