New York, New York
July 23, 2001
During lunch hour on a typical weekend, expect to find more business lunches and the occasional ladies-who-lunch crowd. I recommend making a reservation as the place tends to fill up quickly. Dinners and weekends may be easier to get into without a reservation but unless you are staying nearby, I would recommend a phone call ahead to avoid disappointment. However, there are many choices within Pacific Place in case you find yourself without a table here.
Sink into one of the large comfortable leather chairs and browse the short menu. I almost always start with the lobster bisque, which is excellent and one of the best I've had. Then I move onto the seafood platter, which comes in three sizes. This include a selection of lobster and raw oysters, clams and mussels. It comes in an elegant three-tiered platter and and the quality is always top-notch. Order the size according to how voracious your appetite is! Do keep in mind that the quantity verges on the plentiful side.
If you choose to avoid the lobster and the raw selections, there are choices of other seafood such as grilled fish and a few pasta dishes. There is usually a seasonal dish available as well. If you still have room after your meal, try the crème brulee, which I think is excellent. It is creamy with a slight hint of vanilla, with a light caramel crust.
On some evenings, there is a live band and on Sundays, a seafood buffet. I like this place because of the lounge-like atmosphere and the noise-level is conducive to conversation with friends and family. This is also another example of the excellent restaurants in hotels in Hong Kong.
From journal Reminiscing Hong Kong