The Press Room is one of the great places that many of the foreigners love to visit in Hong Kong. This place, decorated with dark wood panels and lit indirectly by uplights, is filled with western kind of atmosphere. The big blackboard and the huge glass container at the entrance showcasing their fresh seafood are definitely their signature.


Today we came here for a nice dinner, and I liked what I saw when I arrived at the restaurant, greeted by the smiling staff. We were led to a sofa seating at a corner, where I could have a full glance of the place easily. We looked at the menu and were amazed by the choice of food and drinks listed. It took us 15 minutes to decide what to order.
The first dish would be the bread, and I told my friend that if the bread was good, that meal wouldn't be too bad. If the restaurant put some effort in the simplest dish, that means other bigger dishes would also receive the same amount of attention and care. The bread here was quite well done, and I knew this meal would be a nice one.

Our salad took quite some time to arrive, but it turned out to be a nice one. This is the Roast Portobello Mushroom, a mix of wild leaves, summer herbs and truffles.

The starter came later, which was the Foie Gras & Chicken Liver Parfait with Toasted Walnut Bread.

This was very delicious. The foie gras was not too fatty or fishy, and went surprisingly good with the sweet seasoned vegetable. We actually asked for two more pieces of bread to finish this dish off.
Our main course, the Châteaubriand, followed right after the starter. The grilled, dry-aged US prime tenderloin was served with both béarnaise and pepper sauces. The meat was medium done, and was so well prepared to have a crispy layer outside with inside juicy.

The beef was very tender that each bite was a step to heaven. I appreciate how the meat was prepared and sized because the portion was just right to make you full but not too full to make you throw up. The broccoli topped with cheese was a perfect complement to the dish, while the little potatoes and grilled tomato balanced out the tenderloin well. No wonder they marked this in the menu as a chef recommendation.
We enjoyed the dinner very much, and everything was wonderfully set up. The service was great too, and I think that is the most important thing besides the quality of food as bad services can ruin a meal completely even if the meal is made with precious black truffles and expensive abalones. I am sure a revisit will come very soon, and I will definitely try the dessert menu next time! Yes, I was already too full after the tenderloin!
press room western food restaurant central









































