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Restaurants » European » Central » Press Room
 

Press Room

G/F, 108 Hollywood Road, Central
上環荷里活道108號
+852 2525 3444
Overall rating
star star star star star

Date of review
12 Nov 2010

Cuisine
European

Location
Central

 

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Review

star star star star star
Setting
The casual eatery on Hollywood Road provides a cosy atmosphere for diners. The Press Room features a bar area and a larger dining hall. There’s a seafood bar with fresh oysters and other shellfish near the entrance of the restaurant while the buzzing kitchen is on the upper floor. Floor-to-ceiling shelves stocked with bottles of wine make for a unique visual experience.
star star star star star
Food
The Press Room offers European cuisine with a contemporary touch. A good selection of seafood can be found off the menu, from fresh oysters to lobsters and large cocktail prawns, and all are given a refreshing touch with house made salsas and sauces. The cocktail prawns are particularly delightful, paired with a chunky freshly chopped tomato salsa in place of the traditional cocktail sauce. The prawns are as fresh as can be, beautifully presented with a bed of mix greens and the tomato salsa in a martini glass. Also tasty is the onion soup, rich with a toasty layer of cheese atop a slice of French bread. The soup manages to achieve a savoury richness while avoiding the most common mistake found in most onion soups - over-seasoning. The soup is a great, hearty start to a dinner and highly recommended. The steak frites is a good option from the main course selection. The steak is perfectly grilled, with a light and crispy outside and a soft, juicy center. The thin-cut fries that accompany the beef are surprisingly tasty; each fry offers a crispy crunch without being greasy. From the dessert menu, the generously-sized crème brûlèe will easily satisfy the sugary craving of two to three diners. Garnished with a handful of raspberries and a pistachio biscotti, the dish has plenty of variety and flavour to offer.
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Wine
A good number of choices for red, white and rosé by the glass as well as wines ranging from the mid to high price range by the bottle. Servers are happy to offer a sampling of wines by the glass. There are also several tasty, non-alcoholic cocktails.
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Service
Cheerful and serving with a smile, the staff is full of energy. While the restaurant is busy, they manage to take care of everyone without delay.
Price
For a sampling of the generously portioned dishes, expect to spend about HK$1,000 for two people, excluding drinks.

Promotions

Start Date
01 Sep 2011
End Date
 
Days left

The Press Room's Prix Fixe Lunch

The Press Room, the European-style brasserie on Hollywood Road in Sheung Wan, is offering a prix fixe lunch set from Monday to Friday. The three-course menu priced at HK$138 includes a choice of starters from soup of the day or snacks such as chicken liver pâté on toast. The main course options are on rotation weekly and the British-inspired dishes available this week include:

- Irish fish pie with mash
- pumpkin and sage risotto with goat's cheese
- cod kedgeree with soft-poached egg

The prix fixe lunch comes with a selection of gourmet desserts such as pineapple carpaccio and lemon sorbet or carrot cake.

For reservations, please call +852 2525-3444. 

The Press Room's Prix Fixe Lunch

Dishes

  • Onion soup 洋蔥湯
  • Steak frites 牛扒伴薯條
  • Pear tarte tatin 烤焦糖香梨撻

Overview

Dress code
Smart casual
Lunch hours
Mon to Sun, 12:00 noon - 6:00 pm
Dinner hours
Mon to Sun, 6:00 pm - 12:00 am
Buffets
No
Vegetarian dishes
below 5
Corkage
$290/bottle
Amenities
No private room
Car valet
No
Credit Cards
AE, MC, V
Year established
2006

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user comments

star star star star star
It is clearly the new thing to have high class restaurants in noisy, almost warehouse like facilities. I came away from the Press Room feeling the whole thing was let down by the hard edges and lack of sound dampening. This is noisy to a high degree and not a place for a relaxed dinner or lunch event. Ideal for "Power Tables" I would guess, but for me there are other more relaxed options.
chris robinson
16 Jan
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