Wednesday, April 20, 2011
Food and travel guest blogger hkLifestyleGeek gives us her next scoop on fantastic restaurants around town and travel tips. Contact her at email@example.com
Looking for a place to elicit oohs and ahhs from your significant other? The Oyster & Wine Bar at the Sheraton Hong Kong should be near the top of your list. It has an amazing view of Victoria Harbour and Hong Kong island, making it the perfect spot to check out the 8pm daily laser show if that's your thing.
The area is divided into several sections, with a lounge area near the elevators and the corner spot there is the best place with its uninterrupted panoramic views. Then towards the restaurant area there are various nooks for people to have drinks and snacks as they check out the views from dizzying heights.
The restaurant itself, is on the far end where patrons literally see an oyster bar right at the entrance. It's usually manned by chef de cuisine Oscar Chow who shucks oysters and also creates some culinary dishes if you want that little extra personal touch.
In any event, a visit to this place is not complete without oysters and some tables ordered giant seafood platters brimming with not only oysters but crab and prawns too. If you're an oyster connoisseur, pick your favourites, but if you're not sure, ask for a selection of what's in season. They're presented in the half shell on a bed of ice with the option of a lemon wedge or vinegar. I prefer the unadulterated experience of slurping them straight -- and catch the fresh taste of the sea.
Complement the oysters with champagne of course or peruse through the extensive wine menu that's all put on an iPad complete with pictures of the bottles which is a new trend in Hong Kong.
The hotel is currently having a foie gras promotion in all of its restaurant outlets and you can have the sinfully rich starter either as a pate or panfried. We opted to share the pate and it came with bread as well as a foie gras creme brulee, the latter of which seems to be another trend in the foodie city, contrasting the smoothness of the goose liver with a crunchy sweet layer on top.
So to counterbalance this I had the blue lobster salad, a refreshing light dish with good meaty chunks of lobster hidden among the mixed greens with a light vinaigrette.
For dessert there's a roving menu in the shape of a fish and from the board we tried a giant hazelnut macaroon and strawberry mille feuille. The macaroon really was pretty big -- a bit on the hard side -- with hazelnut ice cream in the middle.
Another perhaps more delectable one was the strawberry mille feuille that came in a pastry-made bowl with ice cream and of course lots of sliced strawberries that puts any strawberry fan into berry heaven.
Oyster & Wine Bar
18/F, Sheraton Hong Kong Hotel & Towers
20 Nathan Road, Tsim Sha Tsui