Page 99 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
INTERNATIONAL

THE LOUNGE (FOUR SEASONS) THE LOUNGE MR & MRS FOX
(JW MARRIOTT)
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Lobby Level, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 23 Tong Chong Street, Quarry Bay,
Hong Kong Lobby Level, JW Marriott Hotel Hong Kong
TEL: +852 3186 8820 Hong Kong, Pacific Place, 88 TEL: +852 2697 8500
www.fourseasons.com/hongkong Queensway, Admiralty, Hong Kong www.mrmrsfox.com
TEL: +852 2810 8366
The Lounge at the Four Seasons Hong Kong makes light work of its www.jwmarriotthongkong.com Quarry Bay is not exactly a
intimidatingly sizeable menu, which includes everything from salads and destination that springs to mind
sandwiches to homemade pastas, grilled meats and Asian specialities Ask any fan of the city’s bustling when you think fine dining—but
(with special breakfast and afternoon tea menus, too). The work of buffet scene and they would the area’s redevelopment over
executive chef Andrea Accordi and pastry chef Ringo Chan has really have heard of the lauded salad recent years has seen a growing
enlivened this all-day dining venue, with exciting flavours, beautiful plating and noodle bars at JW Marriott’s food scene, with Swire’s Mr and
and high-quality ingredients that elevate this well beyond standard The Lounge. Nestled within Mrs Fox leading the charge. This
hotel lobby fare; Accordi’s dexterity shines through on the pasta dishes sleek interiors against sprawling three-floor restaurant has style to
especially. The Lounge itself is light and spacious, with large windows, city views, the joy of slurping spare, with a whimsical backstory
comfortable sofas and live musicians making this contemporary homemade laksa shrimp roe involving a food-loving fox couple
space even more welcoming. Service is outstanding, noodles or a blue cheese dressing- and stunning design that mixes
boasting a detailed knowledge of both food and wine tossed mixed salad is elevated traditional English country house
that means recommendations and explanations by an elaborate set up that can vibes with industrial brass and
are offered with ease. be described as an epicurean’s iron details. Whilst the ground
ultimate playground: a statement- floor is a more casual bar area, the
making variety of over 50 large upstairs dining room offers
THE VERANDAH condiments, garden-fresh greens, a full food menu bursting with
noodles, meats, and fishballs international flavours and premium
8 7 8 8 await to be handpicked and ingredients. The highlights of our
personally whipped up by chefs. meal are a scrape-the-plate-
1/F, The Peninsula Hong Kong, Easily overlooked between the clean delicious Hokkaido scallop
Salisbury Road, Tsim Sha Tsui, gigantic pots of steaming stocks with truffle risotto starter, and an
The work of
Hong Kong at the noodle station, make sure incredibly juicy and tender 16oz
TEL: +852 2696 6766 executive chef to order the wonton dumplings dry-aged Black Angus strip steak
www.peninsula.com/verandah – the prawns wrapped within are with roasted garlic. The wine menu
Andrea Accordi fresh, sumptuous and absolutely is comprehensive and helpfully
It may not be the most lavish delightful. Not surprisingly—award- categorised by flavour profile,
and pastry chef
buffet in town, but The Verandah winning pastry master Andy Yeung with a page of “Fox’s Diamonds
at The Peninsula hotel is probably Ringo Chan has helms the dessert station, after in the Rough” dedicated to
the most civilised. While many all—the decadent sweets on offer, “special and surprising” picks. On
really enlivened
other all-you-can-eat offerings are from the signature peanut butter a packed Friday night, we struggle
rowdy affairs where you might find The Lounge at salted caramel chocolate truffle to to get our server’s attention –
yourself with chopsticks at ten the ice cream profiterole almost but once we do, they are friendly
paces ready to duel for the last Four Seasons steal the show. Opt for the full and knowledgeable about the
lobster tail, there is rarely a queue buffet to try out all four sections components of each dish we order.
here. What you get is an elegant (noodles, salads, Asian-inspired With well-cooked proteins and
sufficiency of popular items such bistro and desserts)—topped with eye-catching design, Mr and Mrs
as chilled seafood (no oysters, a glass of tipple from an extensive Fox is easily one of Quarry Bay’s
however), cold cuts and a salad wine list for a true feast. dining standouts.
bar, as well as hot dishes such
as Indian curries and roast beef
from the carvery, all replenished
regularly. The ice cream counter
often includes exotic flavours
such as homemade milk tea
ice cream. Save room for the
freshly made soufflé finale. Drinks
packages are offered on top of
the buffet, and a separate wine
list is available packed with big-
ticket labels as well as interesting
drops from Israel, Lebanon and
Hungary. Champagne lovers will
find the premium drinks package
good value, with free-flow Ruinart
rose champagne for the duration
of your meal Service is polite
and efficient. Dishes are cleared
promptly and drinks topped
up when needed. The neutral
palette of the colonial-style dining Mr & Mrs Fox’s menu
room, done up in taupe and is a flawless mix of
cream, complements the calm east-meets-west
atmosphere of the restaurant.

T .DINING 2018 | 97