Hong Kong is definitely a dining city, and every foodie in this city won't miss the good chance of Restaurant Week, when most of the fine dining restaurants offer their special tasting menu for lunch and dinner. This year, I picked up two restaurants, one is perfected explored through the first contact and the second invitation by the owner (Read more about Maya Cafe), the other one is introduced here by their Set Lunch Menu.
Wooloo-mooloo Group has Prime, Steakhouse and Chop House in Hong Kong; to mention Wooloomooloo Prime, it is located in TST and Causeway Bay, both of them enjoy a bird-view of Hong Kong with a top-down crystal glass wall, giving a breath-taking view of Hong Kong's day and night. Causeway Bay restaurant, now has Jamie's kitchen as neighbor. On the 27th floor, there is a large and spacial dining place with classic wooden brown furnitures. On the 28th floor, it is more than a restaurant with a open-bar deck, more ideal for a night-drink.
The welcome bread with butter and sea salt, is just normal standard without surprise. Bread is soft inside, fresh warm and slightly crispy outside; butter with the room-temperature softness.
Tasmanian Smoked Salmon, Tiger Prawn, Sour Creamed Cucumber & Focaccia Crisp
Very nice presentation with fresh cold seafoods, while it failed to woo me. As the lunch set standard, the taste and texture of salmon is above the average, the tiger prawn is even more outstanding for the super dense and 'alive' texture. But sour creamed cucumber is slightly over creamy and sour-cream flavored, which down-grade the overall freshness of this seafood appetizer.
Grilled Australian Angus Tenderloin with Roasted New Potato, Garlic Broccoli, Confit Tomato & Peppercorn Sauce
Wooloomooloo is famous of its 150-day Australian Black Angus, which I don't think to be presented in the less-charged Set Lunch. Compared to other pasta or seafood on the list, I still insist steak. Tenderloin overlaps with Australian Angus, is quite a good combination of power and softness. Medium steak is almost brown outside, but still keeps the lovely pinkness inside. With a thin layer of grilled hardness and roughness, all other part is juicy, tender and loose. The fat is only saw around the edge. Besides, different sauces are served from lightest to heaviest taste.
Apart from the steak, I also recommend the confit tomato, which is perfectly grilled in a rich flavor, meanwhile contains the firmed texture as freshly boiled tomato, offering a little hardness. Another recommended item is the paring wine, Twinwoods Cabernet Merlot. This Australian wine has good harmony of tannins. It doesn't impress me a lot by smelling, but surprises me by its fruity and cherry-featured flavor in its dry way.
Baked Carrot Cake with Black Cherry Panna Cotta
I didn't want the ice-cream nor cheese platter, so I was only given the last chance of carrot cake, which actually is not bad. The carrot cake is quite good in the right density and sweetness; the jelly top is a little coconut-fragrant while the half-pudding-half-jelly taste makes a lot of fresh experience. Cranberry and orange sauce are over-sour but green-tea ice cream, which is made by Wooloomooloo itself, becomes the most outstanding part of the whole dessert dish for its strong but natural flavor.
Freshly Brewed Coffee
Tea or coffee are both freshly brewed and served; while don't worry, milk is always followed. The coffee tastes mild with a slightly sour and fruity aroma.
* About $330 per head including 10% service charge and one bottle of sparkling water.
Wooloomooloo Prime Causeway Bay
27/F & 28/F, Soundwill Plaza II - Middletown
1 Tang Lung Street
Causeway Bay
Hong Kong
+852 2771 3600
info@wooloo-mooloo.com
Everyday. 11.45am till late
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