It is a decent place with an all-around cuisine but featured by seafood and Italian dishes in general, a quiet place in the crowded location (Causeway Bay) which is perfect to 2-6 persons dining arrangement. The restaurant is attached to the hotel so that to be quite under-the-line (public's attention), and above-the-line (quality:price). Plus I do think it deserves a return visit for its wonderful pear pine, and seafood platter.
Seafood Platter
The seafood platter is no double the strength of this restaurant, with a middle-class collection of oysters from Spain and France. It's a balance in quality and price, and a balance of light-to-strong taste for every entry-level eaters. Mermaid from France, is still my favorit.
Razor Clam & Crab Meat Salad
Sauteed Clams with Basil White Wine Sauce
Deep Fried Lam Spare Rib
The starters are covering widely in terms of different cuisines and ingredients, but mostly seafood (clam and crab) which is quite fit into Hongkong's dining culture.
Cream of Black Truffle Mushroom (Soup )
Roasted French Spring Chicken with Chestnut Filling
Hokkaido Scallop Angel Hair with Home-made Pesto
French Duck Foie Gras Linguini with Wild Mushroom Cream Sauce
Black Truffle & Porcini Risotto with Cream Sauce
The pastas are above the average quality in Hong Kong; al-dente texture with rich sauce but prepared by authentic ingredients and materials instead of processing cream sauce. Black truffle, foie gras lovers, won't miss them.
Pear Tarte Tatin
This is the best throughout the whole night, which we even made the second one; so greedy!!! It's super rich in butter once on the table; every one was leading by their nose :P
The soft pear is cooked deeply with honey water, which takes out the whole sourness when the pear is heated up. The overall taste is intensive in honey-sweetness and butter-addiction; also I cannot overlook the perfect made of crispy pastry, which is surprisingly in high standard and very French!
3/F, Hotel Pennington by Rhombus
13-15 Pennington Street
Causeway Bay
Hong Kong
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