The Bostonian restaurant in the Langham Hotel has been making the top restaurant lists for many years for both its food and wine, including 2007 with an award from Wine Spectator magazine for one of the best wine lists in the world!

Having recently returned from a trip to Boston I thought that it was a good time to see if it lives up to its reputation. It does. In fact, I think it is a restaurant that deserves more limelight and it holds its own against any new and hip place in town.

Seafood Focus
The restaurant’s focus is definitely on seafood and we began the evening with a selection of seasonal and freshly shucked oysters. From France we had the famous La Perle Blanch and St Michael, and from the US the Nisbett. Our favourite was the St Michael, with a nicely balanced combination of sweet and salty flavours. The restaurant has a large selection to choose from and the oyster shucker is happy to make recommendations. This was paired with a glass of very-easy-to-drink Philipponnat Brut Champagne.



Having tried numerous clam chowders while in Boston I was keen to try the Bostonian’s version, my dining companion opted for the Boston Lobster and Scallop Bisque infused with cognac. The chowder had large pieces of sweet clam meat and was thick and creamy, however it was lacking in potato compared to those I tried in Boston. The bisque was delicious, with an intense and robust lobster flavour and the pieces of scallop added textural depth.

While in Boston
As they say, while in Rome, or in this case Boston…so we went for the Jet Fresh 1½lbs Lobster Galore with a garnish of Truffle Risotto, Yellow Mushrooms and Crustacean Sauce – one of five to choose from. You choose whether to have your lobster grilled, roasted, sauteed or steamed, we went with grilled.

The Boston lobster was perfectly cooked, sweet and tender and disappeared quickly – it is not a hands-on experience (unlike in Boston) as the lobster meat in the main body has been removed from its shell and replaced for presentation and the claws have had the shells removed. The head is stuffed with lobster roe. The divine risotto had a rich truffle intensity with large pieces of truffle and was one of the best risottos I have tried and it would make any Italian proud. The crustacean reduction increased the overall decadence of the dish.

We also ordered the Asian-inspired Seared Alaskan Black Cod with Sour Plum Essence and Coriander-Scented Baby Vegetables. This was another great dish that was brilliantly executed – the rich fish was tender and flaky, served on a bed of baby vegetables (including corn, peas, beans, carrot) it was lifted by the flavour of the sour plum essence merging with the pieces of fresh plum creating an overall buttery creaminess.

The Roasted Breast of Duck with Crushed Pistachios, Broad Beans, Proscuitto, Mint and Tarragon sounded so good we had to try it. Although there were not many beans (and too many peas) it was another winner with great flavours and textures.

Sides and Dessert
There is also a selection of six sides and a choice of seven potato options. We went with the Wasabi Mash – excellent, and the Roasted Pear and Rocket Salad with Shaved Reggiano and Lime Infusion. Despite there being no discernable signs of cheese the peppery rocket worked well with the sweet roasted pear. 

Desserts are changed regularly with a varied selection as well as a cheese course. We opted for the Valrhona Organic Chocolate Cake, which was beautifully served with fresh raspberries and red currants and watermelon jelly topped with edible gold leaf.

Extra Touches
The breadbasket has a good selection of tasty warm bread and is served with a small cup of chicken consomme.

The wine list is extensive and one of the most varied I have seen, with listings under grape varietals. At the manager’s suggestion we shared a bottle of Montana Pinot Noir 2005 from New Zealand, which was light enough for the seafood dishes yet heavy enough for the duck.

While the menu may appear to be small it is jam packed with such delicious choices it took some time to decide what to choose. Also vying to be chosen was the Boston Lobster with Fennel, Black Radish and Carrot Ginger; Carpaccio of Wagyu Beef with Charred Bell Pepper, Shaved Parmesan and Anchovy Mayonnaise; Blue Crab Salad with Yarra Valley Salmon Caviar and Smoked Salmon Dressing; Baked Sea Bass, Scallops and Lobster with Crab Ginger Crust, Saffron Linguine and Coral Broth; and Porcini and Wilted Spinach Angel Hair Pasta with Truffle, and Watercress Cream.  For meat lovers there is also a good selection of US and Australian beef and pork in two size servings and Australian Lamb Cutlets, plus a choice of four sauces.

Ambience and Service
The service is efficient and the wait staff are friendly. They had a tendency to rush around the restaurant at such a fast pace (being efficient) it did jangle with the relaxing environment.

The décor is in keeping with the classic nature of the hotel with dark furnishings and crisp linen tablecloths and stylish flatware. Booths and wide-spaced tables create a private and intimate dining experience. One wall is lined with framed crayon drawings that guest have drawn when the restaurant use to supply paper and crayons, which adds a quirky twist.

Overall the restaurant serves excellent old and new favourites with a twist, and is worthy of the praise – perfect for a romantic dinner or a night out with friends or family.

Langham Hotel, 8 Peking Road, TST, 2375 1133