After undergoing a slight nip-tuck, The Press Room reopened its doors with intentions to give you a few more reasons to keep coming back. It has axed the tables upfront, turned the entrance into a crustacean market, and expanded the bar area to establish a niche for drinks pre/post meal so people can linger for those long "happy hours". 

"See" Food

The newly expanded seafood bar located at the entrance, gives you a peek at the daily raw stock. The seafood arrives every two days from the ports of France, Ireland, USA, Australia and etc., depending on the season and availability. They sell out fast, hence the seafood are replenished quickly, guaranteeing fresh stock always. The monstrous Parisian seafood platter is no new announcement, now with the addition of whole fresh fishes (all bright-eyed and coats gleaming) for roasting, the seafood selection just got bigger and better. Baramundi, Red Snapper, Rainbow Trout and John Dory are the likes of autumn. 

Around the seafood is the bar area consisting of an assembly of intimate tables. A great set up for drinks and light snacks. The bar is now taking on a full load, a newly added alcoholic menu (no cocktail menu previously), and a luxurious bar menu of raw oysters, lobster mayonnaise, and steak tartare just to name a few. It now also has one of Hong Kong's most well-rounded wine selections.

A Heartwarming Meal

Famous for bistro classics, the old menu is still around, but now adjusts seasonally to accommodate the seasons. If you're eager to peer into the menu for house signatures, might you opt to start with the famous Press Room Onion Soup Gratinée with cheese oozing over the pot (a serious heartwarming dish), or a simple Frisée Aux Lardons salad of tossed frisée sprinkled with cubes of bacon and house croutons, which on top sits a fluffy poached egg, as a great start to an abundant meal. The appetisingly sweet vinaigrette balances the salty bacon and wets the appetite for the following dishes. 

With no further ado, the Whole Roast Fish of red snapper would be a great option for a main. Elegantly presented with a cucumber, parsley and watercress salad on the side, it screams vibrant green. Stuffed with thyme and lemon slices, the freshness of the fish is emphasised by the prominent flavour of fish, even after undergoing the process of pan roasting. The subtle but fragrant flavour from the roasting perfumes the palate. The green salad sets off the fish, and goes hand-in-hand as it is tangy and fresh, which is a great complement to the flavours of the crustacean.

For the meat lover in you, the Red Wine Braised Oxtail can be a satisfying choice, as it is also a seasonal dish for the colder months. Nothing like tender fall-off-the-bone oxtail in a rich and warming brew on a cool winter's day. Brings out the warm and fuzzy feeling of winter to your stomach.

A Decadent Finale

Be forewarned the noteworthy desserts at The Press Room are both delectable and divinely indulgent. The Pear Tarte Tatin (for two) is a crowd pleaser, and once created a furious up-roar when it was taken off the menu. The Tarte Tatin is off the usual visual expectation, as it is doused in a caramel syrup  and fit for two more friends. The syrup like toffee, is sweet caramelised and buttery; the pears, the perfect tender-firmness; and the pastry, thin and drenched with this sugary potion. The ribboned edges of the pastry is better than candy, topped in syrup, and chewy like taffy. A decadent dessert indeed. 

The bitterness of the cappuccino, (yes, The Press Room makes a good cuppa joe), complements this reasonably sweet dessert. Nothing like a sweet ending to a good meal. The Black Forest, Baked Chocolate and Crepe Suzette are other equally desired desserts.

Old Time Charm

The Press Room's approach is simple, classic and comforting. It's a wonderful venue for an extravagant meal of oysters, caviar and chateaubriand, or simple comfort foods like pan-roasted fish, pancakes, or even a burger with their legendary fries. It's a cozy neighbourhood restaurant with a good looking crowd. Their weekday set lunch sold at $132 for three courses with coffee/tea, is an exquisite choice for your weekday lunch.

Although the popularity of molecular gastronomy and fusion-on-fusion may be popping up in all places in the world of restaurant dining, The Press Room is a good example that old time classics never go out of fashion.