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2016-05-15
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The Drawing Room is back and it's better than ever. Does the name 'The Drawing Room' sound familiar? Well it should. The Drawing Room initially made waves in 2009 when it first opened in a small boutique hotel in Causeway Bay. It quickly made a real name for itself as one of the premier restaurants serving fine Italian fare in Causeway, dare I say, Hong Kong? The Drawing Room quickly garnered accolades, a Michelin star and an extremely loyal and hungry following. So when the restaurant closed do
Brought to you by the guys behind Drawing Room Concepts: they've successfully opened Ammo, Isono, Alma, Made in HK, Hainan Shaoye, and Hawker 18 to name a few. The Drawing Room is helmed by Chef Gabriele Milani and now sits pretty on the 7th floor at PMQ occupying the plum spot that was once Vasco.
Alright enough chatter, lets get to the food. Be warned: you may salivate on your smart phone, computer screen, and/or keyboard....because I definitely did while writing this one. ;)
I went last week at 12:30pm to try out the new spot for lunch. As soon as we arrived, we were immediately greeted by friendly staff and quickly seated. A generous selection of bread sticks, sourdough bread and focaccia were placed right before our eyes.
Amuse Bouche
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creamy burrata with raw tomato juice and marinated Italian red prawn
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grilled quail with foie gras mousse, shallots, and red cherry marmalade.
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signature spaghetti mancini with hokkaido sea urchin and bottarga
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Okay, moment over. ;) The signature spaghetti mancini with hokkaido sea urchin and bottarga was stunning. The spaghetti mancini was a perfectly made al dente pasta. I loved the generous helping of creamy sea urchin and surprisingly really liked the salty bottarga (a fine salted, cured fish roe) that was mixed in. Some thought it was a bit too salty...but I was more than fine with it!
The Italian red prawn linguini with fresh tomato and chilli was superb. I'll definitely get that next time I come.
tender roasted black angus tenderloin with ox tongue, potato puree and mustard sauce
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Food coma was starting to settle in but how does one say no to this? We loved the dessert!
Such beautiful plating. The last dish that arrived was a warm, caramelized brioche with vanilla ice cream and almond cream. The brioche was fabulous and packed full of flavor (we found out that it was soaked in caramel glaze for 12 hours, then dried and pan fried again to get that beautiful golden color.) I could not get enough of this amazing dessert. I want one right about now.
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