The Press Room (已結業)

和友人閒逛到差不多四點才吃午飯，想找一家少人的餐廳，誰料由中環走到上環，每家 cafe ／ 餐廳人也多到不得了，難得 the press room 這裏還有空桌，於是也沒多想的便走了走來。餐廳的客人比想像中要少得多，所以音樂相比起來就吵了些。不過坐在露台邊的位置，也是坐得舒適。吃飯的時間有點尷尬，所以也就要了兩份 brunch 和友人分著吃。這個 french toast with bacon, banana and maple syrup 是我選的，厚厚的多士用蛋和牛油煎香，上面鋪著開邊的香蕉，還有數片煎得焦脆的煙肉片，加上碟邊下了一大堆 maple syrup，加起來是沒可能不好吃的組合！切開多士，只覺外脆內軟，跟 maple syrup 和香蕉的質感很相配，吃下去只覺得非常滿足；bacon 是有趣的配搭，令 french toast 的味道沒太單調，而且也很喜歡 bacon ＆ maple syrup 一鹹一甜的組合呀。友人要了 the press room breakfast，簡單點來說就是傳統的 english breakfast 啦，分吃了一半，最有印象的是 homemad

Had a romantic dinner with the boyfriend so decided to make a reservation. Upon arrival, the table was ready and the back end of the restaurant was buzzing. We used one of their promotional coupons so we whipped that out as soon as we were seated. The friendly waitress informed us of the terms and conditions to which we were happy with. Decided to order the Fruit de Mer excluding the lobster, a shrimp and chorizo linguini, fish of the day (sea bass) and a bottle of white wine. The bread and wine

It was a Friday night, restaurant was not overly packed, but had quite a decent turnout. As the title suggests, this place seems to have a bit of an identity crisis. A lot of french dishes on the menu but the decor was quitensentially not. Further other dishes on the menu had a cross over with a bar and grill style menu. I guess when diner demand is greater than supply, restaurants become a bit commoditised and perhaps this is one such case. The menu was rather generic for the prices that it wer

前一年在openrice看到很多食家在Restaurant Week到處搵食，心裡感到十分羨慕。所以今年一早就Subscribe 了Restaurant Week的網站，並憑American Express優先訂座，其中一間就是The Press Room。它的Lunch Menu是Three-course的午餐，包括前菜､主菜及甜品。首先送上的是麵包，款式是鄉村麵包，外面好像法包一樣有硬皮，內裡鬆軟，不會太過濕潤。雖然不是烘過才上，但仍然無減它的美味。可惜未知是否因為尋於麵包的不同部份，左邊的明顯較右邊的美味，如質素能更平均則更好！前菜有三種選擇，但因為我和熊先生都酷愛帶子和海膽的關係，所以點了同一款。Scallop and Sea Urchin with aubergine caviar帶子鮮甜，配上底下的茄子蓉吃，十分相配。但海膽的味道卻格格不入，明顯只是小小一片作裝飾。魚子是像粉狀的，因為份量較少，很難嚐到魚子平常的鮮美。至於主菜，我們決定share，點了一份肉，一份海鮮。上圖的是Char-grilled Wagyu Minute Steak red wine shallot

press room 已经在我wishlist很久，之前只过来吃过简餐，这次过来午餐总体印象很好，符合期望。很喜欢他家的环境，楼底很高（不象大多数香港餐厅很压抑），欧式风格很轻松休闲。服务员态度非常亲切热情，心情也变得很好。头盘是带子刺生色拉：虽然分量比较迷你，但是带子很新鲜，而且配的调料很轻盈。主菜挑了煮海鲜：三文鱼和蚬都很新鲜配上浓郁的茄汁口味的调料味道丰富。 朋友的和牛虽然是薄切，不过真的很嫩。甜品：我们各要了一款share: 胡萝卜蛋糕口味比较特别但是非常清新，蛋糕也很松， 香蕉布丁的香蕉味超浓，不过布丁质地还湿，不够弹性，口感过于湿和烂。以后还会来试她家的brunch

cut down to the chase..orderedonion soup 5.5/10 cheese wasn't baked for long enough for that slight brown baked texture. Not enough flavor in the soup. clam in white wine 7/10 clams were definately fresh and not even sandy at all! Sauce went really well flavourable enough not to cover the freshness of the clam.lobster rissoto 6.5/10 Generous amount of lobster given. Not too saucy but it was a little bit too salty and the rice weren't cooked well enough as it was a bit hard. Diver scallops 7.5/10

二月六日 (星期三)情人節快到，各男朋友們是否也在作最後衝刺? 是夜應公關之邀，來到荷李活道近上環的The Press Room，替該店為情人節準備好的情人節套餐先試試菜給意見真的不敢當，倒可以看看當中有什麼值得推介給大家更來得容易有留意米芝蓮最新公佈的朋友，也會知道The Press Room 同屬一個集團的Principal也剛摘星而回此店來過數回，裝潢依舊的精緻，倘高的樓底，空間感十足現場燈光昏暗，營做出浪漫的地方，同時，也對我們的攝影技術來一個大考驗接過情人節套餐的餐牌五道菜，包括海鮮拼盤,蘑菇湯,魚及牛(無錯!我們也嚇了一跳，主菜也有兩道)及甜品拼盤當然，餐前還會供應餐包，不過勸大家不要吃太多，因為這個不一樣的西式套餐實在飽肚得很美國的新鮮生蠔，用义輕拈其裙邊已見即時收縮，新鮮程度滿意，海水味不算濃，肉質creamy，加一點檸檬汁，來得清新青口也很鮮美，入口清新大大隻的翡翠螺，肉質十分爽口，多款海鮮中，這款是最滿意的龍蝦仔霸氣十足，雖然蝦肉不多，勝在貴精不貴多，肉質鮮甜另一欣賞的是salmon ceviche，三文魚新鮮肥美，魚油豐潤，令人醒胃吃過海鮮冷盤，來喝一碗熱湯暖暖肚

壽星女揀左The Press Room食生日飯。我地由皇后大道中行上山的荷李活道，去到間餐廳好似唔夠冷氣咁，好焗，搞到我地身水身汗， 所以一坐低就叫啲凍嘢飲。兩個人飲唔得好多酒，於是叫咗wine list上唯一可以order half bottle的champagne share，飲落okay清香，不是太甜，幾好幾好。兩個女仔share左prime steak frites，tuna tartare同埋chocolate mousse trio，另外叫個mixed green salad當side dish。個tuna tartare就是一個好正常的tartare，無咩特別印象。 我地叫個prime steak要medium cooked，亦做出應有的水準，啲frites新鮮炸好當然好食，不過我中意粗身啲薯條，而哩度嘅就好似M記薯條咁 最特別系個只黃黃地色好似mayonnaise的dipping，唔知有咩成份呢，好滑好creamy重牛油香 咁個mixed green salad材料夠新鮮就點都好食嘅。個chocolate mousse trio有白朱古力mousse，黑朱古力mouss

二零一三年的第二天，仍然不用上班，決定和太座吃頓豐富的新年午餐。為方便起見，地點揀了中上環區，結果選定了這間 The Press Room 作為這天午餐的目的地。踏足這間集酒吧與餐廳於一身的 The Press Room ，問過不懂廣東話的外籍女侍應後，得知這星期仍是聖誕新年期間，所以餐廳內沒有 Set Lunch 供應。雖然是有點意外，不過這樣也好，可以讓我倆從餐牌中揀選大家都有興趣吃的菜式。左看右看之後，我終於決定來一個簡單又豐富的魚蝦蟹午餐。而這三款魚蝦蟹，所指的「魚」，是 Salmon & Cod Cake，「蝦」，是 Lobster Risotto，而「蟹」呢？則是 Louisiana Chili Crab Cakes。先上麵包，這兒的麵包是外脆內軟的法包，不太熱，但也不算冷的法包水準不算很好，也不算差，中規中矩是它最合理的評價。兩款「餅食」中，以魚餅較為好吃，外面煎得香脆，裡層可以吃出鮮明的三文魚和鱈魚味，大大件的「三文魚鱈魚餅」，足夠兩人分吃。至於另一款 Starter「路易斯安納州辣蟹餅」，外面同樣煎得香脆，內裡的蟹肉味道則有點過濃，吃來味道偏鹹，沒有「三文魚鱈魚餅」的

是日跟好友慶祝生日，來到the press room. 平日七時半到達，有訂枱故可立即進場．但眼見只有半full house, 故walk-in也問題不大．場內環境非常昏暗，但樓底很高，沒有侷促感，感覺classy 又雅致．　臨近christmas, 平時的daily 2 course dinner menu暫停供應，只好散叫．點選了Onion soup (HK$85), Darne Salmon(HK$223), Lobster risotto (large) (HK$206), Trio of Chocolate mousse (HK$80).免費的麵包,是法包來的.外層有點硬脆,但內裏卻很軟熟.配上牛油, 很好吃.是少數不呈熱的麵包卻得筆者歡心.先來Onion soup，未吃已聞到香濃的芝士味，很香呢！面層厚厚的芝士，真的很rich 很好吃，很impressive!湯內的材料有洋蔥和麵包，全都煮成很淋，感覺豐富．但湯的味道真的很濃，愈喝愈鹹，看來只可淺嚐．之後送上Darne Salmon，賣相不錯，試一口，三文魚肉非常鮮嫩香滑，魚皮也煎得甘香，那魚皮上點點的魚油，真的令人回味．配

I went to The Press Room on Saturday brunch- wow!!!!!! So busy yet the food was delivered fast and service attentive and friendly.Upon arrival my booking was dealt with by the hostesses efficiently and we were seated by the window. The place was in full swing with every table taken, the atmosphere vibrant and buzzing.Our drinks were delivered at the perfect temperature- my bloody mary was super spicy, just as I asked.The food was fair, wonderful portion sizes for the price. I had the lobster ben

I went to The Press Room because I had heard their 2 course set dinner was good. 280 for 2 courses is a pretty good deal so I was anxious to check it out. The ambiance of the place is really lovely. It's a beautiful restaurant- the food is only ok. I ordered the caeser salad and darn of salmon. The caesar was a bit bland and needed seasoning. I did like it had fresh anchovies on it though instead of canned. The salmon was cooked well but full of pin bones. No body likes it when you cut the insid

近年，可能因為開始學品酒的關係，越來越相信，自已的味蕾才是我們應該相信的飲食指南！就如品酒一樣，世上最好的酒，其實不一定是你喜歡的酒！突發奇想，要在這裡支持那些提供讓我欲罷不能dishes的食店，因為…我怕他們會消失......在香港，很多東西也只是過眼雲煙......例如我最愛的Krispy Kreme......The Press Room龍蝦牛油果三文治是我和友人Gallery hopping的late lunch選擇之一!如果那次Gallery hopping的行程能夠包含The Press Room總加添我的期待指數！坦白說，The Press Room交通不是太方便，既非靠近地鐵沿線，泊車也不太易，！但那裡的龍蝦牛油果三文治真的好好吃！那兩片包非常香脆，配上moist度適中的Lobster and Avocado, 咬下去的口感，讓你覺得這是非常棒的三文治！說實的，那香脆的麵包隔一天再用烤爐烤熱也是非常香脆卻又不會乾乾的！因為我從未試過在吃掉整個龍蝦牛油果三文治，主因是他們的Chips實在太好吃！炸得不油不膩，對一個的高度只有151 cm的亞洲女性來講，這分量的三文治加ch

我和食友都是南瓜和意大利飯控，如果不是這裡Restaurant week的menu裡有roasted pumpkin risotto，也未必會這麼堅定不移的來吃，期望一沉就容易落空，還好，還有意料之外的美味等著我倆。餐包外皮酥脆，內裡則帶點韌勁很有嚼頭，搽牛油或者蘸意大利黑醋都很好吃紅菜頭薄片切得很有水平，質地薄身而滑溜，配上香脆而有點油脂的山核桃，以及綿軟帶點羶香的羊奶芝士，是很奇妙的搭配食友的炸三文魚餅則更誘人一些，酥脆的外皮裹著紮實飽滿的三文魚肉，切開後熱力十足，又保留了三文魚肉的嫩滑，肉質不會很鞋，搭配上濃膩微酸的塔塔醬更香口主菜之一的龍利魚柳從款式來看平凡的很，但處理得不錯，魚肉外層微微煎過，內裡則十分嫩滑，配上炸得焦脆香口的菠菜葉，吃起來還蠻開胃的烤南瓜意大利飯就令人有點失望了，問題出在汁幾乎是純純的南瓜所製，缺少芝士的香味，飯粒也煮得有點過生，嚼起來都有點費勁；至於松露的味道更是微不足道，僅有的一小片好像還被我很不客氣的給吃了，更悲催的是我還沒意識到自己吃到了…跟餐的甜品自然是迷你一些，不過味道還不錯，brownie朱古力濃度適中，甜得來又不至於很膩，沒有太多牛油的潤飾，

紀念日, 吃午餐. 星期一沒有太多客, 7枱15個客人.兩個set Lunch, duck leg, RicePumkin soup, so delicious and creamy. Dessert, very special, taste good, Apple Pie and 肉桂 icecream. Cheesecake with Cream and Strawberry sauce.另外 order:White Wine Clam, 汁超好味, 有12隻左右. $138 Mineral Water $60Total: $513