The Press Room

Address: 108 Hollywood Road, Sheung Wan
Tel: 2525 3444

The Press Room brings the French countryside to Hong Kong, but only in the most metropolitan of ways. Taking over the space from a former newspaper printing site, the restaurant and its neighbouring cheese and wine shop , Classified, are located a stone's throw away from the Man Mo Temple on Hollywood Road. The location makes The Press Room an ideal pit stop for tourists shopping for Chinese antiques and for locals who demand high-quality food away from the hustle and bustle of Central.

The modern chic French theme is played out with the restaurant's decor. High ceilings, wood panelled walling, and an open front allude to a Parisian cafe in which people-watching is just as interesting as the food. To convey the freshness of the products used, a larger than life chalkboard indicates the day's specialities for wine, cheese, and brunch. However, the board only supplements the extensive menu and wine list, which creatively categorises wine according to its taste with such headers as 'Mild and Singing' and 'Charming and Beautiful'.

Throughout its menu, The Press Room has revitalised conventional French cuisine with its own touches. For instance, the restaurant has reincarnated a traditional French onion soup gratinée into one of its signature starters. The mushroom soup of the day is enticing with a delicious aroma and is an immediate favourite from the first spoonful. The Press Room Salad is refreshing and simple, made with hearts of romaine, beetroot, and a garlic and anchovy dressing.

The mains continue to reawaken typical French foods with contemporary contributions. The sirloin steak is thin, just as the French prefer, but at 12 ounces it is a definite filler. For something out of the ordinary, order the Duck Bolognese, a French and Italian-inspired combination of linguini, duck ragu, and extra-aged parmiggiano reggiano sorbet. What the menu description doesn't tell you is how appetizingly unique the sauce is.

Dessert is enjoyable, with such options as Chocolate Espresso Mousse. If you are fond of cheese, order an Artisan Cheese Plate from the Classified's Cheese Cave next door. Just like the French, they take their cheese very seriously so you will not be disappointed. In fact, you may even leave with your own portion to snack on later.

Gaddi's

Address: The Peninsula Hotel, Salisbury Road, Kowloon
Tel: 2315 3171

Few French restaurants can compare to Gaddi's, located in the legendary Peninsula Hotel. Opened in 1953, the restaurant is still considered one of Hong Kong's finest French eateries. Entering Gaddi's is entering into elegance. The restaurant emanates French sophistication, from the sparkling chandeliers to the antique silver tableware. The interior is open and bright with blue and gold hues, reflecting back to an age of French classiness that is hard to find in today's world. As a nice touch, the Gaddi's Band plays music for dancing every evening.

The cuisine at Gaddi's is just how French fare should be: seasonal but varied, traditional yet light and innovative, tasteful and exciting. The restaurant serves lunch and dinner with set and à la carte options, and many of the ingredients are imported directly from France. Each dish is not only beautiful but also mouth-watering. Diners may also go to Gaddi's Chefs' Table for a front row view of all the behind-the-scenes action in the kitchen. This option would not be available if the restaurant was not so proud of its first-class kitchen and chef David Goodridge. (Advanced booking is required.)

The five-course set dinner may sound like too much food, but the portions are just right. All of the cuisine is French, but it is not too heavy. The marinated Irish organic salmon confit with warm bouillabaisse jelly, saffron and garlic started the meal with a bang, followed by the lobster raviolo, served in its own creamy bisque with herb purée. One of Gaddi's signature dishes is its roast pigeon and white beans and pan-fried goose liver; however, the pigeon with a black truffle crust is also delectable. The differences between the two takes on pigeon are extraordinary, turning one type of meat into a wide array of flavours.

Ending the meal is just as satisfying as beginning it. We indulged in the opulent chocolate mousse with caramelised banana and cocoa sherbet, followed by the Peninsula's famous tea, and adorable petits fours. If you are visiting Hong Kong and wish to make it a trip to remember, treat yourself to French cuisine at its finest at Gaddi's.

W's Entrecôte

Address: 6/F, Express by Holiday Inn Causeway Bay, 33 Sharp Street East, Causeway Bay
Tel: 2506 0133

W's Entrecôte is based on the principle that simple dining can be the most superb by focusing on quality rather than superfluous flare. At the restaurant, you get French recipes created by a French food and wine expert and dining originally based on the French canteen concept that diners will return time after time if you provide top, reliable dishes.

Walking into W's Entrecôte, diners immediately feel welcome, greeted at once by an experienced staff. The restaurant is decorated with red and white gingham table linens and authentic vintage posters, brought back from France by restaurant owner, creator, and critic Wilson Kwok. During his many travels and extensive education in France, Mr. Kwok has amassed a collection of French items, as well as ideas, music, and recipes that come together to make W's Entrecôte a real French dining experience. His knowledge of French wine is also exceptional, so choose a glass or two from the wine menu, which includes only the best French wines with numerous reasonably priced options.

For starters, the escargots à l’Alsacienne sur les champignons are amazing, served on mushrooms with butter mash rather than in their shells. This way the entire dish is edible, and thankfully so because it is delightful. The foie gras poêlé aux pruneaux et au porto is also outstanding, especially the prune sauce made with a hint of pork. Your taste buds will want more of this one.

When the restaurant first opened, W's Entrecôte offered only steak, hence the name 'entrecôte', which means a prime cut of beef. Now there are other options on the menu, but the entrecôte, or ribeye steak, served with W's herbal butter sauce and French fries, is a mainstay. The steak is exquisite, chargrilled with lava rock heating and marinated to succulence. The French fries are some of the best in town, crisp yet soft and seasoned, rather than smothered, with salt. The restaurant sources potatoes from all over the world, depending on seasonal agriculture yields. The herbal butter sauce for the meat is a perfect complement for these fine fries.

With four pastry chefs and the Cordon Bleu training of Mr. Kwok, be sure to order dessert. The Opéra, found throughout France, is Mr. Kwok's recipe from his Cordon Bleu examination and is an intense and complex pastry with six layers of sponge cake, coffee butter cream, and chocolate delights, all evenly spread to resemble the layers of seats in an opera house.