ToTT’s and Rooftop Terrace

Address: 34th Floor, The Excelsior, 281 Gloucester Road, Causeway Bay
Tel: 2837 6786

Since the ban on smoking inside restaurants and public areas came into effect, restaurants all over town have been jumping on to the outdoor terrace bandwagon. The Excelsior’s ToTT’s (which stands for Talk of the Town) had been around for years before realizing that its high floor and magnificent views lend themselves perfectly to an outdoor dining area. Not that the indoor seating isn’t perfectly comfortable – retro-glam with huge windows that show off bustling Causeway Bay and its typhoon shelter. Now, though, the new Rooftop Terrace faces Happy Valley with views of the racecourse along with some of the harbour. Looking downwards is heart stopping – the only thing separating you from a 34-floor plunge is a piece of glass.

The terrace, which opens from 6pm until late, has its own snack menu, consisting primarily of nicely-presented burgers, sandwiches and pizza. The portions are truly snack size; one dish is not enough as a meal. The lobster burger consists of a grilled half-lobster with mango chutney, and is surprisingly moist, albeit a little messy to eat (don’t even think about using your hands). The prawn and vegetable tempura, one of the few Asian items on the menu, is a good accompaniment to after-work drinks.

Anything from ToTT’s regular menu can also be ordered on the terrace, and you can’t go wrong with the US prime rib eye, served with jus on the side, asparagus and roasted garlic. It’s simple, peppery and tender. The restaurant also goes all out with their elaborately presented desserts served in large portions. The pavlova with passionfruit sorbet, mango and berries is not overly sweet, while the chocolate marquise, served with white chocolate ice cream, has a delicious pecan crunch bottom.

Whether it be dinner, snacks, or just drinks, one look at the view will have you feeling like you’re on top of the world.

Bistecca Italian Steak House Address: 2/F, Grand Progress Building, 15 Lan Kwai Fong, Central Tel: 2525 6700 At this brand new eatery in Lan Kwai Fong, steak connoisseurs can request a chunk of beef aged exactly 20 days, if they so desire. A glass fridge shows off the dated, hanging cuts of meat, just one of Bistecca’s many strong décor elements that evoke a Florentine butcher's shop. Cleavers are lined up along one wall next to an open kitchen and a glass cabinet stocking more meat, while the opposite wall holds bottles of wine. The small seating section facing the street is easily transformed into an alfresco terrace by opening all the windows when the weather is agreeable, allowing guests to enjoy the energetic atmosphere of Lan Kwai Fong from two floors above. The menu, as expected, highlights various steak offerings. US fillets, sirloins and rib eyes will satisfy most cravings for tasty beef, or opt for a true bistecca alla Fiorentina, the restaurant’s namesake, in the form of huge slabs of Australian Porterhouse (32oz) or bone-in rib eye (24oz) that are meant for sharing. In addition to the usual steak temperatures, customers can choose to have theirs prepared Chicago-style, meaning charred on the outside and cooked to order inside.

The Verandah

Address: The Repulse Bay, 109 Repulse Bay Road, Repulse Bay
Tel: 2292 2822

Newly reopened after extensive renovations, the updated Verandah gained space and grandeur and lost none of its charm. The colonial-style building, perched on a hill facing the sea and flanked by palm trees, is a swanky spot to relax with some good food in this high-pressure city. Classical string music floats through the air, fans spin overheard on the high ceilings, and a feeling of lightness fills the room – even more so when the tall windows are open during cooler months. The recent overhaul has the main dining area looking nearly the same as before with a minimally more rustic and tropical look, while creating a much larger entrance that can now accommodate a buffet table.

The Verandah’s Caesar salad is famous for good reason. The salad is tossed beside your table with flair, combining a long list of optional ingredients: croutons, candied walnuts, parmesan cheese, chopped onions, anchovy paste, bacon bits, chopped garlic and more. These items are tossed with lettuce, dressing, Tabasco and Worcestershire sauce. The salad comes with either parma ham, grilled prawns or home-smoked salmon – we most highly recommend the incredibly soft and tasty salmon.

Foie gras is unusually prepared with a subtle curry sauce, accompanied by tangy caramelised apple and spiced, braised chickpeas. The dish typifies the Verandah’s East-meet-West cuisine and creativity. This starter is rather large portioned, as are the mains. The seafood mixed grill is piled high with fresh lobster, king prawn, scallops, salmon, barramundi and black mussels. The char-grilled Australian wagyu rib eye is served in black pepper sauce, again using an Asian sauce for a western dish. It is, as expected, marbled with fat and tender.

After a few of these heavy dishes, the perfect way to sweeten your palate is with a soufflé as airy as the restaurant itself.