1/F, No. 63 Wyndham Street, Central, Hong Kong
Tel. 25360183
Email. info@restoration.hk
Mon to Sat. 12nn - 3pm & 6pm - 11pm
Sun. 11am - 3pm
Sun. 11am - 3pm
Extra Info:
Super Monday. 2 For 1
Super Tuesday. "ALL-YOU-CAN-EAT Fried Chicken" 2 course for $238 Soup and Fried Chicken (Served with Biscuit and Gravy)
Wednesday Promotion. "ALL-YOU-CAN-EAT BBQ Ribs" $278 for 2 courses
RESTORATION features New Orleans style with Southern American Cuisine, even in a grey rainy Sunday morning, the restaurant still offers a brightly white environment. The decoration is quite causal but warmly 'home' feeling, while I can imagine in the night there, with candles and wine glasses around the dark red sofa, will be a fancy salon. The WEEKEND BRUNCH menu is so far served on Sunday only from 11am to 3pm, while the restaurant is considering to extend to Saturday. The Brunch is not offered as buffet style which is familiar to the Hongkongers, instead, you will have a short list with main course & steaks, and a long list of side dishes with some special names, and cocktails & alcohols (Don't be afraid to start the morning with alcohols :P). EGG BENEDICT is strongly recommended, and you can have pork / seafood (catfish) versions; for big stomach, you cannot miss the Southern-signature - FRIED CHICKEN & WAFFLES, it's really big potion with savory fried chicken which has almost zero fat under skin (perfect for girls) and the waffles is solid and fluffy enough, just fit our expectation :P
美國南部新奧爾良地區的飲食元素是RESTORATION的特色，餐廳風格隨意輕鬆，充滿南部田園與陽光風情，即使是陰雨連連的週日早晨，餐廳依舊能給到一股濃濃的夏日田園的感覺，相當適合早午餐這個主題。深紅色的沙發與桌上的高腳酒杯與燭臺，隱約顯露夜色降臨時搖曳燭光反射到深紅皮質沙發上的閃爍光暈，相比夜晚又是另一番景緻。週末早午餐菜單是新推出的，目前只在週日11時至下午3時供應，不過餐廳也有意延長至週六，不似自助餐式的馬拉松早午餐，菜單上羅列了班尼迪蛋（豬肉或海鮮）、扒類、小食（包括一些南方特色的小食）及酒類（一大早飲COCKTAIL也不是什麽大不了的事），大胃的可以試試南部地區較有特色的炸雞，配上窩夫和煙肉，不但分量驚人，炸雞也相當惹味，皮脆之餘發現皮下幾乎零脂肪零澱粉質（相當適合女生），食落一點不覺飽得滯或油瀝瀝，窩夫厚身又硬脆，出乎意料的好味。
BLOODY MARY
MOJITO
EGG BENEDICT
poached eggs, pulled pork, gravy, cheddar biscuits, hollandaise
CATFISH LYONNAIS
seared catfish, crispy potato, poached eggs, orange saffron beurre blanc, hollandaise, caviar
TWO EGG BENEDICT (poached egg as main part), seafood one would be a lighter and more 'diverse' choice. The presentation is obviously outstanding compared to other main dishes, plus its light yellow color in the pure plate, seems it's reflecting the sunshine. Cut the egg from the middle, the liquid yolk is just floating out, and you can smell the warm fresh yolk scent at once. Under it, it's catfish, solid but mild soft in texture, and offering an original fish taste. I love those deep fried dry & crispy potato, just like the kid eating chips. To create a balance in taste & appearance and follow the egg benedict tradition, they mix the sour-taste orange with hollandaise & beurre blanc (white sauce), but the texture is not too sticky and creamy, and add some fresh orange sweet is not a bad idea.
CHICKEN & WAFFLES
3pcs fried chicken, house made bacon, classic waffle, maple syrup
FRIED CHICKEN is the popular dish in Southern region of America (but why the K-style fried chicken pop up in my brain at once, believing it's over-high exposure these days in Internet :D). It's big stomach potion with 3pc chicken, 3pc waffles (very thick & solid) and 2 large pcs of bacon. Bacon is cooked with similar seasoning as fried chicken, guess mainly with pepper and rosemary. The taste is really strong and salty. Fried chicken is a big surprise, coz it's not like the normal ones to be oily and rounded by fat and fried flour. In opposite, it's almost zero fat under the super crispy and savory chicken skin, the chicken part is still juicy and soft. Finish 1pc, guaranteeing you won't have any 'devil' feeling, coz it really tastes light. Waffles are the 2nd surprise. It's perfect in texture, solid, fluffy, crispy. With maple syrup (very sweet, pour less is better), it can full your stomach meanwhile satisfying your tongue.
YOGURT AND BERRIES
BISCUITS & GRAVY
For the sides, they have a selection of 8 choices covering fresh fruits, yogurt, fries, and even bacon. YOGURT & BERRIES would be a right choice to keep your brunch not too heavy. They serves with Greek-style yogurt but with less condensed texture, with fresh strawberries and blueberries, it's welcomed anytime during the brunch as appetizer, side dish or after-meal dessert. BISCUITS & GRAVY is unfamiliar to us; it is the traditional food in Southern area, and 'biscuits' actually is more like 'scone'. The 1st impression by looking is not good, to be honest (and we have given our suggestion to the restaurant); but I do love the taste (if you're the same person as me - crazy about any bread/pastry/cake stuff). Personally, I prefer a dry, condensed, hard texture to fluffy one. This 'biscuit' just fits me, and it tastes like a salty & little spicy (pepper in gravy) version of scone.
STEAK AND EGGS
30oz organic porterhouse (all steak are served with two eggs any style)
30oz T-bone steak, it's better to share with your friends! Porterhouse steak cut from the rear end of the short loin, so you can get two different part on the both sides of T-bone. It's perfect grilled crispy and savory on the surface part, but the light pink beef seems a little bit over-done (request medium) especially when it's larger muscle, it's not so tender as it should be. Besides the texture part, others are all good whatever flavor of steak and the sunny eggs.
KEY LIM PIE
Lime pie, signature dessert in an American table. It's very heavy in texture, layers of cream foam on the top and very condensed lime pie in a mashed texture (texture similar to 'banana pie), the butter cookie base seems not enough to hold everything on it. First bite will be too sour and heavy, but after that I find it's attractive so much to make you bite after bite, coz the lime taste is so natural and fresh even it's super sour; with the base it would be a balance while I hope base part could be more.
To end this lazy brunch, we have one coffee with 'Le Creuset' cup :D
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