SEAFOOD ROOM

HK Magazine - - NIGHTLIFE -

The Laven­der Ramos was an un­usual high­light: an easy to drink, milky cock­tail made with Tan­queray 10, heavy cream, soda and or­ange flower wa­ter. Tast­ing like calpis and gar­nished with a sprig of laven­der, it brings to mind the Hokkaido sea­side in a glass. The Spec­tre—in­spired by James Bond—is a light, quench­ing pineap­ple-based tiki drink in a black trop­i­cal cup, and is the safe bet for less ad­ven­tur­ous palates. If you’re feel­ing plucky you might want to try the Kill the Kraken—one tiny but deadly hot Kraken rum drink that’s spicy on the tongue with the round­ing mouth­feel of anise and fen­nel syrup, and sweet on the nose with vanilla. You’ll want to sip this one slow.

The view and the chill rooftop vibes up­stairs. En­joy it with a glass of some­thing bub­bly and ice cold, paired with the fresh oys­ters or other deca­dent bites on of­fer such as the sea urchin and caviar bli­nis ($180). Smooth pre­mium shishas made with fresh fruit bowls are also avail­able (from $630). Seafood Room has just in­tro­duced “Tunes-day Caviar Nights” every Tues­day from 7pm, of­fer­ing caviar and cham­pers or Belvedere pair­ing sets start­ing from $200.

26/F, 535 Jaffe Road, Cause­way Bay, 3708-9668, seafood­room.hk

The buzz: The dé­cor: The drinks: Why you’ll be back: Eve­lyn Lok

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