Going For Gold

Going For Gold

The Penthouse by Harlan Goldstein 

THE WAIT IS FINALLY over for Hong Kong’s gourmands. After eagerly awaiting the new restaurant from Michelin-starred chef Harlan Goldstein, Penthouse is officially open, and it is as exceptional as we’ve come to expect from the “chef to the rich and famous”.

Following the unending success of his Michelin-starred restaurant, “Gold” by Harlan Goldstein, celebrity chef Harlan Goldstein (Harlan G) has built quite the culinary empire. His COMFORT restaurant and, most recently, Sushi To, have soared to the top of every culinary guide in Hong Kong, and now the face of the city’s dining scene has opened the much anticipated Penthouse restaurant to rave reviews; and it comes with a stunning harbour view to boot.

Located at Hong Kong’s hottest new dining destination, Soundwill Plaza II Midtown in Causeway Bay, Penthouse by Harlan Goldstein serves up some stunning new dishes from the award-winning chef, where traditional cooking methods meet 21st century inspiration. And to ensure each dish lives up to our expectations, the culinary team is made up of the city’s most inspired young chefs, each one personally trained by Harlan G himself.

As the fourth establishment in Harlan G’s growing culinary empire, Penthouse raises the bar on the Hong Kong dining scene in every way. Firstly, in a city where space is a spectacle in itself, the 6,800 sq.ft. dining area and 5,000 sq.ft. rooftop is quite a sight. Add to that the sweeping panoramic vistas across the city from thirty floors up, and you’ll see what we mean.

Step inside and the spectacle continues. A stunning chandelier hangs over the corridor, but it’s not your typical chandelier made from crystal or glass. Instead, it comprises a bundle of frying pans that instantly create a cool, rustic kind of feel. This vibe resonates with the stylish furnishings and bold colours splashed around the space, joined by a refined blend of chill-out music and a spicy touch of urban grooves.

Seating options include a large communal table, elevated leather booths and two playful private rooms overlooking the harbour, each seating up to 10 people. The communal table lets guests chat about Harlan G’s impressive creations, while the booths are great for couples and small groups.

Up to the Penthouse

Pre-dinner cocktails on the rooftop should not be missed to kick off an evening at Penthouse, but to start your meal off right, Harlan G recommends a sampling of jet-fresh oysters to pep up the palate, together with a bite of the Crudo and Carpaccio selections. Our favourites include the Spanish, farm-raised Bluefin Tuna Tartare and the flavoursome Beef Carpaccio Roll with rocket, stracchino cheese and decadent truffle.

For more exquisite starters, try the Italian Pork Head Testa flatbread, or the Bouillabaisse Soup with garlic toast and gruyere cheese. Harlan G also introduces a signature dish of his, intriguingly named the Devilled Crab Cake. It comes with a refreshing mango and salted black bean salsa that superbly jazzes up the succulent crab meat.

On to the main courses and of particular note is Penthouse’s Josper Grill. Specially sourced from Spain and heating up to 500 degrees, the grill produces sizzling meats that really demonstrate their unique flavours and textures whilst still retaining all the natural juices. The meat cooked on this impressive grill includes some of the very best produce from around the world, including the 60-day wet-aged US Brandt Beef, slow-cooked Spanish Duroc pork ribs and the uber-flavoursome organic Australian lamb chops.

Penthouse is open for both lunch and dinner.

Lunchtime offers two set dining options, including the Light Lunch and the 3-Course Lunch.

Meanwhile, Harlan G’s “The King of Pasta” selection serves up a number of handcrafted pastas that show off the innovative chef’s signature bold flavours and impressive ingredient combinations. A silky Italian egg pappardelle is whipped up with a Spanish pork ragout and a herb mascarpone, whilst the signature risotto, made with Italian arborio rice, is muddled with Maine lobster, Sukura shrimps, a rich lobster sauce, basil and bottaga, made to dazzle all seafood connoisseurs.

Finish up the meal with a taste of Penthouse’s fine desserts. Every evening, renowned Pastry Chef Leung Tung Shing lays out a 5m Grand Dessert Table, showcasing over 20 types of his signature sweets. They range from the modern and innovative nitrogen displays, to the traditional assortment of French and Italian cakes and pastries.

The sumptuous culinary offerings at Penthouse are complemented by an admirable wine list of over 130 wines, together with Harlan G’s personally designed cocktail menu of designer libations. Soak up the harbour view with the Wall Street after 5PM cocktail, or enjoy the Fifth Avenue Rush on the rooftop, refreshingly made with G’Vine Floraison Gin, elderflower, kaffir limes and a jasmine and blossom soda.