Coming into the Hong Kong Dining Scene is the Bostonian Seafood and Grill Reinvented

A culinary institution gets an industrial chic makeover, presenting a new dining space to taste and share with friends

(Hong Kong, 29 August 2016) – Well established as a Hong Kong favourite for over a decade, the Bostonian Seafood and Grill debuts a shipyard scene that offers an honest taste of reinvented shared dishes and drinks after an extensive two-month makeover.

Nestled underground of The Langham, Hong Kong hotel, the restaurant introduces a design direction of an inspiring urban space that personifies a reclaimed style with an industrial vibe devised by MCG Calibre Limited.

“The Bostonian has been serving a range of loyal patrons for over 10 years and we believe that our guests will enjoy the new stylish décor. Offering a new modern and informal demeanour, the restaurant’s DNA will be to socially share over tasty food and libations, as well as establishing Tsim Sha Tsui as a go-to destination to meet and mingle,” said Managing Director Shaun Campbell.

Exuding layers of texture and a subdued palette, the transformation extends to 422 square metres which includes three main areas – a craft brew bar, the principal dining space and a private champagne room.

The restaurant’s hardware will incorporate ship wood of all colours and sizes, handcrafted copper and rustic metal profiles, cement sand wall finishes, and herringbone oak timber floor boards. Showcasing the venues personality is a collection of marine and nautical accessories, as well as carefully selected contemporary wall art that are accentuated with industrial lights and custom furnishings.

Motif embellishments echo at the bar with designer floor tiles and an oversize backlit wood raft that supports the counter and back bar. Adjacent is the main dining room that is able to seat 118 guests and features retro mahogany leathered banquette seats, as well as free-standing wooden tables.

Offering a multi-dimensional experience is a handcrafted brass and copper feature wall that leads into a private champagne room fully equipped with audio-visual facilities and can accommodate up to 16 people. Capable of joining the main dining area or having it exclusively tucked away, the versatile range is perfect for interactive social events or functions of all kind. Adorning the intimate area is a floor-to-ceiling cellar, housing some of the most reputable vineyards including the largest collection of The House of Lanson champagne and others alike from over 70 regions.

Complementing the space, the dining landscape of the Bostonian Seafood and Grill has evolved to offer seasonal land and sea specialties of various international influences. Centred upon a communal concept, Executive Chef Pedro Samper introduces a menu filled with tasty talents and sharing plates using sustainable seafood and organic ingredients as an ongoing commitment to social responsibility.

Gourmands can dive into original selections of signature cold and hot oysters topped with colourful condiments and savoury sauces. The raw You and I oyster is crowned with Hokkaido sea urchin, seaweed, sesame and salmon roe, while the baked Angels on Horseback is stuffed with pancetta and porcini mushrooms. Equally tantalising is a new delicacy which is a two-day aged Beetroot Cured Salmon served with pomegranate molasses, crème fraîche, orange, fennel and cilantro.

Additional hero dishes include the Black Cod Fish and Clams in “Salsa Verde” Sauce and the Braised Iberico Pork Cheeks in Tempranillo Wine. Guests who like to share should experience the one-pound Lobster Thermidor served either grilled or steamed, or take on 21 ounces of the best premium cut of USDA Prime Cowboy Steak.

Regulars will be delighted to find a few all-time favourites that remain on the menu like the Bostonian Lobster Bisque, the traditional Fish and Chips, and its famous Crab Cakes.

To end on a sweet note, guests can feel complete with the Milk Chocolate dessert that features a rice crispy and hazelnut crunch, along with a milk chocolate and tonka bean cremeux. The Pavlova dessert is also a must-try which is made of meringue, passion fruit sauce, and home-made “dulce de leche” ice cream. Alternatively, the signature Baked Alaska is another delicious option that has vanilla and raspberry ice cream, sponge cake and meringue flamed tableside with Grand Marnier.

Opening hours:

Semi-buffet lunch  12:00 – 3:00 p.m., Monday to Saturday
Dinner                    6:30 – 11:00 p.m., daily
Sunday Brunch      11:00 a.m. – 3:00 p.m.
Happy Hour           5:00 – 8:00 p.m., daily

For reservations and enquiries, please call 2132 7898 or email tlhkg.bostonian@langhamhotels.com.

 

About The Langham, Hong Kong

The Langham, Hong Kong epitomises timeless European elegance and is located in the heart of vibrant Kowloon. Situated next to Canton Road in the Tsim Sha Tsui district, the hotel is surrounded by the luxury flagship stores of the world’s most famous designer labels and mere minutes away from the historic Star Ferry with glittering Victoria Harbour as its backdrop. The hotel features 498 luxurious guest rooms and suites finished with the finest fabrics, hardwood floors, and hand-woven carpets, and fully equipped with Blissful Beds, iHome docking stations and wireless broadband internet connection. Attractions range from the legendary three Michelin-starred T’ang Court Cantonese restaurant, “The Langham Afternoon Tea with Wedgwood” at the Palm Court lobby lounge and artisanal cocktails at the award-winning bar concept from London called Artesian. Guests can relax at the rooftop swimming pool or retreat to The Langham Club lounge that offers all-day canapés and refreshments.

For more details, please visit langhamhotels.com/hongkong

 

MEDIA CONTACT

Jenny An
Director of Marketing Communications
The Langham, Hong Kong
Tel: (852) 2378 9393
Fax: (852) 2375 1772
Email: jenny.an@langhamhotels.com

Michelle Miu
Public Relations Manager
The Langham, Hong Kong
Tel: (852) 2378 9308
Fax: (852) 2375 1772
Email: michelle.miu@langhamhotels.com