It was my first time at Wooloomooloo steakhouse, although the brand has established itself as one of the go-to grill houses in Hong Kong since 2004. One of earliest outlets, the Wooloomooloo Steakhouse at Tsim Sha Tsui East, has recently been revamped and had its interior refreshed, and I was invited to check out the place for myself.
Tan leather seats and dark woods on the interior of Wooloomooloo. Photo © Justin Teo.
The dark woods and brown leather that decorate the interior exudes a sumptuous comfort. The space was lit during the day by the glass façade along the entire side that offers a clear view of the waterfront. The two-story restaurant occupies the airy western corner of Tsim Sha Tsui Centre and also offers al-fresco dining, where diners can enjoy the waterfront promenade.
Brilliant classics with flair
For starters, we were served the Wild Mushroom Vol-au-vent (HKD$120). The vol-au-vent, which is French for “windblown” to describe the lightness of the pastry, was filled with four different types of mushrooms – chanterelle, morels, portobello and porcini. The rich woody flavours were enriched by a Parmesan crisp. Parmesan cheese, besides being delicious to nibble on its own, also acts like a natural MSG, which is why it is frequently added to savoury Italian dishes. The fresh lettuce on the dish helped to cut some of the richness. Mushroom lovers cannot go wrong with this dish.
Fungi heaven with Wild Mushroom Vol-au-vent. Photo © Justin Teo.
The second starter of Smoked Duck Breast with Foie Gras (HKD$135) blew me away with its decadence; either the thick slab of whole foie gras or the slice of smoked duck breast would have been sufficient, but both came together! It was simply heaven. To top it off, I even tasted truffle oil in the celeriac remoulade, which is like a fancy French version of the ubiquitous coleslaw, albeit with a nutty edge. The interplay of oily flavours from the animal fats and smokiness opened the way for our main dishes.
Decadence from the Smoked Duck Breast with Foie Gras. Photo © Justin Teo.
The grain-fed Austalian Black Angus Rib-eye, 12-ounce (HKD$390) was grilled to perfection and had excellent flavours, thanks to the wet-aging. Aging beef takes more effort and is uncommon in lesser steakhouses, and I was glad it was available at Wooloomooloo. I also loved how delicate the fatty bits were and the way they just melted away in my mouth. The choice of having four different types of mustards to go along with my steak was just cherry on top.
Choices of mustards for your steak at Wooloomooloo. Photo © Justin Teo.
For diners who prefer alternatives, the French classic Whole Dover Sole Meunière (HKD$320) might be an excellent choice. The whole Dover was skinned and pan-fried in butter and served bone-in with capers and a lemon squeeze. After my lunch companion expertly deboned the entire fish, we were rewarded with a moist and delicately flavoured fish. Lastly, the side of Vichy Carrots (HKD$65) again demonstrated Wooloomooloo’s affinity for classical French techniques. The carrots had a slightly glazed surface, and the addition of pine nuts lifted it from the ordinary.
Generous portion of Whole Dover Sole Meunière. Photo © Justin Teo.
The desserts, like the rest of the dishes, also did not disappoint. Both the Wooloomooloo Cheesecake (HKD$75) and Wooloomooloo Hot Chocolate Cake (HKD$95) were textbook examples of great classics. I love the tiny details like bits of crunchy granolas that added to the texture of these desserts. I felt I could have had more of the raspberry compote with the cheesecake, but the slightly tangy yoghurt sorbet that came with it also worked well to balance some of the sweetness.
Wooloomooloo Cheesecake with raspberry compote and yohurt sorbet. Photo © Justin Teo.
Wooloomooloo Hot Chocolate Cake with vanilla gelato. Photo © Justin Teo.
With the excellent dishes I have tried, I can see why the Wooloomooloo brand has been able to expand, and even make inroads into Singapore. Perhaps it is time for me to check out the Wooloomooloo Steakhouse in Singapore at Swissotel The Stamford, or the Chophouse at Vivocity to see if the stellar standards are upheld.
Wooloomooloo Steakhouse (Tsim Sha Tsui East)
Shop G7/8 Tsim Sha Tsui Centre,
66 Mody Road, TST East, Hong Kong.
Tel: +852 2722 7050
