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Highline
Add: 6F, Ascott, Hong Kong Plaza, 282 Middle Huaihai Road
Tel: 6333 0176
Hours: 11am~1am
Price: brunch 200+ RMB/person, dinner 350+ RMB/person
Visited: Apr 2017
Highline, located on the 6th floor of the Ascott in Hong Kong Plaza, is the hot place to be at this moment. To be honest, I wasn’t so impressed when I visited last year during its soft-opening stage – yes, the terrace is sexy and sleek, but the food and service were lacklustre at best. Highline has since then undergone a makeover of chefs and menus, and seems to be receiving especially good reviews for its brunch…time to go back for a second look.
開在香港廣場北座雅詩閣酒店 6 樓的 Highline，最近似乎非常熱門。由于是朋友投資的餐廳，去年還未正式開幕時我先去蹓跶過了幾次，但是（雖然這樣說可能對廚房的工作人員有些失禮）當時最讓我驚豔的是它漂亮的露台，而非食物本身。前一陣子聽說換了主廚改了菜單，趁上海天氣正好，我和朋友們挑了個陽光明媚的日子去試了試周末早午餐。
Though I’m quite in love with the terrace, we opted for the indoor sunroom as it was too windy on the day of our visit. First things first upon being seated – a glass of mimosa (68 RMB) to start the day.
雖然是衝著露台來的，不過當天風大而且朋友帶了小baby一起來，所以最後選了室內的陽光屋。落地窗完全打開，整個空間非常通透，舒服地坐下來後先來杯 Mimosa（68元）。
My friend had asked the bar to make a passionfruit cocktail, though unfortunately it came without any passionfruit flavor…
朋友請吧台特制了杯百香果口味的調酒，不過據說沒有百香果的味道，殘念。
We tried quite a few dishes amongst the 7 of us, let’s start with a couple that I quite liked, such as the acai bowl with banana, chia, toasted almonds, house made granola, and berries (98 RMB).
我們一組人點了不少菜，先說說其中幾道我比較喜歡的，比如 巴西莓果碗：香蕉、野鼠尾草籽 、烤杏仁、自制堅果、新鮮莓果（98元）。
Spicy tuna & avocado toast: fried shallots, 6 min. egg, wakame, grilled spring onion (128 RMB).
辣味金槍魚牛油果吐司：炸干蔥、6分鍾煮蛋、裙帶菜、小蔥（128元）。
French toast sticks: cornflake, coffee creme anglaise (58 RMB).
法式蛋撻條：玉米脆片、咖啡奶油（58元）。
The next two were not bad but could use some small improvements. The crab cake benedict with poached egg, asparagus, fennel, citrus and sauce choron (128 RMB) was quite a crowd-pleasure, except the poached egg was overcooked to the point of being hard-boiled.
接下來兩道還可以，不過各有些可以改進的地方。比如蟹肉餅班尼迪克：蘆筍、茴香、柑橘、番茄荷蘭汁 (sauce choron)（128元），水煮蛋過熟了，切開後沒有令人期待的流心蛋黃…
Chicken & waffle: cajun spice, maple bacon butter (148 RMB). The chicken was tender and juicy, but the coating had a powdery texture that was rather bizarre and unpleasant.
炸雞華夫餅：卡駿香料、楓糖培根黃油（148元）。炸雞外皮粉粉的口感，有點怪異。
Next came a couple of dishes that didn’t leave any impressions: Highline burger with house ground patty, house bacon, gruyere cheese, potato bun (118 RMB).
最後幾道是朋友點的，沒有讓我留下深刻印象的菜。招牌漢堡：當日絞澳洲牛肉、自制培根、格魯耶爾芝士、自制土豆面包（118元）。
Crispy soft shell crab cobb salad: 6 min. egg, cherry tomato, bacon, avocado, blue cheese (98 RMB).
香脆軟殼蟹科布色拉：六分鍾煮蛋、小番茄、培根、牛油果、藍紋芝士（98元）。
Run the mill: housemade maple pork sausage, roasted potatoes, 2 eggs, sourdough (98 RMB).
大盤早午餐：自制楓糖豬肉香腸、烤土豆、2個雞蛋、酸面包（98元）。
Red velvet cheesecake sundae: milk crumb, meringue, strawberry coulis (78 RMB).
紅絲絨芝士蛋糕聖代：鮮奶脆粉、蛋白糖霜、草莓醬（78元）。
The same week, a different group of friends organized dinner here, so I got to try a completely different menu and ambience. While I love the sun-filled space and light-hearted vibe during the day, the evening menu seems to
同一周又有其他朋友約在這裏晚餐，菜單和氣氛都完全不一樣。我雖然比較喜歡白天的感覺，但菜似乎是晚上的要更好一些。
Waldorf salad: endive, ricotta salata, candied walnuts, aple, grapes, poppy seed buttermilk vinaigrette (78 RMB).
華爾道夫色拉：莴苣、焦糖核桃、紅富士蘋果、罂粟籽奶油醋汁（78元）。
Okonomiyaki fries: braised short rib, cabbages, okonomi sauce, shaved bonito (98 RMB).
日式燒餅薯條：慢炖牛小排、卷心菜、燒餅汁、鲣魚絲（98元）。
Char-grilled citrus spice rubbed chicken, grilled asparagus & fennel, charmoula (228 RMB).
炭烤橘汁辣味雞肉、扒蘆筍、茴香、摩洛哥醬汁（228元）。
Blackened shrimp etoufee: blue lump crab, smoked tomato & pepper risotto (158 RMB).
辣味碳香燴飯、藍色蟹肉、煙熏番茄辣味意大利燴飯（158元）。
Creamed corn orrechiete: grilled corn, zucchini, bacon, arugula, queso-fresco (128 RMB).
奶油玉米貓耳朵面：扒玉米、節瓜、培根、芝麻菜、墨西哥芝士（128元）。
500g wild silver dollar clams: white wine, garlic, shallots, herbs (168 RMB).
500克野生藍鏡蛤蜊，經典風味 －白葡萄酒、大蒜、幹蔥、香草（168元）。
Other than the fishy-tasting wild silver dollar clams, I quite enjoyed all the other dishes, especially the char-grilled citrus spice rubbed chicken, which was memorably fragrant, tender, and juicy. Desserts – cheesecake and panna cotta – were ok.
以上除了最後一個野生蛤蜊腥味太重了之外，其他菜我都滿喜歡的，特別是炭烤橘汁辣味雞肉非常香嫩，令人回味。甜點 － 美式芝士蛋糕和意式奶酪，無功無過。
All things aside, a glass of rose on this terrace during a balmy evening is always a pleasant idea…
不管怎麽說，天氣暖了，在這裏喝杯冰涼的粉紅酒還是很不錯的…
Though the most attractive feature of Highline for me remains the sleek design (I recommend tables by the window or on the terrace), but the food has indeed improved since its earlier days, and I look forward to more delicious things pouring forth from the kitchen. A place to come back to.
雖然 Highline 現在最吸引我的仍然是它漂亮的設計（推薦靠近窗戶的位子或者露台），不過食物跟開幕時比起來都進步了，期待可以再繼續變好。天氣好時找三兩好友來坐坐，惬意，是個我會再回來的地方。
Highline
地址：淮海中路282號香港廣場北座Ascott雅詩閣酒店6層
電話：6333 0176
營業時間：11am~1am
價位：早午餐200元+／人，晚餐350元+／人
造訪：2017年4月
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