SKYE at The Park Lane Hotel: Contemporary French Fare

Bar with a view and outstanding French food?
Yes, please!

Looking for an unforgettable evening under the stars, the Hong Kong way? Of all the rooftop dining experiences offered here, this one’s definitely a bar in heaven!

Housed on the 27^th floor of The Pullman by Park Lane Hotel in the hustle and bustle of Causeway Bay, is SYKE bar. It offers impeccable views of the Victoria Harbour and the lush foliage of Victoria Park. The sprawling 8,000 square foot terrace has been the recent beneficiary of a refit and we must say, it’s lookin’ good! The balcony has been extended to create a large open space whereas the indoor dining area displays large paintings flown in from Germany.

SKYE serves contemporary French cuisine, with a delightful Asian twist. We started out with the Heirloom Tomato Tartare ($130), which was essentially a tomato marshmallow ‘cloud’ made with water used to boil tomatoes for the sorbet that accompanies it. The tangy and salty cloud was flavourful and the sorbet delicious. The tomatoes are specially flown in from France for this delicacy. Worth the effort, I must say!

Next on the table was Slow Poached Lobster ($370), with cucumber and chive vinaigrette. The creamy flavour of the lobster paired well with the baby fennel tempura. The glass of Pinot Noir from the wide selection of wines offered was the perfect accompaniment to this second dish.

We were quite full by the time the lobster was polished off, but who could say no to a gorgeous sweetbread especially since they are hard to come by in Hong Kong! The Caramelised Veal Sweetbreads topped with black truffles and artichokes was one of the chef’s favourite ($280). Absolutely worth the gluttony! The sweetbreads were soaked for a minimum two hours before being slow cooked and then fried to bring out the flavour.

We also tried the Char-grilled Wagyu beef tenderloin ($440), served with an interesting Szechuan Chilli Hollandaise sauce for that extra kick. The hotel actually has a roof-top garden where they grow all the vegetable and herbs used in the kitchen. The produce is all organic and quality controlled, something that was truly reflected in everything I tried.

What literally took the cake was the dessert. The Pave of 70 percent Guanaja Valrhona Chocolate served with salted popcorn ice cream, popcorn caramel and peanut gel ($130) and it was just outstanding. The dark chocolate mousse cake had the right melt-in-the-mouth texture and had just the right amount of sweetness. An absolute must-must have for anyone with a sweet tooth!!

If you’re looking for quality and innovative dining with an outstanding view, then you definitely have to make a booking to visit SKYE. It’s the perfect place for a date night or to bring out of town visitors. The ambience and dining experience will surely win your guests over!

SKYE, 27/F, The Park Lane Hong Kong, a Pullman Hotel. 310 Gloucester Road, Causeway Bay; [email protected]; www.parklane.com.hk/skye