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Hong Kong Cricket Club's new premier
Dining Outlet, the Long Room, affords a magnificent view overlooking
the cricket ground and beyond to Victoria Harbour and the hills
of Kowloon.
Enjoy European cuisine served in
an elegant but relaxed atmosphere - a unique fine dining experience
coupled with a variety of wines and attentive service.
Executive Chef, Simon Evans, sources
ingredients freshly arrived from around the world on a daily basis.
He will be delighted to design a personal menu for that special
occasion.
Staff will redefine your idea
of service.
Enjoy a lunch on Saturdays, Sundays
and Public Holidays. A private and comfortable scenario to celebrate
a Special Day.
"It
is an excellent place to take a late lunch at the weekend and enjoy
prime seats for viewing the cricket on the ground."
- says Tony Melloy
The Long Room
Weekend Brunch is available
all weekends & public holidays - Call for reservation or more information.
Enjoy a unique fine dining
experience – served in an elegant but relaxed atmosphere.
Monday to Friday
Monday to Friday
6:30 P.M. to midnight
Saturday, Sunday
and Public Holiday
Noon to 3:30 P.M.
6:30 P.M. to midnight
Only for age 15 and over
Direct line: 3511 8618
Dress - A reasonably
conservative standard of dress is required at all times. For gentlemen,
this means a shirt with collar, trousers/slacks, socks and shoes.
A jacket and/or tie is not required. Ladies would be dressed as
is appropriate for fine dining. Sportswear, track suits, shorts,
flip-flops, caps/hats or denim wear in any form are not acceptable.
Gentlemen in sleeveless shirts or vests will not be admitted at
any time.
 Executive
Chef, Simon Evans, envisions "taking the Club to a
new level" in Cuisine. He joins HKCC F&B Department at an interesting
point in time - after the introduction of Spinners Family Restaurant
earlier this year and just prior to the Opening of the Long Room.
Simon's Cooking Recipe:
"Keep
it simple!
I believe in buying quality products and using basic marinades and
cooking techniques to maintain maximum quality and taste."
Our new Executive Chef hails from
Britain, having been born in London but almost immediately moving
with his family to the West Country. His nomadic course through
the realms of high cuisine began with a three-year apprenticeship
in Brunei, followed by seven years in London and continuing in Somerset
(England), Greece, the Channel Islands, each new position enriching
his ascending career.
To pursue his passion for cooking,
Simon relocated to Asia and worked in several Hong Kong and Shanghai
prestigious restaurants and hotels. He has now been living in Hong
Kong for twelve years and declares himself to be a complete Hongkongophile.
Simon is "bubbling" with
many ideas. His introduction of an array of vegetables as accompaniment
to the Sunday Roasts on offer in the Chater Tavern has already won
approval. Two more plans in the pipeline: food-tasting sessions
and healthy and attractive offerings for the younger set. Watch
the Club Outlets for more innovations!
Relaxing at home after hard hours
supervising the Club's main kitchen, Simon admits to being "a
Corn Flakes addict" !
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