Hong Kong’s dazzling National Day Fireworks set a spectacular backdrop to Michelin-star chef Harlan Goldstein’s first dinner showcase at newly opened Penthouse by Harlan Goldstein atop Soundwill Plaza II Midtown Causeway Bay on October 1, 2014. Early reservations are highly recommended for the 6-course extravaganza at the new landmark dining destination, with unsurpassed sweeping panoramic vistas of the pyrotechnics from its dramatic 5,000 sq. ft. rooftop cocktail terrace on the 29th floor.


Priced at HK$1,380, the menu pays a fitting tribute to National Day, showcasing Harlan G’s contemporary Western menu at one of the most spectacular locations on Hong Kong Island amid a chic, rustic New York-style penthouse setting.

 A ‘Little Snack to Start’ welcomes diners with Iberico 5J Ham, Spanish Toast, Sous-Vide Pear, and Black Truffle Honey.

 Appetiser of Crudo di Scampi Tails and Foie Gras follows, dressed with Wild Salmon Roe, Granny Smith Green Apple, and Baby CressMelt-in-your-mouth 64 Degree-Cooked Sicilian Octopus is served with Red Onion Jam, Apple-Wood Smoked Bell Peppers and Paprika Aioli. Orecchiette Pasta with Spanish Red Prawn is richly flavoured with the chef’s “secret sauce”.

Main course is a choice of Roasted Cod Fish with Clam, Saffron Fregula Stew and Dill Caper Mustard Pesto or “Josper-Oven” Grilled 70 Days Wet-Aged Prime Striploin Beef, served with Roasted Garlic & Horseradish Crème Fraiche.  Josper Grilled meats are a new signature of the restaurant, with a Spanish grill that heats up to a searing 500 degrees, producing mouthwatering dishes that retain natural juices.

The Grand Dessert Table of limitless sublime desserts and treats completes the fireworks fiesta, with coffee or tea. Complementing the menu is an extensive wine list of more than 130 wines from France, Italy, USA, and Australia.

Harlan G has also personally designed signature New York-style cocktails from ‘Wall Street after 5pm’  comprising Buffalo Trace Bourbon, Sweet Vermouth, Cherry, Cinnamon, House Bitters and a hint of Chocolate, to ‘Fifth Avenue Rush’, an invigorating taste sensation of G’Vine Floraison Gin, Elderflower, Kaffia Lime and Jasmine and Blossom Soda.

Chill-out music with a spicy touch of urban grooves also plays an integral role in creating the chic ambience. Designed by Kinney Chan & Associates (KCA), the New York-style 6,800 sq. ft. space at incorporates industrial loft elements, such as stunning chandelier made from frying pans hanging over the corridor, together with curated furnishings and bold colours to create a slick urban

The fourth restaurant in Harlan G’s growing culinary empire raises the bar on the Hong Kong dining experience, from sweeping panoramic vistas from the urban-rustic, 6,800 sq. ft. interior and 5,000 sq. ft. rooftop terrace, also perfect for pre-dinner cocktails or events catering up to 350. In this chic, rustic New York-style penthouse setting, Penthouse showcases an exciting selection of new dishes and techniques, including centuries old slow-cooking and fresh handcrafted pastas.” Penthouse is also open for lunch and features two dining options – Light Lunch priced at HK$228 and 3-course at HK$258.

Penthouse by Harlan Goldstein is located at 30/F, Soundwill Plaza II Midtown, 1-29 Tung Lung Street, Causeway Bay.  For reservations, please call (852) 2970-0828, or visit www.penthouse-dining.com.

Harlan G’s approach of respecting the ingredients ensures natural flavours are enhanced through his favourite cooking techniques such as slow cooking and smoking. In December 2013, he adds Harlan Goldstein’s COMFORT to his portfolio. Designed for easy-going gatherings in a cheerful, convivial atmosphere against the backdrop of hip R&B music, COMFORT introduces satisfying “food for friends” in a relaxed European loft-style venue at 5/F Grand Progress Building, Lan Kwai Fong.

 In May 2014, Harlan G expanded his empire to Causeway Bay, adding two exciting dining destinations to his portfolio: unique Sushi To, headquarters of the most exciting new Japanese culinary creations in Hong Kong, and Penthouse by Harlan Goldstein, where traditional cooking methods meet 21st century inspiration.