The alfresco Fish Bar at JW Marriott Hong Kong recently launched following a refresh. Carolynne Dear headed over to sample the new lunch menu
Sustainably-sourced produce is at the heart of the menu
There’s a lot to love about Fish Bar at JW Marriott. Located on level seven of the Admiralty hotel, it benefits from leafy green Peak views as well as the surrounding high-rise cityscape.
It's also located right on the pool-deck, a haven tucked away from the hustle and bustle of Hong Kong city living.
The covered pool-deck terrace is a perfect dining spot but on the August lunchtime that I visited, an amber rain storm had just blown through and I was ushered away from the drips and into the refurbished Fish Bar.
This cosy, scandi-style space is located right next to the pool with bi-fold windows that can be pulled back at cooler times of the year. For less humid, autumn dining, it makes a fabulous spot. Wood takes centre stage in the new-look dining space, with teak wood flooring, acacia wood furniture and wall panels, all carefully selected from responsibly sourced forests. Shell-shaped lights and sea creature artwork complete the seashore vibe.
Ecology is indeed the name of the day at this new-look dining spot with the menu championing sustainability. In a limited city space, the chefs have made the most of what is available and created a herb garden adjacent to the Fish Bar. The fresh herbs are harvested and put to good use garnishing the restaurant’s dishes and drinks. The fish and seafood are sustainably sourced and the restaurant has forged innovative partnerships with organisations such a Save Our Shells, a Nature Conservancy initiative where oyster shells are collected and repurposed into substrates for new coral reefs.
And on a hot summer’s day, what more could you ask for than a fresh, seafood-based menu and a refreshing cocktail or two.
Helming Fish Bar is JW Marriott Hong Kong’s executive chef, Tony Wong, and Fish Bar head chef Ronnie Wong. The pair have conjured up a menu with sustainable seafood at its heart paired with plenty of local and organic produce.
I started with cod cakes and Fish Bar’s homemade Tartar sauce, alongside the most delicious French Blue Prawn Tartare with Chilli Lime Gel and Tempura Avocado.
Main dishes included a show-stopping Lobster Fettuccine in a creamy housemade lobster sauce and a meaty piece of steamed cod from the Fresh Catch Daily Specials menu.
The oyster section was also tempting, with Baked Oyster in Sake and freshly shucked oysters from the ‘flown in today’ section of the menu. There’s also a hydroponic salad menu, showcasing produce from the JW Marriott garden.
Refreshing drinks include cocktails, mocktails and fine libations. The eco-conscious vibe feeds through with housemade lemonade blended using the whole lemon, including the peel, to reduce food waste. The bar has partnered with ecoSPIRITS, a brand that eliminates single-use packaging waste. For wine-lovers, it’s worth noting that the fruity Chateau de Lugey Blanc des Cabanes is aged in an underwater cellar in France - this novel approach apparently provides a consistent temperature and pressure for ageing wine and whatsmore, the bottles stored underwater become habitats for marine species.
Whether you drop-in for lunch or dinner, Fish Bar promises a tasty, laid-back vibe. Personally, I can’t wait to return on a crisp, blue-sky autumn day to soak up the aqua marines of the pool and the lush green jungle views - and I’m really hoping that yummy prawn tartare is still on the menu.
Fish Bar, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Hong Kong; midday to 10pm, Monday to Sunday; +852 2810 8366.
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