- Causeway Bay, HK Island
- Address: G/F,8 Cleveland Street,Causeway Bay
- Website: http://www.redlobster.com/
- Open Hours: Daily, Lunch, Dinner
- Capacity: 130
- Open Since: November 26th, 2023
- Phone: 2261-2996
- Rating: 3.5
- Cuisine: American, Western
- Ambience: Casual
Rock Lobster: Hot on the tail of its Beijing opening, popular American seafood chain Red Lobster is bringing its comfort delicious, affordable comfort food to Causeway Bay.
Look & Feel: This is definitely Red Lobster, but maybe not as you remember it. Let’s just say the design team has taken the nautical theme and fancied it up a bit to fit into the restaurant’s trendy Fashion Walk setting. Of course, the theme at Red Lobster is appropriately nautical. This means you’ll find brass portal windows, wooden planks, whitewashed walls – and yes, a tank of live lobsters in the front window. The exterior facade is a striking blue and red, bedecked with the tasty crustacean the restaurant is named for.
On the Menu: Plenty of lobster and seafood, of course. There’s the Ultimate Feast ($338), a platter of North American lobster tail, snow crab legs, shrimp scampi and fried shrimp, the 1lb whole lobster ($298), and the Surf and Turf (from $298), which combines a ribeye or sirloin steak with shrimp or lobster tail. The full menu includes over 60 seafood dishes, steaks, pizzas, pastas, desserts and more — talk about spoilt for choice. Two dishes, the typhoon shelter lobster ($358) and salted egg shrimp ($48), are inspired by local flavors and will be exclusive to the Hong Kong branch.
Jeng: Red Lobster is all about comfort, and the feel-good vibes here are very real.
Not So Jeng: This is deep-fried comfort food done with plenty of seafood. It’s fun, but it can quickly make you queasy if you eat too much.
Great For: Good seafood at good prices.
FYI: Love bread? Red Lobster’s signature house-made Cheddar Bay Biscuits are unlimited, so tuck in.
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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.