room 3 — Restaurant in Kowloon

Avoid at All Costs.

To call the lunch set's "Tricolor Sashimi Don" a disappointment would be a gross understatement; it was, frankly, garbage. My experience at this establishment was so dire that I felt compelled to warn others.

The bowl presented to me was a culinary disaster. It was adorned with two unidentifiable, tasteless dollops of some sort of paste that served no purpose other than to confuse the palate. The supposed stars of the dish were even worse. The uni (sea urchin) was bizarrely flavourless, with a texture so unfamiliar I questioned if it was sea urchin at all. The scallop was not fresh, carrying a distinctly fishy and unpleasant taste. The final nail in the coffin was the salmon roe, which was simply foul-smelling.

Beneath this tragedy of toppings was what they audaciously called "braised rice." It was nothing more than plain, unseasoned white rice. I managed only two bites before I could stomach no more. I promptly paid the bill and left, my appetite ruined. To add injury to insult, I felt unwell for the entire afternoon that followed.

One might hope for decent service to salvage such a trainwreck, but there was none to be found. The service was not just poor; it was completely non-existent.

I am aware they are currently running a promotion, but let me be unequivocally clear: this meal would be overpriced if it were free. I would not eat here again, even if I were starving and it was the last restaurant on Earth. A quick glance at the suspiciously glowing reviews, likely from fake accounts, should tell you everything you need to know. Do yourself a favour...

Room 3

Passion Grove: Great passion fruit smell. Tasty balance of sweet and sour.

Gutepufurutsu Sawa: A fizzy, citrusy yuzu drink. Pairs well with seafood.

Homemade Wasabi Octopus: Chewy octopus with a nice wasabi flavor.

Hiroshima Katsu Oysters: Crispy outside, soft and creamy inside. Tastes like the sea.

Fried Soft-Shell Crab and Vegetable Salad: Very crispy crab with fresh veggies and a tangy sauce.

Spanish Black Pork Okra: Tender pork with crisp okra.

Minced Chicken Sticks with Japanese Egg: Tasty chicken sticks. Great with the rich egg yolk.

Sea Urchin and Scallop: Creamy sea urchin and tender scallop.

Snow Crab and Mentaiko Cold Udon: Chewy noodles with sweet crab and savory roe. Refreshing.

Teriyaki Chicken: Classic dish. Juicy chicken with a good sweet-salty sauce.

Seared Beef and Onsen Egg Donburi: Tasty seared beef and egg over flavorful rice.

Japanese Cheese Rice Cake: Chewy with melted cheese inside.

Taiyaki: Crispy pastry with sweet red bean inside. A...

尖沙咀·「三」五成群，杯酒言歡 Happy Guys Drinking & Chatting Happily At room 3 酒飲みの部屋へようこそ

日前 (4月14日) 長洲舉行搶包山選拔賽，吸引逾200人報名參加，並選出12人晉身於「太平消醮」當天舉行的決賽。有長洲店舖負責人表示對「五一黃金周」及「太平消醮」的生意額抱樂觀態度，更承諾不會「劏客」，希望與眾同樂。

位於尖沙咀H Zentre「room 3」是一間體現日本東京以酒會友的社交文化之時尚悠閒雞尾酒吧，店名讀作room san (さん，日語中數目字3的發音)，以店內劃分出的三個風格迥異的用餐空間而命名。品牌經驗豐富的調酒師團隊擅以融會多國調酒技術及風味，炮製出一系列教人驚喜連連的雞尾酒；店內同時備有豐富多元的酒藏及供應多款居酒屋小食，適合親朋好友歡聚，甚至是舉辦派對聯誼活動，享受微醺的樂趣。

環境： ✨ 座落在地標商廈H Zentre，形象時尚高級，餐廳佔地二千平方呎，室內裝潢設計以以天然色調、竹林、豐富的鏡面設計元素等碰撞出華麗火花，融合音樂及射燈折射出更多層次感，營造了適合酌酒、聊天的氣氛。

服務： ✨職員態度友善，積極收拾餐具及清潔檯面。

食物： 🍸 Cocktail ✨Empress ($150)：賣相超精緻！被放置在鋪滿花朵的木箱中，配合燈光，儀式感爆表！以GIROVAP Redistilled Shiso Gin為基調，加入Sour Apple、Lime及Jasmine，清新自然，充滿大自然氣息。

✨Geisha Story ($120)：顏色呈漂亮的漸層紫黃色，如日落紫霞，令人傾心。揉合Gin、Melon、Apple、St. Germain、Lemon與紅酒，味道微酸微甜，感覺清涼爽口。

✨Gurepufurutsu Sawa ($120)：Sake Infused Tieguanyin Tea、Clarified Grapefruit與Acacia Honey的組合，回甘味及清涼感在口中慢慢蕩漾，柔和且順喉。

✨Ujikintoki ($120)：採用Bourbon Whisky，混合Home-Made Toasted Green Tea、Red Bean和Malibu，賜予一份日式古典感，惟酒精味道非常濃烈。

🐮 牛類 ✨美國牛小排 ($168)：擁有均勻油花，口感軟嫩及細緻， 即使燒至表面呈現金黃色的微焦感，依然油而不膩。 ✨厚燒牛舌 ($48)：口感爽彈，能輕易咬斷，在口腔內散發出淡淡牛香。

🥢 蔬菜類及其他 ✨燒茄子 ($48)：就是港式BBQ的蒜燒茄子，味道不會錯。 ✨銀杏 ($42)：有成熟粟米的香氣，尾韻卻帶微微甘苦，很有趣。 ✨迷你甜薯 ($32)：清甜軟糯，適合「走飯」人士。 ✨秋葵 ($32)：很獨特的草香及黏稠感。 ✨芝士年糕 ($25)：煙韌綿糯，鹹甜交雜，是筆者喜愛的味道。

🐔 雞類 ✨免治雞肉配日本溫泉蛋 ($48)：軟腍，蘸上蛋黃同吃更惹味。 ✨日本大蔥雞肉 ($38)：肉質爽彈，很容易咬開。 ✨雞皮餃子 ($38)：帶微微焦香，不會太油膩。 ✨雞皮 ($38)：金黃焦脆。 ✨雞翼 ($38)：軟腍肉厚。 ✨鵪鶉蛋 ($38)：沒調味。

🦪 海鮮類 ✨白鱔 ($78)：肉質紮實帶鹹香。 ✨日本燒蠔...