Western cuisine, fusion food

Hollywood Restaurant was opened in 1984. Its owner, who evolved from a chef to an operator, has devoted efforts to creating a neighbourhood’s favourite warm dining place. Fresh ingredients from the United States, Australia, and New Zealand are selected and the menu is adjusted flexibly to closely keep track with customers’ preferences. Every dish is subject to strict quality control by the owner to ensure excellent quality and customer satisfaction.
Iconic dishes include: Black Pepper New Zealand Filet, which sees a tender and tendon-free beef cut paired with rich black pepper or foie gras sauce to offer a unique flavour; German Pig’s Knuckle, a sweet but not greasy dish made with a secret frying method that preserves the utter tastiness and yields crispy skin and tender meat; Africa Chicken, a fusion with Southeast Asian flavours with overflowing coconut aroma and tender meat made to a recipe that has been adapted to the general public’s preference; Puff Shark’s Fin and Abalone Soup, an ingenious creation that offers a gastronomic feast in every spoonful made by slow-simmering selected ingredients for several hours and baking until the puff becomes golden brown.
The restaurant is filled with the retro atmosphere of a traditional Hong Kong-style steakhouse. The warm atmosphere makes visitor feel at home. It is favoured by the neighbourhood and has become a first choice for family gatherings.

Black Pepper Filet, German Pig’s Knuckle, Africa Chicken, Puff Shark’s Fin and Abalone Soup