Causeway Bay 1601: A high-end Western restaurant in Times Square

If you want to enjoy a sumptuous Western dinner in Causeway Bay, you may consider visiting Club Albergue 1601 on the 11th floor of Times Square. Run by the Lubuds Group, the restaurant, like other Chinese, Western and Japanese cuisine and coffee shops under the group, has its own character and quality. Club Albergue 1601 features Western seafood and an elegant and comfortable environment for a date or holiday celebration. I went to try their dinner set this time, and their Universal Oyster Platter Global Oyster Platter: This platter features 16 oysters from different regions, mostly French, with American and Spanish oysters. Each oyster is fresh and bouncy with a different flavor and mouthfeel. My favorite is Jolie’s French oyster, which is thick and juicy with hints of fruit and hazelnut. The platter also comes with two sauces, one is a sour and spicy sauce, the other is the usual oyster cocktail sauce, which can be prepared according to your preference. Baked Oysters with Cheese: Baked with oysters and cheese. The cheese is rich and flavourful, which contrasts with the freshness of the oysters and whets your appetite. Cheese-baked oysters are also sprinkled with a little shredded vanilla for added layering. Porcini Mushroom Concentrate: This condensed soup is made with porcini mushrooms and cream. Hokkaido Mussel Salad: This salad is tossed with fresh Hokkaido mussels with ingredients such as rocket and purple cabbage. The mussels are firm and tender, and the salad dressing is specially prepared with a slight spiciness and freshness. Seaweed Pasta: This pasta is sautéed in a seaweed and cream sauce, and the pasta is cooked just right without being over rotten or hard. The flavor of the seaweed is not too heavy or too light, just blending in with the creamy sauce. The pasta is topped with a bit of shredded seaweed for added savory flavor. Charcoal-grilled Grain-Fed American Top Beef Eye 10oz: This steak is charcoal-grilled with grain-fed American top beef eye and cooked until medium-rare. The surface of the steak has a little charcoal aroma, and you can see the pink flesh color when you cut it. The steak also comes with gravy and French mustard sauce, which is a free choice. Chocolate Tart with Ice Cream: This dessert is a tart made with chocolate filling and pastry, plus a ball of ice cream. The chocolate filling is rich and smooth, the pastry is crispy and fluffy with a full butter flavor. The ice cream is flavored with cookies, which is a contrast to the temperature and taste of the chocolate tart that is endlessly memorable. In addition to the above dishes, the dinner set also includes a glass of white wine and a cocktail. The white wine is made with 2021 Domaine Louis Michel & Fils Chablis, a refreshing white wine that goes well with seafood. The cocktail is made with Old Fashioned, a classic cocktail made with Bourbon Whiskey, Sugar Cube, Orange Peel, Angotura Bitters and other ingredients. #populardishes #causeway Bayfood #photofood #1601 #LUBUDS #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphotography #eatgood #foodphotography #photooftheday #Dakouzai in Causeway Bay