While I had not visited them before, Dot Cod is not a new restaurant in Central and used to operate in Prince’s Building for many years. After closing in 2024, it took a while, but they finally re-opened at the renovated Tak Shing House, still in Central, and today we came to see what they had prepared for us.
The ground floor was a bar with lots of customers on this Thu evening, and the staff took us to an internal elevator to go up to the second floor, where the main dining room was located. The space was neatly designed, in a more classic Western restaurant setting, and I liked the mural on the wall showing the old Victoria Harbour scene.
To go with the food, I ordered a bottle of Xige Estate 西鸽酒庄 No. 28 Chardonnay 2023 ($728). The Ningxia white wine had a lively citrus note, with some hints of pineapple and melon to supplement, further enhanced with richer creamy vanilla notes with toast and light oak characters.
I had some oysters to start, going for Grand Cru Oyster ($204 for 3) and picking the Speciale as they offered a crunchier texture. The freshly shucked oysters had nice briny taste, and on the side the chef had prepared shallot vinegar, lemon, and tabasco as condiments, for individual preference.
We then had two appetizers to share. First was Pressed Lobster and Avocado ($268). Formed in a disc shape, the layered lobster mousse had a good mix of lobster meat, on top of avocado added with fresh chives. Decorated with some salmon roes on top, it had the heritage tomato dressing to integrate the flavors together.
The other appetizer was Grilled Garlic King Crab ($248). The king crab legs were grilled nicely, fully cooked but keeping the flesh moist, with the meat sweet and rich in umami. It was also a generous serving with two legs. Some garlic and herb butter were used as condiments, with a caramelized lemon on the side to adjust acidity.
For the middle course we had Clam and Sea Asparagus Linguine ($328) to share. The local clams were fresh and good in taste, cooked together with white wine, garlic, onion, chili, and sea asparagus, with the linguine of a good al dente texture, picking up all the flavors from the clams and the sauce. Delicious.
The main course was Stumped Seabass ($488), with the whole sea bass beautifully grilled, stuffed with fresh herbs and caramelized lemon. Good to serve two people, while the fish did not have many bones, it would still need to pay attention to pick them out. On the side was some button mushroom and salad to balance the diet.
For dessert, my wife had Traditional Eton Mesa ($128), mixing some strawberries with vanilla chantilly and meringue. On the top the crumbled honeycomb are scattered and further drizzled with fruit coulis. It was a dessert with lighter flavors and appropriate sweetness, more tailored for the ladies.
I had Bread and Butter Pudding ($128). A much richer dessert in comparison, with the indulgent pudding having rich butter and white chocolate, topped with cranberries and candied mandarin, with also a scoop of vanilla ice-cream. A very satisfying and filling dessert to wrap up the meal.
Service was
good, with the staff attentive and eager to help introduce the dishes but not explaining
in detail which could be an opportunity. The bill on the night was $2,856. Considering
the overall food quality and dining ambience, I would rate them a Good 70
points, worth trying. One thing to note also is their fish tank right in the
middle.


















































