If you're looking for a patio brunch on a sunny day, then Highline is a great choice. The most striking thing about the Highline is its beautiful 270° panoramic terrace, adjacent to Hong Kong Plaza and K11, with the most artistic and commercial sections of the road, surrounded by views of the city's central skyline, and it's hard not to be sought after by the city's social and fashionable people.
John, the owner of the restaurant, grew up in California and has the deepest memories of the California sunshine, which he later brought to Shanghai and founded Highline. Retro, breezy and airy with optimism, Highline is like stepping into a West Coast-inspired restaurant that took California by storm in the '60s, with delicate marble, walnut furniture and custom leather seating that makes the restaurant elegant and casual, while the freestanding bar and transparent design stove bring a party atmosphere to the space. The indoor area extends to the observation deck through a bright glass conservatory, which makes you feel open and airy even when you sit inside.
Growing up in the Philippines, Anna is good at incorporating Asian flavors into Western cuisine and presenting it with exquisite plating, while Sean's style is tougher, and she is comfortable cooking classic American steaks, burgers, and BBQs.
Highline's brunch is available throughout the day, and the food itself isn't as stunning as the setting, but the overall quality and taste are good, and the delicate and natural pastoral presentation makes for a delightful meal. Among them, the fried chicken waffles, which are very popular for both brunch and dinner, are the signature dishes of the store, including 3 pieces of butter milk fried chicken, Kajun spicy waffles and maple bacon butter sauce, because the chicken is fully marinated and boiled at low temperature for 3 hours, the chicken is very tender and juicy against the backdrop of the crispy shell, and the waffle has a more fragrant and soft taste after being treated with egg whites. At the same time, it releases a blend of juicy chicken and aromas of butter, spices, and spicy powder, enriching the rugged American food.
Since the restaurant focuses on brunch, classic eggs benedict are indispensable, such as the most popular crab benedict. It's a pity that Highline's water-poached egg wash is thinner, not sticky enough, and lacks the yolk flavor, but the crab cake that goes with it is good, and the crab meat is made with plenty of ingredients, a small amount of starch, vanilla, and a lot of shredded crab meat. In addition, it is served with fresh and crisp brussels sprouts, cauliflower, shrimp and silky tomato hollandaise sauce, which is recommended for diners who love the umami taste of shrimp and crab.
Highline is great for gatherings of friends, and if you dine after 2pm, you generally don't need to reserve a seat, but if you are going to eat at dinner time or want to sit on the terrace, please remember to make a reservation by phone in advance.
