The mixed seafood grill platter features shrimps, squid rings and salmon.

The Chop House is a casual eatery emphasizing great cuts of meat matched with craft beers. Rebecca Lo tucks into some Flintstones-portioned dishes.

Many of us working in media have to attend our fair share of events as part of our job. While fancy bite-size hors d'oeuvres washed down with glasses of champagne can be fun, I hanker for simple comfort food after one too many cocktail parties. And that usually equates to a juicy steak in friendly, no-nonsense surrounds.

That's where Wooloomooloo Group gets it right with The Chop House. I remember dining at the first Wooloomooloo in 2004 with Hernan Zanghellini, its interior designer and co-founder. While there, he introduced me to Colin Smith, his partner and managing director of the restaurant. They had a well-defined concept: excellent quality fare in amiable places where people felt just as comfortable dining solo as they do with a date, family or colleagues.

Today, Wooloomooloo remains true to its original philosophy by offering three tiers of experiences: Prime is fine dining with a view, Steakhouse is more casual, and Chop House offers international staples with self-serve beer on tap. In recent years, Wooloomooloo has opened branches of its Steakhouse and Chop House in Singapore, extending its vision to new markets.

Smith and Zanghellini have a knack for real estate, and Hong Kong's first Chop House is situated in Soundwill Plaza II-Midtown, a stone's throw from Times Square in Causeway Bay. Being one of the first tenants in the city's next foodie paradise-Jamie Oliver's Hong Kong Italian restaurant will open in the same building this summer-The Chop House was able to secure an entire floor with a large open terrace.

I met some friends for lunch at The Chop House recently, and had to navigate around cordoned off areas since the building's exterior was still under construction. Entering the 650-square-meter third floor restaurant, I was immediately struck by the light-drenched space on a cloudy Hong Kong day. A combination of rustic wooden high tables, banquets and flexible low tables make up the generous space, while the bar was near the terrace toward the back.

I enjoyed the dominance of subway tiles cladding the walls and the bright metallic red chairs with their bentwood frames. The gentle whirl of ceiling fans added to the chic, vaguely industrial vibe.

Menus for both drinks and food were extensive. I was pleasantly surprised to see that artisan beers were plentiful, with many I had never heard of before. After much deliberation, I settled on Op&Top by Brouwerij de Molen, a fruity English-style bitter that comes from the Netherlands.

I noticed that at the bar-height tables and on the terrace were a number of kegs available for customers to serve themselves if they opt for a Chop House debit card.

The beef-shank lollipop is meltingly tender and cooked with a rich sauce.

There were also a number of signature cocktails. One of my friends chose a Butcher's Bleeding Mary, which looked delicious with its slice of crispy bacon and fresh rosemary garnish.

We started with quesadillas, which came with chicken or beef fillings and were served with guacamole, sour cream and salsa pico de gallo. I have been disappointed by many quesadillas in town, as they tend to be under stuffed and underwhelming. The Chop House's version was oozing with a tangy combination of melted Monterrey jack, cheddar and mozzarella inside a crispy tortilla. It was seriously addictive.

Soft-shell crab club sandwiches were a lovely seafood take on the traditional deli offering. The crabs were plump and chock-full of roe, served with crunchy tater tots on the side. They were satisfyingly lined with apple-wood smoked bacon and featured a lemony aioli kick.

My jaw dropped when the beef-shank lollipop was hoisted onto our table. Although the menu cautioned that it was meant for four to six people to share, I was not prepared for the size of the dish nor a bone that was bigger than my forearm. The beef was meltingly tender and cooked with a rich sauce made from its own juices, making it perfect for the mashed potatoes underneath it.

After attempting a few bites from a mixed seafood grill platter featuring shrimp, squid rings and salmon, I began drifting off into a pleasant carb coma. Luckily, we were saved by the arrival of The Chop House Bailey's cheesecake, a must for anyone who loves the creamy liqueur.

It gave me just the sugar rush I needed to make the trip home before a nap.

If you go:

The Chop House

Level 3, Soundwill Plaza II­Midtown, 1 Tang Lung Street, Causeway Bay.

852-2771-3177.

Average cost per person: HK$500 ($65)

Recommended: Chicken Quesadillas, Soft-shell Crab Club Sandwiches, "Let's Get Shanked" Beef-Shank Lollipop.

    Soft Shell Crab Club Sandwiches.                        Beef Quesadillas.