Thanks to the communications team for inviting me to try the delicious shipment of US beef on the bone.

Steik World Meats is the first restaurant in Hong Kong to receive a shipment of US beef on the bone, which has been banned for importation into Hong Kong since 2003. Hong Kong welcomes back US beef on the bone after ten years.

Since the recent arrival of US beef on the bone to Hong Kong, Epicurean’s Group Executive Chef Brian Moore has for the past two weeks been meticulously overseeing the dry-aging process at Steik World Meats, whereby the beef has been kept in their custom dry-aging facility and observed on a daily basis.

Benefits of enjoying beef on the bone include its retention of moisture during the cooking process and decreased shrinkage when it is dry-aged. In terms of taste, both types of US beef on the bone on offer at Steik World Meats, namely prime and choice, have an intense flavour due to the distribution of fat, as well as a deliciously tender texture.

As well as the beef, there were appetizers and desserts for the tasting event.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Home made bread:The bread was lovely and yeasty with a crispy crust.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thai Bloody Mary, poached lobster:The soup was served in a really cute ceramic cup and it was a refreshing cold soup.
I loved the tangyness with a hint of lemongrass which did not over power the soup.
The tomato was strong and the pieces of lobster were nice and delicate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pan-fried lightly spiced blue swimmer crab cake, crustacean foam, micro cress:I love crab cakes and the crab cake here was just exquisite.
Although there were extremely finely diced red and green peppers in it, it was a perfect balance, you could taste the peppers subtly.
As well as the peppers there were carrots in it as well which added to the golden colour.
The crustacean foam was also addictive, it was smooth and rich.
Each of the elements tasted nice alone and they also tasted nice together too.
The micro cress was a delicious garnishing without taking the limelight from the crab.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Hand-crafted ox cheek tortellini, beef consomme:The tortellini were visually uniform and neat.
It was garnished with lovely mustard cress on top which added some spice to it.
The filling inside the tortellini was quite interesting, because the texture of the meat was velvety.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Dry aged US prime rib of beef on the bone servers choice - prime grading:The beef had gone through the dry-aging process so it was not dripping with blood and the marbling of the meat was uniform which you can see on the close up and it also had a clean cut.The beef was soft and tender, it had natural sweetness and tasted perfectly fine without the addition of mustard, but after adding sea salt the taste of beef was even better. The sea salt that they provided was quite coarse but not overly salty because I dipped lots of it and it was not salty because the salt crystals were not that concentrated.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Dry aged boneless servers choice US rib eye:The texture of this one was slightly tough to cut and it did not taste as nice as the beef above.,
If I had tried this beef alone I would have been content.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
potato gratin with gruyere cheese:The baked potato slices were delicious in the creamy sauce and the crispy cheese on top gave it extra saltiness and flavour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Vegetables:The bowl consisted of my favourite french beans and asparagus, it was simple and delicious!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Before the steaks were served, we were presented a tray of knives which originate from various places in Europe, some were Swiss, some were French etc.
Although I chose a small Swiss knife, I seriously recommend a macho one which can cut better!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steik World meats dessert platter:Lemon lime tart with citrus salad
This was my favourite because it was really refreshing. It was paired with citrus salad which was made up of grapefruit, citrus fruits and lemongrass.
Initially I thought the citrus fruits would be really sour with the tart but when it was eaten with the tart the pairing could not have been better.
It made the tart taste so much more natural because the fruits gave it more dimension.
Date pudding with nougat mousse and caramel biscuit icecream
The date pudding was not cloyingly sweet like other places and it was served warm.
The texture of the pudding was nice and soft, and the nougat mousse acted like classy aerated cream, while the caramel biscuit icecream made it richer.
The caramel pieces in the icecream really stood out.
Strawberry pavola
The sweet meringue was garnished with delicious red and ripe strawberries slices and there was cream in the middle.
A lovely light dessert.
Blueberry cheese cake
The cheese cake was nice and light covered with blueberries on top.

All the items on this platter were highly recommendable and not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Petit fours :Strawberry icecream dipped in chocolate
This was everyone's favourite, it was gorgeous icecream covered in chocolate.
It was so nice that it was like eating a frozen praline.
Sesame cookies
The cookies were quite hard but would go well with coffee.
Chocolate brownies
The brownies were cute and sweet which will go well with tea of coffee.
Macarons
The macarons were a perfect ending with tea.
They were nice and chewy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Didn't realize there is a steak house at K11 and it's full of surprise.

I was late for my dinner appointment. While my brother was waiting the server had given him suggestions on the menu which were truely constructive.

We ordered a dry aged rib eye and a set dinner so that we can taste the difference between the two (dry aged from Portugal and normal rib eye from the States).

Amuse bouche is not really my cup of tea, to me it's too salty and spicy, almost like a sauce. Bread basket is nice and warm.

For my set dinner
Lobster bisque is not amazing but you can tell it's not canned soup
Foie gras is nice
Rib eye is tender and juicy, very nicely cooked
Even side dish is nice
Very full for petit four but no credits should be taken away.

My brother ordered a la carte, had a mushroom as appetizer. Waiter had taken a wrong order, instead of luring us to take that dish he offered to gave us the right dish too.

The restaurant is cosy, nice, and quiet. For the quality of food and service, I will say every penny is worth the value.

Wanted to find a restaurant in TST that is good for business dining. Yes, those ones at the hotels are rather presentable but the food is not necessarily good nor the atmosphere conducive to conversation. Steik didn't disappoint in those quarters.

Steik is sited at one corner on the 3rd floor of K11. The location is not easy to find because of the layout of the shopping arcade and no doubt contributes to the quietness at lunch hours.

The restaurant is divided into two parts - one side for drinks and the other side for meals. One quick glance around also revealed a private room (not sure if there are other ones). The atmosphere is very cozy with a variety of table layouts - face-to-face, square-ish and semi-circular. The tables are also widely spaced allowing a lot of privacy for the diners.

The set lunch menu consists of a variety of appetizers, including a daily soup, Caesar salad, crab cake, prawn cocktail, parma ham, foie gras, etc. to suit every taste buds. The price of the set lunch varies on either side of $200 depending on the main course and whether one opts for any dessert ($30 extra). The main courses also contain an abundance of choices from vegetarian to chicken to fish to red meat.

While the prawns in the tiger prawn cocktail I had was not one of the best I have tasted, the presentation and the salad were a good distraction from the lacklustre crustaceans. The main course was a piece of Chef's cut sirloin done to medium/rare. The size (7oz) was just perfect for lunch - the cut was thick enough to retain the juiciness and yet the overall size was small enough to prevent parts of the steak from becoming cold and stale. It was done to perfection! The quality of the meat and the immaculate preparation can put the kitchens of a lot of better known steak houses to shame!

It is also worth commenting on the etiquette of the staff. They were observant, appeared only when necessary and showed no uneasiness or dismay even when our lunch went on to 3:30pm. Kudos to them!

Located in K11 with close MTR access, Steak World Meats is a convenient place for a quick lunch. Having read the good reviews online, the 3 of us decided to stop by and try it out with the inexpensive restaurant week lunch menu ($158 +10%).

We had the Pan-fried blue swimmer crab cake with spiced chutney, micro salad, and crustacean aioli as appetizer.The crab cake was nicely pan-fried that gave a nice crispy outer skin, with hearty yet non-overwhelming inner stuffing. Shreds of crab meat were visible and tasted as such (instead of a mushy ball filled with potato).

For main course, 2 of us had the Chef’s choice cut of the day 7 oz dry aged, char-grilled steak with potato gratin, honey mustard rocket leaves, shallot and red wine jus. The steak was cooked perfectly to medium as I had wanted and had a nice sear that kept the beef juice intact. It was also tender but not fatty. Highlight of the dish, however, was the wonderful mustard! Perfectly pungent and sharp that brought out the flavor of beef. I hope it wasn't homemade so I can try and find out what brand it is 1 of us had the Wagyu rump steak M5+, with garlic and rosemary potatoes, salsa Verdi. I personall found that a bit too fatty and oily, but if you're looking for extreme tenderness, that's probably the steak you would like.

We all had the Lemon and kaffier lime tart with hot mint salad for dessert. Lemon had a nice balance of sweetness and sourness, and it was perfect with a cup of black coffee. The hot mint salad, or a mixture of tiny pieces of fruits, was unnecessary, however, as they weren't tasty (looked like canned fruits) and didn't add anything to the lime tart.

Although it was lunch hour with a full house, tables were spaced out with minimal noise. A nice place for family gathering or business lunch.

This was our 3rd or 4th time here. The food is good and atmosphere is too. However, they have an acute shortage of wait staff, so there is no service at all. On seating, we were not asked if we wanted drinks. After 15 minutes, we decided to flag down a waiter ordered drinks. This continued all night. For this kind of establishment at these prices, clients should not have to flag down waiters to order food and drinks.

On the 1st day I started my relaxing day, I came to here; nearly the last day of my holiday, I came back the splendid steakhouse. When we sat down on the sofa, the kind manager came into us...

'Haven't seen for 2 months. When will you start your school days?'

Back to here, Steik World Meats is a Michelin's recommended steakhouse with beef sourced from the USA, Scotland, Australian, Japan & Argentina. It is also one of the restaurant that own a dry-aged cupboard, which is quite small in size, though. Its speciality is traditional char-gilled beef.

This time, the set lunch menu was different from the one two months ago. More variety but difinitely the price increase. The prices of set lunch range from $158 to $298, including 1 out of 6 appetizers, 1 out of 8 main courses & tea or coffee. Additional $28 for a la carte dessert. Reasonable price!

The daily soup was Minestrone, instead of amazing richy carrot soup like last time, so just ignore it. From the remaining 5 appetizers, which were Caesar Salad, Grilled Spring Bay Mussels, House cured Salmon Gravlax, Chicken Liver & Foie gras prafait, Pan fried frog legs a la provencale and 4 Freshly shucked new season oysters (+$68)

For the maincourse, there were pasta, steak, Shepherd's pie, Bonston Lobster... to choose from.

For the most exciting part: DESSERTS!! We eliminated the Trio creme brulee and the passionfruit tart as we've tried them last time. There were sticky date pudding, Rum baba, New York baked blueberry cheesecake, Selection of ice cream or sorbet and World-wide cheeseplate(+$68).

Finally, we came up our mind. We chose 2 set lunch. Appetizers: House cured Salmon Gravlax with baby potato salad, fine herbs and Chicken Liver & Foie gras prafait with truffled goose butter, baby pickles Maincourse: Linguine tossed with prawns, peas and Parma ham in mild chili garlic oil($158) and Char-grilled Australian 7oz Wagyu rump steak M6+ with garlic, rosemary roasted potatoes, confit shallot butter($218) Desserts(recommended by the kind manager though I don't really enjoy eating date and syrup): Sticky date pudding in butterscotch sauce, macadamia nut ice cream. The flavour of the ice cream motivated me to choose the date pudding.House-baked assorted Bread: As expected, the bread is freshly baked. Warm enough. The basket consisted of a cheese bread (my favourite), a rye bread, a poppy seed bread (i'm not sure) and two pieces of baguette. Most of them were cripsy outside and soft inside but it was a bit disappointing for the baguette. Perhaps it was the last bread we ate. Besides, something also disappointed us. There was no longer pine nuts and olive oil for us to dip bread. Instead, there was only unsalted butter (it was easily spread though), a tablespoon of olive oil and a tablespoon of balsamic vinegar. Why didn't they give us a whole bottle of olive oil and vinegar like last time? It may be due to a higher standard. Anyway, i was still satisfied with the vinegar. House cured Salmon Gravlax with baby potato salad, fine herbs Fresh and a bit oily salmon but not very special. With the addition of potato salad, it tasted differently. Great combination. The finely chopped herbs added another spot of beauty of the dish. Chicken Liver & Foie gras prafait with truffled goose butter, baby pickles I usually have pan-fried foie gras and it was the 1st time for me to try the cold one. I tasted and found that the amount of chicken liver was more than the foie gras. This might lead to a strong flavour, even felt a bit uncomfortable(maybe the pan-fried one is more suitable for me). Fortunately, the pickles neutralized the smelly & a bit choking flavour. Best to eat together with a toast. Char-grilled Australian 7oz Wagyu rump steak M6+ with garlic, rosemary roasted potatoes, confit shallot butter I had no word to say and kept eating=] . The steak was very marbled and tender. It was cooked well to medium-rare, what i requested. Pink inside. The potatoes were roasted excellently but i couldn't smell any rosemary flavour. The salad aside was mixed with balsamic sauce, which was fresh and light. Cooked in perfection.Linguine tossed with prawns, peas and Parma ham in mild chili garlic oil
Linguine was cooked prettily.The sauce added the pasta become shiny but not oily. Prawns were big while the Parma ham was briny. Well done. However, it was a pity that the prawns were a bit overcooked. It might be because we didn't taste it at once. (We tried the steak first><)Sticky date pudding in butterscotch sauce, macadamia nut ice cream.
Artisanl dessert!! It looked like chocolate fondant. The pudding was hot. It was in fact a chocolate pudding as I couldn't taste any date flavour. Tasting together with the butterscotch sauce added extra wetness but too sweet for me. Inside the pudding, of course, there was no fondant, but there were some white sweety substances. These might be the date. The macadamia nut ice cream was not enough, I think. The nuts inside was cunchy but not big enough, unlike the one in Island Shangri-la. However, the contrast of the temperature made me satisfied

All the food was great and scrumptious! Yet, we had waited for a long time for my cup of hot lemon water. (My mother's one was first received very soon as she ordered first.)

When we were given the drinks (hot lemon water--> we were very full), it was so surprised that the kind manager thanked me that I praised him for having conversation with diners. Yeah, the atmosphere will be improved if the server chats with us in a relaxing way.

My birthday is coming. Maybe i will dine here again. (Too many choices><)

I went to this steak restaurant on friend recommendation working at K11.

Ordered A slow cooked wagyu spaghetti bolognaise and lamb chops and lobster bisque.

The bolognaise was very ordinary and was kind of cold when it came out.

The lamb chops was very tough and we left most of it behind.

The only highlight was the lobster soup, nice thick and smooth lobster soup.

The decor is nice and comfortable seating but food is ordinary.

Went there for a special lunch celebration. My friend had pate and I had smoked salmon. They were both great.
We both had the chef choice of beef, very good for the price paid. We had passion fruit tart which was not very impressive, but the mango creme brulee was good.

The Hong Kong economy is certainly robust again and it is once again difficult to get reservations, especially for a Friday night. Most good quality steak houses were full - so you either have dinner at tea or at supper, if you are desperate. I don't usually eat steaks at unknown places since I'm determined that my red meat quota is never wasted. So it wasn't without apprehension that I confirmed our reservation at Steik.

When you get there, it is a pretty decent place to dine. Very soft lights (which explains the photos), nice cushy booth seating, and larger than most restaurants tables. There's also a nice bar area akin to Morton's. The menu is actually a pretty fun one, and larger than most meat houses. Even if you're not a meat fan, you can still get a good selection going.

The Crab and Lobster Bisque was a nice start to dinner. Served with sides of lobster butter, fresh grated parmesan and croutons, it was a delicate balance of crustacean and cream. Even with a generous portion, you will not feel too bloated after so that your main course is affected.

We shared the pan-seared foie gras with toasted brioche and peach chutney and were very happy. Appropriately distributed when serving, we each got our own plate, which was still a generous portion. The liver was so very well seared and sealed to a delicious crisp while the inside was still pink and creamy. Not greasy in its delivery, it went well with the slightly tart peach chutney.

My main of the Japanese Saga Sirloin Grade A4 was served sashimi style, carved up to 6 pieces laced with Japanese Alfafa. Very nicely marbled but still retaining enough meat for bite, it was very easy to chew and melts in your mouth pretty effortlessly. Those who like more meat may not fancy this and want a huge slab with more potential for chewing but this is perfect for those who like their beef but don't like the devouring process too much. And the good news is, Japanese beef marbled like so, does not have saturated fat, and is generally healthier for you! At least that's what I read and believe!

C's main of the slow-braised Wagyu beef cheek with potato puree, bacon lardons and red wine glazed shallots was also tasty although in today's context, a little less ordinary. The combination is a hearty one and if you like your stew, this is a very nice rendition.

T's choice of the pan-fried snapper fillet with herb gnocchi, char-grilled asparagus and lobster butter sauce was in her words, very very good but the cream got to her in the end, and it is a little heavy for those who cannot take to cream well. But it is a very generous portion and might be better shared.

The sides of shoe string fries and the wild rocket salad with shaved parmesan were nicely done while not spectacular.

To finish, and we were pretty finished by this time, but insisted on having at least one dessert. Our unanimous choice of the Warm Chocolate Fondant with strawberry cheesecake ice cream was a nice variation and although not the best, it was a happy finish to a happy meal.

Certainly a nice alternative to the established steak houses around the region and well worth a visit. Windfall that we did. And if you have clients or visitors to entertain, it certainly isn't shabby at all.

For the original and photos, visit edeats.blogspot.com

Went there a second time for the Start of Year Dinner with family. There were 11 of us and we were able to try out more dishes this time around.

All in all the steaks are still very good. We tried the Argentinean rib eye again (they actually took the sirloin off the menu, see pic of menu attached, my last post also had a pic of the menu showing the Argentinean sirloin that was out of stock), we also had the Scottish sirloin, all three American steaks (rib eye, sirloin and tenderloin). These were done to various degrees of well-ness. All were superb. However, the Argentinean rib eye is still by far the best. i would recommend this to anyway who want to try something different especially if you're a steak eater who's tried everything under the sun.

We only ordered one dessert this time, there were some complimentary petit four which were very good.

Still a restaurant I would recommend.