Grand Hyatt Steakhouse  

Sometimes you need a reason.

I am a capricorn. I like reasons to back-up my decisions and doings. Likewise, I tend to prefer finding reasons and occassions to justify splurging myself with good food (luckily, I never fail finding ones for food..).

I had a pleasant experience at the Intercon Steakhouse; it was a night which ought to be repeated; and I knew I had to try out its competitor, the Grand Hyatt Steakhouse. Now, me being me, I found (what I thought to be) the perfect reason to visit - to celebrate and congratulate my friend Dr N for completing her speciality exams!!

Opened in April 2011, it has a masculine and old-fashioned decor (leather chairs, dark wood, dim lighting..), the steakhouse at the Grand Hyatt is classic and comfortable. With the food, the menu is simple – no fancy, foamy or fusion dishes– just straight-up, good old classic American steakhouse cuisine. Two seatings available: come early and return the table by 8:30pm or start later at 8:45pm (and we were reminded that). Our reservation was for a Wednesday and I was highly skeptical whether the restaurant would really be that over-booked, and whether we would really have to return our table by 8:30pm. Luckily. We were not shoo-ed away. We were able to take our time. We had a good time.

~

At this point, I must extend my commendation to the (I believe) manager there (because of his different attire). His service was excellent and very personal. He was super helpful sharing with us his recommendations from the menu and most importantly, I could feel actual passion and love for the food. It all shined through his eyes.

To get us started - garlic bread. Very thickly sliced. Complimentary on the house. I told myself not to have too much since I was concerned of being too stuffed (I know there would be more and more good food coming). But. Who could resist warm garlic bread?? And may I highlight that it was garlic-buttered both sides! It was toasted well, smelt delicious and on palate very fragrant. If it is even crispier, I would have had 2 full slices. Good start.Starter no. 1 - Pan Fried Diver Scallops. Diver scallops are harvested by divers who jump into the water and collect them by hand. In contrast to other scallops, diver scallops are known to be less gritty. The scallops were each pan-fried to perfection, dressed in a beautiful golden brown, though without being overcooked and tender in the middle (which is key!.. rubbery scallops, no thanks). There were bits of bacon, tomato salsa and herbs over each scallop; but none of which was able to cover the natural freshness of the scallop.Starter no. 2 - Seared Maryland Crab Cakes. This was highly recommended by the manager with a beam in his eye; in his words, he said this was the "crabbiest crab cake". We were not disappointed at all! Delightfuly seared on both sides. Just by looking at the side of the crab cake, I can see chunks, big chunks and generous chunks of white crab meat intersecting and packed together. Made me drool just by looking at it. Tasted as good as you could imagine. The crab meet was fresh with hints of sweetness. We adored these straight-up, "no crap", CRABBY crab cakes. (Oh and the rocket salad by the side was refreshing with a light zesty dressing!) Moving onto the main act - USDA Prime Nebraska Beef Tenderloin. Served with Béarnaise sauce by the side. Requested at medium rare, and delivered well at the exact level of doneness (and also further emphasised and advertised on the little wooden stick). Six types of mustard to choose from; the truffle mustart was absolutely addictive. But to be fair, you do not really need mustard or sauce; the steak was enjoyable and delicious enough as it was. The quality of the cut was unquestionably good. Char-grilled evidenced by a smoky and earthy crust, it was juicy and gamey with a rosy red centre. It was very satisfying and paired very well with my robust Malbec. For sides, we had Creamed Spinash, Aged White Cheddar Macaroni and Duck Fat Potato Fries (yes 3 sides for the 2 of us lol). The fries were nice thick ones, very aromatic and well-seasoned, presumably deep fried with duck fat; yet it was NOT oily and greasy at all. The creamed spinash was rich and buttery, but it still felt relatively healthy (maybe given that it contributed to our "7 portions a day"). We loved the aged white cheddar macaroni. The aged cheddar sauce was truly scumptious baked with al dente macaroni. It was one creamy, cheesy, pronounced, ooey, gooey "mac and cheese". A killer. While I felt that I had already reached my limit for calories, I am a true believer (and practioner of) "a meal must end ended with something sweet". Most of their desserts have two sizes to choose from, single or double portions. We opted for a single portion of the Washington Apple Crumble. Given that this is an American steakhouse, the very-generous size brought to us became surprisingly unsurprising. Pipping hot. It was gorgeously baked with a crunchy and toasty top, pistachio dust were added on which brought about the extra nutty dimension. The baked apple was fruity and displayed a nice balance of sweetness and acidity. All in all, a very, very hearty dish.

~

...Sometimes you do not need a reason at the outset. The reason often unravel itself. At the end of the day,a perfectly justified reason to eat at this place happened to be - the food.

It was a night to remember. It was a night of celebrations. It was a night with unraveled new reasons.

Grand Hyatt Steakhouse might not be my top choice when it comes to steaks, but they do have a few lovely appetisers and desserts that I really like.

(1) Their Seared Maryland Crab Cakes ($280) were delicious, with a beautifully fried surface and generous strands of crab meat in them.

The Grand Hyatt Steakhouse has always been on my wishlist of restaurants to try, and my wish came true when Mr. C decided he had a hankering for steak one Sunday evening~

We did not make a reservation since it was a spur of the moment kind of decision, so when we asked the hostess for a table for two we were informed politely that only bar seats were left. We did take up the offer of sitting at the bar, but were later moved to a proper table when one became available.

The menu does not have a huge variety for selection, but for a steakhouse variety is not the most important, rather the focus being on providing high quality cuts of meat is. Choosing mains was quite a no-brainer for us since Mr. C was already focused on having steak, he asked the manager who was taking our order to recommend a cut with more of a meaty texture so there would be something for him to chew while I zeroed in on the Barossa Valley lamb rack. It took us a longer time to choose what we wanted as appetisers as there were quite a few things we wanted to try, in the end we chose half a dozen oysters, three different types of appetisers that the manager agreed to serve us in minature portions as well as lobster bisque for Mr. C and french onion soup for myself. Something worth a mention is the famed Steakhouse salad bar which you can opt to have as an appetiser or as a main course if you feel the need to fill up on greens. Not only were there a number of different salad combinations to choose from, there was freshly shaved jambon, smoked salmon, foie gras terrine as well as a stand by chef ready to toss-up a Caesar salad at your request. All in all a meal in itself, so even though the name of the restaurant signifies a place for carnivours to gather, vegetarians, there is no need to worry as you are well-catered for~

Before our meal began, four thickly sliced rolls of garlic bread were served to us. Perfectly toasted and warm from the oven, this was deliciously crunchy with the fragrant garlic butter spread generously on both sides. Yummy~Oysters~ We had three different types, Gilardeau, Fin de Claire and one more that I could not recall the name of =.= All three were fresh with a wonderfully briny taste that only needed a squeeze of lemon juice to enhance. The Gilardeau was my favourite, creamy with a slight crunchy texture.Our trio of appetisers consisted of pan-fried diver scallops, pan-seared Maryland crab cakes and steak tartare. The scallop was seared to a beautiful golden brown on the outside while remaining softly tender inside, I adored the crab cake was which packed full of sweet bits of crab flesh, while I could not comment on the steak tartare since I am not that partial to beef, but Mr. C seemed to like it.The lobster bisque arrived as two components, a bowl containing cream and lobster meat while the bisque itself was poured at the table. I had a spoonful, and found it to be extremely creamy with a smooth lobster flavour. I was pleasantly surprised that the bisque was not too salty which was a pleasant change from some of the overly seasoned lobster bisque I have had at other establishments, but it would have been more enjoyable if it was served at a higher temperature.My onion soup was really good, so fragrant from the abundance of onions used, it was served piping hot with the melted cheese on top of the soup soaked toast still wonderfully soft and gooey. Finally to our mains~ Mr. C was served a cut of US strip loin perfectly grilled to a blushing medium rare. He seemed to enjoy it as he finished it, commenting that it had a stronger beef flavour than normal cuts which was what he was after that night. My lamb rack was nicely tender cooked to a pinky medium, with a wonderful char-grilled flavour. It was slightly gamy which gave more character to the meat and of course I remembered to eat it with generous amounts of my favourite mint jelly~ We did not specifically order dessert that night, but the manager did give me a small portion of their vanilla soft-serve to try which was thick and creamy with a delicate milky flavour. Not too heavy, it did satisfy the inner sweet tooth and was quite a good palate cleanser to such a heavy meal ;)

GrandHyatt Steakhouse

Price is reasonable with romantic environment. It depends on whether customers at the same time are same manner as yours. Because it 's kinda noise with someone hyper. Food e.g. seafood with long leg crab is sweet and salty; crab cake is not special as my expectation. Waygu A5 is great at cooking in medium rare.

White Asparagus is very tasty. Yummy!

We ordered 1 glass of red wine is okay and normal if it is in hotel price list.

Dessert are excellent. I love the rum baba and strawberry tiramisu trifle, which are new to me and balance of sweet and wine. Bravo!

It's very impressive that the reception can memorise my name although I was scared of my privacy abused ..haha

Price @1800 each person

The Steakhouse is located where JJ's was which would be OK if they had bothered to change the interior

A tiny semi circular table and bar stools which were obviously meant for drinks only for a $2,000 dinner (with one glass of wine) is a mismatch to say the least

Other issues that don't match the price tag
- average cuts of meat
- poor service - for example, no salt and pepper on table and having to go and get it myself because no one was around
- garlic bread that you wouldn't be able to tell apart from Pizza Hut garlic bread if tested

Also, the wine list was way over the top - I can't remember but lowest price for a bottle of red was around $700 I think and the price for a very average glass of wine was $180. Maybe it was because I had just come back from San Francisco where I bought a superb bottle when dining out for USD28 but the prices are exaggerated, even for Hong Kong

I don't mind paying for a premium steak house if that is what it is. For example, the tables, seats, knife selection, salt selection, sauce selection, service, wine, wine glasses, view, cuts of meat etc. of the Intercontinental Steak House are on a different planet for roughly the same price

We came here for my boyfriend's birthday dinner. We read all the raving reviews and made reservations in advance, it seemed very busy and sought after, that led us to have sky high expectations for the restaurant.
But I'm sorry to say that we were extremely disappointed with our dining experience.

It seemed like everything but the steak was up to standard. Quite frankly it was appalling and the service did little in rectifying it.
The scallops were decent, it went really well with the tomato and bacon salsa. I liked this dishThe Cod however wasn't so impressive. It was really watery for some reason, I shall not make inferences; the cod itself tasted rather bland, it seemed that the only thing that redeemed the entire dish was the miso coating itself which was brilliant.This didn't particularly stand out to us in terms of flavour or quality I thought that the beef's flavour was much better than its precedent, however, the substantial amounts of tendons in the steak was a serious dismay! It really made it difficult to ingest. When we made a complaint to the waiter about it, he kept saying that it was natural and that all steaks have tendons in them (like we were not aware of it), I agree that it's a natural phenomenen, but I've had much more pleasant experiences, and this was to a point that it was excessive. On top of that, he could have at least been a little bit more sympathetic or apologetic or even nice about it! Regardless, one must concede that it does weigh on the dining experience.The Mac and Cheese was exceptional though, I loved it!Hands down the single best thing about the entire meal was the dessert. The chocolate was rich and went very well with the raspberry condiment.

Tagging along a friend who's a patron at The Grand Hyatt hotel the other time, I finally had the chance to visit this hard-to-book steakhouse in town!

After rounds champagne at the Champagne bar at happy hour time, everyone was hungry and this friend of ours managed to bring us up to the steakhouse without days of prior booking. Everyone was excited!

The atmosphere is good, nice decor (what less could you expect from a 5-star hotel!). The friend ordered his favorite and they all turn out to be YUMMY! Good sparkling white wine from the Italy with nicely cooked steak and "(I forgot how they cooked it) bone marrow~~ I can still recall how tasty the food was! (and of course it was a treat from a friend so I can't evaluate the value for money side of the dining)

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FSAP Grade: A*
91/100

Food: 48/50: The food was excellent. Various cuts of succulent beef were offered with a myriad of sauces complemented with abundant sides. We had strip loins ranging from 6OZ to 10OZ with sides of truffle french fries, salads, and creamed corn. The smorgasbord of food went well with wine and soft drinks. The meat was tender and soft.

Service: 17/20 Patrons are greeted by a receptionist who then takes you up via a lift. Booking is essential as this restaurant is always very popular. Staff were courteous and helpful. They had lots of knowledge about the menu and were quick to suggest items. Food was delivered on time and very fast

Ambience: 9/10 This restaurant is a sit down smart attire affair. The restaurant was cozy and had the typical american steakhouse feel which, with artfully designed dim light, induced an impression of luxury.

Price: 7/10: Be prepared to pay. Its worth it though for special celebrations.

I made the reservation in late Aug.

In order to try their desserts, we gave up the buffet bar. We finally decided to order

1. Crab Cakes for starter
the crab is very fresh...it's the best crab cakes i hv had in HK.

2. T-bone for main
We ordered medium. The steak was very juicy and most importantly it wasnt over-cooked. If u are meat lovers like us, 28oz is for sure not enough.

3. Apple Crumble for dessert
The apple crumble tastes a bit sour, but is perfect match with the vanilla icecream.
The icecream is soft and creamy.One cup is definitely not enough for 2 of us to share. Luckily, they are very willing to refill another cup for us.

Service:
The service is quite nice. The girl who served our table (seems called Janet) is very kind and give us lots of advice on food.

Environment::
The environment is nice however there's only 1 toilet for women.

OK, let me start at the outset that if you want to read a favourable review, don't bother reading on.

Booking
My wife and I had wanted to try this out for our wedding anniversary so I had taken the trouble to book about 3 weeks in advance for a weekend in August - only to be told that we would usually need to book 1 month in advance for weekends. Leaving me no option, I had then chosen to go for my wife's birthday, i.e. about 6 weeks later. We were only given the choice of 2 time slots, 6pm or 8:30pm - we chose the former.

Confirmation
The restaurant called up one day before the dinner was set to take place, reminding us of the reservation and emphasing that the table had to be returned by 8:30pm.

Re-confirmation
Nobody starts a proper dinner at 6pm, especially in Hong Kong where most people finish work no earlier than that time. Yet, the restaurant called at 6:10pm to check if we would be coming.

Seating
Despite having made the reservation more than 6 weeks in advance, we were led to a table near the entrance with pinewood flooring all around. This was like being seated at the corridor where every patron would walk past us, not only making incredible noises with each step but also under his/her inquisitive eyes. Were we supposed to be the restaurant's models? Were our dishes supposed to be demos of the food they serve? Why weren't we put in the main seating area of the restaurant where there was plush carpeting? In addition, our table was beside the salad bar and where the serving staff mingled with the managerial staff. It was really like a market place - no more no less!

Service
The waitress for our table was the most pleasant surprise for the entire evening. She was very nice, knowledgeable and attentive - no faults there. The manageress also came round during the meal to check if everything was ok - a very professional gesture.

But, a strong word cannot be left unspoken on the attitude of one of their male managers. He came by our table without greetings, and practically threw the menus on us, never bothering to tell us anything at all. This same person came later on towards the end of our main course to clear our tables for desserts with the same manners - not a single word was uttered, no 'excuse me', no 'how was your steak', no nothing! As we could not finish our desserts, we wanted to have them taken home. This message was conveyed by the female waitress to this same man. When he returned, he just threw the doggy bag on our table. What is this, I asked myself. If he was so unwilling to be a member of the serving staff, what was he doing there?

Food
I had a prawn cocktail while my wife had an onion soup. I have tasted better and fresher prawns at other steak houses and the sauces that came with them were comparable to those from any local supermarket. The onion soup was covered with a thick layer of crusts and along with the over abundance of half-cooked onions, it was like chewing on a vegetable pie.

I had their daily special of Spanish beef, cooked to medium rare while my wife had the American tenderloin prepared to medium. They and the side dishes were ok, nothing much to write home. We have tasted better beef in town.

Some experience
In addition to the unpleasantness of the location of our table, the attitude of some of the staff members, the mediocrity of the food, there were patrons who went around snapping pictures of the restaurant, the salad bar, and for that matter, everything within sight (for this column perhaps?). What is this, a circus? We didn't pay close to $1,000 per head to be surrounded by people who show no respect to fellow patrons.

No, we will not return! There are other steakhouses who really care about their patrons, there are places with more ambient atmosphere, there are also those whose serving staff go that little bit farther to make our visit a memorable experience!

I have been anticipating my visit to Grand Hyatt Steak House for quite some time but then it still took us almost a month lining up in the queue. They serve 2 slots - 1900-2030 then 2030 till late, this is a bit awkward seeing this arrangement in an upscale restaurant.

I am not a big fan of steak (anymore) so I will only try once in a while @ the reputable restaurant. Honestly, there are not that many decent steak houses in town & majority of the nice ones are over-priced. So there we go...

Grand Hyatt Steak House is situated at the old spot of JJ club, they provide valet parking which is convenient to those who prefer to drive there. The decoration & ambience of the restaurant is very proper, not too "romantic" or ornate. I am quite surprised & delighted about their table setting, they space out the table nicely so you can have your own comfort zone to enjoy the meal

Grand Hyatt Steakhouse(GHS) is definitely one of the hottest steakhouses in town these days - may be the hottest restaurant in general!

I have always been a great steak lover. Back in my days in NYC I ate steaks 3, 4 times a week. Steaks of all sort, from dry-aged (the real ones, not the fake ones in HK), Black Angus, USDA Prime, Japanese Wagyu, and of all cuts, are so easily attainable and at such reasonable price in NYC, it's almost a crime not to eat steaks often.

In Hong Kong, steaks are expensive fares, and the lack of bone-in steaks or bone marrows from the US (due to the ban of importing beef bone because of mad cow disease) or properly dry-aged steaks, certainly adds a grey shadow in the variety of good steak options.

With so much hype and long wait in reservation, my friends and I went to GHS on May 31 to see what they could offer. (*Please see note)

Garlic bread (Complimentary) First batch was at room temperature and chewy. Second was hot and ok.

Broiled Alaskan King Crab Legs
garlic butter Meaty and quite moist and strong in herb flavor. Better texture than the crab cakes. Not dry and went well with the garlic butter.

Seared Maryland Crab Cakes
sauce remoulade After tasting the crab leg these crab cakes were pale in comparison in texture. But they were indeed generous in the quantity of crab meat, no argument. One of the better versions of crab cakes in town (there aren't too many good ones, to be honest). I actually liked the orange and spinach salad which was very refreshing!

Steak Tartare
grilled sourdough bread Texture was quite good (not too minced or mushy) but very weak seasoning and beef flavor. The sourdough bread was meh.

Steakhouse Salad Bar The fat part of the hand sliced pata negra was nice. Strong porky (not duck liver) flavor in the pate. Couldn't help but to get a few more pieces of the fat (yes I requested the fat) of the hand sliced pata negra

Steaks:
Nebraska USDA Prime Beef: Ribeye 18oz
Complimentary Green Pepper and Brandy Sauce (didn’t use) Housemade Tarragon Mustard and Black Truffle Mustard (like the latter, used for fries instead)
Very nice crust and grill marks. Ordered medium rare but came as medium albeit evenly cooked. Medium beef flavor. Meat was tender compared to other steaks. A little chewy ligaments in between. The same group of friends and I went to The News Room in a few weeks and had the same Nebraska Prime Ribeye as a comparison. We all agreed that while we all agree that the grill was better at GHS hence creating a great crust, the beef at The News Room actually had stronger BEEF flavor (not char flavor or "grilled flavor"). If you understand the difference and do not misinterpret the strenghts of different steakhouses, you will have better expectations at different places.
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2178968

Nebraska USDA Prime Beef: Rump 16oz Came medium rare as requested. Meat texture very rough and chewy. Couldn’t swallow and spit out both pieces I had (but others liked the stronger beef flavor and found the texture acceptable).

Duck Fat Potato Fries Crispy and savory albeit indiscernible duck fat flavor. Went well with truffle mustard!

Dessert:
Apple Crumbles homemade ice cream Highlight of the day. Hot tender apple chucks with raisons in a sauce lightly spiked with cinnamon. Crumbles not very buttery which made it not very heavy (esp. after the heavy steaks). Not cloyingly sweet (a good thing for me).

The ice cream was thick, creamy, and rich! The velvety texture complemented the apple crumbles superbly. I can totally eat another serving of the ice cream alone.

Overall, I found that GHS is certainly the best valued steakhouse in town these days. Perhaps I didn't have the best steaks I have had, but I am quite impressed by the grilling skill of the kitchen, and I think they work well with what they have available as steak options. Desserts were surprisingly good, and I really want to go back and sweep their dessert menu!

* Price has increased since June. Please check the most updated price list with restaurant

-took about 6 weeks to get a table on a Saturday night here
-all the dishes were excellent, nothing to complain about
-waiter and manager were attentive
-tables were nicely spaced out, and not overcrowded at all
-didn't chose the salad bar to prevent myself from being full before the main course

started with garlic bread sharing two soups, clam chowder, lobster bisquethen had their scallopsand shared the 38oz Canadian Angus porterhouse cooked bluehighly recommend this place, definitely revisit!

Heard a lot of good comments about this steakhouse and gave it a shot last week (a month advance booking).

Though a 30 something years old man, had not visited JJ's in the old days. So this is my first time to JJ's.

A party of six, which we ordered some appetizers and couple of us ordered salad bar. Other critics have a lot of pictures, so will skip the picture part.

Salad Bar: Awesome choice, food look fresh, great taste and definitely value for money.

We then ordered steaks: Short ribs, Tenderloin, T-Bone, Prime rib, Cowboy chop. Frankly, no surprise at all apart from the Short ribs which I would give them an 8 out of 10. The rest, really not that good.

If I were going to rank Ruth Chris, Morton's, Grand Hyatt and Lawry's, this would be my comments:
- Lawry's - upgrade from cafe de coral, feed your stomach and pretend to be high class.
- Morton's - I just don't like the grill
- Ruth Chris - I favor this the most, but what can you say when they cook it with a lot of butter, it must smell good (but very unhealthy!)
- Grand Hyatt - Value for money but prefer the steaks from Ruth Chris

Dessert no surprise at all. Service is VERY good. Good that we've AE card and enjoyed a 15% off.

The reason why I am so picky on steaks is that we have been making our own - Australia A9 wagyu beef from City Super or Great. Cost is about $300-400, you just need to fry both ALL sides lightly, make sure the juice is sealed, then put in the oven for 10 mins at around 250 degrees, flip it for another 10 minutes, then you will have your medium steak.

Put some sea salt on top of it, no gravy, no mustard, you will love it!!!

P.S. I am a new critic on openrice.com but have been spending a lot of time, money, pleasure, passion and health (high cholesterol alerady) in food. I enjoy hawkers' stands all the way to 6 star hotels.

I am writing this to give a BIG applause to the Grand Hyatt Steakhouse staff. Husband and I had such a wonderful evening that I have to create an account to write about it so everyone would know – a true 6-star experience!

We are a big fan of hotel dining, but it has been awhile since we found satisfaction in hotel restaurants. Many are over-priced and offer unstable food quality, uncomfortable setting or poorly trained staff. And last night, we were back to true hospitality at the Grand Hyatt Steakhouse with gracious service and excellent food!

Our happy journey began with the phone booking. The receptionist was friendly and had all the patience to answer our questions. And when we arrived at the restaurant, we were greeted by decent young ladies and led to our table. The waiter, a charming young man, brought in our menus and offered us water to drink. And not long later they brought in a big plate of nicely toasted garlic bread. As I do not take garlic, they went right away to bake another whole wheat French roll just for me.

We looked through our menus. At one point I worried that with such dark lighting I would not be able to read, but then realized they had spot lights lighting at the right place. Very thoughtful!

Having heard so much about their salad bar we decided to go for it. And as we are not big eaters we ordered a 16oz strip loin to share, an apple crumble with Ice-cream and a glass of Cabinet Sauvignon.

The salad bar was truly amazing! They had a selection of different mixed salads on one side, parma ham, smoked salmon and foie gras in the middle, and green vegetable on the other side. We took a bit of everything. The different mixed salads all had their own unique taste – mushrooms, zucchinis, cucumbers, salad nicoise etc. The chef has a great talent preparing simple dishes to make them outstanding! The parma ham was good, as everyone says, but the house-made smoked salmon was the hero as it was so well prepared – rich in the flavors, full of fat aromas and does not have any fishy smell at all. They also had all kinds of garnishes: well toasted nuts, cheese, soft boiled eggs… and each single item was prepared to its perfection. We really appreciated the compassion of the chef who designed and prepared for the salad bar! And with a price of $150 per head, it is just way too value for money!!

The waiter made sure we have had enough of our salad bar before he brought in our main course. A small mistake they have made, we ordered the steak as medium but it came in medium rare (they put a wooden stick on it to show), but it did not matter much. We have had better steak before, but at a price of $480 for 16 oz, we were totally satisfied with the quality. It came with a sauce, which I chose for green peppercorn, something difficult to find in Hong Kong. It was prepared just right. They also had different kinds of house-made mustard, which were of super quality and had again unique flavors to bring out the taste of the steak.

When we were having the main course, the restaurant manager, a friendly European lady came for a short chat. What we like so much about the service here is that the staff are warm, professional, and they know when to come to serve, when to leave you alone, and they are all knowledgeable about their restaurant and food, not to mention they are all energetic, and good looking. We were at a Michelin 2- star restaurant not long ago and were totally pissed off by their arrogant, pretentious and unprofessional attitude. It makes a strong contrast.

We felt even more spoiled when our apple crumble arrived! On a huge plate we had two big bowls, one filled with a big portion of apple crumble and the other huge amount of soft ice-cream, good for 4 people to share! It took us awhile to wash down half of the crumble, which was baked just right and with the amazing proportion of sweetness and fruit and crumbles. It goes just right with the soft ice-cream, which again we could not finish. The waiter was so kind to pack the crumble for us to take away, and reminded us it would taste best if we reheat in an oven.

Before leaving I went for the washroom and checked around the rest of the restaurant. As others say, it still looks like JJ’s which brought us great memories as those-were-the-days crazy hang-outs and dating and dancing. The restroom is also clean and fresh and as it should be for fine dining.

The bill came at about $1350, as we turned out to have ordered the most expensive red wine by glass at $330. It was probably a good wine from Napa Valley (as the bottle looked very special), but we could not tell the difference as much. But as the total experience was so positive and we felt so pampered, one perhaps over-charged glass of wine became insignificant.

It was raining and when we were waiting for for the valet parking to bring our car we felt so satisfied and lucky. Thank you again for the great evening. You have restored our confidence to hotel dining in Hong Kong. GHSH, we will be back!