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Introduction
1940’s New York Style Steakhouse opened by celebrity chef Harlan Goldstein. All wines are handpicked by Harlan Goldstein and come from countries such as US, Italy, France, Australia, and New Zealand.
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Good For
Romantic Dining
Special Occasion Dining
Opening Hours
Main Dining Room:
Mon to Thu: 12:00 – 15:00; 18:30 – 22:30;
Fri & Sat: 12:00 – 15:00; 18:30 – 23:00;
Closed on Sundays
Main Bar:
Mon to Thu: 18:30 – 23:00;
Fri & Sat: 18:30 – 00:00;
Closed on Sundays
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
I was lucky enough to try this new place by serial restaurateur/entrepreneur Harlan Goldstein, who made his reputation in the Hong Kong culinary world through his namesake branded restaurants; this time he’s restyling and recreating the previous The Strip House into a much less flamboyant comfort food restaurant, aptly named, Harlan Goldstein’s Comfort.The interior is an elegant step down from the racy photos and red lip shaped urinals of The Strip House, maybe that’s also why last time I went it was fully booked – all guys . But now with its wooden floor panels and cozy ambience it feels a lot like a nice family hangout you can take your in-laws to. What’s not changed though is the friendly humor of the famed American chef, which was on prominent display on opening night – Harlan himself was welcoming guests in a T-shirt that read “My Tai Tai s curry ROCKS”, an actual item from the menu; and was jovially recommending his other creations as well.We started with the Crispy Falafel, Garlic Sesame Sauce ($85); it was soft and mushy and regrettably lacked the crispiness the name promised, quite disappointing for the start, but fortunately for us, things got better. (Digressing a bit: for good falafel in Hong Kong, I would recommend Habibi Cafe or even Ebeneezer’s, both good quality for money.)Next was the Japanese Wagyu Beef Croquettes ($108), a generous portion of meaty minced beef deep fried into four crunchy meatballs. For something that could have easily been oily and thick, it was very well executed. The beef was lightly seasoned, retaining the meaty juices and flavors you would find in a good ribeye steak; and the texture of the minced meat was lean yet tender and moist, quite a pleasant surprise for Wagyu beef. One of my favorite dishes here. Yum!Moving to the mains, we had the Slow-Cooked Beef Cheek, Mash Potatoes & Home Style Gravy ($248). The portion was appetizer sized but was very tender and succulent and had a wonderful smoky fragrance on the crisp edges of the charred fat strips aligning the meat. The mash and gravy offered little surprise, but was it comfort food? Definitely!The Crab Meat Crusted Salmon Steak, Asparagus, Lobster Cajun Sauce ($188) was a confusion of flavors - each well done in its own right but did not converge well as a whole. I found the spiciness in the crab meat overpowering, and while the sauce, reminiscent of a smokier lobster bisque, went well with the crab, it felt quite disjointed from the salmon. I still prefer my salmon complemented with lighter sauces and flavors.Dessert was the Old School Apple Crumble, Caramel, Vanilla Ice Cream ($66). Served in a metal pot, the aroma of caramel, cinnamon and vanilla, combined with a truly crunchy golden crumb topping was enough to make me fall in love with this classic again. This is definitely the ultimate comfort food and a classic that ‘you don’t mess with’. I just couldn’t stop munching on the crunchy bits!Last up was the Harlan G’s Nitrogen Dessert ($98), which was not the same as the nitrogen ice cream from Lab Made that we were expecting. It was a quirky combination of honey, chocolate coated popcorn candy, and frozen pellets of ice cream in the flavor of Hong Kong style milk tea. The liquid nitrogen was added at the table, which added to the somewhat magical experience. Also when eating it, we were spewing smoke out of our mouths and noses, it was a strangely fun experience and will bring a big smile to your face =) At least we couldn’t stop laughing about it!::||Good for||::As I mentioned earlier, bringing your inlaws! And also for all those everyday occasions when you just want simple flavours and a cozy place for late dinners with friends or family.
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早前原獲邀請出席兩大米芝蓮名廚Harlan Goldstein與Alvin Leung瘦身大戰結果的報導會，但因有事忙而去不到，這次比賽由Gold和Strip House的主廚Harlan Goldstein勝出，三個月內他成功減去20.7公斤，比Alvin Leung多2%左右。最近分別在Restaurant & Bar Expo及Strip House用餐時見過Harlan好幾次，他依然保持著減磅後身形。說起Strip House，這間扒房環境佈置帶1940年代紐約風格，以紅黑為主調，感覺帶點型格。而餐牌中新增了不少菜式，當中就包括側腹橫肌牛扒Skirt Steak及多款頭盤。另外這裡午餐設有自助沙律吧，價錢$138起，多款新鮮的蔬菜如生菜、椰菜、西蘭花、椰菜花、黃紅椒、紅菜頭、車厘茄、粟米等，還有巴馬火腿及芝士，我就很喜歡吃芝士。吃沙律同時，侍應也先送上一個大洋蔥包，自家焗製的麵包質感鬆軟，喜歡它洋蔥味道不會太濃烈，塗上牛油來吃也是不錯的。頭盤Shrimp & Tuna Cocktail，Tiger Prawns，Grated Yellow-Fin Tuna，Spiced Avocado，Spring Onion and Cocktail Sauce，$168。兩隻超大的虎蝦掛在玻璃杯上，賣相吸引，蝦肉十分鮮爽彈牙，口感討人喜歡，配吞拿魚肉及牛油果蓉，帶點泰式微酸，吃得開胃。Roasted Sea Scallop，Jumbo Hokkaido Sea Scallops，Shimiji Mushrooms，Red Bell Pepper Coulis and “3” Mustard Crust，$158。北海道帶子加上菇菌、紅椒蓉及芥末來烤焗，芥末味道較為突出，入口攻鼻，繼而滲有微微椒甜。帶子烹調時間長一點，若口感再生嫩一點就更好。Baked Bone Marrow & Sea Urchin，Crispy Parma Ham，Lemon Myrtle，Chives and Garlic Toast，$168。牛骨髓加上新鮮加拿大海膽，油脂豐腴的骨髓，加上鮮甜海膽，兩者配合起來可用邪惡兩字來形容。香脆的多士滲著油脂香，配上一小口海膽，吃起來骨髓味道較明顯，一份價錢一百六十多元，也值得點一份來跟朋友分享。Handmade Iberico Pork Sausage，Roasted on a Sizzling Pan，French Snails and Red Wine Onion，$158。自家打製的黑先豬香腸滿有肉香，外皮略嫌不夠香脆，而配上的洋蔥經過紅酒醬汁醃煮，味道帶甜，像平衡一點油膩感。到主菜兩份牛扒，先是Skirt Steak，10oz，$368，剛新增到餐牌上的側腹橫肌牛扒，來自美國Brandt Beef的牛隻，農場以全天然的方法飼養牛隻，沒有使用荷爾蒙及抗生素，主要以玉米及加入有機紫花苜蓿餵飼牛隻。今天肉質的生熟度選了Medium Rare，切開肉中仍然帶著嫩粉，滿有肉汁，肉味濃郁，比其後吃的肉眼扒濃味得多，帶著油脂甘香，愛吃牛肉者要試試。另外Rib Eye Steak，12oz，肉眼扒跟側腹橫肌牛扒表面都帶焦香，肉同樣選了Medium Rare，軟嫩的牛肉帶著豐盛肉汁，肉味其實也有，但Skirt Steak的味道就濃郁得多。配菜有Parmesan Potato Mash及Green Asparagus，每款都是$68，喜歡吃炸得香脆的薯球，露筍也夠嫩綠，爽口又無渣。最後甜品有Sizzling Brownie，Chocolate Fudge Brownie，Chocolate Sauce and Vanilla Ice Cream，$98，Brownie放在熱燙的鐵板上，伴上一球雲尼拿雪糕，再淋上熱朱古力漿，即時冒煙，傳來陣陣朱古力香。濕潤的朱古力蛋糕加上濃稠的朱古力漿，味道不算很甜溜，但就令人吃得很滿足。還有Chestnut Tiramisu，Mascarpone，Candied Chestnut，Coffee and Kahlua，$88，芝士打得滑帶濃稠，栗子味道香甜，喜歡中間有點栗蓉，加上微微的咖啡味，兩者平衡味道還好。餐廳最近還推出特別優惠，如客人於週一晚上點選「頂級」級別Prime牛扒，可免費送一客特色頭盤，選擇亦包括以上的自家製黑毛豬肉腸、虎蝦吞拿魚配牛油果醬汁、烤北海道帶子等等，優惠也都吸引，有興趣的也最好預早訂座。
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在雜誌看到這裡推出了$188的抵吃Brunch，立刻就和朋友訂位來吃，沒料到在聚會的前一天，突然獲邀來試試全新推出的Top Choice美國Brandt Beef和一系列新頭盤，實在有黠突然，但也高興有機會來先嚐一下。餐廳的裝潢很特別，以紅黑色為主，牆上貼滿了外國懷舊性感女郎的海報，感覺有點像回到瑪麗蓮夢露、Godfather的那個年代。海虎蝦吞拿魚配牛油果及開胃醬汁。海虎蝦蝦肉爽口彈牙，伴著帶點辣味的吞拿魚牛油果沙沙和茄味濃郁的蕃茄醬汁，相當甜美開胃的頭盤。烤北海道帶子配芥茉松茸紅燈籠椒粒($158)。肥美肉厚的北海道帶子，啖啖鮮味，和芥茉松茸醬汁也挺配。焗牛骨髓配海膽($168)。兩大邪惡食材薈聚在一起，還未真正放進嘴裡就知道不會差到那裡去。甘香豐腴的牛骨髓、鮮甜的海膽和雜菇，放在脆脆薄多士，實在搭配得很好，一個人吃掉一整碟也不過份。鐵板自家製西班牙黑毛豬肉腸配醃漬椰菜($138)。用鐵板上桌的豬肉腸，新鮮熱辣，豬肉腸的味道很濃郁，口感比較扎實，雖然肉汁不算多，但也不會覺得太乾身，而放在上面的醃漬紫椰菜則可減低肉腸的油膩感吃完美味的頭盤，侍應就一口氣送來三款Top Choice牛扒。牛扒都是以濕式熟成的方法存放至少80天，今天試到的分別是12oz西冷扒($368)、14oz肉眼($388)和10oz側腹橫肌牛扒Skirt Steak($368)。三款牛扒各有特色，當中最特別的要算是Skirt Steak，此部位並不常見，而且全隻牛只得兩塊，肉質軟嫰而味道濃郁，帶適量的油份但又不覺過份油膩，令人吃著停不下來。Sizzling Brownie($98)。食友大力推介的特色甜品，把Brownie放在高溫烘熱的鐵板上，淋上70%濃度的委內瑞拉朱古力醬，整個環境頓時充滿朱古力甜味。Brownie微微脆，伴著雲呢拿雪糕同吃，有冰火合一的效果，雖然很美味，可是對我來說是偏甜了點，因此吃幾口就夠了。栗子意大利芝士餅($88)。個人不太喜歡咖啡的味道，所以不常吃Tiramisu，但這個以栗子為主的Tiramisu卻是另一回事，栗子蓉味道香甜，Mascarpone cheese幼滑濕潤，兩者配搭起來很對我的口味。與公關小姐閒談之間，得知這裡還有澳洲有機有骨和牛牛扒，一塊足42安士，只賣$1,480元，足夠至少三個人分享，另再單點幾款頭盤也應該夠大家享用。此外還有晚市一大優惠，凡於週一晚上點選「頂級」級別的牛扒，就可額外免費享用特色頭盤一份，有興趣的朋友記得留意了！
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記得約在一年多前，我到「Gold by Harlan」食午飯，碰到 Mr Harlan，閒聊之中他跟我說：「我有一間全新的 steak house，快將開張了！」時間過得真快，謝謝有關方面的邀請，這刻我已坐在此餐廳中間！此餐廳裝潢的特色是四周牆上掛著美式插圖，主題都以深紅色為主，讓餐廳呈現四十年代紐約的感覺，感覺大膽卻舒適。此處的 Brunch 或 Set Lunch 有自助沙拉吧、湯、12個月巴馬火腿配芝士、水果等，任由客人自由組合。 我覺得「蜜糖茴香」沙律汁最好味，光是頭盤也可飽了幾分。「Shrimp & Tuna Cocktail」$168海虎蝦吞拿魚配牛油果，還配有開胃醬汁。泰國海虎蝦很大隻，而且肉質很爽彈，配上甜美吞拿魚茸，整體味道帶點泰式的風情。「Roasted Sea Scallop」$158烤北海道帶子配芥茉松茸紅燈籠椒粒，味道以芥茉作主導，發揮了香香辣辣的味道。「Baked Bone Marrow & Sea Unchin」$168焗牛骨髓配海膽，用來塗多士吃，美麗得很邪惡啊！海膽來自加拿大，它的鮮味比牛骨髓強，兩者皆入口即溶化成脂味，愛鮮味的朋友不要錯過這項。「Handmade Iberico Pork Sausage」$158鐵板自家製西班牙黑毛豬肉腸配醃漬椰菜，肉腸一咬爆汁甚 juicy，最好多人分享一盤，吃多了會膩呢。「Rib Eye Steak」12oz $468主角開始出場，這裡的牛扒是由聖地牙哥畜牧業專家飼養，我們這份是 medium rare。廚子選用不含荷爾蒙，並以玉米及穀物餵飼的肉眼，其口味獨特且油脂分佈平均。先將牛扒以濕式熟成的方法存放至少80天，嚴控溫度，然後才切成細份，以簡單香料調味，最後才以炭火烹調。牛肉入口很焦香，而且很香軟，肉質細緻，甚麼醬汁也不用點，就可吃到牛的原汁原味。「Skirt Steak」10oz $368即側腹橫肌牛扒，同樣是 medium rare，肉質紋理較深，肉味亦明顯較濃郁，配點烤蒜同吃，我更愛這個呢。牛扒以外，約有十款「Sides」選擇，所有「Sides」都是 $68。我們挑了「Green Asparagus」及「Parmesan Potatoes Mash」，與牛肉都很搭配。最後甜品方面「Sizzling Brownie」$98 蠻特別，吃時在鐵板上倒下朱古力漿，即時香氣四散，味道也不會太甜。「Chestnut Tiramisu」$58栗子意大利芝士餅，栗子蓉令芝士餅吃起來多一個層次呢。總結，此米芝蓮一星懷舊扒房甚值得一試。
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Strip House by Harlan Goldstein is an American steakhouse located amidst the lustrous Lang Kwai Fang. With a sexual name, Strip House creates a flirty ambiance for its diners. Starting with a red luminous light with "Strip House by Harlan Goldstein" on a red wall, a red and black table setting with sex symbol Marilyn Monroe cushion, black and white posters with nudity, bold sexy red lips wallpaper at the washroom etc. Even the menu and drink list plays with flirty words like Sickest Crabcakes in the World or "Kick Ass" Mac and cheese or Panty Dropper. Not to mention they play Frank Sinatra, my favourite jazz singer on earth. It already sounds fun dining at Strip House.Each table is given an enormous garlic house bread, freshly baked from the Kitchen. The bread was buttery, soft and spongy! The garlic taste was quite weak though.Beef TartareThe beef tartare is one of the best that I have ever tasted. The beef tartare was chopped in perfect size, It was spicy and flavourful. I prefer spicy over sweet for beef tartare.The Sickest CrabcakeThe Crabcake was quite nice too! It tasted fresh with loads of crab meats in it. it was creamy and again quite spicy in taste.The Jumbo ShrimpThe Jumbo Shrimp is truly jumbo in size. It was fresh and sweet. The salad within the cup was good to pair with the shrimp.The Pork BellyWhen I read pork belly, I was not assuming bacon. I got disappointed and I do not like the dish. The bacon was thickly slice but was very hard in texture.Rib eyeI had my rib eye cooked in medium rare and The Strip House managed it perfectly. The rib eye was juicy and flavourful but did not have the tender texture I was looking for. So I was only 50% contented about this. The portion was generous, we almost couldn't finished it.Banana frittersThis is a western version of a famous Shanghainese dessert, but this is much more crispy and dense. The vanilla cream was a great pair with the fritters. I really love this dessert, I totally cleared the plate.Banofee pieThe banofee pie was moist to taste, pretty average dish.
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