終於試了 BLT 的 頭盤沙律甜品buffet ，講真，有d 失望，可能期望過高。價錢唔算太貴，但兩個人埋單都要$400。頭盤唔多，沙律以caesar的最可取，好新鮮、好脆。主菜叫了 spring chicken 及 steak，上菜時，嚇左一嚇，兩大煲，份量幾多下，食唔哂!!

steak 肉質幾淋及嫩，但好咸及燒得太燶，變得有d 苦。春雞幾嫩，但比較淡口，要點汁食。 甜品選擇實在唔多，味道一般。最好的係環境，落地大玻璃，睇住個維港食好舒服。

第一次同女朋友去食, 叫左個好出名ge Poterhouse, 雖然貴左d, 但
口感好好,好香.
我地大約八點鐘去食, 望住個海同女朋友食飯, 都幾浪漫. 如果好似有d 高級餐咁有埋伴樂就好.
最後叫左個朱古力蛋榚 同 芝士蛋榚. 芝士蛋榚幾香, 但無乜特別. 但個朱古力蛋榚就真係真係超正, 食過好多餐廳都食唔到咁ge 蛋榚. d 朱古力好香, 但又唔會太甜. 一試再試

六月去過食佢既 porterhouse 都煮得幾好味. 不過Australian beef 都係唔夠 US beef 好味所以今次去一心係想叫佢既 US sirloin.

坐下來叫完食物先送上 amuse ~ 是 smoked salmon ~ 同上次一樣, 味淡淡. 過左兩個月仲係俾同一樣既 amuse, 無咩新意.

再來是今晚既主角之一 ~ popovers! 真的好大個. 今次一半都食唔晒. 不過 popovers 依d野過完癮都唔會太想再吃.

伴菜叫左 creamed spinach 同 potato gratin. 個 potato gratin 上面有層 cheese broiled 過, 有少少 crispy, 好好味!

主角就係USDA Prime sirloin ~ 有人怕生所以我地叫左 medium, 但佢煮得比 medium 過熟但又未係 medium well所以無同個server講. 食落口既conclusion係 … 好dry ... 好難食! 佢無咩crust同埋個steak唔夠fat marbling. 食落會覺得很dry很不好吃. USDA Prime 係只有 5% 既 US cows 先有, 而在USA 呢d牛排多數只會在好既steakhouse先會食到 (BLT 係其中一間, 我在ny都去過) ~ 所以特別覺得今日的差, 一點也不像 prime 既 meat. 相對之下上次既 Australian porterhouse 好好多 ~ 但一間steakhouse 如果只有賣成 $1,100 一個既 porterhouse 做得好而其他既做得咁差咁係我一定會 blacklist.

I am very disappointed with my tea time visit.

I was too tired from shopping, my boyfriend knew I wanted to try this place so suggested we should check it out, despite they don't have tea set and was not interested to introduce us what is their signature dish, and not even to hand us a menu, not to mention they weren't pleased when I asked for 2 tap water.

We ordered half a dozen of oyster, a burger with fries and a beer. Oysters were decent but the staff had no idea which type of oyster it was. The burger was great.

What I really wanted to mention is their POPOVER!!! the thing is I called those YORKSHIRE PUDDING, obviously the waiter had no idea what I was talking about, and I had no idea what she was talking about either. She was pretty rude and totally shocked me, kinda like mocking me for not knowing its called POPOVER! excuse me! I am expecting her to explain to me, not "so you want it or not" attitude! by the way, I do like YORKSHIRE PUDDING with gravy, but POPOVER with no sauce or anything is just ..... not very nice!

3個人, dinner time,
食左:
Caesar, $98 (生菜新鮮, 都幾開胃)
Daily Soup, $78 (是日係cream of mushroom, ok既, 有咩特別...)
aged U.S. Ribeye 14 oz, $360 (比我想像中既14oz細, 叫rare出黎冇over cooked, 火喉ok, 不過真係幾多肥膏, 加埋牛油就仲油...)
Cream Spinach, $58(有驚喜!! 原以為係cream+spinach, 我估佢加左basil, 成個味唔同左, 香好多, 而且感覺冇漏, 正!!)
BB Hash Brown, $88(咸, 好咸, 好好油!!!!)

食物一般偏咸
送既salmon都係一般
popover新鮮焗出黎, 熱就幾好食, but有陣燶味...
madeleines係送既, 不過就好好味!!!!!!
services有咩expectation, s servers都有禮貌, but後生, 有咩經驗, 我諗之後會好d既~
唔各算抵食, 又唔算特別, 叫做見識過名牌啦...

看完TVB介紹終於去了,剛好星期五只能訂六點至八點,都未試過咁早食晚飯 !!!
環境尚可以,服務員態度非常好,會詳細解釋食物及推薦好味食品.
我們點了rib-eye steak 及 rose-mary chicken 作主菜, 前菜有 tuna tata , 凱撤沙律 , potato , onion ring , 當然有popovers 麵包 . 四個人四大個 , 食完前菜同麵包已經有七成飽 .
Rib-eye steak 夠份量,有肉味,熱度可以,我地要的是medium
chicken 只吃了一半,因為太飽 , 味道不錯
onion ring 有點失望 , 油太多, 唔夠味 !!
前菜都有八十分

會再去 !!!!
價錢尚可 ...
記得帶 Citi visa 有九折

本訂好了Miso來為友人慶祝生日,可惜當日下午壽星已吃了一遍,臨急臨忙找不著甚麼特別的選擇,只想起一直想試試BLT,逐提議來這裏一試,在沒訂枱的情況下沒有甚麼期望,但可能為時已晚,卻竟然有海景位置,算是一個好開始.

原來晚上沒有Burger,一早便決定要一份Citibank Set dinner($399),因為看中了那11安士的牛扒.點兩份又怕吃不到,最終只要了一份再加6隻生蠔和side dish.

先來的是Welcome food,不少高級餐廳都會提供Welcome food或Welcome drink,想給人一種感覺很與眾不同的感覺吧.三文魚配上olive oil,再加了一點松子和香草汁,味道卻比較酸.而且兩人只有一小碟,有點寒酸吧.

On the house的麵包跟其他店的大不同,名為Popovers的麵包賣相有點似西蘭花,一撕之下已知道是非一般的麵包,裡面的質感反而更似蛋糕.由於似蛋糕,所以不如麵包般乾身,比較濕潤之餘亦比較油,所以只雖蘸一丁點牛油已很足夠.另外,他們會奉上海鹽,其實正好中和麵包的油膩,但太多會很咸,適可而至好了.

先來的是半打生蠔($150).生蠔比較細件,除了檸檬,還有蒜蓉汁和辣醬.生蠔是意外的新鮮.雖然沒有強烈的海水味,但吃得出很鮮甜,而且價錢也定得不算貴,難怪這麼多人客點這一道菜式.

Caesae Salad是跟餐的前菜,選擇還有餐湯.Salad比預期的份量大,一個人吃實在有點太過.菜蔬也算新鮮,只可惜沙律醬太多,很膩,反而蒜蓉多士香脆得吃不停口.

主角出場.11安士的牛扒,熟了之後其實只有約8安士.但之前的前菜但豐富,所以份量剛好.牛扒上有一片蒜蓉牛油,但卻沒有溶掉,很出奇吧?!將牛扒一分為二,內裡的肉顏色正好是我們想要的medium pink.輕輕的將牛扒切一下,肉很軟而外層帶有陣陣炭香味.蘸一下獨有的sauce,醬汁酸酸的,很匹配.但吃下第一口牛扒卻很失望,牛扒有點凍,應該是放了良久的下場.肉雖然很嫩滑但不熱始終不大好吃,這也解釋了為何牛油沒有被溶掉.

出名的牛扒未能完全滿足我,唯有吃一件散點的side dish~Onion Ring.一件件洋蔥圈由大至細的一層層排列好,size正好互相配合,很花心思.洋蔥圈比牛扒出色在新鮮即炸的,吃的時候還是熱騰騰的,外皮亦很香脆,絕對是牛扒的最佳拍檔.

Set Dinner還跟一款甜品,可以從餐牌內隨意選擇.甜品款式有點奇怪,不太合心意,最終只選了Pineapple,Mango Tart Tatin.心目中的Tart Tatin應該是很薄很薄的酥皮底,但原來正好相反.酥皮撻很厚,但層次也很分明,中間放有兩款生果,但生果粒不甜,很酸,要靠上層的雪糕來中和一下,整體效果還算滿意.

除了甜品,還有on House的小蛋糕來為晚餐劃上句號.蛋糕是貝殼形的法式小甜點,上面灑上砂糖,蛋糕本身帶有檸檬香,其實比餐牌內的甜品更吸引,配咖啡亦會很不錯.

服務方面未有出現其他食友所遇到的狀況.侍應清一色是本地人,全程以廣東話為主.雖然沒有不禮貌待遇,但服務說不上好,每每也要等上好一陣子才有人來招呼.加水等細微工作也只有客人自己服務,既然要做得高級,就應該把這些細微點做好才是.客人以外國人居多,以這個價錢吃這麼大份量的牛扒其實也算超值,只是質素還有待改善而已.

When I arrived here for dinner a few weeks ago, I had moderate expectations. Afterall, the BLT series ranging from Seafoods to Steaks & Burgers together with chef Laurent Touroudel are well renowned - a proven formula with many global fans, plus I've previously had a pre-dinner Happy Hour drink here and already pre-scanned the menu thoroughly as precaution. Charcoal Grilling, Steak, Burgers, Wine. Exactly what a man or a Tyrannosaurus Rex need to satisfy the carnivorous genes within us once every now and then!

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Gruyere Pop Overs (FREE) -
These were pretty good and cheesy with apparent French roots, they became better still when smothered with Indian butter (Hindu? lol) and sprinkled with grinded sea salt. Its Albert Einstein's interpretation of a French Gougère, a savoury Cheesy Choux Pastry with an atomic mushroomy shaped top. Addictive and not easy to bake perfectly, but slightly too filling.

8.5/10


Salmon with Herb Oil and Pine Nuts hor d'oeuvre (FREE) -
I know BLT does a pretty good Tuna Tartar but since this was served on the house and its raw too..... this would do, and I like pinenuts. I didn't think the raw and powerful ungrinded Fennel seeds work with un-cooked salmon nor the herbal/slight acidic dressing, may be its just personal - cooked is another matter.

5.5/10


Roasted Bone Marrow with Sweetened Tomato Relish (DAILY SPECIALS MENU) -
This was quite 'cowy' and barnyardy in taste and still quite raw, semi-translucent and gelatinous correctly, which is completely different to how Cantonese cuisine treats this usually low temperature melting fat. From my previous experience bone marrows often adorn a dish together with Beef on the same plate, especially when it comes to Steakhouses and French cuisine. In this instance, it was served 'readily spreadable' by scooping out the runny marrow from the bone cavity onto the eggy Brioche toasts, the Thyme and Rosemary making positive contributions to the flavour complexity! The tomato relish was sweetish and it works well with the biggish salt grains. It all complemented the marrows provided you have a deft hand. Loved gnawing on the marrow bones too afterwards with its unique flavour.

8.5/10


Charcoal Grilled Aged USDA Certified Angus Striploin - Bearnaise Sauce and Horseradish Cream -
The only Main Course and ordered to be shared. This was mid $3X0's from memory and approximately 1.5 inches thick. I want to make it clear in case we do not understand the 'wordings' and jargons behind the scene at BLT, which might mislead the customers in future because it nearly caught me out - the beef provided at Bistro Laurent Tourondel in Hong Kong isn't actually the best available on the market.

For one thing - they're 'not properly Aged' inspite of the menu printing otherwise. I'm not sure why but recently I discovered that American steakhouses & businesses advertise their beef as being Aged when its only Wet Aged in Cryovac Packing like 冰鮮肉 for 21-28 days. In Australia as a comparison, Aged = Dry Aged and is popular in most steak houses, perhaps because Aussie beef in the Aussie market is leaner (unless its export quality Aussie beef). Wet Aging might help with tenderising the meat slightly over time but its unremotely close to as effective as the cumbersome process of properly Dry Aging & Hanging a primal cut in a dedicated cool room. In this process, endogenous enzymes within help break down connective issues 1stly, and 2ndly the moisture loss in Dry Aging compacts the beef flavours to give it that highly desired 'matured' flavour with a more beefy and nuttier taste profile (think Beef Jerky!). I only mentioned this because I think it does make a detectable difference, although on a personal level I don't mind whether its fresh, wet-aged or dry-aged, they all have their own advantages - AS LONG AS ITS ADVERTISED CORRECTLY WITHOUT BEING AMBIGUOUS TO THE PAYING CUSTOMER.

2ndly, BLT doesn't actually sell to us Prime or Super-Prime grade Angus Beef, the more expensive beef type. This is mis-advertised in the press in Hong Kong everywhere but that doesn't make the media right. Its actually & only USDA Certified Angus without the USDA 'separate' approved grading that carries the 'Prime' tag. All its saying is, its guaranteed Angus genetics, but its not guaranteed in terms of marbling scores or meat tenderness or a good meat colour. Although Certified Angus carcasses and muscle cuts alone doesn't mean certain cows wouldn't past the 'USDA Prime' test if it was even submitted for testing and costing the supplier/buyer more money and efforts - plus Laurent Toroundel might have or might not have requested privately and then trusted his farm sources with 'beefing' them up with grains and marbling...... In my opinion this could prove debatable or even wishful thinking because my piece of Beef Striploin tonight clearly lacked tenderness, the desired 霜降 inter-laced marbling as well as meat flavour. Very disappointing. It did come with a very chewy piece of skin fat that was difficult to cut through along the top of the Striploin/Porterhouse as well as end bits of bigger fat pieces.

And not only was meat and fat flavour missing but we were even more disappointed that the Medium Rare beef was cold in the centre, not even warm, despite the serving in pre-warmed Le Creuset cast iron dishware - the centre pool of fresh cold blood almost resembling internal-haematoma. Each bite was a contrast between a hot external crust with a completely cold centre, its like eating 'warm' Japanese Beef Tataki.

The positive is that the Charcoal Griller really did impart a highly sought after Charcoal Oil smoke flavour onto the beef's surface. The Bearnaise sauce however was slightly too watery without must Eggy and herbal taste desires, especially lacking the Tarragon character. The Horseradish cream was too weak and also didn't have a desired punchy sour/chilli flavour, it was really very watery rather than slightly 'chunky' with real horseradish bits.

I actually got bored typing this paragraph but someone needed to voice it once and for all. You could imagine how bored I was eating this piece of cold slightly chewy beef without beef flavour and bad sauces, whilst having trouble cutting through the top sinewy strip of skin-fat.

6.0/10


Fried Onion Rings -
A complete joke. This looked really nice with about half-an-onion sliced beautifully and stacked on top of each other like Hula Loops. Presentation its beautiful, but each bite was filled with so much oil and nearly no taste of any onion whatsoever. You couldn't possibly imagine how much oil was absorbed into each onione ring..... it was like a sponge, and it boosted the palm oil prices on the market the next day! I don't know how to prove it to you, except I can explain that I couldn't finish them. You get better quality Onion Rings at Neway and Red Box Karaoke, minus the deceptive presentation!

4.0/10


Brussel Sprouts with Chestnut and Bacon -
This was returned to the restaurant when I discreetly whispered to the staff without making a scene that this was abnormally sweet, unbearably so. The Chestnuts were meant to be coated with honey slightly in theory, but each bite of the Bacon cubes or Brussel Sprouts (in season) was another damningly sweet experience. Nothing wrong with the idea, only the wrong proportions in seasoning.

To the 'initial' credit of the restaurant, they were 'initially' happy to offer us another side dish or dessert and this offer was already taken up with a preference for the signature Souffle crepe, the above Chinese staff even trying to be more helpful than imaginable in this aspect as I think they know they stuffed up majorly after GourmetKC's rueful experience prior. But the damage was done. And I repetitively said 'initially' because a certain terminally uncool manager grade person was so unwilling to compromise, he decided to over-ride then cancelled the promised dessert deal again! NOTE THAT WE WERE ACTUALLY GOING TO PAY FOR THE SIDE DISH BUT HAVE IT SUBSTITUTED WITH DESSERT INSTEAD , after their stuff up and since the already tepid steak was hurriedly finished in time before the side dish issue was possible to be raised..... Although the Souffle dessert was slightly more expensive by around $20? Fine, fair enough. But know what is a good gesture? Anyway decided to cancel this on the bill afterwards.


OVERALL - I don't know if BLT Steak (Not the better BLT Prime) in the US is like this but my experience at BLT HK was slightly dissappointing. The wine bottle prices are also ridiculous despite a good world selection. Some of the prices are jacked-up in the vincinity of $450 percent. (Eg. A HKD 90 wine sold at mid 400's, HKD 250 sold at $1000.)


First and foremost, BLT need to fix their cold steaks and the very hard to cut fat strip issue. Otherwise, it might just as well consider regaining consumer confidence and receive more positive appraisal, by switching to selling Bacon, Lettuce and Tomato sandwiches instead. At least they can't stuff that up, or could they?
.

有時候真的不明白自己為何會那麼喜歡吃…一整天都想著吃吃吃…是日拿了半天假…也是安排了吃吃活動…~

首先來到海港城的BLT…其實是被yan的食評吸引了…我的午飯時間是二至三…所以當看到她寫著buffet的時間開到四點鐘…立即雙眼發光….~趁這個悠閒的下午好好吃一餐…..~

差不多兩點半鐘到達…望進餐廳一個人都沒有…還以為已經落場了…幸好問過之後就知道他們不會落場的…下午茶時間來喝杯啤酒吃一些小食還是可以的…~

裡面只有三檯客…我們安排坐在窗邊的位置…其實那裡有露天的座位…不過天氣炎熱而且陽光猛烈…還是坐在室內比較舒服…~

沙律頭盤buffet百餘元…可以另外加錢再配burger…三文治或牛扒…~只是當我們正在考慮如何配搭的時候…店員走過來跟我們說…buffet三點就會完…而且現在也不會再添食物了…明明在餐牌上就寫著至到四點鐘的嘛…坐下才不過兩點半…那麼快就要收了嗎….? 我也明白有時候自助餐會早一點開始停止出新的食物…但現在還有一個半小時嘛…..~其他食物的份量其實是夠吃的…只是parma ham只餘下數塊…..而且生果盤上沒有哈蜜瓜…友人說明明看到yan的照片有哈蜜瓜的嘛…但問清楚侍應他們又說一直都沒提供哈蜜瓜的…難道是眼花…? 還是yan在食評說的蜜瓜是綠色的那種….~況且當天我也沒有看到蜜瓜了….雖然侍應有點為難的說如果想要的多一點parma ham的話可以再切一點給我們….~只是沒有哈蜜瓜的parma ham我沒有興趣吃了…~既然如此還是下次有機會再來試那個頭盤沙律buffet吧….~

侍應見我們猶疑不決…心大心細…就推介了一款特價burger set...既然來到BLT…沒有buffet就不如試一試burger吧…所以我們就兩個人share了一個burger set…有薯條和一杯飲品…~

飲品留給朋友所以我沒有喝…薯條新鮮熱辣…炸得又香又脆….主角burger呢…要了medium rare….也做到該有的熟度…切了一半用手拿著吃….一咬下去…麵包鬆軟…佈滿芝麻…連底部的包也有芝麻…甚至比包面灑的還要多…如果多芝麻的飽底我還是頭一次見…漢堡的肉汁不多牛味不濃…整塊漢堡味道比較淡…雖然看到漢堡面有黑椒粒…不過黑椒粒不香…如果不是配合新鮮的蕃茄, 生菜和生洋蔥一起吃的話…真的淡而無味…..~確實是有點失望的….~

服務員的態度尚算親切有禮….~不過以這個burger set的質素來說呢…確實沒有再來的理由…也正如其他食友所說…或者只來吃個buffet就夠了…~

1. Environment is noisy. Live band caused people to speak loud.

2. Service is bad. Perhaps the waiters and waitness are too young.

3. Ordered Waygu Flat Iron, temperture is not too hot even with iron disk.

4. Buffet is not fresh. Everything was not filled in or changed after I sitted down.

5. Just ok, for this price, not difficult to have this level of food in other restaurants.

沒寫食評很久很久了, 執筆全因BLT.

星期五的午餐, 訂了位, 卻發覺根本沒必要, 海景位也可隨便坐.

Citibank的$99漢堡飽餐, 不包頭盤及甜品buffet, 不考慮了. 要了兩位頭盤及甜品buffet, 另加一客steak sandwish.

頭盤buffet，選擇不算多, 但竟比Sabatini平日lunch的頭盤buffet更合我脾胃! 火腿, 芝士, 沙律, 蛋餅通通美味!

著名Steak House之steak sandwish, 竟說pre-set了牛的生熟度, 明明聽到待應說medium rare, 出來卻是medium well, 沒肉味, 飽不鬆軟, 芝士一般, 我覺得Triple O比它好. 不想浪費胃口吃薯條, 所以整碟東西只吃了一半, 浪費!

甜品, 非常認同樓下食家yan的評語, 選擇不多, 全都試了, 都很不錯, 對cheese cake一般的我, 也覺青檸批非常美味! 初嚐, 頗酸, 再咀嚼下去, 又輕又滑的芝士中和了酸味, 味道清新特別, 脆餅底把味道進一步提升... 飽到不行也吃了兩件!!

來午餐, 不要steak, 只要頭盤及甜品buffet就好!

與朋友們替女友慶祝生日.....下刪一百字.... 因實在不值一提..... 總言之食物完全不值這個價錢.....

Homemade bread -- 普普通通
Oyster & Cherrystone -- 蠔應是澳洲的coffin bay, 跟cherrystone 都係味淡而無餘韻
Tuna tartar -- 算是最好的, 因不用煮
Tomato salad -- 似生果沙律多啲, 唔好味
Australian rib eye -- main dish 各自叫, 此店主打牛扒, menu 懶 pro, 因此被騙.... 叫medium rare 出來變 medium... 算.... 二百多元12 oz 的 rib eye 又"un" 又嚡又多筋, 趙到口軟...
Jalapeno mashed potato -- 以為好辣, 實質辣味欠奉....
Souffle pancake -- 本人不懂欣賞, 像吃嘔吐物.....

平均每人五百多元, 但那牛扒跟"扒王之王"的一樣差!!!

極端渴望幫襯BLT的晚市，可惜約極也未成事；週日趁傾茶會細則，就先來試試午市吧，反正citibank的優惠也差不多到期了!
　
友人要遲半小時，我一個人先坐下。其實餐廳海景位比預期少，但室內環境非常舒適開揚，我獨個兒揭揭旅遊書，做做筆記，倒也不悶，只是頗心急很想快點出去，幫襯款式不多，但內容精緻吸引的頭盤沙律甜品buffet而已。講多一點，buffet由12-4pm供應，只享用buffet $138，加意粉$178，加三文治類$188，加和牛就$420。
　
友人終於到埗，我們點了citibank $99漢堡包餐及$198午市自助套餐，其實與a la carte分別只是加$10多杯咖啡/茶而已。友人拿了一轉自助頭盤沙律，全部都質素不賴，當中火腿還可另配清甜蜜瓜，加倍滋味；不過主菜很快上場，大家都沒有戀戰頭盤，焦點快速轉移至：
　
Black certified angus burger-散叫也才$88的安格斯漢堡，身量卻是巨大得嚇人；一切了一半給友人，我堅持用手享用自己的一份，結果是滿手滿口醬汁，真該斯文點用刀叉的。味道方面，厚身的牛肉層十分鬆化，實際成數比要求的五成稍熟，但也呈粉紅色，我只嫌它夠肉汁不豐富。此外麵包鬆香，配菜的洋蔥與生菜亦新鮮，以此價位也算交足功課。
　
Prime Steak sandwich-友人的選擇，烘熱、沾滿半融芝士的香草包配上嫩滑特級牛扒，滋味決不可能壞，但味道是幾漏的，我只分了1/4咸胃已經超標受不了；當然也與兩大客跟餐香脆炸薯有關，特別是牛扒三文治配的是芝士炸薯，加倍滋味但也加俗肥膩!
　
完成主菜後，另一個胃蠢蠢欲動，是時間向甜品出發了!雖然buffet table只得4-5款選擇，但除了芒果杏仁批滋味一般，其餘合桃批濃郁甜美，甘筍蛋糕濕潤可口，櫻桃撻又芳香甜蜜，平均水準頗高，當中最推介青檸批，青檸的清新酸爽與芝味形成強烈衝激，味蕾一大享受；再加上軟滑芝身與特脆的厚餅底的對比，實在美味無法抗拒，明知自己有法式甜品下場，也連吞3件才肯罷休!
　
最後的熱咖啡，則是水得可以，絕對是可有可無的。因此大家也不用拘泥於信用卡推廣，大可進場來散叫，門檻並不算高的。
　　
因留意過KC食評，起初也有擔心服務水準，然而是日侍者不但態度親切有禮，又醒目貼心，密密添水、勤快收拾等，全場食客都感覺愉快，相信餐廳是經一事長一智，我也定會來晚市完成牛扒、甜品心願!

It wasn't until a lil past 9pm that my friend and I both realized it was time for dinner....or had a sense of hunger....and my friend had craving for american burgers and we just wanted to have a quick bite, we ended up going to BLT Steak.

In spite of how quiet the restaurant was last night, no one came to greet us after we entered the restaurant. We had to walk up to one of the servers and ask if we could seat at a table by the windows.

We ordered two Wagyu burgers (both at medium rare), cream spinach and grill corn.

complimentary salmon appetizer and my favourite thing of all time about this restaurant -cheese popovers that come with a tiny recipe booklet! (slightly crisp on th surface yet soft and warm on the inside)

my wagyu beef patty looked medium rare (red to light pink and warm centre) but my friend's looked n tasted like it was medium well done. The fries were very oily and greasy that they turned the paper transparent!

cream spinach - not much taste to it (basically, spinach mixed with cream)
grill corn - alright, a bit too soft

The server(s) were a bit unattentive as we had to asked them twice for some extra ketup and the dessert menu.

Overall, the food is alright but there is much more room for improvement in service at this restaurant.

早已聽聞BLT的大名，又在好友的FB相薄中被嫩肉的牛扒吸引，但之後很多食客投訴它的服務，又有KC的不愉快經驗，今次去真有點戰戰兢兢的感覺。

由於臨時訂位，給了一個不太舒服的位置，及後要求過後，也安排了面對維港景致，陽光從落地大玻璃透射入來，四周也是木材的設計，有如置身大自然。

安頓過後，先奉上油浸松子三文魚的welcome food，薄薄的三文魚被橄欖油、香草醬浸透了，每片還帶點酸酸的，是一個不錯的開胃菜。

再來兩個似蘑菇的芝士包，「菇頭」是香脆的芝士，「菇身」塗上牛油、灑上海鹽又是另一種滋味。最有趣是附上麵包食譜，可供客人自製。

來這裡當然是要食聞名的牛扒，餐牌上有好幾款，最後點了Medium的14oz USDA Rib Eye，厚薄適中的肉眼扒，肉香四溢外也滲出炭香，肉汁仍封銷在扒中，只是周邊位微帶嫩筋。另叫了一客蒜蓉西蘭花作配菜，可去減嫩肉的油脂。

趕及還可以叫Burger set，包一杯啤酒及一客漢堡，看見人家一客客的漢堡已上，唯獨我們遲遲還未有，再追問之下，原來漏了單，侍應哥哥很有禮貌的，為我們立即追加，還多聲抱歉。幾吋厚的漢堡不得不分開，及用刀叉品嚐。漢堡扒要了Medium，但入口明顯有濃濃的炭燶味，翻開扒看外層已燒到黑黑的，肉質較為鬆散，如不是被芝士包及Rib Eye填滿胃子，真是要求換過一客。傳統的還附有一桶薯條，由原個薯仔削成，每條也厚薄相等，內外同樣香脆，但缺乏薯味。

甜品選擇不算少，對每款也心動，唯胃部只剩餘少量空間，無奈地只叫Warm Chocolate Tart，其實是配椰子雪芭，我要求改了薑味雪糕，入口以為是薑汁撞奶，而cho tart是一個特濃的Truffle cake，老外經理說大約是76%濃味，我就認為是85%以上呢，而且有著一種苦澀的焦燶味道，一球的薑雪糕也不夠配搭，我又有藉口要了一客雪糕來伴食，雲呢拿、香蕉雪糕及芒果雪芭，有著雪糕的甜味來伴食，效果明顯不同。最後還送上mini madeleines作結尾。

經過幾個月的經營後，餐廳運作暢順很多，服務也來得親切細心。