Beefbar Hong Kong

營業中

休息中

N訪一間好鐘意嘅Steakhouse — Beefbar但上幾次嚟都係食Lunch Set/ A La Carte Dinner今次嚟試下Weekend Brunch見到Michelin 1-star 任食牛扒”Unlimited daily roast served with selected side dishes” 唔知你有冇被吸引到呢？APPETIZER✧ Complimentary Bread with Olive Oil佢哋個包非常鬆軟即使係啡色外皮都唔會硬到𠝹口/好似𡁻橡筋但唔確定係咪sourdough因為味唔出✧ Traditional beef tartare, "bistro style"質地ok選材幾好但個醬就冇下面嗰個咁出色✧ Milk-fed veal filet tartare with tarragon, praline除咗上面放咗金莎入面嗰粒榛子🌰入面都有blend咗啲nuts個醬主調係mustard但加咗好少好少辣🌶️令到生肉味降低少少易啲入口🤏🏻SECOND COURSE✧ Black Angus beef mini burger, secret sa

之前見Restaurant Week有間多年米芝蓮一星全牛宴，秒速Book檯🤣我地揀左要Medium Rare，出到黎每一道都幾穩陣，但差咁啲好Wow既元素🫢不吐不快既係，碟底搞到張墊勁多水氣，侍應收野唔抹之餘，仲要擺下一輪餐具落攤水度，難怪咁多人話服務有待加強🥲▪️ Hong Kong Restaurant Week Spring 2024 Winners' Edition Elite Signature Dinner💲1180 Per Person1️⃣ Complimentary Glass of Bubbles先來一杯Prosecco🥂麵包鬆軟輕盈，單配橄欖油🥖2️⃣ 🌟Scallop Ceviche帶子嫩滑鮮甜，配上柚子醋同埋微辣醬，感覺幾開胃🌶️3️⃣ 🌟Wagyu Tataki, Yuzu Ponzu Sauce牛肉他他片口感柔嫩，同樣配上柚子醋，但酸度高一點4️⃣ Kobe Ravioli in Consomme迷你雲吞個皮略硬，個餡係牛肉蓉，倒入既高湯暖身清澈順口，仲有少少菇菌味，飲完個人幾舒服🫣5️⃣ 🌟American Prime "Black Angus" French Bavette

Tiramisu:                        Presented elegantly in a glass, each layer was meticulously crafted, boasting a perfect balance of creamy mascarpone cheese, rich espresso-soaked ladyfingers, and a hint of cocoa dusting on top.     Beef Tartare                         Served with crispy toast points and a tangy mustard dressing, the tartare was a true revelation. Australian Wagyu Hanging Tender                           The marbling of the Wagyu provides a melt-in-your-mouth experience, while th

Beefbar_hk was one of my lists when restaurants week released the list! The experience was exquisite😋😋 We loved the quality of the beef from US Angus beef to Japanese Wagyu. From tartare to steak, every dishes were amazing. Come and try it out using the restaurant week offer, you will be surprised.

繼續restaurant week系列 今次到想試很久的米芝蓮一星扒房Beefbar - 餐廳週的tasting menu 總共六道菜 加上bubbles 一杯 喜歡吃牛的看到全牛宴的Menu必定會很滿足 每道菜都是以牛入饌 比起一般扒房更有心思和特色先是前菜 Veal Tartare 牛肉他他 牛肉完全沒有腥味而且醬料配搭不錯 中間亦有果仁碎增添口感 實屬一道開胃菜之後便是這裏的招牌菜 black Angus beef mini burger 肉汁多 麵包亦煎得有牛油香 配上mild jalapeño sauce 雖然份量看上去不大但吃下去是非常滿足的到homemade wagyu beef ragu pappardelle了 喜歡吃碳水的 這個Menu也滿足到 手工意粉彈牙掛汁 配上Ragu 味道濃郁接下來便到兩不同的牛 首先是American prime “black Angus” French bavette 點了medium rare 餐廳處理得宜 肉味濃郁 外皮烤得外脆內嫩亦增添口感和層次感另外就是Kagoshima striploin 主打油脂香和肉香平衡 肉味濃郁 並且

📍中環 𝙲𝚎𝚗𝚝𝚛𝚊𝚕❝米芝連一星⭐️Steakhouse🐮Lunch性價比高值得一試! 最好食的牛肉他他🤤❤️鹿兒島牛扒!❞一訪鼎鼎大名的米芝蓮一星扒房 @beefbar_hk 好多人既評價都好高 Lunch Menu係幾抵食既！不過如果target食牛扒的話 款式唔多～我地當日一行5人都係揀同一款牛扒😆但的確好食!🤤(特別我鍾意食日本牛）🍴𝐒𝐞𝐭 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $650 (4/5)▪️𝘛𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘉𝘦𝘦𝘧 𝘛𝘢𝘳𝘵𝘢𝘳𝘦 “𝘉𝘪𝘴𝘵𝘳𝘰 𝘚𝘵𝘺𝘭𝘦”▪️𝘒𝘢𝘨𝘰𝘴𝘩𝘪𝘮𝘢 𝘚𝘵𝘳𝘪𝘱𝘭𝘰𝘪𝘯▪️𝘛𝘪𝘳𝘢𝘮𝘪𝘴𝘶 +$50餐前麵包暖暖的 充滿空氣感好鬆軟 配橄欖油香醋好食! 😝Starter可以揀Soup / Starter of the Day或者牛肉他他✨我揀左他他 味道新鮮 口感軟綿綿 無需生雞蛋都做到好滑身☺️調味方面帶生洋蔥粒🧅醬汁香口酸甜帶辣 簡單唔花巧 係我食過數一數二最好食既他他！😍主菜有不同選擇(價錢亦不同)有牛肉意粉, burger, 煎魚～黎到當然要食牛扒🐮😏所以我地全部都揀左相對較signature既classic扒類——Kagoshima Strip

Finally tried out the one-Michelin starred 🌟 Beefbar during the festive season! 🎄 Pic 1️⃣: 𝐁𝐨𝐧𝐞𝐥𝐞𝐬𝐬 𝐑𝐢𝐛𝐞𝐲𝐞 - $1180 hkd 🥩 — Perfect medium-rare sear. The meat was tender, juicy with a rich meaty flavour. Simple and delicious cut. Pic 2️⃣: 𝐂𝐫𝐮𝐧𝐜𝐡𝐲 𝐓𝐚𝐜𝐨𝐬 - $450 hkd 🌮 — The kobe beef tartare was really well seasoned and had the perfect ratio of lean meat and fat to it which made it super smooth and creamy on the palate. Personally couldn’t really taste the uni in this though, but the caviar added a nice

This famous restaurant is started by Riccardo Giraudi, who has built an empire of elegant dining places throughout the world. Beefbar is his concept to evolve the steakhouse to include street foods, on top of offering prime cuts of best meats.Beefbar Hong Kong has got Michelin 1-star status since 2017, and this is my second visit after four years. Located on Ice House Street in Central, the stylish décor has not changed, featuring leather and marble in the design with sophistication and elegance

Celebrated a few friends’ birthday here and we were all a little disappointed. At this price point we expected delicious food and good service. What we got was mediocre food and service. For the appetisers, main and sides, we ordered mini burgers, scallops white miso crunchy tacos, mild-fed veal filet, tarragon & praline tartare, Porterhouse Angus Beef, jalapeño mash, cheese mash, fries, mac & blue cheese. As for the desserts, we ordered tiramisu, soufflé and cheesecake. The porterhouse preparat

迎月夜，帶媽媽去試下米芝蓮一星既扒房Restaurant week的餐單已經定好菜式，唔洗傷腦筋揀🤣今晚試到3款牛，我地揀左按照廚師建議的生熟程度，大概medium rare至medium 首先有杯welcome drink, Prosecco, 意大利的氣泡酒，帶少少甜味，味道偏淡之後，送上自家製的麵包，外脆內軟，媽媽對橄欖油十分喜愛，要求再添麵包和橄欖油，第二次添麵包時，經理還幫我們添了意大利醋，令麵包更好食😋牛肉他他，雖然牛肉是生的，但加了配料洋蔥，蛋黃醬，完全沒有腥味，蛋黃醬有少少酸味，可以增加胃口牛肉迷你漢堡，平時去漢堡包店，通常都會肉汁四濺，十分狼狽。這間餐廳對漢堡處理得不錯，就算用手吃，也不會有肉汁滴出來👍第一款牛係hanging tender, 封門柳，牛味濃，不過會相對地比較韌，有少少筋位，整體好好食，我比較鍾意呢一款🥰第二款牛，ribeye round ，肉質比較軟熟，少油脂，肉味無第一款咁濃第三款牛，striploin，來自鹿兒島，牛味都濃，不過呢款係和牛，所以相對地比較油膩，伴碟有一些芥末，可以中和油膩感💪最後就係白朱古力芝士蛋糕，為晚餐添上完美嘅句號😊還有最後

又嚟到我心目中top 3嘅steak house(*≧∀≦*)雖然lunchtime嚟到Beefbar有set可以食（大概係600幾for 2-course，700幾for 3-course）但係我哋都想食靚啲嘅牛所以嘗試a la carte咁叫可惜侍應哥哥話要等45分鐘，因為得lunch set啲牛事先有做preparation最後都係叫返Tokyo （$650 2 courses）同 Sydney set （$620 3 courses）再加啲sides～✧ Complimentary Bread with Olive Oil生得好似sour dough🍞但個包唔酸得嚟仲有少少咸味溫度perfect池keep到外脆內軟🤌🏻Olive oil欖欖味唔重但食落又唔會覺得純油味唔會好油膩🫒提提大家唔夠食可以再添的😼✧ Mini burger (Kobe beef, paprika, sesame seeds sauce) ($180)熱辣辣又好的骰好可愛嘅迷你漢堡仔🍔係最吸引本豬嘅小食！亦都係小食中必叫嘅*\(^o^)/*話說佢上碟太熱本豬就望兩望然後繑埋手等陣點知侍應哥哥以為本豬想搵濕

今日到beefbar 慶祝週年紀念。週末的食客不多，餐廳的裝修依舊，以黑白的色調配以簡約的線條，感覺現代又時尚。而且枱與枱之間有－定距離，沒有太拘謹的感覺。Weekend lunch $680/ person, 包appetizer, middle course, unlimited daily roast 及dessert.這法包熱乎乎的，充滿空氣感，哄得又鬆又軟，正！Appetizers 我們同時選擇了Tuna tartare and candied beetroot這頭盤很精美，嫩滑的吞拿魚他他加上糖漬紅菜頭，味道鮮美又有紅菜頭的爽口質感，是輕盈的感覺，不錯。Honey 的middle course:Angus beef mini burger這－口安格斯漢堡真可口，香軟的麵包夾著煎香的漢堡扒，加上特製醬汁，充滿脂香，又有肉味，好吃。我的middle course: Pan fried scallop 這帶子煎得剛剛好，口感十分軟嫩，味道鮮美，配上惹味醬汁和柔嫩的舞茸茹菌，好吃。Unlimited daily roast served with side dishes這－天的da

Tried the lunch set at Beefbar. Have always wanted to try after the trip to Monaco. The 3 course lunch was Sea bass tartare , Kagoshima beef and yogurt and berry dessert . -The fish tartare and yogurt dessert were both appetising sour and refreshing dishes, complimenting the beef well.-Kagoshima beef has been oily by nature. The medium cooked one was tender and perfect for myself. The portion is very generous.-The bread was very tasty as well. A kind more commonly served at Italian restaurants w

呢個地方價錢唔平但係佢哋啲肉質相對穩陣同高質👍仲有個好處嚟呢度食飯着衫可以着得比較輕鬆啲冇乜特別要求我見到啲人着短褲都冇俾人踢出去講吓環境：地方闊落燈光適中唔會太黑，又唔會太光👍員工服務態度非常好值得打賞我自己覺得去得呢度一定係食d唔同種類嘅牛主力攻牛扒同埋主菜所以周邊啲嘢例如湯同埋street food 嘅選項我都飛晒除咗個他他叫咗個普通他他 bistro style 都做得唔錯期待下一次食啲貴啲tartare睇吓分別係咪會好大🤪牛扒方面：叫左啲平時唔係食開嘅部位Bavette 同埋 short rib煮功同埋肉嘅質素非常好不過我始終都係鍾意食番啲舊底部位例如 ribeye 佢哋pork belly 做得好甜品就求其叫咗啲中上級數

表弟一家三口到港旅行，指名要吃牛排，于是便订了这家米一的来试一下。是日一共三大一细，因此可以试不少款式。前菜分别点了牛肉塔塔，色拉以及两个mini汉堡包。牛肉塔塔一般，牛肉不错，但是调味略淡了一些。羽衣甘蓝沙拉不错mini汉堡号称香港最佳之一，确实挺好吃。主菜则是分别选择了美国谷饲安格斯菲力（想吃的肉眼卖完了），澳洲谷饲肉眼，日本和牛汉堡以及比较少见的韩牛菲力。其中最好吃的居然是韩牛，软嫩肥美，第二则是肉眼，美国的菲力略嫌油分不足，但是肉香丰富。所有的牛排叫的都是五分熟，做的都非常好，外焦里嫩，外面应该有单独炙烤过有炭火香，而内部每一份也煮的恰到好处。最后不算酒，人均不到1000，感觉还是挺划算的一家。需要批评一下的是服务，倒酒倒水不是特别及时，第一轮还给我们下错单了，作为米其林店略嫌不够水准。