46
8
4
6-min walk from Exit D1, Central MTR Station continue reading
Telephone
21108853
Introduction
Beefbar is a one-Michelin-star international chain that offers beef from the US, Japan, Australia and Europe. Apart from their delicious steaks, Beefbar also has beef tartare, mini Kobe burgers and Kobe tostadas. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2017-19)
Opening Hours
Today
Closed
Mon - Sat
12:00 - 14:30
18:30 - 22:30
Sun
Closed
Payment Methods
Visa Master Cash AE UnionPay WeChat Pay
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
10% Service Charge
Outdoor Seating
Review (64)
Level1 2019-10-17
999 views
又到了女朋友的生日飯,左想右想,還是去吃牛扒,誰叫我倆都是食肉獸。Beefbar顧名思義是一家以牛肉為主的餐廳,所以我原先打算直接叫 1200g 的Bone in rib eye,那知侍者一聽到就馬上跟我說...那太多了...那至少是3-4人的份量。在她的推薦之下,我們點了澳洲安格斯的Short rib及Boneless rib eye。餐廳也應我們的要求把兩個部位各分成兩半,再合拼成一份上碟(因為我跟女朋友吃的生熟程度完全不同),滿足了我們一次嚐試兩種不同的牛扒。不得不說Short rib真的非常出色,油份充足而且分布均勻,入口亦嫩滑。而rib eye就肉汁豐富而肉味濃厚,如果喜歡口感重的,絕對是一個好選擇。烤的時候應該沒加太多香料,醬汁也是分開裝盤,能專注的享受牛扒本身的滋味。我們也點了天使紅蝦意粉,紅蝦不算特出但醬汁絕對是一大賣點。非常濃郁但同時不會過咸,整個味道十分和諧。還有用了神戶牛的Tacos,比較大多數混合了很多材料的Tacos,這款用料簡單點但味道亦比較分明,讓肉味能充分發揮而且感覺清爽。這裡有不同的side dishes,主要有potato cream同vegetables。我點了香草味的potato cream,薯蓉質感很好但味道就一般,而且那時我已經吃得太飽,所以沒吃到多少。整體感覺很好,主菜都沒讓我失望,特別是侍者推薦的Short rib更是一大驚喜。服務周到而且能儘量滿足我們的要求,感覺到希望能讓客人滿足的誠意。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-24
1121 views
• 5 Courses Tasting Menu🐮•💵Price: $1180🍴Food: 4.5/5❤️-呢度其實真係一間牛魔王必試既餐廳黎,皆因佢成個menu都係牛黎架,名乎其實既全牛宴,淨係賣牛都賣到摘星,當然要睇下佢有咩咁巴閉🤣-5 courses既tasting menu首先有:1️⃣Traditional Beef Tartare “Bistro Style”🇺🇸Beef tartare一向係我至愛,用上美國安格斯牛,生牛肉碎既大細適中,當中混入左洋葱、酸瓜,酸酸地既醬汁更加能夠襯托岀牛肉既鮮味同肉味。-2️⃣Short Rib Tataki 🇦🇺 呢款係澳洲M5既黑安格斯牛,Tataki就即係將牛肉表面微燒,然後將佢慢煮令佢內裡保持細嫩,然後用柚子醋做調味醬料上碟,酸酸甜甜既醬汁加上嫩而入味既牛肉,好perfect👌🏻-3️⃣Homemade Ravioli 🇯🇵 將日本A5神户牛攪碎饟入麵粉皮中製成意大利雲呑,做法創新,牛肉攪得碎成肉醬既狀態,雲呑皮都好薄,食落係好食既但心裡面硬係覺得哂左啲牛咁。-4️⃣Hanwoo Striploin 🇰🇷 1++韓牛加creamy既薯蓉做最後既主菜,薯蓉特意將表面加上芝士然後用火槍燒成焦糖面咁,幾特別,而且撈芝士都好食!而個牛就軟嫩多汁,肉味濃郁,岩岩好medium rare合哂我心意❤️最後一個course就用左朱古力配raspberry cream既蛋糕作結,雖然睇落得幾個courses但其實食完都捧住個肚架😆最緊要既呢個價錢就食到一星米芝蓮餐廳帶比你世界各地既靚牛肉,真心值得一試🥳 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-09-07
1388 views
生日飯記食番間近自己,又就同事放工同最岩飲兩杯既蘭桂坊Fine dining選擇都多,但同行有男士,唯有揀間有肉食既遷就下朋友啦。見到米芝蓮一星都幾心動,以往都試過幾間on the list都覺得幾好,點知呢間味道有少少失望,不過服務真係好出色既,紅酒都好飲。牛肉他他同taco係最推薦,Taco內既三文魚肉粒好鮮味同埋個醬唔會太膩,同內面既牛油果醬好合,朋友都有沖衝想Encore, 不過叫左starter就算。 breads 都好食,暖溫脆身內軟,配左vinegar and olive oil 好岩收工既餓鬼補肚。唔知係咪影相影耐左,個steak 同tenderloin 冇咩落調味,單靠嫩滑的肉質,食落覺得差一點,又或者前面的菜式都比較濃味,大家都有d失望... 甜品都好食,earl grey pie同chocolate soufflé 都好滑,甜度適中 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-09-02
1078 views
想食beefbar係以年計,由佢未米芝蓮已經好有興趣,但唔知點解終於到佢上左第3年車胎人先食到🤣(揼心,以前冇咁貴的🥴)為左想有多啲時間enjoy,book左Saturday lunch嘅枱,當日一點左右到埗,大廈嘅門口稍稍有啲唔就腳,不過都無損我要食牛牛嘅決心上到2樓餐廳嗰層,就見到走微暗路線嘅餐廳門面,有啲難想像佢裡面其實有落地玻璃,都幾光猛~當然亦有放岀米芝蓮嘅星星殊榮星期六lunch係有set嘅,之前係官網都有參考過,我覺得如果真心想試一啲餐廳,事前真係要做啲功課,研究下menu,又或者不妨同啲server傾多啲,睇下佢地對餐廳某啲食物嘅睇法~當日我地最後都揀左lunch set,估計lunch應該係2人為base count,因為menu都寫左for 2 person,3個course,仲可以加錢加第4個course里度嘅server相當attentive,服務不錯👍🏻 叫完野食,好快就黎左🍞嗱嗱嗱,唔用心嘅後果就係要左枝sparkling,lunch set加嘅係香檳,咁米錯哂囉😭順道講句我就唔太喜歡里度嘅麵包,有種蠟感,同用嘅橄欖油太濃味,淺嚐完就放棄~黎到就當然要食牛🐃 appetizer 可選2,就揀左tartare同carpaccio,兩個其實都係生牛肉~我就較喜歡carpaccio,芝士醬味道帶咸,點綴左生牛肉片嘅鮮甜,另再加入點綴口感嘅pistachio🤭輕輕捲起牛肉片,美味啊❤️跟住就到tartare,以veal filet 所製,羶味會較剛才嘅carpaccio 稍強,混合praline嘅甜度,都係一個有趣嘅頭盤跟住就黎到額外加嘅course,red prawn tagliolini,個人幾鍾意紅蝦,所以見到的話基本上都會叫~tagliolini 係一款幼身嘅全蛋麵,顏色呈鮮豔嘅黃色,好精緻,配合龍蝦汁同濃郁嘅紅蝦肉,惹味非常🤤如果有肚嘅,我都建議加埋里個course,值得的黎到主菜,如果要食striploin 的話,兩人就只可選一個main course,好即管試試你😛牛扒外皮煎烤得超級脆🤭好好食啊媽媽,作為一間牛主打嘅steakhouse,生熟度當然控制得好好,噢好食到而家諗起已經好想食😭striploin肉同脂肪層都分得幾開,所以佢係有一條肥膏嘅,但個肥膏層有好濃郁嘅牛味,正宗的牛油啊🙈仲要係脆嘅牛油,忍唔住食左🙈其實食完牛已經飽到七七八八,不過甜品係另一個胃😏tiramisu❤️所有朋友都知我每次見到tiramisu 都會叫,里度亦不例外,之前有另一間餐廳嘅食評講過分拆上碟嘅tiramisu多數伏,但俾里度狠狠打臉!!!!Mascarpone cheese 味道濃郁非常,加入caramelized sponge cake,蛋糕體保持濕潤,好味到人生如夢啊對比起tiramisu,lemon & thyme cake稍遜預期,可能始終combination 比較普通~加入yogurt foam,視覺效果其實唔錯,旁邊有蘋果粒粒,唔係煮到爛嘅質地,稍為保留口感,係有啲心思🤤整體黎講超級滿意里度嘅食物同服務❤️一定會revisit 🙈牛嘅盛宴等我啊🐃同認真嘅,米芝蓮真係抵佢拎到 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-09-01
652 views
When choosing a restaurant, I try to follow one simple rule more than any other – If I can achieve the same results in my shoebox kitchen, I’ll give it a miss. This rules out many a just-alike-a-mamma-never-used-to-make pasta joint and even more Costello-cum-soup-kitchen-avocado-on-toast spots. It also rules out most steakhouses; as nipping down to Bones and Blades and firing up the balcony Webber never ever disappoints. Yes, steak is one if the single greatest things you can put in your mouth. But I find increasing expense usually delivers diminishing returns. The bill at a high-end steak restaurant – especially those sporting a Michelin star –  rarely justifies the enjoyment. The minimum standard you expect from any restaurant that purveys slabs of cow is that it’s well cooked and flavoursome and – this should be a cause of celebration, by the way – most Hong Kong restaurants deliver this. When dining out in Hong Kong, a good steak is, dare I say it, almost ubiquitous. So, why do people pay the extortionate prices? I, if you’ll indulge me, have a theory. It’s a theory born in California…The Magic Castle is a one-time highest rated LA hotel on Trip Advisor. In almost every respect, it’s a run-of-the-mill, 3-star, fibreglass-fronted, probably cockroaches in your bed sort of Hollywood hotel. With one exception; it has a thing. A thing is both easy and impossible to define, implying, as it does, both everything and nothing. In the Magic Castle’s case, the thing is a red phone. A red phone which when called, will dispatch a silver platter of ice-cold popsicles to your sun lounger. It’s thing creates a moment of memorable magic that renders the Magic Castle utterly unique, resulting in unanimous five-star reviews. Which brings me back to steakhouses. More than any other category of eatery, steak restaurants need a thing. Something you remember beyond a well cooked hunk of meat. Something that makes people say ‘You know… that steak restaurant with the ’.Often a chef will create a thing of the beef itself, resulting in an alms race of cow pampering. To my mind however, it matters not if the heffer was massaged by half a dozen virgins while it gorged on Château Latour as Jack Nicholson whispers filth in it’s ear, it’s eating won’t justify the mortgage you’ll need to pay it. You can hide a multitude of bovine sins by making a thing out of the side dishes. La Vache for example, hides very average steak with bottomless fries. While it’s bigger sister, Buenos Aires Polo Club, hides bad value with a conceptual thing. Not to be outdone, that life-sapping, vapid, money pit of a place, Macau, takes the experiential thing to extremes. Every 30-minutes the lights of The SW Steakhouse dim, resting gamblers look-up from their phones, and a wonderful, utterly bonkers puppet cabaret springs into action. Hey presto, a thing. Which finally, finally brings me round to the focus of this week’s review, Beefbar. Beefbar is a Monte Carlo based chain (I’m not sure of the collective noun for Michelin-starred restaurants, so chain will have to do) of up market steak restaurants. It’s Ice House Street premises have all the trappings of ostentatiousness; marble, leather, cold lighting and colder service. I, along with some man friends (one of whom was a stag for the evening) were ready to line our stomachs in the most opulent fashion and find out what Beefbar’s thing is. After obligatory beers, we each started with a mini burger (again, just call it a bloody slider) and I opted for the jalapeño option. This was three bites of a wonderfully decadent, sopping wet burger, light brioche bun and a lingering kick of jalapeño mayonnaise. It had me salivating for more beef. Beefbar has a many cuts from many breeds. People partial to cows that undergone a degree of bothering can choose from both Kobe and Wagyu. Those of us who go by size and price can choose between US and Australian Angus. I went for a 500g boneless ribeye Angus (even at $880, it was one of the cheaper cuts). It arrived in a beautiful cast iron baking dish – a dish which I’m sure has never seen any cooking action. As someone who appreciates good kitchenware, it pained me to see the expensive enamel without glistening bloodied juice or sticky caramelised fat. I would much prefer the steak to arrive on a plate. And how did it taste? Well, it was a bloody good steak – but at nine-hundred bucks it bloody well should be. A host of sides were also ordered, and I remember the creamed spinach being particularly good. But, thimbles of annealed Béarnaise were no match for the fries and offered scant accompaniment to the steak.A small copper saucepan of Robuchon-esk mash potato, laden with Comte and lacquered with a caramelised lid, was the star of the sideshow. It was smooth, sumptuous and quite divine.The same can’t be said for our wine. We ordered two bottles of Bordeaux. The first tasted like a concoction of vinegar and port. The sommelier reluctantly replaced it, citing something strange about their method of storage as an excuse. The second left a mass of black pelleted decayed cork (not dissimilar to cockroach entrails) in our glasses. In a Michelin starred restaurant, serving wine that poor once could be excused as bad luck, serving it twice is incompetent, charging full price for it is unforgivable. The wine left a sour taste and we ordered dessert rather reluctantly. The dessert however, were all very good. We enjoyed a light chocolate soufflé, a raspberry donut and some sort of banana and marshmallow mouse. This made-up somewhat for the wine. It would be cruel to say that Beefbar’s thing is bad wine. It would also be too generous to say it was the mash potato. Sadly, Beefbar has no thing. It’s thingless. It’s the Lord Varys of the Hong Kong steakhouses. As such, I can happily give it a four-star review, but I unfortunately can’t recommend that you go. If you want great steak, give me an hour’s notice and I’ll fire up the Webber.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)