174
26
13
Exit J, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
2313 2323
Introduction
The restaurant has an elaborate salad bar, an eclectic selection of condiments including twelve special blended mustards and eight exotic rock salts, plus an impressive wine list showcasing over 450 wines. continue reading
Awards and Titles
Best Western Restaurant (2014-15), Michelin 2 Starred Restaurant (2013-2015)
Good For
Romantic Dining
Special Occasion Dining
Opening Hours
Today
18:00-23:00
Mon-Fri
18:00-23:00
Sat-Sun
12:00-14:30
18:00-23:00
*Winebar:18:00-00:00
Payment Method
Visa Master AE Cash JCB Diners
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking Details
Phone Reservation
10% Service Charge
Review (217)
Level4 2016-07-22
15492 views
今次婚後第一個慶生, 老公訂了小妹之前一直都想來試試這間六星級扒房, 聽聞這裡的扒是十分頂級的, 滿心期待~ 來到店內, 確實有點失望, 餐廳枱與枱之間的距離很近, 樓底矮, 有點焗促, 另外, 人很多, 環境非常噪吵, 距離我心目中的差很遠....餐前小吃, 先來烤薯片, 夠熱夠香脆這裡的餐包用了法包, 手感很像很靭, 但口感卻很鬆軟, 温度夠, 不錯!餐湯, 老公點了個50/50 ($195), 左面是龍蝦湯, 味鮮甜帶甘, 以鮮龍蝦殼餚制, 還啖啖龍蝦肉, 有水準! 右面是蕃茄湯, 鮮蕃茄味, 味道酸美, 較龍蝦湯為清, 比較醒胃因小妹鐘情龍蝦湯 ($195)的關係, 點了一碗, 飲完有點飽因為已經很飽, 我倆沒有加SALAD BAR, 況且食物種類不太是我們杯茶而且要留肚為我們的主菜作準備算刀時刻, 小妹實在沒什麽硑究, 相信任何一把也夠鋒利, 最後我點了金色閃閃手抦, 沒錯, 我就是喜歡閃閃~店員說因為今晚DRY AGE 未合時, 所以建議我們吃這個BONE IN STRIPLOIN )$750), 我點了這個5成熟, 扒不算太厚, 我喜歡切開, 呈粉紅色, 熟度PERFECT, 口感軟綿, 油份足, 但不膩, 牛味濃郁, 有點近乎DRY AGE, 無得頂!老公點了個RIP EYE CAP MEAT($958), 為RIB EYE之中的優質部份, 牛味重之餘, 充滿肉汁, 啖啖肉, 不過, 真係開始飽了雖然都知道老公一定會安排, 不過還是很高興! 這個是開心果雪糕, 啖啖開心果肉, 夠香又夠口感, 好好味!原本雪糕應該跟這個同上的, 這個是紅苺梳乎厘 ($328), 是眾甜品之中稍為比較LIGHT, 味道不錯, 不太甜, 啖啖紅苺, LIKE!小妹覺得, 此餐廳的食物質素是可以肯定的, 而且服務態度也很好, 但氣氛就一點也不像一間6星級扒房了. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level5 2016-06-21
9727 views
如果說Sabatini是我生日慶生最愛到的餐廳, 那老公最愛的慶生餐廳莫過於是洲際酒店的Steak House。嚐過Lobby Lounge的Tea Set, 又吃過Harbourside的Buffet, 更食過Steak House的Sunday Brunch, 但最愛的依然是晚上在柔和燈光下, 望著維港的夜景, 享受Steak House的浪漫晚餐。穿過Lobby, 走下樓梯來到下層Harbourside旁邊的Steak House, 入口處放了多枝的紅酒。樓底不算高, 裝潢沒有太多花巧的簡約, 那張寬闊而柔軟的真皮梳化椅, 卻叫人舒舒服服地享受晚餐!別以為歷史悠久的高級扒房會用傳統餐牌, 這高檔食店也添上高科技, 用了電子屏幕顯示的菜單。安坐後先來一籃子麵包和脆片。 麵包香噴噴, 拿上手是暖烘烘的狀態。 其中脆片帶濃厚的芝士香是最好味的, 而法包和加了nuts的麵包塗上牛油後更加香口, 份量都好多, 雖然好食, 可不要一開始就給麵包填飽肚子啊!另外再送上一碟前菜: 由開心果做成的鹹食餅塊, 帶有香口的開心果籽, 又有牛油的酥香, 餅塊鬆軟且微暖, 味道不錯。另外用一小杯盛載的車厘茄和羅馬生菜, 都是為隨之而來的美食清新一下味蕾。Gl Perrier Jouët $215/杯之前嚐過一次Steak House的香檳後非常難忘, 比紅白酒更要好喝, 所以這回也點上。 這杯香檳是來自法國著名香檳生產商Perrier Jouët的傑作。杯中那口充滿果香花味的甜蜜, 清香微甜, 口感像煙火般燦爛, 連香檳門外漢的我倆都覺得這杯非常好喝。浪漫愛情故事的酒莊所釀出來的香檳, 為這magic moment 添上完美的口感享受。先是頭盤: Seared Hokkaido Scallops & Applewood Bacon $290一碟三粒的北海道帶子, 飽滿大粒, 表面煎得金黃, 肉質鮮甜而彈牙, 味道質感都叫人回味。帶子下面鋪了一塊厚身煙肉, 用蘋果木煙燻成的煙肉雖然厚身, 經煎過後油份迫出而變得更香口。加上最底一層的厚切菠蘿, 酸甜味與煙肉的鹹香, 帶子的鮮甜不謀而合。 扒房除了扒類做得出色, 海鮮同樣做得非常好。Grilled Hot Marine Sampler $1398 (for two)來Steak House 食牛扒之餘, 也得要嚐嚐它的海鮮, 縱然有少許背道而馳的感覺。份量很多的一盤海鮮拼盤, 由四款貴價海鮮組成: 波士頓龍蝦, 虎蝦, 蟹腳及巨型帶子。燒過的波士頓龍蝦肉,呈金黃, 肉質鮮甜而彈牙, 而且啖啖肉很好食! 虎蝦爽口, 蟹腳鹹中略帶甜, 充滿海水味道, 而帶子軟嫩鮮美。千四元一盤海鮮拼盤看似不值, 尤其身處扒房中, 理應花錢到牛扒上, 不過當你嚐過那口鮮甜彈牙後, 也會乖乖獻出。50/50 soup $198Steak House的湯有三款選擇, 其中一款是有兩種味道而份量是一半的湯。可以一次過喝到兩款不同的湯外, 又可跟老公分甘同味, 不錯的選擇。湯分別是龍蝦湯和蜆肉粟米湯。 兩款湯的表面都打至起泡, 令質感好輕盈。 龍蝦湯濃郁又鮮甜, 內裡還有爽口彈牙的龍蝦肉, 好飲! 而蜆肉粟米湯很稠身, 有蜆肉的鮮甜和嚼口外, 更有粟米粒和麵包粒, 同樣味道濃郁, 不錯。Rib Eye Steak $868 16oz作為高級扒房, 牛扒選擇當然是多不勝數, 而且價錢亦反應了質素: 最平的由八百元一塊的Filet Mignon, 到最貴二千多元一塊的澳洲Grade 9和牛, 日本A5和牛都有供應。呈上牛扒之前, 店員先捧上一盤餐刀給我們選擇, 考究地選用不同的刀子切牛扒還是第一次。再呈上一行八款不同款式的高級鹽花, 包括有: Peruvian Pink, Chardonnay Oak Smoked, Murray River, lttica d’Or Sicilian, Alaea Hawaiian, Himalayan Pink, Gris de Guerande和Cyprus Flake, 各有特式和粗幼度。 沾上不同的鹽粒令牛扒會有不同的味道和口感, 其中以Himalayan Pink最能配合出牛扒的美味。來自美國的牛扒賣相是偏黑了一點, 全因是用了炭火燒的方法, 火喉控制得很好, 形成焦脆, 牛扒更留有陣陣的炭燒香氣。要了medium程度, 剛剛好不會太生, 牛扒腍軟嫩滑, 肉汁仍然保持在裡面, 脂肪比例偏多一點點, 油香四溢, 的確美味。 店方更細心地幫我們將牛扒分成兩份上碟。雖然伴碟的蒜粒加車厘茄串令賣相平凡得很, 但重點落在那塊美味的牛扒身上, 這倒也沒所謂了。Baked potato $98牛扒的伴碟也有多款選擇, 薯仔跟牛扒是最好的搭檔, 不想吃熱氣的炸薯條, 所以選擇了焗薯。 薯仔size很大個, 連薯皮一同呈上, 表面加了煙肉碎, sour cream和蔥花, 薯仔糯軟香口, 充滿薯味, 好味道。不過吃過16oz的牛扒後再食焗薯, 是非常飽肚的一回事!Ginger Souffle with Hazelnut Ice Cream $290最後呈上預先安排好的梳乎厘蛋糕。雖然Steak House的心太軟享負盛名, 但心太軟也吃得太多, 變得沒太有驚喜, 所以選擇了梳乎厘。梳乎厘做得很好, 很鬆軟綿綿的空氣感, 散發淡淡的蛋白味之餘, 又帶薑汁的香濃味道, 這度甜品定必要趁快食, 否則表面塌下來後, 只剩一陣風啊。而hazelnut雪糕甜美滑溜之餘, 又有榛子粒粒來增加口感, 完美的句號!環境和服務無庸置疑都是好好慶祝生日的首選, 當然價錢也要成正比地付上: $3900的一頓生日飯, 結帳時當然有點"肉赤", 但當兩口子日後再回憶這間米芝蓮一星扒房時, 那種娓娓道來的餘韻都是值得的! 幸好信用卡享用晚餐有85折優惠呢!題外話:這篇是寫食評短短9個月內的第二百篇文章, 雖然稱不上是什麼食評人, 只是比一般人嘴刁和要求高罷了。"總有些人在山頂, 總有些人在山腳, 明日再看, 誰換了個位, 上和下或者倒轉"。 每天埋頭苦幹努力寫好每篇文章, 不注重名次, 說出來也是騙人的吧! 尤其這社會是從幼稚園開始已經用名次來決定學生的高低。著重開飯網內的排行名次之餘, 更看重編輯推介的榮譽, 這可是給辛辛苦苦打上千字, 影好每一張相片的肯定呢! 然而這榮譽變得越來越難嬴取, 有時該文章寫得很好嗎? 有百分百信心摘取推介嗎? 卻偏偏空手而回。 等待這光環加冕於頭上的時間真的很漫長, 有時真會叫人氣餒沮喪, 尤其每次刊登推介而落空時。總有些人幸福點, 但卻阻不住你爭氣點! 就在迷失之時, 突如其來的編輯推介, 總是叫人興奮, 那份肯定終於得到尊敬, 是令我繼續堅持下去的決心。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-04-07
1260 views
Lovely room as ever. The classic American steak house feel, leather chairs, square lines decoration, harbour view, and Frank Sinatra type of old fashion jazz music.The salad bar is less appealing, now that the lettuce comes wet. Salad must be dried for salad dressing to adhere to.  However, it may be an assurance that they actually washed the salad on premises. Many restaurants buy pre-washed salad or simply not wash them.  But the Steak House now skips drying. The drying process is so much of a time consuming hassle but it does make all the difference.And the selection on the salad buffet table somehow seems less. Can't quite pin it down exactly though.Now to the steak. They are less salted and less crusted. A lot less compared to what they had done in the past.Hopefully not to get too technical about this. But in the browing of the steak, a process called the Maillard Reaction takes place. The reaction of oil with celluar sugar produces a range of complex taste compounds. The addition of salt increases both the taste and the complexity of taste. And it helps in the formation of a crust. You simply cannot add back salt after cooking and hope for the same result.I spoke to the chef behind the grill counter and the maitre 'd. They admitted they are now using much less salt. The maitre 'd said customers complain if they put the amount of salt as they once did. It is a health thing.Frankly, if you are so concerned about health you should avoid steaks altogether. Research finding is that a type of sugar in animal red meat that is not present in humans is carcinogenic when heated with fat.Anyway, I have avoided Morton's all these years because I dislike bland and unexciting steaks. Now the Steak House is doing it.Chef says I can request salting before cooking. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
It was almost a year ago when I was last here. An important change had taken place. For the worst, I am afraid. I had much preferred The Steak House over Morton's for one simple reason - the cooking method. The steaks here are properly salted BEFORE cooking and have a more pronounced charred crust.Well, The Steak House has changed their cooking method - low salt and less char. The result? A far less satisfying steak. Might as well been to Morton's. No thanks. For a steak house, this is the most important change. So much that after the meal I went up to talk to the chef and he confirmed the low salt less char approach. We agreed that next time I can request pronounced salting before cooking and proper charring.A steak browns because of a process called the Maillard Reaction. This takes place when oil reacts with sugar in red meat cells under relatively high temperature. It is the Maillard action that gives rise to a large range of different flavor molecules and that results in a range of complex taste. Adding salt before the Maillard reaction does two things - it increases the amount of taste and complexity of taste of the steak during the Maillard reaction, and it helps the formation of a crust. The result is a crusty, tasty and complex steak. Gutsy and satisfying. You cannot hope to get the same result by adding salt after the cooking is done. Just as you can't eat a sugar cube after you have drunk the coffee and hope for the same result. You get a Morton's steak instead, bland and unexciting. A dining customer should not be made to know all this science. But I wished they had told me how they changed their cooking method before ordering and to let me know I can request the old classic way. The maitre d' told me that many customers now request low salt for health reasons. For health reasons? Then go eat something else. Even without the addition of salt, the Maillard reaction involving a special sugar present in red animal meat but not in human beings can cause cancer. The salad bar has lettuce that has been washed on premises rather than ore-waahed elsewhere or simply unwashed. But they skipped the drying and so the leaves are still quite wet. Dressing won't cling. A definite no no for a restaurant of this class and price. But I have always enjoyed the room. Its masculine straight lines, leather, Frank Sinatra era jazz, all work together to evoke the classic American steakhouse. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
To celebrate bear's birthday, pipi treat me a great meal tonight at intercon steak house.Tried other steak house like Morton's before, ambiance here is quite casual, so do the waiters.A suitable place for those who dont wanna have a very formal dinning.For the food:Bread and butter: okay but not remarkable, homemade tomato sauce is simply awesome.Steak house seafood tower: look fantastic with the led light, taste is okay not impressive, but lemon sherbet is very catchy and refreshing after eating bunch of seafood.Steak:  we ordered Petit Filet Mignon 8 oz, size is suitable wont too full though i didnt finish all... Steak should be signature stuff here and it deserves some compliment with the tasty side dishes like asparagus, truffle.Dessert - it's too full for 2 ppl to have furthermore food. but to celebrate birthday, we still ordered ice cream for each one, surprisingly delicious and very mango. lolOverall, the food is great, service is great, not that expensive to have such quality. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)