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Restaurant: Porterhouse
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level4
641
0
Fun fine dining
2025-07-13 429 views
Dinner. Not exactly a new restaurant under the LKF group- just moved some levels up in the same building. Wine list not bad. Went for a glass of ChardonnayWe didn’t feel like ordering any steak from the menu. Here’s what we had.5 different types of bread to choose from. Ma Ma day, didn’t taste fresh.Korean Hanwoo Beef Tartare- buttery and deeply flavorful, served on bone marrow. Topped with sunchoke crisps and served with music paper bread (traditionally from Sardinia, made by separating baked f
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Dinner. Not exactly a new restaurant under the LKF group- just moved some levels up in the same building.
188 views
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Wine list not bad. Went for a glass of Chardonnay
36 views
1 likes
0 comments
We didn’t feel like ordering any steak from the menu. Here’s what we had.
5 different types of bread to choose from. Ma Ma day, didn’t taste fresh.
64 views
0 likes
0 comments
Korean Hanwoo Beef Tartare- buttery and deeply flavorful, served on bone marrow. Topped with sunchoke crisps and served with music paper bread (traditionally from Sardinia, made by separating baked flat bread into two sheets then baked again; so called because of the unique crackly noise it makes when broken or eaten.)
42 views
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Delicate and ocean-sweet Red Prawn Carpaccio, topped with briny pops of flying fish roe. Served with Tonka bean (similar to vanilla but less sweet and more spicy/nutty) adding a subtle warmth and olive oil.
22 views
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Steamed Asparagus with Champagne Emulsion adding buttery acidity and Salmon Pearls bringing bursts of umami and salt.
37 views
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Crispy, golden Curly Fries seasoned with a whisper of Dashi Salt, served with silky Aioli on the side.
37 views
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Jerusalem Artichoke (aka sunchokes, unrelated to artichokes; a root vegetable from the sunflower family, known for their nutty, sweet flavor and crunchy texture when raw, which softens to a potato-like consistency when cooked.) Caramelized with Brown Butter, served with Macadamia and Malt, giving a sweet-savory complexity.
27 views
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Tableside Parmigiano Wheel Pasta, tossed tableside in a hollowed-out 36-month aged Parmigiano wheel, allowing the cheese to melt and coat every strand. Finished with a light champagne emulsion.
43 views
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29 views
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Bubble Tea Ice Cream, served with cocoa balls. Wish the tapioca pearls were more chewy and as abundant as the cocoa balls.
18 views
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In summary: haute ingredients playfully composed with confidence; smart, stylish technique and flavor with finesse. Excellent service.
147 views
5 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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