影片
开饭介绍
由星级名厨Harlan Goldstein主理的扒房，供应1940年代纽约风格扒房的菜式。所有葡萄酒由Harlan Goldstein亲自挑选，来自美国、意大利、法国、澳洲及新西兰等地。
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特色
浪漫情调
庆祝纪念日
营业时间
主餐区：
星期一至四：12:00 – 15:00；18:30 – 22:30；
星期五及六：12:00 – 15:00；18:30 – 23:00；
星期日休息
酒吧区：
星期一至四：18:30 – 23:00；
星期五及六：18:30 – 00:00；
星期日休息
以上资料只供参考，请与餐厅确认详情
招牌菜
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I was lucky enough to try this new place by serial restaurateur/entrepreneur Harlan Goldstein, who made his reputation in the Hong Kong culinary world through his namesake branded restaurants; this time he’s restyling and recreating the previous The Strip House into a much less flamboyant comfort food restaurant, aptly named, Harlan Goldstein’s Comfort.The interior is an elegant step down from the racy photos and red lip shaped urinals of The Strip House, maybe that’s also why last time I went it was fully booked – all guys . But now with its wooden floor panels and cozy ambience it feels a lot like a nice family hangout you can take your in-laws to. What’s not changed though is the friendly humor of the famed American chef, which was on prominent display on opening night – Harlan himself was welcoming guests in a T-shirt that read “My Tai Tai s curry ROCKS”, an actual item from the menu; and was jovially recommending his other creations as well.We started with the Crispy Falafel, Garlic Sesame Sauce ($85); it was soft and mushy and regrettably lacked the crispiness the name promised, quite disappointing for the start, but fortunately for us, things got better. (Digressing a bit: for good falafel in Hong Kong, I would recommend Habibi Cafe or even Ebeneezer’s, both good quality for money.)Next was the Japanese Wagyu Beef Croquettes ($108), a generous portion of meaty minced beef deep fried into four crunchy meatballs. For something that could have easily been oily and thick, it was very well executed. The beef was lightly seasoned, retaining the meaty juices and flavors you would find in a good ribeye steak; and the texture of the minced meat was lean yet tender and moist, quite a pleasant surprise for Wagyu beef. One of my favorite dishes here. Yum!Moving to the mains, we had the Slow-Cooked Beef Cheek, Mash Potatoes & Home Style Gravy ($248). The portion was appetizer sized but was very tender and succulent and had a wonderful smoky fragrance on the crisp edges of the charred fat strips aligning the meat. The mash and gravy offered little surprise, but was it comfort food? Definitely!The Crab Meat Crusted Salmon Steak, Asparagus, Lobster Cajun Sauce ($188) was a confusion of flavors - each well done in its own right but did not converge well as a whole. I found the spiciness in the crab meat overpowering, and while the sauce, reminiscent of a smokier lobster bisque, went well with the crab, it felt quite disjointed from the salmon. I still prefer my salmon complemented with lighter sauces and flavors.Dessert was the Old School Apple Crumble, Caramel, Vanilla Ice Cream ($66). Served in a metal pot, the aroma of caramel, cinnamon and vanilla, combined with a truly crunchy golden crumb topping was enough to make me fall in love with this classic again. This is definitely the ultimate comfort food and a classic that ‘you don’t mess with’. I just couldn’t stop munching on the crunchy bits!Last up was the Harlan G’s Nitrogen Dessert ($98), which was not the same as the nitrogen ice cream from Lab Made that we were expecting. It was a quirky combination of honey, chocolate coated popcorn candy, and frozen pellets of ice cream in the flavor of Hong Kong style milk tea. The liquid nitrogen was added at the table, which added to the somewhat magical experience. Also when eating it, we were spewing smoke out of our mouths and noses, it was a strangely fun experience and will bring a big smile to your face =) At least we couldn’t stop laughing about it!::||Good for||::As I mentioned earlier, bringing your inlaws! And also for all those everyday occasions when you just want simple flavours and a cozy place for late dinners with friends or family.
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早前原获邀请出席两大米芝莲名厨Harlan Goldstein与Alvin Leung瘦身大战结果的报导会，但因有事忙而去不到，这次比赛由Gold和Strip House的主厨Harlan Goldstein胜出，三个月内他成功减去20.7公斤，比Alvin Leung多2%左右。最近分别在Restaurant & Bar Expo及Strip House用餐时见过Harlan好几次，他依然保持著减磅后身形。说起Strip House，这间扒房环境布置带1940年代纽约风格，以红黑为主调，感觉带点型格。而餐牌中新增了不少菜式，当中就包括侧腹横肌牛扒Skirt Steak及多款头盘。另外这里午餐设有自助沙律吧，价钱$138起，多款新鲜的蔬菜如生菜、椰菜、西兰花、椰菜花、黄红椒、红菜头、车厘茄、粟米等，还有巴马火腿及芝士，我就很喜欢吃芝士。吃沙律同时，侍应也先送上一个大洋葱包，自家焗制的面包质感松软，喜欢它洋葱味道不会太浓烈，涂上牛油来吃也是不错的。头盘Shrimp & Tuna Cocktail，Tiger Prawns，Grated Yellow-Fin Tuna，Spiced Avocado，Spring Onion and Cocktail Sauce，$168。两只超大的虎虾挂在玻璃杯上，卖相吸引，虾肉十分鲜爽弹牙，口感讨人喜欢，配吞拿鱼肉及牛油果蓉，带点泰式微酸，吃得开胃。Roasted Sea Scallop，Jumbo Hokkaido Sea Scallops，Shimiji Mushrooms，Red Bell Pepper Coulis and “3” Mustard Crust，$158。北海道带子加上菇菌、红椒蓉及芥末来烤焗，芥末味道较为突出，入口攻鼻，继而渗有微微椒甜。带子烹调时间长一点，若口感再生嫩一点就更好。Baked Bone Marrow & Sea Urchin，Crispy Parma Ham，Lemon Myrtle，Chives and Garlic Toast，$168。牛骨髓加上新鲜加拿大海胆，油脂丰腴的骨髓，加上鲜甜海胆，两者配合起来可用邪恶两字来形容。香脆的多士渗著油脂香，配上一小口海胆，吃起来骨髓味道较明显，一份价钱一百六十多元，也值得点一份来跟朋友分享。Handmade Iberico Pork Sausage，Roasted on a Sizzling Pan，French Snails and Red Wine Onion，$158。自家打制的黑先猪香肠满有肉香，外皮略嫌不够香脆，而配上的洋葱经过红酒酱汁腌煮，味道带甜，像平衡一点油腻感。到主菜两份牛扒，先是Skirt Steak，10oz，$368，刚新增到餐牌上的侧腹横肌牛扒，来自美国Brandt Beef的牛只，农场以全天然的方法饲养牛只，没有使用荷尔蒙及抗生素，主要以玉米及加入有机紫花苜蓿喂饲牛只。今天肉质的生熟度选了Medium Rare，切开肉中仍然带著嫩粉，满有肉汁，肉味浓郁，比其后吃的肉眼扒浓味得多，带著油脂甘香，爱吃牛肉者要试试。另外Rib Eye Steak，12oz，肉眼扒跟侧腹横肌牛扒表面都带焦香，肉同样选了Medium Rare，软嫩的牛肉带著丰盛肉汁，肉味其实也有，但Skirt Steak的味道就浓郁得多。配菜有Parmesan Potato Mash及Green Asparagus，每款都是$68，喜欢吃炸得香脆的薯球，露笋也够嫩绿，爽口又无渣。最后甜品有Sizzling Brownie，Chocolate Fudge Brownie，Chocolate Sauce and Vanilla Ice Cream，$98，Brownie放在热烫的铁板上，伴上一球云尼拿雪糕，再淋上热朱古力浆，即时冒烟，传来阵阵朱古力香。湿润的朱古力蛋糕加上浓稠的朱古力浆，味道不算很甜溜，但就令人吃得很满足。还有Chestnut Tiramisu，Mascarpone，Candied Chestnut，Coffee and Kahlua，$88，芝士打得滑带浓稠，栗子味道香甜，喜欢中间有点栗蓉，加上微微的咖啡味，两者平衡味道还好。餐厅最近还推出特别优惠，如客人于周一晚上点选「顶级」级别Prime牛扒，可免费送一客特色头盘，选择亦包括以上的自家制黑毛猪肉肠、虎虾吞拿鱼配牛油果酱汁、烤北海道带子等等，优惠也都吸引，有兴趣的也最好预早订座。
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在杂志看到这里推出了$188的抵吃Brunch，立刻就和朋友订位来吃，没料到在聚会的前一天，突然获邀来试试全新推出的Top Choice美国Brandt Beef和一系列新头盘，实在有黠突然，但也高兴有机会来先尝一下。餐厅的装潢很特别，以红黑色为主，墙上贴满了外国怀旧性感女郎的海报，感觉有点像回到玛丽莲梦露、Godfather的那个年代。海虎虾吞拿鱼配牛油果及开胃酱汁。海虎虾虾肉爽口弹牙，伴著带点辣味的吞拿鱼牛油果沙沙和茄味浓郁的蕃茄酱汁，相当甜美开胃的头盘。烤北海道带子配芥茉松茸红灯笼椒粒($158)。肥美肉厚的北海道带子，啖啖鲜味，和芥茉松茸酱汁也挺配。焗牛骨髓配海胆($168)。两大邪恶食材荟聚在一起，还未真正放进嘴里就知道不会差到那里去。甘香丰腴的牛骨髓、鲜甜的海胆和杂菇，放在脆脆薄多士，实在搭配得很好，一个人吃掉一整碟也不过份。铁板自家制西班牙黑毛猪肉肠配腌渍椰菜($138)。用铁板上桌的猪肉肠，新鲜热辣，猪肉肠的味道很浓郁，口感比较扎实，虽然肉汁不算多，但也不会觉得太干身，而放在上面的腌渍紫椰菜则可减低肉肠的油腻感吃完美味的头盘，侍应就一口气送来三款Top Choice牛扒。牛扒都是以湿式熟成的方法存放至少80天，今天试到的分别是12oz西冷扒($368)、14oz肉眼($388)和10oz侧腹横肌牛扒Skirt Steak($368)。三款牛扒各有特色，当中最特别的要算是Skirt Steak，此部位并不常见，而且全只牛只得两块，肉质软嫰而味道浓郁，带适量的油份但又不觉过份油腻，令人吃著停不下来。Sizzling Brownie($98)。食友大力推介的特色甜品，把Brownie放在高温烘热的铁板上，淋上70%浓度的委内瑞拉朱古力酱，整个环境顿时充满朱古力甜味。Brownie微微脆，伴著云呢拿雪糕同吃，有冰火合一的效果，虽然很美味，可是对我来说是偏甜了点，因此吃几口就够了。栗子意大利芝士饼($88)。个人不太喜欢咖啡的味道，所以不常吃Tiramisu，但这个以栗子为主的Tiramisu却是另一回事，栗子蓉味道香甜，Mascarpone cheese幼滑湿润，两者配搭起来很对我的口味。与公关小姐闲谈之间，得知这里还有澳洲有机有骨和牛牛扒，一块足42安士，只卖$1,480元，足够至少三个人分享，另再单点几款头盘也应该够大家享用。此外还有晚市一大优惠，凡于周一晚上点选「顶级」级别的牛扒，就可额外免费享用特色头盘一份，有兴趣的朋友记得留意了！
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记得约在一年多前，我到「Gold by Harlan」食午饭，碰到 Mr Harlan，闲聊之中他跟我说：「我有一间全新的 steak house，快将开张了！」时间过得真快，谢谢有关方面的邀请，这刻我已坐在此餐厅中间！此餐厅装潢的特色是四周墙上挂著美式插图，主题都以深红色为主，让餐厅呈现四十年代纽约的感觉，感觉大胆却舒适。此处的 Brunch 或 Set Lunch 有自助沙拉吧、汤、12个月巴马火腿配芝士、水果等，任由客人自由组合。 我觉得「蜜糖茴香」沙律汁最好味，光是头盘也可饱了几分。「Shrimp & Tuna Cocktail」$168海虎虾吞拿鱼配牛油果，还配有开胃酱汁。泰国海虎虾很大只，而且肉质很爽弹，配上甜美吞拿鱼茸，整体味道带点泰式的风情。「Roasted Sea Scallop」$158烤北海道带子配芥茉松茸红灯笼椒粒，味道以芥茉作主导，发挥了香香辣辣的味道。「Baked Bone Marrow & Sea Unchin」$168焗牛骨髓配海胆，用来涂多士吃，美丽得很邪恶啊！海胆来自加拿大，它的鲜味比牛骨髓强，两者皆入口即溶化成脂味，爱鲜味的朋友不要错过这项。「Handmade Iberico Pork Sausage」$158铁板自家制西班牙黑毛猪肉肠配腌渍椰菜，肉肠一咬爆汁甚 juicy，最好多人分享一盘，吃多了会腻呢。「Rib Eye Steak」12oz $468主角开始出场，这里的牛扒是由圣地牙哥畜牧业专家饲养，我们这份是 medium rare。厨子选用不含荷尔蒙，并以玉米及谷物喂饲的肉眼，其口味独特且油脂分布平均。先将牛扒以湿式熟成的方法存放至少80天，严控温度，然后才切成细份，以简单香料调味，最后才以炭火烹调。牛肉入口很焦香，而且很香软，肉质细致，甚么酱汁也不用点，就可吃到牛的原汁原味。「Skirt Steak」10oz $368即侧腹横肌牛扒，同样是 medium rare，肉质纹理较深，肉味亦明显较浓郁，配点烤蒜同吃，我更爱这个呢。牛扒以外，约有十款「Sides」选择，所有「Sides」都是 $68。我们挑了「Green Asparagus」及「Parmesan Potatoes Mash」，与牛肉都很搭配。最后甜品方面「Sizzling Brownie」$98 蛮特别，吃时在铁板上倒下朱古力浆，即时香气四散，味道也不会太甜。「Chestnut Tiramisu」$58栗子意大利芝士饼，栗子蓉令芝士饼吃起来多一个层次呢。总结，此米芝莲一星怀旧扒房甚值得一试。
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Strip House by Harlan Goldstein is an American steakhouse located amidst the lustrous Lang Kwai Fang. With a sexual name, Strip House creates a flirty ambiance for its diners. Starting with a red luminous light with "Strip House by Harlan Goldstein" on a red wall, a red and black table setting with sex symbol Marilyn Monroe cushion, black and white posters with nudity, bold sexy red lips wallpaper at the washroom etc. Even the menu and drink list plays with flirty words like Sickest Crabcakes in the World or "Kick Ass" Mac and cheese or Panty Dropper. Not to mention they play Frank Sinatra, my favourite jazz singer on earth. It already sounds fun dining at Strip House.Each table is given an enormous garlic house bread, freshly baked from the Kitchen. The bread was buttery, soft and spongy! The garlic taste was quite weak though.Beef TartareThe beef tartare is one of the best that I have ever tasted. The beef tartare was chopped in perfect size, It was spicy and flavourful. I prefer spicy over sweet for beef tartare.The Sickest CrabcakeThe Crabcake was quite nice too! It tasted fresh with loads of crab meats in it. it was creamy and again quite spicy in taste.The Jumbo ShrimpThe Jumbo Shrimp is truly jumbo in size. It was fresh and sweet. The salad within the cup was good to pair with the shrimp.The Pork BellyWhen I read pork belly, I was not assuming bacon. I got disappointed and I do not like the dish. The bacon was thickly slice but was very hard in texture.Rib eyeI had my rib eye cooked in medium rare and The Strip House managed it perfectly. The rib eye was juicy and flavourful but did not have the tender texture I was looking for. So I was only 50% contented about this. The portion was generous, we almost couldn't finished it.Banana frittersThis is a western version of a famous Shanghainese dessert, but this is much more crispy and dense. The vanilla cream was a great pair with the fritters. I really love this dessert, I totally cleared the plate.Banofee pieThe banofee pie was moist to taste, pretty average dish.
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