2021-03-11 6241 瀏覽
This steakhouse is located in Central Lan Kwai Fong, atop California Tower, specializing in the 'Porterhouse Cut' which is a cross section of marbled, coarsely textured striploin and mild, lean tenderloin. Coming out from the lift you will see a balcony offering outdoor seatings for drinks. Moving to the main dining area, there is an impressive high ceiling providing spacious ambience, with dim lighting creating a cozy and relaxing atmosphere.As I was driving on the night I could not sample thei
This steakhouse is located in Central Lan Kwai Fong, atop California Tower, specializing in the 'Porterhouse Cut' which is a cross section of marbled, coarsely textured striploin and mild, lean tenderloin.
Coming out from the lift you will see a balcony offering outdoor seatings for drinks. Moving to the main dining area, there is an impressive high ceiling providing spacious ambience, with dim lighting creating a cozy and relaxing atmosphere.
As I was driving on the night I could not sample their wide selection of wines, and decided to just order a mocktail. The Sunset Island ($65) is a mix of grapefruit juice, pineapple juice and tonic water. Simple and refreshing.
We had two appetizers to start. The Seared Hokkaido Scallops ($258) has three large pieces of scallop lightly seared on the two sides, cooked beautifully to retain a moist and soft flesh, with some crumbles made from chorizo to give a slight spicy and savory taste. The celery root puree and roasted corn further complemented the dish with the creamy texture and sweetness. A decent starter.
The Seared Spanish Octopus ($208) is a signature dish, with the tentacles giving a good bite but not rubbery at all, marinated very well. I also like the crushed potato underneath which has been added with ndujia to give a nice spicy note, and together with the freeze dry capers for acidity, demonstrated a wonderful balance of flavors. The squid ink mayo is a good match with the octopus too. A very good dish which I recommend.
Coming to the steaks, my wife decided to go for the Australian 'Jack's Creek' Tenderloin (Lady's Cut) of 6 oz serving ($378), while I decided to try out the Australian 'Rangers Valley' Striploin ($628). Both are served with some greens and tomatoes. But we also did order Tomato & Avocado Salad ($98) as side dish.
The tenderloin was beautifully cooked to medium well per my wife's preference, and seeing how tender and soft when she cut it I am sure it was a nice peice of steak. For my piece it was also cooked to my requirement of medium level, and while the meat is flavorful, I found that it did have quite a bit of tendon, making it very difficult to cut and chewy in bite. Though the taste is good, maybe better to try some other cut in my opinion.
For dessert we had the Baileys Cheesecake ($98). Quite frankly this one was the disappointment for the meal, with the cheesecake essentially, in my word, middle of nowhere, not having the good cream cheese flavors in the more traditional version, nor can I find the signature Baileys taste apparent. Better to think of ordering something else.
The other dessert we had was Sorbet ($88), with three scoops included. Among the two flavors available we preferred the lime than the mango, which got a more refreshing and cleansing taste, as well as good tartness to complement with the sweetness.
Service is quite good overall, with the staff friendly and attentive. The table size however is a bit too small for two, in particular if you are sharing. When the plates are served it took a bit of manuevuring of the glasses and other things to accommodate.
The bill on the night was $2086, and while in my opinion it was a bit on the high side on price, considering the ambience and food quality, it is still worth a visit if you like a nice piece of steak, but remember to pick the right cut.