190
29
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港鐵尖沙咀/尖東站 J 出口 繼續閱讀
電話號碼
23132323
開飯介紹
憑明火炭燒牛排和巨型甜點深受愛戴,其烤爐由1982年開業沿用至今,用上印尼木和蘋果木,以超高溫猛火快速封鎖牛排肉汁。 繼續閱讀
獎項殊榮
最優秀開飯西式餐廳 (2014-15), 米芝蓮一星餐廳 (2013-2015)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
18:00 - 23:00
星期一至五
18:00 - 23:00
星期六至日
12:00 - 14:30
18:00 - 23:00
*Winebar:18:00-00:00
付款方式
Visa Master 現金 AE 銀聯 JCB
其他資料
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
食評 (238)
香港最頂級的扒房只得幾間,其中歷史最悠久的一間,相信應該是由殖民地時代的 Regent 變成今日的 Intercontinental 後、而依然深受食肉獸擁戴的「THE STEAK HOUSE winebar + grill」。已經不止一次去洲際扒房鋸扒,印象最深刻的一次,就是女兒仍然未出世前的那一次光顧,扒房侍應非常細心,尚未坐下來已經留意到身懷六甲,主動安排 cushion 及披肩、又提醒不宜吃海鮮冷盤及肉類要熟一點 ⋯⋯ 不愧城中頂級扒房的殷勤服務。今日再次捧場,目標改為廣受歡迎的週末週日半自助午餐(正午 12:00 至 下午 2:30)。準時12點到達,是最早一批到達的客人,所以獲安排靠窗的餐枱。上幾次來是晚上,室內燈光昏暗、又座無虛席,沒有機會細心視察餐廳的室內環境;藉著今日正午陽光普照,終於可以一覽餐廳的室內裝潢。由於酒店在幾十年前落成,樓底較矮,即使扒房曾經重新裝修,局限於先天環境,氣派唔算奢華,亦沒有趕上潮流的摩登型格裝修;只可以用舒適寛敞去形容,但無論空間感、用餐環境及整體感覺,仍然符合五星級酒店扒房的基本條件。近年,許多高級餐廳及扒房都推廣週末半自助午餐,目的在於以優惠價推廣餐廳,藉此吸引客人光顧消費更高的晚餐,「THE STEAK HOUSE winebar + grill」也是其中之一。在芸芸競爭對手之中如何勝人一籌,當然要有過人之處。講地點,洲際酒店座落尖東臨海最佳位置,港島的維港景色一覽無遺,因此開業後一直是香港最享負盛名的五星級酒店;雖然近年很多新的五星級酒店相繼落成,但洲際的絕佳地利位置始終無法被取代。「THE STEAK HOUSE winebar + grill」順理成章也擁有這個維港景觀優勢,先贏一個回合。當然,食材及出品質素才是最重要一環,「THE STEAK HOUSE winebar + grill」聲稱擁有全港第一個、也是唯一個室內明火炭燒扒爐 ,由1982年扒房開業就一直運作到今天 ⋯⋯ 完全明火炭燒的牛扒,聽見已經垂涎三尺。「THE STEAK HOUSE」的另一個特色(只限晚餐時段),鋸扒可以揀刀!共有10款可供選擇,配合不同人士的手型大小、以及件扒的厚度。今日還無意中留意到原來可以購買。週末半自助午餐(成人 @$698,包括餐酒 @$898;小童(3-11 歲) @$598)的索價與其他同級數的酒店扒房相若。餐廳經理送上一本兒童塗色畫冊及一套蠟筆 ⋯⋯ 打開一看,竟然同時是一本兒童餐牌!早餐、甜品、飲品、漢堡包、意粉、薯條、炒飯等等中西口味齊備,兼顧了小朋友的口味,還要是非酒店級的親民價,抵讚!Free flow drinks 可以揀酒精或非酒精飲品,鍾意飲酒的話有三款紅白餐酒及三款香檳,即使非酒精飲品也有多款選擇。三款鮮榨果汁(橙汁、西柚、小紅莓)。三款奶昔,款式還要相當特別:strawberry, chocolate cheese cake 及 Guinness beer;chocolate cheese cake 味道一般,朱古力味唔夠香濃;Guinness beer 並沒有想像中的苦澀黑啤味。另外,還有一款不含酒精的 Yuzu Spring mojito (日本柚子汁、梳打水、薄荷葉、紅加侖子)。最後,還有歐洲品牌的有機檸檬水及蘋果汁。總之,總有一款啱口味。未夠12點半,已經座無虛席。由於是頂級扒房,坐滿了人也只不過是40人左右。沙律吧在扒房正中央位置,四邊分別擺放不同食品;雖然唔算太大,但人少,沒有排隊的情況,可以慢慢享用。其中一邊是頭盤沙律及烤蔬菜,今日共有三款沙律,主材分別為海鱸魚、美國牛肉及新鮮雜莓,款式特別,並不常見;三款沙律又配襯了不同顏色的蔬菜,並刻意擺設成一朵鮮花模樣,賣相吸引。其中的 Seabass Rillettes 或 US Beef & Celeriac Root Salad 甚至可以成為正常餐牌內的頭盤沙律。Mixed berry with Couscous 更加特別,配合北非地區非常普遍的小麥米,香港很難有機會嘗試。烤蔬菜也有三款:南瓜、菠蘿及秋葵。南瓜香甜軟糯,菠蘿甜中帶酸又多汁,一向唔鍾意食秋葵,不知道如何評價。細心留意,原來每道菜式都附有簡介列明所包含可能會引致食物敏感的營養成分,非常細心。沙律吧另一邊則是自選沙律。鬼佬生菜、脆麵包粒、大扁豆這幾種在其他餐廳的 brunch 一定找到的基本材料當然不能缺少,另外還有幾款較為矜貴的沙律菜,甚至有車厘茄、木瓜及牛油果!Salad dressing 都有三款:mustard, thousand island 及 Caesar。更誇張就是沙律油都有10多款可供選擇:牛油果油、單一品種橄欖油、辣椒味橄欖油!沙律醋都有六款!澱粉類全部為香口小吃,並非自助餐常見的印度咖喱飯或烤餅。黃、紫、橙三色齊全的自家製番薯片,香甜兼脆卜卜。炸薯皮外皮香口、內𥚃軟糯。炸玉米團甜辣糯共冶一爐。餐前小食有四款。小朋友至愛的炸雞柳,去骨凈肉兼細細件,表面香脆、內𥚃嫰滑,大朋友也忍不住口。煙三文魚的煙燻香氣略嫌未夠濃,有點似有若冇,但脂肪含量高,入口軟滑。豬肉豬肝醬羊肚菌酥皮批也是少有出現在自助餐內,烹調方法繁瑣、味道香濃,值得一試。另外還有非常受港人歡迎的墨西哥小食 taco。一大盤三角形的玉米脆片 tortilla,還有多款不同配料 (toppings):酸忌廉 (sour cream)、番茄沙沙 (tomato salsa)、醃漬青瓜仔 (pickles)、辣椒牛肉碎 (chilli beef bolognaise)、鹹酸豆 (capers)。玉米脆片又硬又脆,唔加配料都相當可口。芝士有六款,由重口味的藍芝士 (Roquefort)、法國軟芝士 (Brie) 到原塊芝士磚,各適其適。那一大餅原塊芝士磚之前只在電視上及在荷蘭參觀芝士廠時候見過,估唔到餐廳會在芝士磚挖出一個大洞。將一小塊芝士碎放在克力架 (cream cracker) 上就是最經典的品嚐方法。Cold cut 共有五款。兩款 salami 鹹香味濃。很少在自助餐見到的醃風乾鬼佬牛腩,半肥瘦、軟腍、牛味濃。用豬頸背脊肉風乾醃制而成的 coppa ham 鹹香、肉質略帶爽身。不過,最引人回味首推原隻西班牙白豬火腿 Serrano ham;肉色粉紅、味道香醇帶脂肪油香、口感軟滑;論身價及油潤甘香當然及不上 Jamon Iberico Bellota,但 Jamon Serrano 始終也是馳名的西班牙火腿品種之一,原隻現身在自助餐已是相當難得。適當時候送上餐湯 - 餐廳的招牌菜之一龍蝦湯。呈深橙紅色,龍蝦肉份量很多,亦有切得幼細的西芹碎。海鮮味道濃郁、又滲有淡淡蔬菜清甜,故不會因太濃味而嗆喉。每啖湯充滿鮮味,與晚餐的龍蝦湯質素一樣出色。帶了小公主同來,餐廳擔心龍蝦湯太濃味不適合小朋友,特意送上野菌忌廉湯,服務貼心。湯底味道濃淡適中,入口非常幼滑,但同時又能品嚐到幼細的蘑菇蓉,每一啖皆充滿菇菌香味。餐牌上沒有提及的驚喜小食 - 超巨型漢堡包,侍應在手推車即席切開三十多小件,然後用竹籤穿起,再分給客人享用。雖然沒有一大啖咬下原個漢堡包的熱辣辣及滿足感,但這種處理方法及食法既新奇又有趣;而且也不應該啖下一個漢堡包,否則肚子如何有空間容納主菜?巨形麵包自家餅房新鮮出爐,表皮香脆、內裏軟綿熱辣辣。餡料是最基本的椰菜、蕃茄粒及超厚身漢堡免治牛扒,雖然沒有任何醬料、但就在麵包內塗上香濃牛油,一樣可口。漢堡免治牛扒更是一絕,牛味香濃、兼充滿脂肪香味,咬落非常鬆軟、滲出油花 ⋯⋯ 很懷疑並非普通美國牛肉,而是混入了和牛肉碎!食牛扒要配芥末、羊扒可以配薄荷啫喱,調味的天然海鹽、岩鹽當然也不能缺少;款式之多樣化可以媲美沙律油的選擇:共有8款天然鹽、10款芥末及薄荷啫喱!有選擇困難症的話是一個煩惱。不過,如果試啱喜歡的味道,亦可以購買。天然鹽原裝進口;芥末則是自家加工調制,別家扒房嚐不到,揀了 honey & dill、chilli及 raspberry 三種截然不同口味的芥末。honey & dill 帶甜香;chilli 辛辣。raspberry 微酸及帶果香,配合肉味濃郁的靚牛扒不會奪走牛扒的肉味,反而增添味道的變化。上主菜前先送上預熱了的純白餐碟,配搭的蔬菜以烤大啡菇最好食,全因烤菇上面的麵包糠及香脆煙肉碎。主菜揀了 U.S. Sirloin Steak (8 oz) 及 Spanish Pork Rack (8 oz),食材同晚餐時段一模一樣,都是採用 USDA Prime 級牛扒及 Spanish Iberico 黑毛豬,沒有因為 brunch 而採用次一級食材,保證五星級扒房級數。厚切牛扒要了五成熟。燒烤時間控制準確,肉心仍然呈現淡紅色,已考慮了餘熱將厚身牛扒中心部分燜熟的過程。送上牛扒前又預留了時間 resting、肉汁被吸回,完全見不到木板上有任何血水滲出。牛扒明顯經過精挑細選,肉心完全沒有任何筋膜;又將西冷扒週邊的筋膜及肥膏徹底裁走,輕力一割已切開牛扒。表面微微脆身,內裡軟腍;肉質緊緻、滿口肉汁、肉味香濃,配一點煙燻粗鹽更能突顯牛味。接近一吋厚的西班牙黑毛豬鞍烤至蜜糖金黃色,賣相吸引。肉質同樣非常軟腍,用鋸扒刀輕力一帶已切開豬鞍。八成半熟的豬鞍白裡透著一抹淡粉紅,咬下去只覺鬆軟、油潤,完全沒有豬肉的粗嚡弊病。豬鞍內又夾雜着滑溜而不肥膩、油香而不臊的豚脂,更顯得豬味濃郁。難怪西班牙伊比利亞黑毛豬堪稱豬中皇者。沙律吧及主菜之後,至少已經八成飽,但胃納一定要預留空間品嚐「THE STEAK HOUSE」的甜品。受制於餐廳的空間佈局,自助甜品吧設在 winebar 內,與用餐區 grill 分隔成兩個不同區域,佈置上不太理想。款式多、各款甜品又擺放得密密麻麻,再配合鮮紅色的主色調,顯得更加搶眼。最重要就是全部色彩繽紛、賣相吸引 ⋯⋯ 記憶中其他酒店自助餐的甜品沒有一間可以媲美!下列照片只是一部份最精緻的甜點,還有其他款式未能輯錄。第一輪甜品揀了最喜歡的四款口味。chocolate fudge cake 味道香濃、朱古力軟漿黏口幼滑。lemon tart 有如一件小小藝術品,鋪在表面的櫻花、金箔、七彩繽紛的脆糖珠全部食得,配合又酸又甜的檸檬古士打忌廉,令人回味。「THE STEAK HOUSE」的名物 napoleon 絕對不容錯過;共有三層又薄又脆又鬆化的酥皮,每層酥皮之間塗上厚厚的蛋黃吉士打香濃甜忌廉 (custard pastry cream),再加上頂層的新鮮芒果及雜莓,好難唔食多兩件。如果晚餐時段要品嚐一大件二人份量的 napoleon,最少要 $250 大元,所以更加不能錯過。朱古力噴泉及雪糕當然唔可以缺少。朱古力噴泉有四款配搭材料:棉花糖、菠蘿、火龍果及士多啤梨。雪糕就有四款口味:朱古力、雲呢拿、綠茶及藍莓。水果盤也擺放得很有美感,尤其是中間的一列士多啤梨、藍莓、小紅莓及紅桑子,令本來平凡的水果盤變得多姿多彩。餐後的檸檬茶當然也是五星級酒店的舖排:熱水、茶葉沖泡的紅茶、茶葉隔篩、檸檬、茶杯全部齊備。Brunch 的定價不算便宜,但所供應的各款美食皆採用優質高級食材;而且只需要晚餐時段半價左右的價錢,就差不多可以盡享「THE STEAK HOUSE winebar + grill」最出名的菜式:沙律吧、龍蝦湯、牛扒、各款精美甜品(自助形式),還要是一模一樣的質素!再加上友善殷勤的服務及用餐環境,可以說是物超所值。美中不足之處是小童也必須選擇主菜,似乎遠超一般小童的食量,餐廳方面應該考慮小童收費增設一個只包括沙律吧及甜品、而沒有主菜的選擇;事實上,只是沙律吧及甜品,再加上單點兒童餐牌內的美食,已經足夠滿足嗜甜及薯條 / 漢堡包的小朋友了!曾經連續四年摘星,以「THE STEAK HOUSE」的級數、殷勤服務及用餐環境,相信只要花點心思,再次摘星的日子指日可待。 繼續閱讀
This restaurant is located in InterContinental Hong Kong, famous for offering some of the finest meat in town, and grilling over the only charcoal grill in Hong Kong. The day was the Winter Solstice, and in our practice to avoid the crowds, we generally would go for the Chinese restaurant in Western festivals, while like today, going to a Western restaurant in this big Chinese festival, together with my parents.The four of us were seated at the window side, and even though not directly facing the harbour we did get a good spot to enjoy the views of the Art Centre while enjoying our meal. To celebrate the festival I ordered a bottle of Smoking Gun Cabernet Sauvignon 2013 from Napa Valley ($2180). The wine is fully-bodied, with a nice black fruit note and as its name implies, also got a smoky oak and vanilla aroma. It also got a nice tannin which was a great complement to the meat and fat of the steak. A nice recommendation from the sommelier.We decided to go for a soup before our main course, with two of us going for the Creamy Cep Mushroom Chestnut Soup ($195) and the rest for the Boston Lobster Bisque ($195). I had the mushroom soup and it was very rich and highly fragrant, and even before arriving I could smell the intense truffle note. It was very nice indeed, first it was served very hot, and that was one of the important criteria. Second I could detect some cognac added to enhance the flavors. Creamy and there was some small mushroom slides to give a bite too. A great soup!For the main course we each had something different. My wife had the Super Jumbo King Prawns ($825), consisting of two really huge prawns. They were beautifully grilled, and you could not find the blackened shell commonly found in other steak houses. We also ordered a Creamy Corn, a Garlic Broccoli and Grilled Asparagus as our side dishes ($98 each).My father decided to have the 12oz Rib Eye Steak ($648), while my mother going for Welsh Rack of Lamb ($820). As she could not finish all she gave a portion to me. The lamb was pink in colour, nicely grilled to perfection, and the flesh was so juicy and tender that it was one of the best quality lamb rack I tasted for a long while.Adding some of the signature exotic rock salts further brought forward the flavors. This readily demonstrated that with a good quality meat, the right time on a grill, without fancy seasoning the meat would still be terrific.I had the Spanish Iberico Pork Rack ($680) as I generally do not eat beef if there is choice. The pork rack was thick in size, but grilled perfectly with a whitish pink inside when cutting open, with the juice oozing profusely. Honestly the portion was just too big (16oz) that I could barely finish. And since it took a while to finish, by the time the meat was cooled down and making it less enjoyable. It might not be a bad idea if the restaurant could offer smaller sizes.Even though we were full, we ordered some dessert for share. I had the Cheese Platter ($268) which had Brie, Comte and Roquefort. All of them were good but personally I like the Roquefort the most. Apart from the cheese there were some dried apricot, and preserved cherries and prune to pair, offering the sweetness to balance the saltiness. Maybe I am used to the large varieties offered in good French restaurants, the choice here was just a bit too few. The other dessert was Black Cherry and Almond Clafoutis ($138). It was good but by now we were simply too full so I could not sample it and left it to my mother and wife to finish them.The services, as expected, were good with the staff attentive and offering some friendly interactions. But I noticed that they had much more attention to some customers whom I believed were regulars here. While this is not a big issue, it would not be good for your customers to notice it clearly how you serve differently.The total bill was $6957, and if taking out the wine the price might not be too bad considering the ambiance, environment and food quality. A bit of more attention to the service and maybe right-sizing some of the meat portion would make the restaurant go even further in my opinion. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-05-19
758 瀏覽
餐廳環境很好,但由於天氣開始熱了,日光直射的情況下冷氣相對較弱;服務很好,職員十分友善有禮,贊!這餐廳的半自助餐,前菜、甜品是自助形式,餐飲亦是free flow,可加錢飲酒,餐後有咖啡或茶供應。前菜有沙律、coldcut、煙三文魚、燒菠蘿、秋葵、各款芝士、炸雞柳、薯角等等。從未見過沙律吧提供整盤牛油果任取的,餐廳超慷慨呢...... Coldcut不會死咸有油香、煙三文魚也是。還有各類風乾蔬菜,好味.....每位有一份威靈頓牛,雖然牛味不是很濃,但牛肉超腍,好味!接著是餐湯:龍蝦湯龍蝦味濃有回甘,湯身濃稠、細滑。主菜有很多選擇,有各類牛扒包括肉眼、西冷、牛柳等等;而且有大蝦、seabass等非牛類主菜。總有一款適合的,但選擇障礙症患者可能會頭痛......西冷8安士(medium rare):牛味濃,有質感咬口但不會韌肉眼8安士(medium rare):牛味濃,肉質鬆軟香腍牛柳6安士(medium rare):牛味濃,最有質感的一款,適合喜歡有咬口的朋友以下是甜品:雪榚:哈根大師(雲尼拿、朱古力、綠茶、咖啡)牛扒質素一流,下單說明要medium rare,上枱時就真的是medium rare,雖說這是基本,但現在很多餐廳連這種基本都未必做到。甜品亦不馬乎..... 很有誠意.....必定再來......溫馨提示:餐廳有dress code,請穿有領及非露趾鞋。切記要預約。3小時免費泊車。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-04-29
1087 瀏覽
I came here after dinner, JUST for the signature chocolate fondant cake!Hands down, chocolate fondant at Intercon’s Steak House Winebar + Grill is probably the best in Hong Kong. The deliciously chocolatey sponge cake on the outside has a rich chocolate flavour and is buttery. The chocolate filling on the centre is gooey and with a touch of bitterness. The vanilla ice cream scoop on top has a smooth and creamy texture, fresh with a note of vanilla. Classic. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)