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2013-05-19
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第一家BLT Steak 是在紐約由大廚Laurent Tourondel開設的，現在在尖沙咀海運大廈的香港分店由Dining Concepts管理。BLT Steak 的牛排很有水準，而其他菜式的味道也不錯，價錢適中，大概每位$350至$450左右。餐廳的服務有點慢，人手似乎不太足夠，但室內布置很舒適，又有一個面海的露天平台，是一個週末吃飯的好地方。There are the really high-end and stuffy steakhouses that serve premium steaks, and there are the more laid-back and cosy steakhouses that also serve up fantastic meats, and BLT Steak belongs to the latter camp.Straying from the old-school steakhouse interior with dim lighting, dark wood and leather benches, the decor of
There are the really high-end and stuffy steakhouses that serve premium steaks, and there are the more laid-back and cosy steakhouses that also serve up fantastic meats, and BLT Steak belongs to the latter camp.
Straying from the old-school steakhouse interior with dim lighting, dark wood and leather benches, the decor of BLT Steak is elegant and modern, with a lovely al freso dining area that overlooks the Victorian Harbour. Conveniently located in Ocean Terminal in Tsim Sha Tsui, BLT Steak (which stands for "Bistro Laurent Tourondel") is a steakhouse that was opened in New York in 2004 by Chef Laurent Tourondel and brought to Hong Kong in 2009 by Dining Concepts.
The menu offers an attractive selection of prime US and Australian steaks, appetizers, salads, poultry, fish and shellfish. The desserts, in French and American style, were also tempting.
(1) Some warm and appetising BLT popovers were brought to our table after we had made our order. The popovers had a nice eggy taste, and were light and slightly doughy. You could taste some Gruyère cheese in them but the cheese flavour wasn't overwhelming at all.
(2) The first dish to arrive was the Tuna Tartare with avocado and soy-lime dressing ($162). The flavours of the tuna and the avocado were delicious and indulgent, and the dish was lifted by a citrus note from the lime juice. However, the soy-lime dressing was just a tad too salty.
(2) We shared an American USDA Rib Eye (14 oz, $398), and it was beautifully grilled and incredibly juicy in the middle. We asked for medium rare and the kitchen cooked it just right. The serving of bone marrow on the side was umami-rich and not greasy at all.
(3) Besides the rib eye, the Red Wine Braised short ribs with sage-garlic ($278) were also utterly delightful. The red wine sauce was brimming with flavours, and the short ribs were tender without being overcooked. The sage-garlic added a fragrant kick to this accomplished dish.
(4) We ordered a portion of French fries ($68) on the side, which was presented in a tin cup.
(5) The Black truffle mac & cheese ($78) smelled enticing, and tasted fantastic too. The mac and cheese was cooked to an excellent texture and was rich and creamy, finished off with a refined taste of black truffle.
(6) The Crepe Soufflé in passion fruit sauce ($98), in a half-moon shape, was excellently light and spongy. The passion fruit sauce was citrus and summery, and the passion fruit seeds nicely cackled in the mouth.
(7) The Bittersweet chocolate tart with praline ice cream ($80) was delightfully chocolatey and satisfying, and each bite of this goodness was enhanced by the iciness of the praline ice cream.
(8) We ordered a "Make your own sundae" ($58) for the two kids at the meal, and they have thoroughly enjoyed mixing up the toppings with the two scoops of homemade ice cream. The finished product didn't look appetising to us at all, but the kids assured us that it was absolutely delectable.
We were given some mini chocolate brownies as our petit fours, and they had an airy texture and were not heavy at all, which was perfect as we were all incredibly full by then!
BLT Steak is a great eatery that offers a fantastic range of scrumptious dishes. The setting is stylish yet relaxed, and its location is convenient. However, our only complaint was that the service was rather inefficient and unenthusiastic at times. Having shared the steaks, we only paid around $400 per head for the meal, which was very reasonable for a steakhouse. Overall, BLT Steak is a reliable restaurant for a relaxed and comfortable dining experience.
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