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2011-03-29
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I have been coming here since 2005. The checkered table cloths and vintage French posters on the walls really give a nice atmosphere.The salad to start, simple lettuce, radishes and walnuts with a mysterious dressing is perfect. The few times I have tried the soup starter I have enjoyed it also. The first time I had the rib eye steak I was shocked that they serve it pre-sliced, but once I got over myself it was very tasty. Back then I still ate french fries and these were amazingly crispy and go
The salad to start, simple lettuce, radishes and walnuts with a mysterious dressing is perfect. The few times I have tried the soup starter I have enjoyed it also. The first time I had the rib eye steak I was shocked that they serve it pre-sliced, but once I got over myself it was very tasty. Back then I still ate french fries and these were amazingly crispy and golden. Top it all off with the delectable butter sauce and you are in heaven. These days I have the delicious seasonal vegetables on the side instead.
Except for the addition of Wagyu rib eye, served unsliced with half vegetables half fries, the menu has stayed the same. For variety I sometimes have the salmon, which is crispy yet not overcooked.
Even the staff has stayed the same and it is great to see familiar faces. The service team is so used to working with one another and the chefs so used to the dishes that service is always efficient, no matter how full the restaurant.
In a city as obsessed with the "new" as Hong Kong it might be surprising that Entrecote has endured for so long, but Wilson has tweaked everything to perfection so it does not get old. Hong Kong would simply not be the same without Entrecote!
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