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Hostess/Receptionist

$21,000-$22,000

Monthly

Hostess/Receptionist

$21,000-$22,000

Monthly

Beefbar Hong Kong

Open Now

Now Closed

4

4

151 Reviews

Taste

Decor

Service

Hygiene

Value

|

32475

Central

Above $801

Western Fine Dining Steak House

105

24

10

beef tartare

5 Recommended

kevinkan12345

Level2

17

0

So my partner and I came here for lunch. Now here's the thing:-Food is great.-Service is good.-Vibe is proper.-The bill will hurt. I've tried countless steakhouses and quite a few fine-dining restaurants. Don't get me wrong, the food is great, but the price of each dish might be a shocker. Every dish was executed well. The steaks were juicy, the seasoning was sufficient, the beef tartare is one of the best you'll ever try, the fish and its' compliments all blended well together. The ONLY disappo

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So my partner and I came here for lunch. Now here's the thing:

-Food is great.
-Service is good.
-Vibe is proper.
-The bill will hurt.

I've tried countless steakhouses and quite a few fine-dining restaurants. Don't get me wrong, the food is great, but the price of each dish might be a shocker.
Every dish was executed well. The steaks were juicy, the seasoning was sufficient, the beef tartare is one of the best you'll ever try, the fish and its' compliments all blended well together. The ONLY disappointment was surprisingly the wagyu steak. It's not bad, just seems to lack a Wow-factor.
Here the thing, its a great place, but given the price (almost $1500 per pax for lunch), it's harder to recommend as there are other restaurants that, quite frankly, would be worth your visit instead. If you're there on a date (and a need to flex), or celebrating a special occasion, by all means this is a great choice. If not, I personally would pass.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2022-12-23

Dining Method

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Recommended Dishes

foodlibrary

Level4

262

0

香港有好多質素高嘅Steakhouse呢間米芝蓮一星扒房都係幾多人推介之一源自摩納哥蒙地卡羅香港亦係亞洲第一分店餐廳裝修唔似傳統西餐扒房設計比較型格同時尚設有酒吧位餐廳牛肉來自世界頂級牛肉供應商牛扒來自澳洲、美國、日本、韓國等地由side dish到mains將牛肉演化成不同嘅菜式唔想諗食咩但又想試下唔同菜式餐廳設有Tasting Menu而今次嚟太多嘢想食就單點😆-Bread餐前包外型好似拖鞋包外面烘到微脆麵包質感係煙韌唔算太鬆軟帶有麵粉香Egg Mousse with Salmon Roe前菜先送上Egg Mousse用羹匙盛上方便客人一口進食Egg Mousse質感好幼滑三文魚籽令成個mousse更特別帶有鮮味感覺清田一口前菜剛剛好Beef Tartare (Traditional beef in bistro style)其中多人推介嘅前菜就係Beef Tartare!以酸酸甜甜嘅醬汁取代一般嘅生蛋牛肉質感好滑身醬汁味道唔錯但有點蓋過咗本身牛肉味道少咗份鮮味Kobe Beef Taco初頭以為係熟牛肉店員提醒原來係生牛肉Taco感覺好特別！Taco好似餅乾咁好脆口混合牛肉

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香港有好多質素高嘅Steakhouse
呢間米芝蓮一星扒房都係幾多人推介之一
源自摩納哥蒙地卡羅
香港亦係亞洲第一分店

餐廳裝修唔似傳統西餐扒房
設計比較型格同時尚
設有酒吧位

餐廳牛肉來自世界頂級牛肉供應商
牛扒來自澳洲、美國、日本、韓國等地
由side dish到mains
將牛肉演化成不同嘅菜式

唔想諗食咩但又想試下唔同菜式
餐廳設有Tasting Menu
而今次嚟太多嘢想食就單點😆

-

Bread

餐前包外型好似拖鞋包
外面烘到微脆
麵包質感係煙韌唔算太鬆軟
帶有麵粉香

Egg Mousse with Salmon Roe

Egg Mousse with Salmon Roe

前菜先送上Egg Mousse
用羹匙盛上方便客人一口進食

Egg Mousse質感好幼滑
三文魚籽令成個mousse更特別
帶有鮮味感覺清田
一口前菜剛剛好

Beef Tartare (Traditional beef in bistro style)

其中多人推介嘅前菜就係Beef Tartare!
以酸酸甜甜嘅醬汁
取代一般嘅生蛋

牛肉質感好滑身
醬汁味道唔錯
但有點蓋過咗本身牛肉味道
少咗份鮮味

Kobe Beef Taco

初頭以為係熟牛肉
店員提醒原來係生牛肉Taco
感覺好特別！

Taco好似餅乾咁好脆口
混合牛肉海膽魚子醬
完全係奢華版Taco🌟

牛肉用上神戶牛嫩滑重牛味
加入海膽更加帶出鮮味🤤
魚子醬嘅鹹香更加分

呢個必食🤩！

Prime Black Angus Beef New York Flat Iron

Prime Black Angus Beef New York Flat Iron (200g)（後）

Prime Black Angus Beef原產地來自美國
係120天粟米餵飼牛

煎好嘅牛扒放係熱鐵板上
如果唔想食咁熟
店員建議叫Medium/Medium rare

呢款Black Angus Beef有三個部位可以選擇
而我哋就揀咗Flat Iron牛肩肉

200g唔算太大份
煎到底面微燶冇乜焦香

呢款牛肉脂肪比例較少
肉質入口好軟腍🤤
雖然冇太大油香
但相對上牛肉味會較濃

Black Market Black Angus Beef Short Rib

Black Market Black Angus Beef Short Rib (200g)

另一款Black Angus Beef原產地就係澳洲
270天穀飼牛肉

Short Rib大約五成熟
牛肉色澤粉紅
帶有焦香

脂肪平均分佈嘅梅花紋
入口好有油香🤤
肉質嫩身而有肉汁
牛肉味就冇咁重

食完個口會有好重牛脂油香😍

Tiramisu

食完主菜當然進入甜品部分
Tiramisu都係Beefbar招牌菜之一

擺盤好有心思
先要敲碎面頭嘅朱古力脆脆
再混合底部嘅Tiramisu 食

食法好有創意😆
更加令成個Tiramisu 更好食！🤤

Tiramisu質感好幼滑
Mascarpone Cheese濃而不膩
夾雜朱古力碎片增加口感

有朱古力又有微微咖啡香
酒香唔算太強

估唔到一間專食牛肉嘅扒房
連甜品都咁出色❣️
難怪係招牌菜！

"Irish coffee" soufflé & coffee ice cream

"Irish coffee" soufflé & coffee ice cream

甜品有另一個胃
所謂一不離二
所以嚟多個Soufflé🤪

Soufflé製作需時
大概都要等15/20分鍾

質感好軟棉棉入口即化🤩
好有空氣感
味道帶少少酒香
唔會太甜
加埋凍冰冰咖啡雪糕一齊食
雪糕半溶係熱辣辣嘅Soufflé上
口感真係💯💯

食完再配Irish Coffee
同Soufflé好夾🤤
濃濃Whiskey酒香加咖啡
味道更提昇！

-

正如餐廳名Beefbar
呢度嘅牛肉真係有好多產地同部位！
亦將牛肉發揮唔同嘅菜式
算係一間對得住米芝蓮一星嘅扒房！
食物質素都高

而且服務非常好
Staff非常親切同貼心
亦會用心講解每樣菜式

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Kumabeardiary

Level3

51

2

When planning my valentine's day, I only have one mission, to show my love physically to my other half. While chocolates and flowers seem to be pretty standard action, and acting more like a body for this special day, I always think that the interactions should be the soul. Unfortunately that the valentine's day fall on a weekday this year, which means that we all need to work, hence, squeezing dinner and activities like watching a movie might be very packed. I have actually planned this day for

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When planning my valentine's day, I only have one mission, to show my love physically to my other half. While chocolates and flowers seem to be pretty standard action, and acting more like a body for this special day, I always think that the interactions should be the soul. Unfortunately that the valentine's day fall on a weekday this year, which means that we all need to work, hence, squeezing dinner and activities like watching a movie might be very packed.

I have actually planned this day for so long and have sent thousands of e-mails to my top ten restaurant choices. After several weeks of hassling with e-mail exchange, I finally decided my restaurant - The newly awarded michelin one star restaurant with just a mere year: Beefbar.

This is, however, not the end of it. As I said, the soul of the day is the interaction and I wanted to do a bit of tailoring to the flow of the meal. Part of the reasons I choose Beefbar is because I have high expectations and believed that they could accommodate my ridiculous demand for the "menu flow" and partly because their valentine's menu fits the wine that I am going to bring.

OK, here is my postulated plan for the "flow" . The Valentine's menu is a 5 courses meal with sea urchin, beef tartare, foie gras ravioli, Striploin and a chocolate dessert. Ordering the same thing for two person seems to be a bit dull, while beefbar allow the option for a la carte, I will definitely maximize this opportunity. I wanted to bring my 2011 Calon Segur, the "valentine's wine", into the play and enjoy over the 2nd, 3rd and 4th course of the set menu, which matches well. For the a la carte to match the wine, I ordered the 1++ short horn Hanwoo (Korean Beef) filet, M5+ Blank angus short ribs and the U.S Prime Black Angus rib-eye cap for my 2nd, 3rd and 4th course respectively. The order of these three beef can give a dynamic flavour and a crescendo in beefy texture that should go well along with the wine, which evolve from an implicit state at the beginning to a more explicit state as you aeronate the wine. It is hell of a lot of meat and I am not sure if I can have extra appitizer or dessert, so I opted out these for now and see how it goes on the day. I also wanted a full wine flight meal, so I ordered a glass of blanc de blanc by Legras & Haas and a glass of sauvignon blanc by Alto Adige to pair with the appetizer and a glass of Chateau Coutet and a glass of le fonti for our last course.

The planning seems complicated and I asked my sommelier friend for opinion. "Good luck" was what she said. The wine list for beefbar is very extended and will provide subregions like California, Oregon, Washington state and New York for U.S.; Victoria, Western and Southed parts for Australia; Abruzzo, Fruili, Calabria, Lazio, Tuscany, Alto Adige and Piemonte for Italy etc. Of course, famous wines from France like Palmer, Lascombes, Margaux and Petrus are also seen on the list. Their wine by glass menu is also very appealing and seems to be able to pair all the food they provide on their menu, which is one of the important factors I concern especially when going into a high-end restaurant.

It took me few days to imagine the tasting process and constructed this customized menu and sent to beefbar. I was really afraid that they will say they cannot comprehend the menu, but guess what, they said they can "arrange as requested"! Nice~~They also obtained my partner's name and I am really looking forward to see what surprise they will give. Note that all the arrangement process was done weeks ago and I did not contact them ever since and really trust them in doing the work, which they did, and it was smoothly done as well, which earned my greatest respect!

Just a stone's away from LKF, beefbar stealthily situated between the Ice House Street and the Dundell's street, located on the 2/F of the Club Lusitano. To be honest, I had been passing Queen's Central Road almost everyday and still hardly notice its existence. But it is also that "remote feeling" that gave additional privacy and a classy touch to the restaurant. Arriving on the 2/F, you will encounter the big logo -" Beefbar, born in Monte Carlo"

The venue itself, with dim lights, has a romantic environment. However, the tables are slightly too closed for a Michelin one star restaurant and have a feeling that the personal space was being encroached upon. With that many wine, you will expect that they have many wine cellar as well, and yes, those wine cellars and beef dry ageing room became part of their wall and gave Beefbar its own style. Their menu is no doubt a touch above many steakhouse in terms of cuts and range of beef. I really studied the menu hard before constructing the customized menu for tonight.

In terms of restaurant preparation, beefbar would definitely be world class. They provided 3 exclusive experience that you really never experience before in the past, or any other restaurant during V-day. Beside a menu with both your name printed on the Valentine's menu, which was a very bespoke menu, they also prepared a big red rose with packaging and an instant photo gift card for you to capture the "moment", and the table were scattered with colourful flower pedals as well to bring in the mood. White italian marble wall, dark wood patterened floor and black leathered chair, sounds like a classy description of a high-end steakhouse. I quickly let the staff aeronate my Calon Sugur and started our selfie bomb.

After the selfie with the flowers, we settled ourselves and enjoy the bread together with the champaign and white wine I pre-ordered. I would like to say that the Staff were outstanding and professional. They just double confirmed with me once about the pre-order and everything went smoothly.

Complimentary bread with champagne

Appitizer arrives shortly on a big plate, and the stylish decor surely worth one wow from us. This dish is a very niesh, small portioned amberjack with sea urchin. My idea is to have this seafood dish paired with a champagne that is more crisp, but unexpectedly, the NV blanc de blancs by Legras & Haas seems to have aged and provided a hint of toast and honey raisen on top of the usual expected citrus fragrance, which subsequently overriding the non-smoke amberjack and sea urchin. This unexpected mistake was, however, compensated by the other glass of wine by Alto Adige from Italy.

amberjack with sea urchin

May be we were both very hungry, we kind of rushed ourselves for the appetiser, also with the amazing taste, we finished this dish in no time. It is also time for me to taste the Calon Segur before our 2nd course. I deliberately ask the staff not to decant as I want to preserve some "green" as my partner was only having a beef tartare and I was having a very delicate Hanwoo, which should go well, and more imortantly, we still have 3 courses to enjoy and I don't want the wine to blossom too quickly before we hit the mains. Talking about Calon Segur, I can surely be a lecturer. I love wine from St. Estephe, so does the former owner, and that's why he put a heart logo on the bottle. Bare in mind that he was also the owner of Chateau Lafite and Chateau Latour and he had this famous saying "I make wine at Lafite and Latour, but my heart is in Calon". This legendary phrase continued by the Gasqueton family, but unfortunately, Madam Gasqueton passed away on 2011. The following year, Calon Segur was sold to another group and they had extended renovation to the wineyard, not saying that it is bad, but the original taste of "my heart is in Calon" is definately different, which makes this year's Calon Segur more special for occasions like Valentine's day.

Calon Segur 2011

After the long story, it is time for steak and that's what we really here for! I started off with 1++ short horn Hanwoo while the girl was having the beef tartare. Let's talk about the beef tartare first, as that fit the chronological order. Beef tartare, I would say, is third to none only. The mixed nuts inside the tartare, yet not destroying the beef texture, is quality. However, it was under seasoned and the topped cream didn't compensate. On top of that, I didn't like the diced citrus. But still, I liked the fassone beef and the crispy burrata cheese.

Beefbar is so pround of their cooking methods that they will tell you on the menu that all the meats in beefbar are "broiled at extremely high temperatures before char-grilled" and they said by doing this, "the juice will be trapped to enrich the flavour". All meats were served on a hot Iron cast by STAUB to keep the temperature. For this Korean short horn, the staff also kindly suggested that this is best with medium rare in doneness, which I took his advise on this.

Korean short horn on iron cast

You might not be impressed by the presentation and would even say it looks dry from the picture, but tell you what, you are totally wrong!

Korean Short Horn Filet

It might be true that the steak in the cast looked dull, but after transferring to my own plate, which was a hot plate, this little monster started to shine and you can see the oil start glittering on the surface. By slicing in the middle like a butter, as you can see, this steak was done perfectly.

Korean Short Horn Filet

This 1++ short horn was first rate, generously seasoned with just salt and pepper. It was just so tender and juicy that it just burst in your mouth. The delicacy, the tenderness and the melting texture, you don't really need a bold tannin wine to pair with.

For the 3rd dish, we had the goose foie gras with black winter truffle and the M5+ Australian short ribs. Seems like goose foie gras is getting sacred and most restaurant started to use duck liver, paired with seasonal black winter truffle, it is just mouth watering by only hearing the ingredients. The ravioli was brought you on the trolly and the chef will peel the truffle in front of you. Generous amount of black diamonds were fallen on top of the ravioli and it was just sensational! This robust and earthy truffle added a touch on the foie gras ravioli, which was creamy, honey and sweet. They worked very well together with a magical bonding, and we rated excellent, with a ten out of ten.

Foie Gras ravioli with black winter truffle

After my 1++ Hanwoo, the beef craving evil inside me crawled out, wanting something more in flavour and wanting something more in texture and this M5+ Australian Black Angus short ribs came just in time. Again, not the most appealing presentation, as every steak dish seemed to be in this restaurant, but also implying that they do not need fancy deco for impression.

Advised of having it to medium doneness, once again, beefbar had this perfectly controlled. Slightly less heavy in terms of seasoning compared to the Hanwoo, I really like their touch of salt. The short rib has rich connective tissue apart from pure protein that brings on the beefy texture. I super liked this progression and seemed to go well as planned.

Australian M5+ Blank Angus Short Rib

Finally, we came to our last two steaks for the day, which is the A4 Kagoshima striploin and the U.S. Prime black angus rib-eye cap. This wagyu was a very good steak. It was also as delicate as the Hanwoo but slightly more implicit in beef essence. The accompanied red miso sauce was rich and has lingering sweetness that goes well with this neish steak. Overall reflecting the level of A4 Kagoshima striploin and beefbar handled it very well.

Kagoshima A4 striploin

The U.S. Prime, however, was suboptimal. Taking account that it is a rib-eye cap, a U.S. Prime and a corn fed cow with just 20-22 months of age, the texture was truely disappointing. Although it is still considered somewhat tender, It was still way more chewy that its acceptable range as the "world's highest quality meat", bearing the name that it was, in fact, a U.S. Prime. Having said that, I am greatful that I put this as my last course as it fits perfectly for the texture dynamic purpose. The Calon Segur also peaked with good black current and bell pepper and matched well with the steak and everything was going smoothly according to the plan.

American Prime Black Angus Ribeye cap

Feeding more than 500g of meat really broke my own record. I was so full, yet so happy that I didn't waste any beef. I was also glad that I didn't order any dessert but dessert wine, I would say, is always an exception. I ordered one from Sauternes and one from Chianti Classico while my girlfriend was having her finale. It was a "golden chocolate" but I was too satisfied with the steaks and too full to enjoy the dessert and I left my girl to finish it. Seems like a touch on some crisp and some hint of earl grey but I just don't care anymore~ I understand that sometimes there must be a sweet tooth to complete the meal, but unfortunate to say, this dessert can't. Not saying that it was a bad dessert, but the taste seemed to be too complex and the sweetness is relatively light, but perhaps, we were just too full to properly enjoy.

The Golden Choclate

We were so complete after the beef tour and all steaks were cooked to the desired perfection without error, and that alone, would already worth a second visit. Each steak was so memorable and there were so many high points within beefbar to make it a high standard restaurant. Staff were friendly, explanatory, professional and the overall environment was relaxing. The only environment disappointment was the distance between tables, that I cannot stress that enough, as if you were joining the conversation with the neighbour tables. I liked to focus on details, mainly and only on higher ratings restaurants, such as transition time between dishes, having a special knife for steaks, noise made by the staff, temperature of the plate that they serve you etc. which beefbar tick all the boxes. It is also a bonus that beefbar didn't crack under pressure in special occasion / important date like today and I am happy to tick that box for them as well.

Beefbar is certainly not a cheap option but the quality and taste can be assured. What's coming up for them? They are having a a wine flight dinner event with the Domains Devillard, on the 7th March 2017, including one of my all time favourite Domaine des Perdrix Echezeaus, Grand Cru pairing with a New York flat iron. With all the good steaks that we tried including Wooloomooloo, Nebraska by louis steak house, Marbling (the winner of best steak for restaurant week), Mourton and Ruth's Chris Steakhouse etc, beefbar has no doubt earned the honoured membership to be one of the best steakhouse in Hong Kong. And next time, when my steak craving evil awakes, I know how I can help him scratch that itch off, by visiting beefbar with loads of meats.

Electric candle with realistic flickering flame effect

The leather mat with beefbar logo

The "beefbar" knife

Interior environment

The U.S. Prime on cast iron with just baby corn as garnish

The U.S. Prime on cast iron with just baby corn as garnish

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Celebration

Valentine's Day

Recommended Dishes

OliverHoHo

Level4

107

0

As beef lovers, the newly awarded michelin 1 star steak house certainly drawn our huge interest to try out. We decided to go for their tasting menu for my honey birthday dinner. The setting is quite modern, but the seat is quite close to each other between the tables. Some people may feel a bit annoying as you can clearly hear the conversation from the table next to us. First come the snack, lobster mousse with just a bit of lemon flavor. Quite refreshing and definitely get your appetitie g

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As beef lovers, the newly awarded michelin 1 star steak house certainly drawn our huge interest to try out. We decided to go for their tasting menu for my honey birthday dinner. The setting is quite modern, but the seat is quite close to each other between the tables. Some people may feel a bit annoying as you can clearly hear the conversation from the table next to us.

First come the snack, lobster mousse with just a bit of lemon flavor. Quite refreshing and definitely get your appetitie going.

Next is the frangelico lemongrass cocktail. The flavour is strong and quite amazing. An additional small rose decoration also lightening things up.

Next in line is the langoustine cappaccio. Very sweet in taste with a touch of olive oil, saseme seed, and a few capers on top. The caper has some slight souriness that spice up thing just a little bit while at the same time provides a different texture. Very nice indeed.

The beef tartare is the other choices for starter other than the cappaccio. It is made out of angus beef and with a strong flavour. Two sets, one mixed with hazelnuts and one without. The one with hazelnuts seems to provide a bit more texture when chewing. Definitely, the beef flavour will be sticking around in your mouth. Quite impressive.

There are four beef main courses serves in sequence. First come the American prime angus, which is loaded with strong flavour and with side mesh potato. The beef is very lean and quite tendered. Surprisingly, the mesh potato is super smooth (almost as good as the golden benchmark Robuchon's in my opinion). Second comes the Korean filet, boy it is almost effortless to cut through and it is very juicy! With a touch of asian flavor of chinese shanghai cabbage on the side makes a perfect companion. Next the Japanese certified Kobe chuck roll and ... omg... the marble fats just saturated in your mouth along with just a bit of sea salt and wasabi. The last one is the Australian wagyu tender. I guess the Kobe beef is sooo good that make this one a bit of let down. Nevertheless, it is still very good along with the side juicy cherry tomatoes.

Afterwards, they serves the tiramisu cocktail. It is a bit new to us as we are big fan of tiramisu cake dessert but services in cocktail is definitely a new experience for us. I am ok with it but compared the two cocktails they served, I prefer the lemon grass. I guess I am so used to the sweet tiramisu cake or ice cream and it make a bit strange to drink the non sweet cocktail.

Lastly, the desert is almond granite. Light flavour to balance out the heavy meat courses. For me, I would prefer other type of dessert.

Overall, we are very pleased with our experience with Beefbar. Definitely for those beef lovers, this place will be heaven, and this high end steak house will not disappoint you.

Australian Wagyu

Langoustine cappaccio

Lobster mossuee

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2016-11-23

Dining Method

Dine In

Spending Per Head

$1000 (Dinner)

Celebration

Birthday

Recommended Dishes