Beefbar Hong Kong

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之前見Restaurant Week有間多年米芝蓮一星全牛宴，秒速Book檯🤣我地揀左要Medium Rare，出到黎每一道都幾穩陣，但差咁啲好Wow既元素🫢不吐不快既係，碟底搞到張墊勁多水氣，侍應收野唔抹之餘，仲要擺下一輪餐具落攤水度，難怪咁多人話服務有待加強🥲▪️ Hong Kong Restaurant Week Spring 2024 Winners' Edition Elite Signature Dinner💲1180 Per Person1️⃣ Complimentary Glass of Bubbles先來一杯Prosecco🥂麵包鬆軟輕盈，單配橄欖油🥖2️⃣ 🌟Scallop Ceviche帶子嫩滑鮮甜，配上柚子醋同埋微辣醬，感覺幾開胃🌶️3️⃣ 🌟Wagyu Tataki, Yuzu Ponzu Sauce牛肉他他片口感柔嫩，同樣配上柚子醋，但酸度高一點4️⃣ Kobe Ravioli in Consomme迷你雲吞個皮略硬，個餡係牛肉蓉，倒入既高湯暖身清澈順口，仲有少少菇菌味，飲完個人幾舒服🫣5️⃣ 🌟American Prime "Black Angus" French Bavette

其實講牛扒質素呢間餐廳真係世一。全香港最好味。唯一缺點係裝修比較普通，唔係好適合淨係想打卡唔想食牛肉嘅人。但係如果你心目中想要嘅係好味嘅牛扒，呢間餐廳係最好嘅選擇。唔係誇張，全香港最好。留意番佢2:30到6:30中間呢段時間真係會閂門。所以食完牛扒真係要去第二度飲嘢。唔會俾你坐喺度飲下午茶。都係嗰句，真係想食靚牛扒先至好嚟呢度。咁服務質素其實又好好嘅。冇投訴。基本上如果經濟上負擔得起，呢度絕對可以喺牛扒愛好者嘅飯堂。牛扒選擇多到食10次都唔使重複。我會推介呢間餐廳俾大家。

Arrived for lunch at 1pm and already restaurant was bustling. Wine list was good. Went for a class of Burgundy red.Decided to go for the set lunches. Soup of the day: pumpkin soup; starter of the day was ceviche. Here’s what we had.Bread basket. Crispy crust with warm moist interior, served with olive oil. Beef tartare- arguably still one of the best in HK, with the impeccably seasoned and finely chopped beef boasting a rich, savory flavor that was beautifully complemented by the dressing on top

今日慶祝朋友生日就嚟咗呢一間主打食牛肉嘅餐廳，我哋都預約咗一段時間，入到去同店員確認咗Booking就可以，餐廳嘅位置都尚算方便，亦都唔難搵！個人嚟講鍾意食佢嘅生牛肉，佢嘅生牛肉做得非常靚，而且入口味道好好，入口完全冇腥味，而且仲有一啲果仁碎嘅配搭，以一個頭盤嚟講，我覺得做得非常好，因為令我哋非常開胃！絕對配得上米芝蓮一星！主角當然係佢啲牛扒，牛扒我哋就要咗店員推介嘅medium Rare，肉質我哋都覺得非常好食，而且充滿牛肉嘅香味，餐廳喺控制火候方便做得非常好，令到成個肉質都係呈現粉紅色鮮嫩嘅顏色！ 非常靚仔！ 呢一個菜真係做得非常高質！

單憑睇相片，真係難以置信呢度嘅食物唔係非凡嘅。呢間一星米芝蓮牛排館最近聘請咗一位本地香港人做行政總廚，成功地喺轉變後保持住星級——呢係佢哋對菜式投入嘅奉獻同激情嘅證明。牛排煮得完美，帶來嫩滑同豐富嘅體驗。小漢堡一直都多汁，令人愉快。作為一位Taco愛好者，我對佢哋嘅選擇感到興奮；儘管充滿活力嘅風味同新鮮嘅材料，真係令我感到開心。雖然主要係一間牛排館，但意粉菜式同餐牌其他菜式一樣令人印象深刻。每一碟都展示出廚師嘅技巧同創意，清楚顯示呢間餐廳對於自家美食嘅每一個方面都感到自豪。整體而言，我離開時感到滿足且迫不及待想再來一輪美味！

生日嘅時候過咗嚟呢間餐廳慶祝基本上每位侍應固定負責某幾枱客所以服務都十分周到👍🏻我哋叫咗set dinner個前菜嚟到見到擺盤好精緻我本身有啲驚生牛肉但食落個味道好開胃，酸酸甜甜咁真係有衝動想叫多啲🙈跟住個生牛肉他他就出場呢個真係不得了啲牛肉真係好高質完全冇諗過個口感同味道係咁夾如果下次嚟食必定會再叫呢個我哋仲叫咗個mini burger中間舊像好juicy完全燒到啱啱好唔會有乾柴嘅感覺至於牛扒真係隨便簡都好食口感嫩滑，一啲筋都冇仲要好有牛味就算舊牛吞咗落肚都好個口腔依然都仲會有牛肉嘅香味存在佢呢個米芝連完全係實至名歸去到甜品我地叫咗soufflé 同tiramisu 兩者比較之下我鍾意soufflé 多啲Tiramisu 就較普通下次都係試番其他甜品

I had the unfortunate experience of dining at Beef Bar, and I must say it was one of the worst dining experiences I've had in Hong Kong. While the host staff was quite nice, the actual wait staff was absolutely terrible. They were slow, disinterested, and seemed like they couldn’t care less about providing decent service.I ordered the set menu, which included the Prawn Appetizer and the Burger Bomb. When they brought out the prawn, I was shocked to find that it was literally raw prawns! This isn

Tiramisu:                        Presented elegantly in a glass, each layer was meticulously crafted, boasting a perfect balance of creamy mascarpone cheese, rich espresso-soaked ladyfingers, and a hint of cocoa dusting on top.     Beef Tartare                         Served with crispy toast points and a tangy mustard dressing, the tartare was a true revelation. Australian Wagyu Hanging Tender                           The marbling of the Wagyu provides a melt-in-your-mouth experience, while th

Beefbar_hk was one of my lists when restaurants week released the list! The experience was exquisite😋😋 We loved the quality of the beef from US Angus beef to Japanese Wagyu. From tartare to steak, every dishes were amazing. Come and try it out using the restaurant week offer, you will be surprised.

繼續restaurant week系列 今次到想試很久的米芝蓮一星扒房Beefbar - 餐廳週的tasting menu 總共六道菜 加上bubbles 一杯 喜歡吃牛的看到全牛宴的Menu必定會很滿足 每道菜都是以牛入饌 比起一般扒房更有心思和特色先是前菜 Veal Tartare 牛肉他他 牛肉完全沒有腥味而且醬料配搭不錯 中間亦有果仁碎增添口感 實屬一道開胃菜之後便是這裏的招牌菜 black Angus beef mini burger 肉汁多 麵包亦煎得有牛油香 配上mild jalapeño sauce 雖然份量看上去不大但吃下去是非常滿足的到homemade wagyu beef ragu pappardelle了 喜歡吃碳水的 這個Menu也滿足到 手工意粉彈牙掛汁 配上Ragu 味道濃郁接下來便到兩不同的牛 首先是American prime “black Angus” French bavette 點了medium rare 餐廳處理得宜 肉味濃郁 外皮烤得外脆內嫩亦增添口感和層次感另外就是Kagoshima striploin 主打油脂香和肉香平衡 肉味濃郁 並且

📍中環 𝙲𝚎𝚗𝚝𝚛𝚊𝚕❝米芝連一星⭐️Steakhouse🐮Lunch性價比高值得一試! 最好食的牛肉他他🤤❤️鹿兒島牛扒!❞一訪鼎鼎大名的米芝蓮一星扒房 @beefbar_hk 好多人既評價都好高 Lunch Menu係幾抵食既！不過如果target食牛扒的話 款式唔多～我地當日一行5人都係揀同一款牛扒😆但的確好食!🤤(特別我鍾意食日本牛）🍴𝐒𝐞𝐭 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $650 (4/5)▪️𝘛𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘉𝘦𝘦𝘧 𝘛𝘢𝘳𝘵𝘢𝘳𝘦 “𝘉𝘪𝘴𝘵𝘳𝘰 𝘚𝘵𝘺𝘭𝘦”▪️𝘒𝘢𝘨𝘰𝘴𝘩𝘪𝘮𝘢 𝘚𝘵𝘳𝘪𝘱𝘭𝘰𝘪𝘯▪️𝘛𝘪𝘳𝘢𝘮𝘪𝘴𝘶 +$50餐前麵包暖暖的 充滿空氣感好鬆軟 配橄欖油香醋好食! 😝Starter可以揀Soup / Starter of the Day或者牛肉他他✨我揀左他他 味道新鮮 口感軟綿綿 無需生雞蛋都做到好滑身☺️調味方面帶生洋蔥粒🧅醬汁香口酸甜帶辣 簡單唔花巧 係我食過數一數二最好食既他他！😍主菜有不同選擇(價錢亦不同)有牛肉意粉, burger, 煎魚～黎到當然要食牛扒🐮😏所以我地全部都揀左相對較signature既classic扒類——Kagoshima Strip

N訪一間好鐘意嘅Steakhouse — Beefbar但上幾次嚟都係食Lunch Set/ A La Carte Dinner今次嚟試下Weekend Brunch見到Michelin 1-star 任食牛扒”Unlimited daily roast served with selected side dishes” 唔知你有冇被吸引到呢？APPETIZER✧ Complimentary Bread with Olive Oil佢哋個包非常鬆軟即使係啡色外皮都唔會硬到𠝹口/好似𡁻橡筋但唔確定係咪sourdough因為味唔出✧ Traditional beef tartare, "bistro style"質地ok選材幾好但個醬就冇下面嗰個咁出色✧ Milk-fed veal filet tartare with tarragon, praline除咗上面放咗金莎入面嗰粒榛子🌰入面都有blend咗啲nuts個醬主調係mustard但加咗好少好少辣🌶️令到生肉味降低少少易啲入口🤏🏻SECOND COURSE✧ Black Angus beef mini burger, secret sa

Finally tried out the one-Michelin starred 🌟 Beefbar during the festive season! 🎄 Pic 1️⃣: 𝐁𝐨𝐧𝐞𝐥𝐞𝐬𝐬 𝐑𝐢𝐛𝐞𝐲𝐞 - $1180 hkd 🥩 — Perfect medium-rare sear. The meat was tender, juicy with a rich meaty flavour. Simple and delicious cut. Pic 2️⃣: 𝐂𝐫𝐮𝐧𝐜𝐡𝐲 𝐓𝐚𝐜𝐨𝐬 - $450 hkd 🌮 — The kobe beef tartare was really well seasoned and had the perfect ratio of lean meat and fat to it which made it super smooth and creamy on the palate. Personally couldn’t really taste the uni in this though, but the caviar added a nice

This famous restaurant is started by Riccardo Giraudi, who has built an empire of elegant dining places throughout the world. Beefbar is his concept to evolve the steakhouse to include street foods, on top of offering prime cuts of best meats.Beefbar Hong Kong has got Michelin 1-star status since 2017, and this is my second visit after four years. Located on Ice House Street in Central, the stylish décor has not changed, featuring leather and marble in the design with sophistication and elegance

Celebrated a few friends’ birthday here and we were all a little disappointed. At this price point we expected delicious food and good service. What we got was mediocre food and service. For the appetisers, main and sides, we ordered mini burgers, scallops white miso crunchy tacos, mild-fed veal filet, tarragon & praline tartare, Porterhouse Angus Beef, jalapeño mash, cheese mash, fries, mac & blue cheese. As for the desserts, we ordered tiramisu, soufflé and cheesecake. The porterhouse preparat