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2016-08-29
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'Continuity and change.' This was the motto of my history teacher. (It was also the only phrase I remember from her lessons...) After decades of serving high quality beef to lucky diners in Wan Chai, the old Louis' Steak House closed its doors early this year. Indeed I had wept inside, but my imaginary tears were soon dried upon knowing that a new restaurant by the same family.We arrived at 7pm with a reservation for four. (By 7.30pm all the tables were taken on a Sunday evening, in a deserted o
We arrived at 7pm with a reservation for four. (By 7.30pm all the tables were taken on a Sunday evening, in a deserted office building. Talk about fame..) We were led by a friendly waitress to our seat.
My favourite part about the decor of the old Louis' was the red checkered tablecloth. This was gone. However, checkers were incorporated into the design of the restaurant elsewhere, including the floor and tablemats in black and white. Less warm and cosy, more stylish and chic.
We were recommended the 4-course set dinner for four. There were small and large steak portions on offer, depending on your stomach size and greediness. Being sensible people on a diet, we opted for the smaller choice, with 1kg of baby Tomahawk shared.
First came the Tua Tua. There were three for each person.
It wasn't the freshest shellfish I had tasted, but it was still tender and succulent. The white wine sauce was well seasoned with celery and tomato, a little bit too salty but I don't think they expected us to finish all of it (which we did).The mushroom soup was very well done.
Little mushroom pieces added to the texture of the cream soup. Basil was present, as was the faint note of red wine. (?!) Interesting and filling.The garlic bread was served freshly toasted. Some places serve bread that is toasted till the whole slice is crunchy. This one however, was crispy on the outside with the soft bit preserved inside. We wanted more but then we remembered the steak to follow...
The steak! In all its glory! We gasped in collective exclamation as this was served to our table. Mr. Tomahawk is definitely no 'Soy sauce Western' resturant, and the steak was not marinated or processed with soda. Nothing but evenly sprinkled sea salt to bring out the wonderful flavours.
We asked for it to be cooked to medium, and it was precisely executed. The outer surface was lightly charred, rendering the fat very well. The inside was tender and juicy but without excessive overflow of bloody juices that would freak my mum out. It was served with baked potato and greens. Choices of English mustard, mustard seed and bearnaise sauce were added to the side.In the end we skinned the bone as well.
We were given a choice of custard pudding or tiramisu for dessert. We went crazy and upgraded one of the desserts to a slice of apple pie with ice cream for 50hkd extra.
The custard was, well, ordinary. I liked the caramel sauce though.
The apple pie, however, was nice. Light notes of cinnamon enhanced the flavour of the stewed apple. The crust was warm and crispy, not at all soggy. Much better than the so-called famous apple pie that people flock to Tai Po for...Many fine steakhouses exist in the major hotels of Hong Kong. However, Mr. Tomahawk serves high quality fare in a relaxed environment with excellent views of the harbour. It was a very enjoyable meal that was worth every penny. Certainly lives up to the name of its predecessor! Probably they could take their game to further heights if they enhanced their wine list. In any case I will definitely be making a return, sooner rather than later.
For a even more wallet-friendly experience, they serve set lunches for less than 200hkd!
Other Info. :
Did you know that Louis' Steak House was named after the alma mater of the founder, St. Louis School?
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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