Restaurant week August 2015 lunch menu \ r \ n \ r \ nGRILLED & MARINATED BABY OCTOPUS \ r \ nwith olive relish, sourdough, saffron aioli \ r \ nOR \ r \ nHEIRLOOM TOMATO & PERSIAN FETA SALAD \ r \ nwith shallot and lemon dressing , rocket, Spanish olive oil \ r \ n ****************************** \ r \ n5OZ DRY AGED RIBEYE \ r \ nwith bibb lettuce, watercress, fennel, & new potato salad with blue cheese dressing \ r \ nOR \ r \ nGRILLED SWORDFISH \ r \ nwith watercress, fennel, shallot, pomegran
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Restaurant week August 2015 lunch menu \ r \ n \ r \ nGRILLED & MARINATED BABY OCTOPUS \ r \ nwith olive relish, sourdough, saffron aioli \ r \ nOR \ r \ nHEIRLOOM TOMATO & PERSIAN FETA SALAD \ r \ nwith shallot and lemon dressing , rocket, Spanish olive oil \ r \ n ****************************** \ r \ n5OZ DRY AGED RIBEYE \ r \ nwith bibb lettuce, watercress, fennel, & new potato salad with blue cheese dressing \ r \ nOR \ r \ nGRILLED SWORDFISH \ r \ nwith watercress, fennel, shallot, pomegranate & artichoke salad with charred orange dressing \ r \ n ****************************** \ r \ nCARAMELIZED MANGO POSSET \ r \ nwith shortbread, Chantilly \ r \ n \ r \ nRestaurant week allows you to taste test of many restaurants without breaking the bank. The point is you try the dishes, and if you like them, you go back for more later in the year. \ r \ n \ r \ nSteak frites have good decor, friendly and attentive service. For drinks, we had tap water and they are very nice to offer cold iced water given how hot it was outside. \ r \ n \ r \ nBut my heart sank a little when the main dish arrived. I chosed the rib-eye. I expected it to be a warm, nicely grilled steak with some sauce and salad on the side. Perils of great expectations. I really did not expect it came out as steak salad form instead. Salad was okay, it came with scattered blue cheese chunks, which I loved. The steak was tender, but it's cold! Not iced cold, but definitely colder than room temperature. It was not a great dish overall. \ r \ n \ r \ n \ r \ n \ r \ n
Steak Frites by The Butchers Club was a resturant my friends and I had been looking forward to try for quite a while. We were pleasantly suprised when we managed to get ourselves a table during resturant week. On arrival we were greeted and shown to our seats and a waitress handed us the Dining Week set menu, a choice of Salad or Pork Belly for starters and then Steak and Fries or Fish for mains. As Butchers Club is known for their beef we all went for Steak mains. The starters were mediocre, wi
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Steak Frites by The Butchers Club was a resturant my friends and I had been looking forward to try for quite a while. We were pleasantly suprised when we managed to get ourselves a table during resturant week.
On arrival we were greeted and shown to our seats and a waitress handed us the Dining Week set menu, a choice of Salad or Pork Belly for starters and then Steak and Fries or Fish for mains. As Butchers Club is known for their beef we all went for Steak mains.
The starters were mediocre, with my pork belly being a little tough and skin being chewy and soft rather than crispy.
The steak, a dry aged, 8oz ribeye was even more disappointing. Cooked to medium rare, when it hit the table it was cold, as if it had been cooked and then put to one side for the 40 minutes whilst we ate our starters. A layer of chimichurri covered the steak, but instead of adding an additional layer of flavours, it was used to mask the taste of cold beef.
Deserts were left half eaten and we all left unsatisfied and thirsty... yes thirsty as our none of the waiters that served us felt a need to refill our glasses of water. Maybe that's what happens when you order tap water and not "Still or Sparkling water" at Butchers Club.
We were seriously dissapointed with Butchers Club. With the quality of food and service being this bad during resturant week, we won't be going back during again!
As always, no pictures leaving more for you to enjoy in person.Steak Frites by BC brings yet another Steak Frites option to HK's ever competitive restaurant scene. Net, net it feels like the type of place you will try once.We arrived later in the evening and were immediately placed in the worst location in the restaurant, squeezed into a small corner next behind a group of a relatively loud 18 people. It was almost impossible to get to the table, and servers were having to squeeze between tw
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As always, no pictures leaving more for you to enjoy in person.
Steak Frites by BC brings yet another Steak Frites option to HK's ever competitive restaurant scene. Net, net it feels like the type of place you will try once.
We arrived later in the evening and were immediately placed in the worst location in the restaurant, squeezed into a small corner next behind a group of a relatively loud 18 people. It was almost impossible to get to the table, and servers were having to squeeze between two rows of chairs. We were moved to a second location only to have the rear of the waitress against my back 2x as she squeezed between tables. The table next to use experienced a similar experience from the waitress and a guest at the noisy table. Finally, on the third attempt we were given a corner table that worked. YOU SHOULD REQUEST THIS WHEN BOOKING. Bottomline, mgmt needs to seriously rethink that layout. Too many tables in too small a space.
Service was hardly better. There were 3 servers and 2 managers, which is more than plenty for the size. The first server was impossible to hear and handed us an impossible to read iPad with a "secret menu" on it. In the end it was easier to just get the HK$550 set of iceberg salad and 14 oz 40-day aged Ribeye. To be honest, menu and ordering took too long and was simply lifeless in delivery.
There was one server who seemed a bit more seasoned and switched on than the rest, and she did ask how the steaks were at the halfway point and brought English mustard. The manager never checked in until we were basically done and didn't really seemed interested in our experience. There were 7 tables and 18 person table in all. Hardly difficult to swing by all tables during the course of service.
Lastly, the staff area next to the restrooms, but open to view from the dining area, was a complete mess. Bags, clothes, random boxes all over the place. This is symptomatic of the managing of SFBC. There were lockers there, so why not use them.
ON TO THE FOOD - To the credit of chef, the food was solid. The iceburg solid was served chilled with a great mustard dressing and bacon bits. Not overly dressed but enough. And... both steaks were cooked to temperature, which is very rare in Hong Kong. The horseradish sauce was a bit too mild for me, but that is just my preference. Lastly, the fat fries were seasoned and cooked properly. Not too oily and a bit of crunch. Chef - well done.
All in all, the price point is pretty punchy if you are not a pure steak lover. Add in a lackluster service experience, and I will stick to the BC Burgers in Wan Chai
Restaurant Week is in town again! Carly was ready for bed that night and skimming facebook when she knew about the news that dining week is back! The first thing she wanted to book ahead was the ones with roaring acclaims and wave of positive reviews (It broke Carly’s heart when she knew that Harlan Comfort has closed down and FoFo and Blue Butcher were both fully booked already on the first day! Yikes!) Steak Frites by Butchers Club has been sitting on top of the to-try list for so long, Carly was so excited to see that they have joined Restaurant week for the first time and immediately booked ahead without any further due.
Steak Frites as a dine-in yet cozy laidback restaurant recently opened by the aggressive Butchers Club owners, having them right next to PMQ, competition is fierce with Wilbur Burgers in PMQ, La Vache on Peel Street, and many other hot spots to hit before visiting Steak Frites while you can already grab a bite of their juicy dry-aged meat at Butchers Club Burgers – fairly new joint near the SOHO escalator closer to LKF. Restaurant week lunch menu consists of salad, steak sandwich, dessert – HKD198 service change included. Pretty reasonable priced compared to their regular lunch menu of HKD350 – salad and dry-aged 8oz steak.
【Wedge Salad |with cherry tomatoes, maple-glazed bacon and mustard cream dressing】 The server greeted us at our table and introduced herself as the first step to make the customers happy and offered the choice of whether we wanted to have the salad to go with blue cheese cream or mustard cream dressing. Carly opted for the mustard cream dressing, the wedge salad was half of fresh cabbage sliced, layered yet maintaining the shape of the original cabbage, surprisingly, you will still find layers of sauce mixed in between so the dressing was not just dripped over. Cherry tomatoes, mini in size, zippy fresh and naturally mild sweet. Maple-glazed bacon was cooked till the fat turned golden hard and it was a bit too sweet for bacon seasoning. Gladly, the mustard cream dressing was obviously homemade with the right thick and creamy dripping form, zesty and citrusy as Carly found the sauce too rich for a salad yet finished it off within just minutes.
【Dry-Aged Steak Sandwich】 Wonder why dry-aged beef is much more expensive than regular steak. The process of dry-aging is expensive and time consuming as at least 15% of the fat will be lost, decreasing in its volume of size, what was enhanced is the extra buttery texture and rich flavor. As the beef is hung on coolers to be dried off for at least 30 days, moisture is lost yet the process softens the meat. Butchers Club is renowned for their dry-aged beef as they have their own labelled cows imported from New South Wales in Australia. Carly was a bit disappointed as the steak patty was flat, lacked meat juice and softness. Some parts were too chewy and tough as you cannot even chew it apart, knife was easier yet still, Carly gave up and wondered if their dry-aged steak was going to do any better. She glanced over the table next to her as some gentlemen ordered that, the steak did not look juicy nor did she see any meat juice left on the wooden board. Once again, it was up to Carly’s attention that Butchers Club has to work on the consistency of their food when they already have such fine quality streamline of ingredients and produces. Same with their burger stalls, it's almost like you go in and being left with an uneasy feeling of not sure if you are going to get ripped off – over HKD100 for a burger or simply stuffed with happy comfort food – satisfied with Double Happiness. The bun was fluffy enough just that it could have been better if it was toasted/grilled as well.
【牛排三文治】 牛扒是薄薄的一塊夾在兩片白麵包中間，端上桌的時候，誠然有點失望，因為沒看見牛扒很大塊或多汁，所以與原本期望的有一點落差。兩塊白麵包做得鬆軟，不厚實，口感實屬不錯。中間夾著少許用砂糖煮過的洋蔥絲，甜甜脆脆的，沒有煮過久。薄片牛肉塊太有「嚼頭」，用牙齒也近乎嚼不開的牛肉，煮過時，所以肉汁都像被精蒸發掉，幸好還有點點的牛肉香。味道不怎樣出色，最糟糕是那塊咬不開的牛扒，夾在麵包中間，簡直讓食客增加苦惱。難道我要用刀叉吃漢堡包嗎？ 【Triple-cooked Duck Fat Fries】 Carly is not going to lie but she has a strong liking for both salty and oily food. The duck fat fries were triple deep fried in duck fat, potatoes absorbed all the fatty goodness and natural savory flavor from the fat itself. Triple-cooked made the potatoes heavenly mushy and crispy on the crust – it was a bit greasy but what good does it do if comfort food was not fatty comforting? If only they could just skip the huge flakes of sea salt sprinkled onto those fries (wedges to be exact), it would have saved Carly’s kidney..
【Chocolate Cheesecake】 Overly sweet for much sugar was added to the dark chocolate cake, with a hint of mild bitterness, it was not too pleasant overall to blend it with cream cheese so chocolate cheesecake was not only unsatisfying, yet also too heavy after an oily meal of fries and steak sandwich. Plus the cheesecake was too dense and thick, it was still stuck to the fork, proven that the cake was not well-beaten till it turns smooth enough. The tart crust was the only thing that Carly could finish since it was not too sweet and average crumbly. 【朱古力芝士蛋糕】 真心甜，是Carly對這朱古力芝士蛋糕的評價。就連平時對甜度有較高容忍度的Carly，吃了幾口仍是放棄了。最糟糕的是，蛋糕質感太厚實，不夠較滑，味道太甜卻又帶點微苦與芝士的微酸。Carly最後選擇默默地吃掉味道還可以的餅底，不是特別鬆脆，有點腍身。始終不能對一間牛扒專門店的甜品太高要求吧。
All in all, the HKD198 restaurant week was not bad even though the food was not particularly impressive. Friendly and attentive staff, location-wise was a bit remote even for Central white collars, the place was not crowded at all due to its location and regular lunch set deal as one will have to pay up to HKD350 for a steak lunch. The consistency of food quality from Butchers Club chain store remains in question again, quality ingredients is only going to score some high notes to one level, without excellent cooking techniques, customers will not be looking to turn their heads around with so many better choices for burgers, steaks or simply comfort food out there.
地點隔涉，閒日的午膳時間只有小貓三，四檯，服務態度亦很友善。港幣198（連加一）在SOHO區午餐水平來說還可以，偏貴。中環蘭貴坊還有很多其他選擇，知道Butchers Club自家dry-age的牛扒水準一直不夠穩定，去過Butchers Club Burgers的人就會知，三個漢堡總會有一個，或兩個（睇彩數）塊牛肉乾到喊。明顯地就是煮法的水準不夠平均。Steak Frites平常的午市套餐是港幣350一個人，牛扒本身質素一定不俗，但值不值就見人見智吧。
题外话/补充资料：
*Easier to find this once you locate PMQ 先找PMQ元創坊，Steak Frites就容易找很多
*Closed on Mondays 逢星期一關門
*If you aren’t too sure if you would like to pay for an expensive meal for beef, try out their Butcher Club Burgers first! 可以先試Butchers Club旗下的連鎖分店 Butchers Club Burgers，看看自己愛好與否
Steak Frites就是其中一家。平時一份Lobster roll lunch set 是HK$190, 而Steak sandwiches lunch set 只是HK$160。Restaurant week HK$198的菜單是少了一杯飲品多了一件朱古力芝士蛋糕。那這樣子是不是有「賺」了, 就要看你個人的感官囉。
對我來說嘛, 當然也是賺了。事關Steak Frites by Butchers Club離我公司實在是太遠, 若果不是Restaurant week 的緣故, 只怕不會立起心腸來吃。因何況是抓了幾個同事一起跑來吃完再衝回公司!
最近看了不少的報導關於這新開的餐廳，聞名已久的黃竹坑Butcher’s Club一直未有機會一試，現在就在蘇豪開了新店，的確很吸引！老公竟然預約了情人節晚上到此一嘗，我們都滿懷期待！從香港站走了上山，原來餐廳正位於PMQ的斜對面，門口有點隱蔽，七點多走進去已經全滿座了，侍應帶了我們到餐廳的一條小走廊，原來是＂別有洞天＂－是餐廳的後巷裝潢成另類小偏廳，我們還是首位客人為它＂剪綵＂呢！幸好是晚天氣剛好，坐著也不太冷/熱，而且這裡只有三枱，也許比餐廳裡還寧靜、寬闊一點！是晚Menu與平日一樣，並沒有Valentine's Day Special ，這正合我們之意(因平日最討厭吃套餐)。Scan了QRcode可以看到Special Menu。我們一早已決定要試試Special Menu內二人份的Porterhouse，價錢已包括沙律和Duck Fat Fries。所以到這𥚃吃飯只要選要多少牛，其他也不用勞心了，想試試其他食物，special menu 也有一兩款有lobster的surf and turf。這裏的上餐進度還好，侍應也算勤快有禮，不一會便上了面包和沙律。沙律倒是不錯，賣相也有驚喜
Scan了QRcode可以看到Special Menu。我們一早已決定要試試Special Menu內二人份的Porterhouse，價錢已包括沙律和Duck Fat Fries。所以到這𥚃吃飯只要選要多少牛，其他也不用勞心了，想試試其他食物，special menu 也有一兩款有lobster的surf and turf。
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