3
招聘中
Hostess/Receptionist
$21,000-$22,000
月薪
Hostess/Receptionist
$21,000-$22,000
月薪
Hostess/Receptionist
$21,000-$22,000
月薪
109
24
10
等级3
51
2
Customized Valentine surprise!!~
2017-02-17 3004 浏览
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.
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 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"
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 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.
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 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.
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 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
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 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
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 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
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 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.
beef tartare
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 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.
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Korean short horn on iron cast
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 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
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 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
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 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
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 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.
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 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
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 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
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 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
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 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
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 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.
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 Electric candle with realistic flickering flame effect
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 The leather mat with beefbar logo
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 The "beefbar" knife
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 Interior environment
The U.S. Prime on cast iron with just baby corn as garnish
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 The U.S. Prime on cast iron with just baby corn as garnish
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Complimentary bread with champagne
    amberjack with sea urchin
    Calon Segur 2011
    Korean short horn on iron cast
    Korean Short Horn Filet
    Korean Short Horn Filet
    Foie Gras ravioli with black winter truffle
    Australian M5+ Blank Angus Short Rib
    Kagoshima A4 striploin
    • Complimentary bread
    • American Prime Black Angus Ribeye cap
    • Foie Gras ravioli with black truffle