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2022-10-18
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French-Japanese steakhouse BIFTECK has launched a mesmerising new dinner tasting menu, "𝑺𝒐𝒊𝒓é𝒆 𝑮𝒂𝒔𝒕𝒓𝒐𝒏𝒐𝒎𝒊𝒒𝒖𝒆 𝒂𝒖 𝑩𝑰𝑭𝑻𝑬𝑪𝑲", curated by Executive Chef Ken Kwok. The menu can be topped up with wine or sake pairing.|The menu begins with 𝑨5 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 𝑾𝒂𝒈𝒚𝒖 𝒙 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑨𝒏𝒕𝒊𝒑𝒂𝒔𝒕𝒐, a quartet of treats that included Wagyu tataki, tenderloin tempura, slow-cooked rump & spot shrimp roll, and sirloin carpaccio with Hokkaido scallop.|If you are craving for extra beefiness, be sure to lap up the optional appetise
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The menu begins with 𝑨5 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 𝑾𝒂𝒈𝒚𝒖 𝒙 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑨𝒏𝒕𝒊𝒑𝒂𝒔𝒕𝒐, a quartet of treats that included Wagyu tataki, tenderloin tempura, slow-cooked rump & spot shrimp roll, and sirloin carpaccio with Hokkaido scallop.
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If you are craving for extra beefiness, be sure to lap up the optional appetiser 𝑫𝒓𝒚 𝑨𝒈𝒆𝒅 20 𝑫𝒂𝒚𝒔 𝑨𝒖𝒔𝒕𝒓𝒂𝒍𝒊𝒂𝒏 𝑾𝒂𝒈𝒚𝒖 𝑩𝒆𝒆𝒇 𝑻𝒐𝒏𝒈𝒖𝒆 "𝑻𝒉𝒓𝒆𝒆 𝑾𝒂𝒚𝒔"(+HKD188). I especially liked the pan-fried tongue steak that enhanced the distinctive tongue texture with a super tender centre.
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The entrée, 𝑩𝒐𝒔𝒕𝒐𝒏 𝑳𝒐𝒃𝒔𝒕𝒆𝒓 𝑩𝒂𝒓𝒍𝒆𝒚 𝑹𝒊𝒔𝒐𝒕𝒕𝒐, showcased a seafood interlude topped with the choice of either the Kyoto Princess Wagyu carpaccio or blue mussels.
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For Main Courses, we had the 𝑮𝒓𝒊𝒍𝒍𝒆𝒅 𝑭𝒓𝒆𝒏𝒄𝒉 𝑪𝒉𝒂𝒍𝒍𝒂𝒏𝒔 𝑫𝒖𝒄𝒌 and 𝑨𝒖𝒔𝒕𝒓𝒂𝒍𝒊𝒂𝒏 2𝑮𝑹 𝑭𝒖𝒍𝒍 𝑩𝒍𝒐𝒐𝒅 𝑾𝒂𝒈𝒚𝒖. The Australian Wagyu was undoubtedly my favourite as it was highly marbled, buttery and beefy.
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The dessert, 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑮𝒂𝒓𝒅𝒆𝒏, was very refreshing that composed of strawberry shiso sorbet, green apple and pistachio mascarpone cream cone, poured with yuzu sparkling wine.
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❗️BIFTECK is celebrating their first anniversary with a series of exciting special offers! Guests can enjoy an exclusive "𝐛𝐮𝐲 𝟒 𝐠𝐞𝐭 𝟏 𝐟𝐫𝐞𝐞" offer on the Soirée Gastronomique au BIFTECK 4 or 5-course dinner menu every Tuesday.
✨𝐏𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧𝐚𝐥 𝐏𝐞𝐫𝐢𝐨𝐝 : 𝟑 𝐎𝐜𝐭 𝐭𝐨 𝟏𝟖 𝐃𝐞𝐜 𝟐𝟎𝟐𝟐✨
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