Beefbar Hong Kong

營業中

休息中

Beefbar出名好多牛可以選擇有Dried Age, Kobe, Korean, Black Angus等等今日一行六個人黎食 可以試多啲唔同種類嘅牛但係試咗咁多款冇乜邊一款特別深刻覺得特別好食反而pork belly係意外收穫夠香又唔會太肥膩 咁多個friend都話好好食Kobe係今餐最貴嘅牛 但牛味好淡 主要都淨係食到油味但又做唔到入口即溶其他區都係正常發揮 牛味足夠 覺得幾新鮮配菜嗌左asparagus同埋 macaroni and blue cheese 冇咩特別最好食我就覺得係一個前菜 Amber Jack With Sea Urchin無論係個魚定海膽都好新鮮而且兩個味道好夾 好好味

Tried out this new restaurant last week and it was impressive.Service was nice and well-explained for every single dish.We ordered 2 starters, 3 different kinds of beef including US prime rib 200g, Australian wagyu 200g and Korean striploin 400g.(We were so hungry and forgot to take the pics for all the beef)We loved the Australian wagyu most. The beef was soft enough and very juicy. A perfect match with the black truffle mashed.The Korean striploin was nice but at the end a bit oily since the p

是日公司春茗, 來到老闆其中一間很喜愛的米芝蓮食府. 訂了枱, 平日晚上七時正到達, 坐在其中一間vip房, 私密度極高, 有點像kingsman的會議, 時尚又帶氣派, 還有輕快的background music, 坐得舒適, 一點侷促感也沒有. 是日度身訂造的dinner menu: Amberjack & sea urchin carpaccio, Milk-fed veal filet with tarragon and praline, Kale salad with avocado, parmesan cheese & lemon zests, American prime “Black Angus” bone in rib-eye, Australian black market “black angus” porterhouse served with natural mashed potato, french fries, creamy spinach, sautéed broccoli and mac and blue cheese. Amberjack & sea

Beefbar has been one of my favorite steak places in Hong Kong. The quality of their food has always been very consistent and the standard has been very high. A group of four friends went and we decided to try different appetizers and to share a porterhouse. Before the food I must mention to all cocktail lovers that you must try the clay pot Negroni here because I think it's simply the best in town. A nicely diced big ice cube with a caramelized orange and an orange peel on a 3 week clay pot aged

老公大人生日 ，當然要找一間星級餐廳 ，去慶祝下啦！Beefbar 是一間米芝蓮一星級的 steakhouse ，餐廳環境走型格路線 ，氣氛 比較casual， 不像一些米芝蓮高級食府般拘謹 ，侍應先送上一籃麵包 ，外脆內軟。接著便是 amuse bouche ，其實不太清楚 這是什麼 ，但我覺得有點像豆腐。我們前菜叫了一份神戶牛柳 mini burger ，我們不太吃得出神戶牛柳的鮮味 。所以不值一提 ，倒是它旁邊的沙律不錯 ，很清新！老公叫了一份 American Prime ，餐廳很細心地幫我們切開了兩份 ，牛扒叫了medium rare ，外層煎得焦香， 充滿肉汁， 是 steak house應有的水準！ 我叫了一份 Australian Black Angus Short Ribs ，同樣是外面煎得焦香 ，最驚喜的是 short ribs 一咬便溶在口裏， 是我從來都沒有嘗過的質感 ，很特別 ！我十分喜歡 ！侍應補充short ribs 比較多脂肪 ，才會有這個質感 ，所以我們每人吃一半 ，是最好的安排 ，因為多吃真的會感到油膩…我們另外也叫了一些side dish，包括一個

中環商务午餐林立，一般由百多元开始，如果要食好啲，就可到米芝蓮星级餐厅。今天就来个set lunch, 色括：Marinated salmon carpaccio, tosazu jelly & candies lemon醃三文魚生肉片，tosazu果凍及糖果檸檬。三文鱼夠肥美，醃汁一绝，配上两小塊脆片和果凍粒，馬上令口感豐富起来，做到劃龍点睛效果。Kagoshima rib-eye鹿兒島和牛肉眼扒牛扒特別分开用鐵鍋上，保持食物温度，適合商务邊談邊吃習惯。切開牛扒，肉質色澤桃紅色；脂肪色澤則l雪白色，咬落面脆肉嫩咁香，发揮出極品和牛中味道。調味简而精：海鹽，生磨washable 和麵豉汁，百花齊放，適隨尊便。配菜是薯蓉，亦做到棉滑奶香。甜品：Tiramisu 提拉米蘇不失米1功架，有其特色。奶油朱古力跟脆餅底分開上，食時可按客人口感喜好自行配上。

昨天老公生日，第一次帶埋阿女(13個月)出黎高級餐廳食飯，佢地冇BB椅，所以我地自備安全帶比佢坐响普通椅上。因為我地成3點先响山頂BUPPA SHRIMP食完好豐富既午餐，所以仲好飽，只係叫咗一碟KOBE牛TACOS前菜、US BLACK ANGUS RIB EYE CAP (超正)、US BLACK ANGUS SHORT RIB (好特別，味道似和牛口感似豬頸肉)、AUSTRALIAN WAYGU (麻麻地)，同埋一碟IRISH COFFEE SOUFFLE甜品(好正)。呢度比我感覺似响5星級酒店用膳，食物質素好之餘最緊要服務態度都一流，佢地好歡迎小朋友，我地打爛咗隻碟仲即刻同我地整個份甜品，我地一家3口都食得好開心我老公話呢間餐廳一定要ENCORE

Always wanted to try this place when they opened, but never found time to go. The place is situated at the Club Lustiano, the environment has an atmosphere of a fine dining steakhouse with a Japanese flair. Beef Bar, specialises in Beef probably the name of the place have gave that away.They have set menu and a la carte to choose from. I ordered from their set menu with wine pairing. Each dishes they served were meticulously prepared, just like an art piece. The veal fillet tartare is a mus

老公好鍾意食牛，所以揀嚟呢間試下星期二晚估唔到都咁多人，幾乎full house!講食物，質素好得講service，幾好，每一道菜上時都會清楚咁介紹係咩嚟，要點食最好食講價錢，其實我唔覺得好貴，話晒係中環，仲要米芝蓮一星餐廳，我覺得呢個價錢係正常價我地叫咗tasting menu，一共有四款唔同嘅牛肉，分別係美國、日本、韓國及澳洲，牛肉嘅質素好高水準，日、韓都非常好食，美國都好食，對比嚟講澳洲牛變成最失色餐前嘅tartar、salmon taco、甚至麵包都非常美味！非常喜歡呢間餐廳！正！

作為「牛魔王」，香港很多間人氣扒房都已經試過，當中也有來自外國名牌扒房的海外分店，但如果講到真真正正的世界級名牌扒房，卻一直沒有落戶香港。隨着「Beefbar」在2016年底進駐香港，終於突破了這個界限。「Beefbar」於 2005年在 Monte-Carlo 創立。自從賭場在十九世紀末開幕之後，Monte-Carlo 就逐漸發展成歐洲著名的賭城；加上 Monaco 的怡人風景及良好的地中海氣候，這一個歐洲小國也藉此發展成為深受世界各地富豪所喜愛的避稅天堂及度假勝地。「Beefbar」作為一間高級餐廳，能夠在一個奢華的國度生存到現在，肯定有其過人之處。「Beefbar Hong Kong 」位於一棟商業大廈樓上，雖然位處中環商業區心臟地帶，但卻隱身於較為低調寧靜的雪廠街，典型的高級餐廳選址。電梯門一打開，就已經感受到那種低調而貴氣的裝修氣氛；接待處雖然談不上空間寬敞、甚至有點侷促，但那一個全白色雲石打造的服務台，卻營造了高貴的感覺。室內燈光暗淡，加上深沈色調的裝修風格，如果餐廳不是靠向窗邊、街燈的光線可以滲透進入室內，實在過分幽暗。枱與枱之間的空間也不算寬敞，以高級餐廳標準而言，甚至

2017米芝蓮一星，想試咗好耐城中好出名專食牛扒嘅餐廳，星期六下午有2人餐同單點，太多心想試多d款式，最後都係揀2人lunch set($980+10%), 因為廚師係意大利人，加多個蝦意粉🍝主菜($200)試下點完菜，送上一藍麵包🍞🥖，一放低麵香氣撲鼻，急不及待要食，真係外脆內軟，外面有丁點似酥皮感，真係好香脆，最後按耐不住KO晒成藍頭盤4揀21）Slow cook Kobe chunk roll 🐄🐂and wasabi dressing - 神戶牛肩肉，好重炭燒香味，油脂豐富，肉質軟淋，又有牛肉香味2）Signature 菜之一的traditional beef tartare bistro style - 牛肉他他-酸酸哋，個味好似麥記big mac加魚柳醬🤣🤣肉質淋得嚟有彈性另加的主菜Homemade taglonlini 🍝with red prawn 🦐🦐份量真係好精緻，不過味道真係好好，好香蝦油味，意粉質哋實在得嚟彈牙，蝦肉亦新鮮最期待的主菜American Prime "Black Angus" bonless rib eye 🐂🐂500g - 賣相幾靚，睇落亦係燒到

係老公嘅生日，加上佢係一個超級鐘意食牛嘅食肉者所以就決定食呢間喇！我哋兩個都留左個tasting menu，呢個可以食哂四個國家嘅牛，有美國韓國日本同澳洲牛。全部都好好食，但去到日本Kobe 牛我就認為over cooked 左。所以值得再回的一間扒房，下次希望可以食到個burger la

自上次到訪，已經差不多一年了。唔知道食物水準keep 唔keep 到呢？這兒的lunch set 由$270-$500，五款選擇（意粉、魚、 漢堡、澳洲和牛同日本和牛選擇），分兩道菜或三道菜，唔包飲品。咖啡或茶索價$50一杯。另設有A La Carte。麵包十分脆口，配上橄㰖油，清清地，又幾好食噃Appetiser: Hokkaido scallop carpacino 在這盛夏的炎熱氣溫下，吃這道頭盤真爽！入口凍凍地，很清涼；帶子十分鮮甜肥美，配上light sauce酸酸地，在酸味中又帶丁點的辣勁, 十分醒胃又無乜卡路里的負擔。Main course: Kagoshima rib eye煎到medium rare 的牛扒沾上mustard 試試原味，牛味十足，輕輕一切便把它切好了！肉質十分軟稔，完全無筋，根本不用費勁去咬，非常juicy! 再沾上海鹽同wasabi, 牛肉味變得更為突出，而滿滿的牛脂在口中爆發，好邪惡但好正呀！鹿兒島的和牛簡直入口即溶, 比飛驒牛更合我心意！再沾上miso sauce 試試看：麵豉醬的甜香中和了和牛的油膩，令菜式味道變得更為濃郁，十分不錯！本來想只吃

It goes without saying that there are plenty of places to find a good food in Hong Kong. Beefbar serves one of the best steaks in Hong Kong.I enjoyed the superb mouth-watering full flavoured Australian Wagyu hanging tender with customer-friendly but not over-the-top service. Not cheap, but worth every cent. I'll be back!

I've been to Beefbar many times over the last 2 years.  They had the best burger in HK.  Like many places, they got ahead of themselves.  Specifically, I usually go during the weekday for their Wagyu Beef Burger lunch set.  It was the perfect burger cooked to my request of medium rare.  Unfortunately, the last 4 times, they have made the obvious mistake of cooking it to medium/medium well instead.  Today, when I ordered the meal, I specifically told them that they keep messing up my medium rare