THE STEAK HOUSE winebar + grill (已結業)

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$801以上

美國菜酒自助餐扒房酒店餐廳

202

EE 依依

等級4

109

I don't think I need to say much about The Steak House cos it's self explanatory that they are really reputable in town. Food-wise, I ordered the salad bar & a petite filet mignon (organic). I was told by the waitress that I should go with 35% cooked instead of medium rare cos the meat is organic. I am really glat that I took her word cos the texture and taste of the steak was exceptionally juicy & tender. My God, it's awesome!!!As a side not, I really like their choice of mustard...my perso

I don't think I need to say much about The Steak House cos it's self explanatory that they are really reputable in town. Food-wise, I ordered the salad bar & a petite filet mignon (organic). I was told by the waitress that I should go with 35% cooked instead of medium rare cos the meat is organic. I am really glat that I took her word cos the texture and taste of the steak was exceptionally juicy & tender. My God, it's awesome!!!

As a side not, I really like their choice of mustard...my personal favorites are the balsamic mustard and mustard seed, they further enchance the taste of the beef, unbelievable match

My only complaint is the environment...it's very noisy

which made me feel like sitting in Cafe de coral...based on ambience, I will say Spoon or Nobu is much quieter and comfortable for diners...

Cut opened filet mignon

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-01-28

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$900 (晚餐)

推介美食

ctyma

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前菜buffet style，有多種cheese，salad，同唔同vinegar選取。仲有好小餐廳會提供牛油果喺salad bar。食完Salad就有個龍蝦湯。不過就麻麻地啦。湯入面的蝦無味，而且很硬。主菜就有多種肉類或海鮮比你選，但我就試了佢地的安格斯牛肉漢堡包。做得非常好！牛肉火候剛剛好。仲有炸得唔油膩的薯條，好好味。甜品亦是buffet style，款式亦唔小，蛋糕而且非常出色。如果喝酒的，有無限refill。我唔飲酒都可以無限飲新鮮橙汁。餐後有咖啡茶。$518一位另加一。

前菜buffet style，有多種cheese，salad，同唔同vinegar選取。仲有好小餐廳會提供牛油果喺salad bar。

食完Salad就有個龍蝦湯。不過就麻麻地啦。湯入面的蝦無味，而且很硬。

主菜就有多種肉類或海鮮比你選，但我就試了佢地的安格斯牛肉漢堡包。做得非常好！牛肉火候剛剛好。仲有炸得唔油膩的薯條，好好味。

甜品亦是buffet style，款式亦唔小，蛋糕而且非常出色。

如果喝酒的，有無限refill。我唔飲酒都可以無限飲新鮮橙汁。餐後有咖啡茶。$518一位另加一。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-01-17

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$570 (午餐)

micman

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之前去過幾次食 lunch, 晚飯；今次係慶祝平安夜。

先講價錢同菜式：1480 四道菜；包括無限任食沙律BAR, 湯, 八款主菜(任選其一), 甜品。睇起上黎好似好貴, 但物有所值：原因一為環境，好似steak house 旁邊的harbour side平安夜自助餐要成800幾蚊一位，但就好多人, 而且限住時間食, 但tseak house就鬆動好多, 而且不限時段, 果晚我地兩公婆食、坐2.5小時, 真係好舒服；其二：食材得! 沙律吧材料新鮮，最大驚喜係有海鮮供應, 有開邊龍蝦、三款魚生、淡水龍蝦、青口等，最重要係人唔多, 唔駛同人爭，而且加添得好快, 基上上係龍蝦魚生等人拎；其三係份量：牛扒都係14安士大大件，無話平安夜細件D賺多D, 個甜品先得人驚，但一個由雲厘拿、朱古力雪榚和薑餅造的雪屋，兩個人根本無可能食得晒! 1480, 一定可以食到飽, 當晚我就見到隔離枱幾位先生女士, 食左好多好多沙律, 結果個牛扒要打包拎走, 真係抵! 我仲同我老婆講笑話: 唔知件牛扒可唔可以唔煮就打包? 可以第二日返屋企至煎黎食!!

至於服務, 因為即使人客到齊亦唔係大多，所以能夠保持質素。何況當晚無限入座時間，我地就7點到，自係第一批到，人數唔多，到8點半左右至有另一批人黎，所以無論侍應或者廚房都應付有餘，仲有時間同客人打招應閒談，需要務服時伸一伸手就即刻有侍應到來，十分好。

沙律BAR 的材料新鮮，不會令人失望，只怕肚皮不夠大。我地兩公婆怕食唔到牛扒, 所以只係拎左兩次就停, 深感可惜。

我地都喜歡食牛扒，今次點了肉眼，燒得好香，火侯剛剛好，質嫩而有肉味，保持以往的水準。

甜品係一『大』驚喜，根本無想過有咁大個雪榚，最後當然食唔晒，不過味道很好，我很喜歡雪榚併薑餅的組合。

我又叫了一杯紅酒。最後埋單3300多元。老實的，比食平安夜buffet貴，但我認為真係值依個價錢。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-12-24

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$1500 (晚餐)

慶祝紀念

平安夜

推介美食

Toebe

等級4

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環境跟氣氛very good，appetizer buffet Ｄ嘢都新鮮，lobster soup 中上啦但main course 的medium rare 西冷就差Ｄ wor，話哂steak都係主力，但脂肪分布不勻，很un，肉味不算濃，炭燒味亦不夠。在這裡對steak要求高一些是應份的。任飲的6款紅白酒有一款白啱飲ok

環境跟氣氛very good，appetizer buffet Ｄ嘢都新鮮

，lobster soup 中上啦

但main course 的medium rare 西冷就差Ｄ wor

，話哂steak都係主力，但脂肪分布不勻，很un，肉味不算濃，炭燒味亦不夠。在這裡對steak要求高一些是應份的。

任飲的6款紅白酒有一款白啱飲ok

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Dolcevita

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Had a great Sunday brunch at The Steak House.

We were offered juices as soon as we sat down. The brunch also came with 3 white and 3 red wines to choose from.

We started with the appetizer buffet which was very good with different varieties of fresh & roast vegetables, cured meats and cheeses. I would have been happy just eating the appetizers!

Then we were served a bowl of lobster bisque, which was full of lobster flavors and had tiny chunks of lobster meats. The soup had a good consistency and was not too creamy.

I had medium rib eye as the main which turned out to be a bit disappointing as I like my meat with a proper char. The rib eye was of very good quality and it was juicy and properly cooked to medium rare. However, the meat barely got any color on the outside! I think a proper char really brings out the meat flavor which this steak lacked.

But overall we really enjoyed the wines and food at The Steak House Winebar + Grill!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-12-20

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$520

MochiWu1029

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Visit us at www.geoffstwitchen.com & join us on facebook at http://www.facebook.com/home.php?#/pages/Geoffs-Twitchen/128763959419?ref=ts

I am currently sitting in the EuroStar heading towards Paris & am writing this review at the same time. Kowloon side in my previous posting on Australia Dairy Company is a hidden gem for a culinary experience & in areas of Tsim Sha Tsui, InterContinental Hotel is by the most accomplished hotel group with the best collection of F&B outlets. The likes of NoBu, SPOON, Yan Toh Heen, Harbourside with quite possibly Hong Kong’s best buffet on offer & above all, THE STEAK HOUSE winebar + grill. Not exactly rocket science in guessing what this fine establishment specialises in & if you are a carnivore + passionate meat lover looking for a piece of fine grilled steak with a spectacular wine collection, this is definitely your first choice of venue. The purpose of our visit on the evening was my birthday celebration & I have decided to drop an email to the hotel’s PR Team in advance that I will be reviewing the restaurant. To my surprise on our arrival, a complimentary bottle of bubbles was arranged as well as a very special & extremely attentive level of services for my special occasion. Most importantly, we were allocated to the table whereby we enjoyed our meal with the backdrop view of the Victoria Harbour with the surprisingly beautiful blue, clear sky, which was quite possibly the best table in the restaurant for a special occasion. The overall experience prior the food was already very impressive & now, the food part was equally as impressive!

Point to Note: Photos of the food & dishes in this post arent great as it was virtually impossible to be taking good shots in such environment

Highly Recommended Dishes We Ordered::

Belik Salmon with ‘MIMOSA’ EGG, DOUBLE CREAM & MELBA TOAST - Belik Salmon is quite possibly the equivalent to Kobe Beef in the Salmon World & is literally the Ferrari of salmon. Such premium salmon is rare & expensive to enjoy & since tonight was a special occasion, this must be ordered to satisfy my search for perfection. Since Belik Salmon is the most premium part of the salmon, there is no question on the quality of the taste as it was extremely smooth & fresh. Every bite of the salmon along with the sour-cream & condiments as well as the thickness & portion of the Belik Salmon gave me an extreme oral pleasure as it is totally different to your usual smoke salmon or Scottish Salmon. Overall taste was simply breath-taking & dear oh dear, just look at the photos below & I am already looking forward to my next Belik Salmon!

Crab Cake New Orleans Style – Another cracker of a starter whereby we thoroughly enjoyed! I have had many crab cakes in my entirely life & to my mind, RED SoHo in Hong Kong (see link) does one of the best crab cakes in town therefore it was a good comparison on both sets of crab cakes. Good points about this dish is the generous portion with large chunks of sweet, juicy, no non-sense crab meat were enough words to describe this overall crab-cake. On the down side, Seasoning of the crab cake fell slightly flat, as well as the overall taste was not as fresh as the crab cakes at RED SoHo. The cooking method for both crab cakes may differ as the crab cake on this evening was slightly pan-fried but at RED SoHo, the grilled crab cakes manages to keep all its succulent crab meat juices which makes it slightly more tastier for my palate. Overall, it was an enjoyable starter to kick start your meal.

USDA Certified New York Strip 14 oz & USDA Natural Beef Rib Eye Steak 16 oz – Previous journeys to Bistecca (link xxxx) with fat chunks of steak was highly enjoyable but at Wine Steak House, the steak experience takes you to another level of enjoyment. Before the steaks were served, the restaurant brings to diners 3 forms of great entertainment prior the main courses being served:

a) Salt Pairing — We were introduced to the 8 different types of salt which can be used to pair with the steak. All the types of salt came in various colours & their flavours are as below. All the salt pairings were placed in a shot glass & were lined up in a wooden tray & was the kind of scene that one expects buying rounds of shooters or shots in a bar / club. My personal favourite was the Himalayan Pink Salt as the saltiness matched very well with my piece of red meat but one can argue that a perfect steak simply does not require any sort of additional seasoning or condiments on the side.

Alaea Hawaiian Sea Salt - This traditional Hawaiian table salt is used to season and preserve food. Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, all of which are found in seawater. A small amount of harvested reddish Hawaiian clay (Alaea) enriches the salt with Iron-Oxide. This salt adds a unique and pleasant flavour to roasted and grilled meat. This salt is also great with Pork and Prime Rib.
Ittica d’or Sicilian Sea Salt – This delicious sea salt is harvested from saltpans along the famous “salt road” between Trapani and Marsala, on the west coast of Sicily. The salt beds are managed completely by hand in a saline reserve protected from industry pollution. Relying on sun, wind and the clean waters off of Sicily, the salt is unrefined, unwashed, and unaltered in any way. It contains more magnesium, potassium and less sodium chloride than regular salt. This salt is ideal as a condiment to highlight salads, to finish roasts and sauces or to garnish bruschetta. Available in Fine or Coarse grain.
Cyprus Flake Salt – Cyprus Flake is a favorite among professional chefs. The unique pyramid shaped crystals have a fresh ocean flavor and a satisfying crunch.
Murray River Pink Salt from Australia - Murray River salt crystals are light & delicate peach colored flakes. They have a wonderfully mild flavor. The texture is ideal for use as a finishing salt. The crystals melt quickly and evenly, making Murray River flake salt ideal for finishing, roasting, and baking.
Peruvian Pink Salt – Peruvian Pink Salt comes from an ancient ocean, trapped underground, which feeds a spring located 10,000 feet high in the Andes Mountains in Maras, Peru.
Himalayan Pink Salt – Himalayas is an unrefined salt that comes from the Himalayan Mountains at altitudes of over 10,000 feet. This fossil marine salt is rich in many minerals including Calcium, Magnesium, Potassium, Copper and Iron, which give the salt its beautiful speckled pink color. Once a year, in the springtime, the salt is transported down from the mountains to the Nepalese valleys by caravans of yaks. This is the principle income for the mountain people of the area.
Fumee de Sel Chardonnay Oak Smoked Fleur De Sel by Le Tresor from France – This is unlike any smoked sea salt. Fleur de Sel is cold smoked with Chardonnay oak chips to preserve the mineral content and natural flavor of the salt.
Sele Gris Coarse de Guerande from France – This has a unique color that makes this a truly beautiful sea salt. The grey hue comes from its extremely high level of minerals and nutrients. The crystals range in size from 2-3mm. Popular for baking breads, soups and sauces, the soft, moist crystals dissolve quickly and evenly when used in cooking.

b) Steak Knives — For those that like to play around with knives, a waiter or waitress will present a black leather tray of collection of knives from various origins for diners to hand-pick on their desired knife to be used to rip the meat apart. Names of all the knives & origins are as below & for my opinion, I really did not care about which knife I picked as the most important part is that I HAVE A STEAK KNIFE for the steak but I must admit that such attention to details from the restaurant team is a bonus to such dinner experience.

Kershaw SHUN knife – Japan
Global knife – Japan
Mundial knife – Brazil
Laguiole steak knife – French
Laguiole steak knife – French
Picea steak knife – German
Grand gourmet steak knife – German
T- Bone steak knife – Italian
Berti Steak Knife – Italian
Nevada Steak Knife – American

c) Mustard Pairing — For the meat eaters, 12 types of mustard are carried out in a massive wooden tray whereby you can hand pick your favourite mustard according to your choice in steak & your personal palate. For authentic flavours, I personally would recommend the English Mustard, so rustic & pungent flavours that matches well with a grilled steak.

Back to the steak, simple presentation with the grilled steak placed on a normal serving plate as one would suspect that the presentation may be slightly be over the top due to the steak house at a 5-star hotel establishment with skewered vine tomatoes on the side. For a medium grilled steak, I must admit that the Chefs at Wine Steak House was absolutely spot on with the timing for the grilling of the steak. The steak was juicy, tender & surprisingly for a USDA Rib Eye Steak, it melted subtlely in my mouth achievin the sort of melting level of that you will only expect from a piece of Wagyu or Kobe Steak. It truly is a haven for meat lovers & the steaks are also grilled on Hong Kong’s only char-coaled grill which is also another unique attraction for diners. WOW! I must admit that I have not had a steak which is better than this & if you have found a better restaurant for steaks, please drop me a comment and let me know. Wonderful piece of steak and with the steak priced at HKD780, this was
worth every single penny as it was such a satisfying main course & quite a steak not to be missed out on providing there is some spare cash in your wallet.

Best is yet to come & again, I was not expecting any form of surprise even though it was my birthday celebration & guess what, out comes a Chocolate Fondant with Vanilla Ice-Cream which was large enough to feed up to 4 – 6 diners. OH MY, it was so massive that the dinner was fast becoming a joke as it was simply impossible for us both to even finish half of it. The first stab at the Chocolate Fondant resulted in a great lava flow of warm Chocolate sauce that filled up half the serving plate of the Chocolate Fondant & quite a scene not to be missed. As much as such great hospitality & surprise from the InterContinental Team, there are definitely improvement areas for the cake itself & I am quite a conniseur in terms of Chocolate Fondant therefore am extremely demanding on this. The size & portion of the Chocolate Fondant is far too large which I understand is an Amercian serving portion but because of this size, the skin or the outer layer of the fondant is far too dense which may not be appealing to diners. Best chocolate fondants are whereby the fondant is soft & thin layered on the outside with oozing warm chocolate sauce on the inside & the restaurant definitely achieved the latter. Overall, still a decent dessert & oh, I forgot to mention about the conclusion of the cake was that we decided to pack the remaining 1/2 of the cake & took us 3 extra days to polish off the whole thing. Waistline definitely increased by an inch or 2 after this dessert.

Wonderful meal, wonderful service, wonderful view of Hong Kong Island & what’s more, WONDERFUL piece of Grilled Steak. For readers that like their steaks, this venue is a MUST VISIT & even though prices are hefty, do take my word to enjoy perhaps the best steak in town. Am drooling over this steak whilst I am ending this review!

Happy Eating!
Geoff

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$800 (晚餐)

cher01

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183

慶祝紀念品所以要搵一間有情調同平時好少去o既地方今次終於如願以償去到steak house啦~不過以前係俾佢O既Salad bar吸引但第一次去我居然無order度吸引我o既salad2個人進餐, order左一個Thanksgiving set dinner & 另外order左 Rack of lamb 同potato skin~ set dinner per head $998, 份量都ok...我地2個人share都可以試足味 Starter 3款 + 一款湯, 味道唔錯, 但當然o既係1人份量o既set dinner 由2個人share, 只係淺嚐main course到場, 3選1: Rib eye Steak, Boneless short rib, roasted turkey with ham!!! 我地要左16oz rib eye......由於我地一早講明係share, 所以o黎到o既時候係已經分開左2份俾我地, 所以每人O既碟上面都有半份牛 & 半份羊佢地出名O既炭燒果然名不虛傳!!! 第一啖食落口真係好好味, 又JUICY又有炭火燒o既煙燻味, cool!

慶祝紀念品所以要搵一間有情調同平時好少去o既地方
今次終於如願以償去到steak house啦~
不過以前係俾佢O既Salad bar吸引
但第一次去我居然無order度吸引我o既salad

2個人進餐, order左一個Thanksgiving set dinner & 另外order左 Rack of lamb 同potato skin~

set dinner per head $998, 份量都ok...我地2個人share都可以試足味

Starter 3款 + 一款湯, 味道唔錯, 但當然o既係1人份量o既set dinner 由2個人share, 只係淺嚐

main course到場, 3選1: Rib eye Steak, Boneless short rib, roasted turkey with ham!!! 我地要左16oz rib eye......由於我地一早講明係share, 所以o黎到o既時候係已經分開左2份俾我地, 所以每人O既碟上面都有半份牛 & 半份羊

佢地出名O既炭燒果然名不虛傳!!! 第一啖食落口真係好好味, 又JUICY又有炭火燒o既煙燻味, cool!!!!!!! 不過美中不足係的確太大份...........一半o既份量對於我女士o黎講真係too much~~~ 可能又因為我地order左羊tim啦~~~~ 所以最後我係要take away我o個份嫁...........

oh~~~ 又要提一提佢地lee度o既gimmick:
8種鹽
10款刀

其實d鹽基本上我地order完之後佢已經o黎介紹俾我地知..............逐一講名同形容個味道..........哈哈......我最後只係試左佢recommend o既喜瑪拉雅山鹽..................冇乜感覺, 都係鹽

跟住上main course之前就送上10款刀(唔記得係唔係10款tim), 又係逐一介紹刀o既原產地同特式...........哈哈, 基本上我係按外貌而選刀, 我最後要左法國製o既橙色刀柄刀, 好靚啊~

另外要重點提o既甜品......我覺得太誇張!!! 因為我地係order一個set dinner o者, 理應以我認知份dessert應該係細細舊嫁ma............點知佢上到o黎居然係原order o既size!!! 有相為證, 真係太誇啦~~~ 而且太巨大tim, 2個人食完main course根本冇可能食得哂咁巨o既dessert~~~

我一路食都覺得好慚愧, 因為我知道我地一定食唔哂, 真係覺得有d浪費!!! 但我地已經盡最大努力o向度不停咁食.........所以我依家有d怕左蘋果類o既甜品tim

最後埋尾係一杯iced tea~~~ umm..............唯一要彈o既係我覺得佢d冰怪怪地............佢d冰係茶色o既, 我唔知係唔係搵d飲料而製o既特別冰, 但我覺得好似變壞左咁啊~~~ 我冇問d waiter係唔係特製冰, 但感覺唔好受~~~~

好啦~ 講埋其他另外order o既美食先~~~

16oz rack of lamb, 份量好十足啦~~~ staff suggest medium就ok, 因為外邊係炭燒, 如果order medium cooked的話就佢好老冇咁好食, 所以我地都接受佢o既suggestion....出o黎o既效果唔錯, 外邊真係炭燒o既香味, 而入面o既肉質依然保存到, 好嫩, 帶粉紅色o既.......

不得不提lee度一大賣點之一: N種mustard~~~ waiter仲會好耐性咁逐一介紹每種mustard o既特色, wow.....大開眼界~~~雖然咁短o既時間我唔係接收得好多, 不過都好enjoy有咁多種調味擺o向眼前任擇o既虛榮感

不過最後我選擇o既2種mustard都唔夠辣, 哈哈.....

potato skin其實係好好味, 我最buy係自己選擇落幾多調味 eg sour cream, butter.....連煙肉碎粒同蔥花都係.....好自主適合唔同人o既口味........cool!!!

配菜就好一般

椰菜波overcook, 入口好怪.....唔知自己原來係食緊菜....另外o個2樣亦冇特色.........扣唔少分呀

一生人虛榮同豪一次係值得O既, highly recommend lee度.........環境一流、食物一流.........服務都係一流

不過順帶一提, ,lee度有最低每人消費 $500.............隔離o既bar就最低每人order一杯drink~~~~ 但就可以食dessert..........所以下次想去bar食心太軟啊~~~~ 一定好得啊~~~

Set O既CHEF'S TASTING SELECTION =)

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炭燒rib eye steak & rack of lamb, 好味....

好靚o既一人份量set 甜品--->APPLE SQUARE

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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一行六人才剛捧著肚子走出UCC ~友人語氣很大的一句說到steakhouse溝貨吧~之後你一言我一句~真的起行了!!~?對小比來說是有點crazy~但這些就是欲拒還迎的感覺嗎??? Steakhouse bor….有全城最大心太軟wo….仲有apple crumble喎…….呀~太吸引啦~唯有緊隨其後~haha

小比確是第一次走進洲際酒店~~早幾年已經想吃聖誕大餐~但最後都因不想在節日浪費金錢而打消念頭~~原來這裡的景色真的很美很美~~走過迂迴的路再下小段路~就到了steakhouse門~要是今天預定到這裡~大概裝扮都會隆重一點點~haha~現在好像很盛夏感覺似的~~~因為眾人都飽得捧著肚子了~~眼裡都只有這裡的甜品~~可惜主要用餐區設最低消費~~於是眾人就到了酒吧區自成一角更為舒服~

沒想到第一次來到小比心中的聖地就是在這一個不太在狀態的晚上~~不斷怨自已為何剛才會吃那麼多薯仔~現在滿肚都是實骨骨的了啊~~~友人一餐接一餐之主菜和甜品之後~還是選擇繼續迎戰14oz的NY Strips~小比覺得他這天的心情應該大好~才會有這麼大的胃納~~我們數人還是乖乖的在點過飲品後等待著甜品的出現 ^_^~在飽飽的情況下~與大比都選擇了西柚汁和菠蘿汁~在這裡的果汁當然是即點即搾無添加~甚得小比歡心~先放下的麵包籃本來不太想理會~但實在美味~那芝麻和芝士薄脆尤是~當然少不了松露牛油~連不好牛油的小比都忍不住要一試其真味!結果你一口我一口~大家好像把麵包清得七七八八~~~~~友人的14oz 來了~比小比想像中來得小~但簡簡單單無汁無多餘的配菜~就是心目中最美妙的牛扒~~mustard由waitress逐一介紹及奉上~但當我們問起想要那鹽陣之時~~waitress竟然拿起面前的table salt~我們即時你眼望我眼~~然後問她要那個鹽架~才端來~這裡得扣一點分~

小比只是傻傻的說一句~唉呀~早知叫佢插埋蠟燭在心太軟啦~~誰不知身後突然有一光點端前來~~waitress說了句happy birthday~~~woww…!為何我不知道友人真的靜靜地向waitress示了意~???太神奇太美好的一個小小surprise…這一個是小比遇過最大的chocolate fondant~頂頂放著濃濃的vanilla ice cream~隨著生日歌許願吹蠟燭~~小比就切開它了~~~眾人都為之嘩然~當然不是那種稀稀的傾盤古力汁~也不是失望的實心版~而是濃濃稠度恰到好處的古力漿慢慢湧出來~不多也不少~雪糕也被俘虜了~~小比吃下第一口~~~幸福的表情實在按捺不住~~因為餅身夠大~所以造起心太軟來其實來得容易~蛋糕外圍凝固的部份大約都有2,3cm~但都是很moist~配合冰凍的雪糕減低膩度~實在會一口又一口地接著吃~~~胃痛的友人也說道~明明有點痛~但吃下去之後竟然有種很舒服ge感覺~~哈哈~眾人一笑之~說這個心太軟的效用好過吃藥~~

Apple crumble緊隨送上~~有如迷你批的apple crumble還跟上caramel sauce and vanilla sauce~又是襯著熱辣辣先吃一口~~真的很熱很熱~特別是甜度高的蘋果餡~但這個crumble除了鬆脆之外~邊邊還有點煙韌的焦塊~~真的很好吃~~眾人當然拿這個跟平常在AG吃到的相比~~小比也不得不承認~這個是我吃過最好的apple crumble~!比平常吃到的高出好幾班~~~作為caramel super fans的小比~第二口的時候就下了很多焦糖漿到crumble同吃~~~甜度升級但黏黏的焦糖與蓉蓉的蘋果餡一唱一和~感覺良好~真是醜死怪啦~6人分吃兩甜品也想放棄~最後堅持戰鬥到底~不能有違甜魔會的宗旨~~~這裡的甜品實在與價錢太不成比例了!!!XXD平常吃一個不理想的一人份心太軟也要$3x~但只要多給點點~$130的無敵心太軟就可讓5,6人分享到無限幸福的感覺!!!

這晚以steakhouse來溝貨~~當然始料不及~ ~除了飽到四點才捨得睡之外~~也真誠地感謝認識了年多的一眾好友~有最疼我的舅父P~也有送大禮的J~見黑糖就想起我的M & M~還有愛到幫我吃罷餘下心太軟的大比~~~無言的感激~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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為慶祝食友素素生日，一行六人相約到新世界中心的 UCC 吃窩夫，飯「前」南瓜提議過對面馬路去食德國豬手，可惜無人支持，想不到飯「後」他再接再厲，目的地更直指洲際 The Steak House ，竟以價值近千的美國肉扒作「溝貨」之用，的確係大師級的典範。為見證南瓜三小時狂掃三餐，五名觀眾決捨命相陪，眾人頭未「Gel」，衫又唔「Pro」的情況下，走進餐廳的酒吧區，開始極其豐富的下半場．．．

看著南瓜享受著 medium-rare 的 New York Strip。14oz 本不算驚人，但考慮到他先以星座茄牛通打底，再吃下 UCC 的蛋包飯窩夫沙律後，胃內仍有空間容納大件肉，簡直是不可思議，究竟佢係乜野構造架？說回那件New York Strip，賣相不太似四成熟，血汁不算澎湃，但原來吃 steak 也甚為講究，芥末有十數種，食鹽也分八大種，橫跨全球各大洲，小弟才疏學淺，有機會真的要親身體會一下。

手上的長島冰茶 ($98)，由五種烈酒 (Vodka, Tequila, Rum, Gin, Orange liqueur)、檸檬汁及可樂混製而成，味道甘而不苦，相當順喉，飲兩口以為是小兒科？實情是酒精加汽水，公認為最稱職的「少女殺手」。

由壽星女發板的甜品，當然少不了名物 Chocolate Fondant ($130) 及Traditional Apple Crumble ($130)，約需廿五分鐘即時焗製，單單誠意已是物有所值。廣被甜魔們認同為「全港最好的心太軟」的Chocolate Fondant，份量驚人，黑黑厚厚的朱古力蛋榚上，是一大球雲呢拿雪榚，甫切開朱古力漿已經「爆出」，其後雪榚因失去承托而倒下，由原本的內冷外熱，一瞬間融為一體，此情此景何其壯觀。將蛋糕沾上醬汁，一口食下，閉上眼感覺那濃郁的朱古力味在口腔內不停盤旋，絕妙的享受是坊間的心太軟不能相提並論的。

我對 Apple Crumble 不太熱衷，即使是 Applegreen 的出品也不為所動，但昨日試到的又是另一回事。約六吋的 Traditional Apple Crumble，賣相似一個迷你 pizza，單是其酥皮已是其脆無比，絲毫不漏不膩，配合內裡甜而不酸的青蘋果粒，絕頂出色，可說是全港最好的 Apple Crumble。由於本身不太好焦糖，沒有灑上友人大讚的 caramel sauce，但配合雲呢拿雪榚後，又是一個「冰火二重奏」，將美味發揮極致，實在不可不試。

瘋狂的溝貨行動，驚喜一浪接一浪，以「浮誇」來形容實不為過。老實說，我極有興趣試試這裡的 Sunday brunch ，價錢 $518 + 10%，是負擔得起的奢侈。The Steak House, I’ll be back！

素素，生日快樂！

Traditional Apple Crumble

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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348

人在新世界中心呼喚扒,通常只得兩個選擇,一係對面的Morton,s,一係後面洲際Steak House.但結果也呼之欲出吧.眾人覺得我純屬隨口說說,好.小弟就帶大家行入新世界商場,再入去洲際酒店商場,行到去欣圖軒再右轉,上樓梯到酒店大堂.

既然是即興,當然沒有訂位,連友人K也是短褲一度,有違酒店的dresscode.不過餐廳通常也會供應長褲,來給你過關.

如果在Dining room淨吃甜品是不行的,因為有最低消費$550一位,即是入去扒房,就一定要吃扒.道理其實好簡單,不過在酒吧區內,就不在此限.既可以點扒房內的菜式,同時亦沒有最低消費.而且,酒吧內只得一位酒客,近乎包場.公子哥兒來晚飯,也沒有如此享受.坐在扒房區,食客又多,而且又不是什麼fine dining,聲浪也不少,談不上浪漫可言.我們坐在酒吧區,氣氛更好,唯一缺點大抵是沒有海景.

上一周在西九破完地獄,實在要吃回一頓好,來平衡一下心理.來到Steak House,除牛扒之外,其海鮮雪山更是另一道名菜,此物其實是當年酒店旗下的海鮮餐廳"友漁坊"的招牌,餐廳變成Nobu之後,便來到Steakhouse手中.忽然之間,在雪山同牛扒之間,教我如何取捨"最後還是乖乖吃牛扒.本來想加多$160,享用自助沙律頭盤,但還是作罷.恐怕忙於吃頭盤,吃到連扒也吃不到.其他朋友已經在UCC飽足九成,目標鮮明,眼中只有甜品.

餐前小吃是麵包,小弟不吃,等友人來分甘同味.New York Strip 14安士,要四成熟,友人見狀有點驚訝,之前在星座吃茄牛通,又在UCC吃過晚飯,現今竟還有本事趕掉十四安士牛扒?回想當年連五十二安士也能征服,區區十四安士又點會難到我?坐在酒吧區,餐刀沒有選擇,鹽陣要開到聲才有,但芥辣陣還是會奉上,任君選擇.今次要蜜糖同英式芥辣.

鹽陣依舊,秘魯,夏威夷,喜馬拉雅山,法國橡樹,Murray river等等,舌頭一次過遊走幾大洲.這個New York Strip,配菜只有串燒車厘茄同蒜頭.平日吃牛扒一向medium,侍者說大廚會推薦四成熟.當將牛扒切開,血水隨即踴出.看一看肉質,似乎不是四成熟,但裏面的肉質,就真的是四成級別.牛扒燒得充滿炭香,肉質軟稔沒有渣.除炭味之外,更帶有香濃的肉味,配上不同產地的鹽,有不同的感覺.其他朋友也拿住個鹽陣,一起品味.

洲際扒房的心太軟,一向是甜品愛好者之夢想,是夜小弟雖然隨便地即興,但也不是無的放矢.年青朋友想吃這個心太軟很久,如果用到來作為她的生日蛋糕,一定難忘.上桌時,心太軟插上蠟燭,寓意著這位年青朋友的夢想,終於成真.

份量龐大的心太軟,莫講說是一個人,兩個人也難分.當用刀將心太軟切開,如火山的岩漿,隨即澎湃流出.見眾友人吃罷心太軟之後的"lum"樣,就知道全港最好的心太軟,此言非虛,小弟口口聲聲說:你們淨係留番"岩漿"比我好喇,結果,濃香豐厚的岩漿,濕軟的蛋糕,令到我最後也吃了很多.在"絕代商驕"大結局中,三水妹父親為了令女兒在驚喜情況之下,收到麥提爽送出的結婚戒指,便將戒指藏在蛋糕內.如果將劇情搬過來,在扒房內求婚的話,不如試試將戒指藏在心太軟內,之後便隨著"岩漿"流出,女方見狀一定暈大浪,當然要對方是甜魔,這條橋才可行.否則便淪為屎橋矣.

年青朋友平日在Applegreen常吃Apple crumble,是夜來到扒房便"升呢",繼心太軟之後,再來Apple crumble,身邊的Jay說好像西班牙的"大鑊飯".這個Apple Crumble,面頭焗到非常香脆鬆化,入面的蘋果肉很香甜,沒有苦澀味.連同焦糖醬一起吃,感覺美妙.

帳單價錢並不貴,六個人連飲品,總共千六銀,但小弟一個人就佔去八百.

很難相信會在這個情況之下來到扒房,頭髮沒有set,身上的只是樂隊tee,牛仔褲腳更長到掉地,兼拿住個好日也不用的Adidas皮袋,單是外表,絕對沒有人信是會專程來扒房.這一次連自己也呃埋.不過,這一記"暗渡陳倉",能夠給到友人一記驚喜,達成了多年的心願.就算隨口up,又真係當到秘岌.

素素,生日快樂.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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30-7-2009上年用阿媽的會藉優惠, 喺度食了全城最好的心太軟 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1920327), 今年阿媽提議又嚟, 當然又係因為 coupon 嚟 steakhouse 當然食 steak 吧, 今次反而以 seafood 為主, 但一樣食得好滿意:Homemade table bread 都係嗰幾款 (芝士薄脆, plain baguette, spinach baguette etc), 不過主角當然係 plain, truffle 及 sundried tomato + garlic 3 款 butter, 味道仍然以濃香 truffle butter 最對胃口 Sundried tomato + garlic 的味道帶酸, 感覺無咁膩, 都好食.Appetizer 揀了 Deluxe Chilled Seafood Mountain*: 4 人驚 "for 1 person" 唔夠食, 所以叫了 "for 2 persons" 的 ($1150),

30-7-2009

上年用阿媽的會藉優惠, 喺度食了全城最好的心太軟 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1920327), 今年阿媽提議又嚟, 當然又係因為 coupon

嚟 steakhouse 當然食 steak 吧, 今次反而以 seafood 為主, 但一樣食得好滿意:

Homemade table bread 都係嗰幾款 (芝士薄脆, plain baguette, spinach baguette etc), 不過主角當然係 plain, truffle 及 sundried tomato + garlic 3 款 butter, 味道仍然以濃香 truffle butter 最對胃口

Sundried tomato + garlic 的味道帶酸, 感覺無咁膩, 都好食.

Appetizer 揀了 Deluxe Chilled Seafood Mountain*: 4 人驚 "for 1 person" 唔夠食, 所以叫了 "for 2 persons" 的 ($1150), 點知個碟大得似洗手盤

, Boston lobster, crayfish, king crab legs, black mussels, abalone, prawns (巨, 大, 細都有), Manila clams, scallops 及 jade whelks 亦真係堆積如山... 選擇唔比隔嚟 Harbourside (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1918250) 少, 新鮮度亦當然無得頂. 咁多款個人最喜歡 scallops, 好甜, 好嫩, 又可以食得斯文一點, 哈哈. 極力推介呢盤嘢, 不過 "for 2 persons" 份量足夠 4-5 人食, 食完仲要好飽嗰隻, 大家 order 的話要留意.

Lobster bisque* ($130): on the side 有一條 seaweed grissini, 又鬆脆又好香紫菜味, 好食; 湯就杰撻撻, 好香, 極濃, 幾勁的酒味, 除大量粒粒龍蝦肉之外, 仲有粒粒西芹, 紅蘿蔔之類的蔬菜, 感覺無咁漏. Morton's (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1871651) 的好, 但呢個更好, 值得試試.

揀完刀及 serve 完每人一串 cherry tomatoes 及 garlic 後, 最後 24oz Australian Angus Rib Steak* ($610) 及 24oz Australian Giant Lobster Tail* ($1200) 一齊 serve: waiter 提議前者「4 成熟」, 賣相亦對辨, 如常帶炭烤味, 肉味亦當然濃, 不過有點嚡, 食落又似 medium 多 d, 其實「4 成熟」即係點? 後者 gratinated with Garlic Hollandise, 唔乾唔硬, 爽口又香口, 都幾好食, 不過喺西餐廳, lobster 我都係 prefer 凍食多 d...

10 幾款 mustard 中想揀「少少辣」的, waiter 就推介 English mustard, 不過最後我都無乜食佢, 因為掛住食「名物」8 款鹽

Peruvian Pink, Chardonnay Oak Smoked, Murray River, Ittica d'Or Sicilian, Alaea Hawaiian, Himalayan Pink, Gris de Guerande 及 Cyprus Flake 當中, 以 Himalayan Pink 最幼, Alaea Hawaiian 賣相就好似咖啡糖, 不過你問我味道有乜分別, 我就當然唔識答你

Side orders 仲有 Steamed Broccoli with Garlic* 及巨型 Baked Idaho Potato* ($78 each), 前者我食了好多, 味道無乜特別, 後者就無膽 / 無位挑戰了.

食到 110% 飽, 亦當然無 order 甜品, 呢晚註定同 Chcolate fondant 無緣了.

Weekday 仍然座無虛席, 環境都係咁嘈, service 亦繼續好, 感覺良好.

今年優惠無上年咁多, 折完每人差不多成千銀 @_@" 再有 coupon 的話, 下次應該都要一年之後了.

*資料來源: http://hongkong-ic.dining.intercontinental.com/honic/pdf/sh_alacarte.pdf

份量絕對唔似 "appetizer"...

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seafood 醬汁最好食係 wasabi mayo / Lobster Bisque

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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芯

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Sunday Brunch有紅白酒無限添飲, 紅酒白酒各三款, 試過三款紅酒都係麻麻地, 可能係任飲既關係, D酒無乜果味, 都幾澀.食物方面, 沙律菜好新鮮好多款, 有好多火箭菜同羅馬菜, 又有恴大利鹹魚仔, 又有巴馬火腿同芝士, 好豐富.主菜我試左西冷, 羊架, 虎蝦同帶子. 西冷最好食, 虎蝦唔夠大隻, 帶子好肥美, 羊架夠腍夠大件甜品最好食係CHOCOLATE FONDANT, 其次係棉花糖士多啤梨蛋糕.服務就好細心, 侍應好詳細解釋菜單及餐廳特有的七種海盬, 不過當出去係甜品枱前想影相時, 就有個貌似經理的人話唔可以影相, 但係之前已經有好多人在那兒影相, 五星級酒店竟不容許顧客影食物?! Marks deducted for the male manager (red shirt inside black suit). Don't know why he just told me not to take pic but not others???

Sunday Brunch有紅白酒無限添飲, 紅酒白酒各三款, 試過三款紅酒都係麻麻地, 可能係任飲既關係, D酒無乜果味, 都幾澀.

食物方面, 沙律菜好新鮮好多款, 有好多火箭菜同羅馬菜, 又有恴大利鹹魚仔, 又有巴馬火腿同芝士, 好豐富.

主菜我試左西冷, 羊架, 虎蝦同帶子. 西冷最好食, 虎蝦唔夠大隻, 帶子好肥美, 羊架夠腍夠大件
甜品最好食係CHOCOLATE FONDANT, 其次係棉花糖士多啤梨蛋糕.

服務就好細心, 侍應好詳細解釋菜單及餐廳特有的七種海盬, 不過當出去係甜品枱前想影相時, 就有個貌似經理的人話唔可以影相, 但係之前已經有好多人在那兒影相, 五星級酒店竟不容許顧客影食物?!

Marks deducted for the male manager (red shirt inside black suit). Don't know why he just told me not to take pic but not others???

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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差不多半年有多之前我已經看中過這裡的Sunday brunch…不知為何一直都未去…剛巧有食友攪局到這裡…可惜那晚未能出席…因而挑起我必去的決心…只好與當晚也未能出席的食友來這裡享受一個悠閒的Sunday brunch…

那天因為些少意外所以再三跟店方更改訂檯時間…本來以為今天的機會就會化為烏有…因為我們訂了十二點半的檯…結果差不多一點九才去到…改時間的時候店員也細心提醒主菜最後落單時間為二時半…但頭盤會照樣供應至三點…而甜品則至四點…

匆匆忙忙的坐下…店員細心的為我們介紹菜單…然後奉上麵包和三色牛油…分別是原味…蕃茄和garlic…還有黑松露…蕃茄和garlic都幾特別…第一口吃下去不太吃得出蕃茄味…不過再細嚐一下就會有微酸的蕃加味配搭濃烈的蒜蓉味…但要數最出色的應該是黑松露…吃起上來最香最好味…不過奉送的麵包條都是脆脆的…如果有軟熟的麵包供應的話…我肯定可以把所有牛油全部吃光…因為我不特別喜歡脆飽…

這個brunch本身是任飲wine的…不過我們都不喝酒…所以可以任飲果汁…果汁有橙汁, 西瓜汁和西柚汁…想起食友的西柚減肥法…就要一杯西柚汁吧….因為未開始吃就已經foresee到這餐一定會很飽很飽…

頭盤以沙律為主…還有不少芝士款式…而最令我驚喜的是…這裡也有我最愛的parma ham加哈蜜瓜呢~!!!!前一天在gvsto已經狂吞了數百元的巴馬火腿哈蜜瓜…今天我決定再吃多數百元…哈哈哈~這裡的parma ham比gvsto的深色一點…吃得出是好貨色…因為那種鹹香是有些不同的…不過gvsto的口感柔軟一點…而且那裡的哈蜜瓜沒有太熟而變得稔和過甜…我跟食友說…有時候真麻煩呢~明明酒店已經提供最好最靚的哈蜜瓜…但就是最熟最甜的就不太適合這個前菜…因為哈蜜瓜過甜和太多汁會很容易蓋過parma的鹹…反而會浪費了…當然可以任吃我也理會不了那麼多…~另外還有比較少見的牛油果呢…極度喜愛牛油果的我幾乎吞了整整一個半呢…然後再配點車厘茄, 羅米生菜等等蔬果…滿滿的一碟…還未吃就已經很開心~…

特別值得一提的是這裡的黑椒…當我把沙律拿回座位的時候…店員細心的問我要不要黑椒…那個磨黑椒的工具是電動的呢…磨出來的黑椒很香…配搭羅馬生菜和Caesar salad dressings的時候…味道很出…整碟沙律都因為那些黑椒而大大加分呢~所以第二round的時候我還主動叫侍應替我加呢~

吃過兩round頭盤已經半飽…侍應隨即拿來餐湯…是Lobster Bisque with Vegetables…我不特別愛喝龍蝦湯…因為常常都覺得有一點點澀…但是這裡的龍蝦湯沒我常喝的那麼杰…而且一點也不澀還帶少許甜味…眼見只加了紅蘿蔔片…不過餐牌上寫著Vegetables…我想可能還加了不少蔬果在湯裡…蔬果的鮮甜中和了龍蝦湯的澀味…所以很不錯的呢~

接著終於到了主角出場…~來這裡當然要吃塊牛扒呢~不過這裡還有不少主菜選擇…所以我們在商議過後決定選一塊8 oz的rib eye…另外三併之中就選了king prawns…filet mignon和lamp chop…所有的肉類我們都選了medium rare…

店方提供了不少款式的鹽…有的是配沙律吃的…有的是配牛扒吃的…我們都有逐一的試過…當中我覺得喜瑪拉亞山的粉紅色鹽和塞浦路斯的flakes鹽比較好…其中的炭燒鹽非常鹹呢…哈哈~

食物大致上都很滿意的呢…rib eye本身是好貨色來的…只是我點的明明是medium rare…卻熟得幾乎是九成熟…幸好店方非常樂意替我更換…經理還說客人給了這個價錢…不應該吃熟度不合的牛扒…更換過後的rib eye熟度剛好…只是有少許筋…不過我也收貨了~….另外大蝦新鮮爽口…mignon很嫩…肉味濃郁並帶少許炭燒的味道…最出色的是lamp chop…雖然沒有配上我最愛的薄荷醬…但也十分好吃…肉質嫩滑而且juicy….

最後實在沒有多餘的位置吃甜品…所以只吃了一點生果而已…還要點檸檬茶消一消濟呢...

P.S. 最後藉此機會衷心多謝借出會籍讓我們有折扣優惠的食友...百忙之中抽空前來...因為她的熱心...讓我們有如此優惠...真的抵吃得讓我睡著了也會笑醒...哈哈哈哈~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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星期日來吃個lunch, 一心為了steak ~訂位時, 對方表示星期日中午沒有a la carte, 只有set ~沒所謂, 反正lunch set也有幾款steak ~salad bar的選擇頗多, 也有ham, 但無鹹香可言 ~lobster bisque with vegetables, 味道不錯, 但濃一點會更好 ~main, 選了8oz的rib eye, 肉質不錯, 碳香非常!buffet dessert, 試了一點點cut cakes, 味道一般, 反而順道拿取的熊仔糖味道不錯, 又夠煙韌 ~日後steak癮發作的話, 也會"番桌" ~

星期日來吃個lunch, 一心為了steak ~

訂位時, 對方表示星期日中午沒有a la carte, 只有set ~
沒所謂, 反正lunch set也有幾款steak ~

salad bar的選擇頗多, 也有ham, 但無鹹香可言 ~
lobster bisque with vegetables, 味道不錯, 但濃一點會更好 ~
main, 選了8oz的rib eye, 肉質不錯, 碳香非常!
buffet dessert, 試了一點點cut cakes, 味道一般,
反而順道拿取的熊仔糖味道不錯, 又夠煙韌 ~

日後steak癮發作的話, 也會"番桌" ~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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我們友人聚會,很少在星期日,今次因The Steak House 的Sunday Brunch而破例, 今天陽光普照,望著有半維景的落地玻璃,心情特別愉快!! 紅白酒任飲,各有三款,首先我選了Ironstone來飲,此白洒有少少passion fruit和西柚味,好配合我今天心惰麵包一般, 但配上原味,蕃茄及松露牛油,便精彩很多.自助形式頭盤,有很多選擇,芝士,火腿,沙律菜,炭燒什菜....我個人最愛食Rocket Salad , 驚喜之處是有數十款Olive Oil 及克醋任君選擇!!還有炭燒菠蘿,濃濃的炭燒味加上菠蘿的清新,簡單但絕配龍蝦湯, 濃湯內有小量龍蝦肉, 西芹, 紅蘿蔔,以跟餐質素來說便一流了!主菜,十選一或自由配搭三款牛,羊扒, 蝦, 帶子, 魚,我們六人選了不同主菜,各自交換試,最好吃的首選Rib Eye,真正的炭燒配合小小Sea Salt,一口都是濃郁牛肉味,紅酒我選了med. body的Jip Jip ,一流絕配!!自助形式甜品倒失望.....沒有吃咖啡當然有水準... 侍應生的服務態度專業和友善,(比Spoon好得多.....)紅白酒任飲的Semi-buffe

我們友人聚會,很少在星期日,今次因The Steak House 的Sunday Brunch而破例,

今天陽光普照,望著有半維景的落地玻璃,心情特別愉快!!

紅白酒任飲,各有三款,首先我選了Ironstone來飲,此白洒有少少passion fruit和西柚味,好配合我今天心惰
麵包一般, 但配上原味,蕃茄及松露牛油,便精彩很多.
自助形式頭盤,有很多選擇,芝士,火腿,沙律菜,炭燒什菜....我個人最愛食Rocket Salad , 驚喜之處是有數十款Olive Oil 及克醋任君選擇!!還有炭燒菠蘿,濃濃的炭燒味加上菠蘿的清新,簡單但絕配
龍蝦湯, 濃湯內有小量龍蝦肉, 西芹, 紅蘿蔔,以跟餐質素來說便一流了!
主菜,十選一或自由配搭三款牛,羊扒, 蝦, 帶子, 魚,我們六人選了不同主菜,各自交換試,最好吃的首選Rib Eye,真正的炭燒配合小小Sea Salt,一口都是濃郁牛肉味,紅酒我選了med. body的Jip Jip ,一流絕配!!
自助形式甜品倒失望.....沒有吃
咖啡當然有水準...

侍應生的服務態度專業和友善,(比Spoon好得多.....)
紅白酒任飲的Semi-buffet在五星級酒店!!抵!!是次用HSBC 信用咭還有九折,抵抵抵!!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$550

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10 11 12 13 14