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2025-02-13
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中環New York Cut以美式經典扒房為基調，空間設計融合工業風與復古元素：裸露的磚牆搭配皮質卡座，開放式炭烤爐增添視覺熱度。牛肉選材是其亮點，提供USDA Prime、澳洲和牛等多國產地選擇，以之前的Restaurant Week套餐，人均不用港幣$500 ，有肉眼扒，和牛面頰長通粉，鵝肝，還有甜品，這個定價相當進取，再加上中環這地段，單從價錢看誠意相當十足。原塊鵝肝煎香配搭無花果和梨醬，比起用鵝肝醬有誠意得多，熟到剛剛好略嫌中間旳筋令其口感有少少缺陷，但是油香還是不錯的；另一道頭盤是鰤魚ceviche，酸度剛好，反而先吃鵝肝在吃這道菜就中和了前者的肥膩，但當然味道就會被其蓋過。和牛面頰長通粉的面頰肉相當軟熟，如果長通粉再做得Al Dente一點點，口感的對比就會更加突出，醬汁和牛扒的醬汁有點類似，味道有點重複，但肉眼的處理和火候沒有什麼好批評的。總括而言做法不會太複雜，有點單一，但味道和價格的誠意足以彌補前者的小問題。New York Cut in Central Hong Kong reinvents the classic American steakhouse with
原塊鵝肝煎香配搭無花果和梨醬，比起用鵝肝醬有誠意得多，熟到剛剛好略嫌中間旳筋令其口感有少少缺陷，但是油香還是不錯的；另一道頭盤是鰤魚ceviche，酸度剛好，反而先吃鵝肝在吃這道菜就中和了前者的肥膩，但當然味道就會被其蓋過。和牛面頰長通粉的面頰肉相當軟熟，如果長通粉再做得Al Dente一點點，口感的對比就會更加突出，醬汁和牛扒的醬汁有點類似，味道有點重複，但肉眼的處理和火候沒有什麼好批評的。總括而言做法不會太複雜，有點單一，但味道和價格的誠意足以彌補前者的小問題。
New York Cut in Central Hong Kong reinvents the classic American steakhouse with industrial-retro aesthetics featuring exposed brick walls, leather booths, and an open charcoal grill. Its standout feature is premium beef selections spanning USDA Prime to Australian Wagyu, with a notably aggressive pricing strategy (under HKD 500/person during Restaurant Week) offering ribeye steak, Wagyu cheek rigatoni, pan-seared whole foie gras with fig-pear compote, and desserts in Central’s prime location. While the foie gras’ texture slightly suffered from connective tissue, its richness paired well with zesty amberjack ceviche. The tender Wagyu cheek pasta could benefit from firmer texture contrast, though repetitive sauce flavors mirrored the steak’s accompaniment. Despite simplistic execution, substantial portions and value-for-money positioning compensate for minor flaws, making it a competitive mid-tier option.
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