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2019-06-19
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Hong Kong is expensive for everything, so if you want a good steak, you probably have to fork out shitloads to get a good one and it is not even guaranteed. A few years ago, there was a steak trend with Steak Frites, obviously French with L'Entrecote de Paris, Le Relais de l'Entrecôte and La Vache.Only La Vache remains in business now.Clearly these restaurants were too Western and pricey for the locals hence the rise of Japanese steak houses likes Triple Steak and many more.Top Blade Steak Lab
A few years ago, there was a steak trend with Steak Frites, obviously French with L'Entrecote de Paris, Le Relais de l'Entrecôte and La Vache.
Only La Vache remains in business now.
Clearly these restaurants were too Western and pricey for the locals hence the rise of Japanese steak houses likes Triple Steak and many more.
Top Blade Steak Lab is a casual Western steak house.
The menu has the Chinese required suspects like steaks, pork chop, truffle fries and lemonade etc and of course the Menu has Chinese so they can feel comfy.
Diagram for the cuts of beef:
Strangely, the beef and cut preferences are different in Hong Kong, the locals prefer sirloin, Japanese beef whereas Tenderloin and American beef are my favourites.The funny thing is that the price is cheaper for Tenderloin in Hong Kong which is definitely a delight for me.
On the menu, clearly the Chefs Choice Flat Iron was my choice but also chose the USDA Prime 390 days grain fed flat iron to compare.
All steaks come with fries.
Started with the fries which had a fragrant truffle aroma that wasn't too overwhelming.
Chefs Choice Flat Iron:
Every bit of this steak was so damn good because it was soft and there were no tendons.
The best thing was that the steak had so much Myoglobin which is something that I am thirsty for!!
USDA Prime 390 days grain fed flat iron:
Strangely this was more expensive but I preferred the Chef's Flat Iron.
The texture of this was much firmer with a stronger meat taste so it really depends which texture you are looking for.
Dirty Lemonade:
I loved this lemonade as it was refreshingly made with caramelized lemon slices and puree which wasn't too sweet with a lovely fizz.
Will definitely be back for steak and hopefully the quality is the same at CWB.I hope to try the plain Flat Iron next time which doesn't have any sauces to see how the most basic steak fares as their Chef's sauce had raisins and mint sauce which is a bit strange with beef.
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