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2011-07-31
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Grand Hyatt Steakhouse(GHS) is definitely one of the hottest steakhouses in town these days - may be the hottest restaurant in general!I have always been a great steak lover. Back in my days in NYC I ate steaks 3, 4 times a week. Steaks of all sort, from dry-aged (the real ones, not the fake ones in HK), Black Angus, USDA Prime, Japanese Wagyu, and of all cuts, are so easily attainable and at such reasonable price in NYC, it's almost a crime not to eat steaks often.In Hong Kong, steaks are exp
I have always been a great steak lover. Back in my days in NYC I ate steaks 3, 4 times a week. Steaks of all sort, from dry-aged (the real ones, not the fake ones in HK), Black Angus, USDA Prime, Japanese Wagyu, and of all cuts, are so easily attainable and at such reasonable price in NYC, it's almost a crime not to eat steaks often.
In Hong Kong, steaks are expensive fares, and the lack of bone-in steaks or bone marrows from the US (due to the ban of importing beef bone because of mad cow disease) or properly dry-aged steaks, certainly adds a grey shadow in the variety of good steak options.
With so much hype and long wait in reservation, my friends and I went to GHS on May 31 to see what they could offer. (*Please see note)
Garlic bread (Complimentary)
First batch was at room temperature and chewy. Second was hot and ok.Broiled Alaskan King Crab Legs
garlic butter
Meaty and quite moist and strong in herb flavor. Better texture than the crab cakes. Not dry and went well with the garlic butter.Seared Maryland Crab Cakes
sauce remoulade
After tasting the crab leg these crab cakes were pale in comparison in texture. But they were indeed generous in the quantity of crab meat, no argument. One of the better versions of crab cakes in town (there aren't too many good ones, to be honest). I actually liked the orange and spinach salad which was very refreshing!Steak Tartare
grilled sourdough bread
Texture was quite good (not too minced or mushy) but very weak seasoning and beef flavor. The sourdough bread was meh. Steakhouse Salad Bar
The fat part of the hand sliced pata negra was nice. Strong porky (not duck liver) flavor in the pate. Couldn't help but to get a few more pieces of the fat (yes I requested the fat) of the hand sliced pata negraSteaks:
Nebraska USDA Prime Beef: Ribeye 18oz
Complimentary Green Pepper and Brandy Sauce (didn’t use)
Housemade Tarragon Mustard and Black Truffle Mustard (like the latter, used for fries instead)Very nice crust and grill marks.
Ordered medium rare but came as medium albeit evenly cooked. Medium beef flavor. Meat was tender compared to other steaks. A little chewy ligaments in between. The same group of friends and I went to The News Room in a few weeks and had the same Nebraska Prime Ribeye as a comparison. We all agreed that while we all agree that the grill was better at GHS hence creating a great crust, the beef at The News Room actually had stronger BEEF flavor (not char flavor or "grilled flavor"). If you understand the difference and do not misinterpret the strenghts of different steakhouses, you will have better expectations at different places.http://www.openrice.com/restaurant/commentdetail.htm?commentid=2178968
Nebraska USDA Prime Beef: Rump 16oz
Came medium rare as requested. Meat texture very rough and chewy.
Couldn’t swallow and spit out both pieces I had (but others liked the stronger beef flavor and found the texture acceptable).Duck Fat Potato Fries
Crispy and savory albeit indiscernible duck fat flavor. Went well with truffle mustard! Dessert:
Apple Crumbles homemade ice cream
Highlight of the day. Hot tender apple chucks with raisons in a sauce lightly spiked with cinnamon. Crumbles not very buttery which made it not very heavy (esp. after the heavy steaks). Not cloyingly sweet (a good thing for me). The ice cream was thick, creamy, and rich! The velvety texture complemented the apple crumbles superbly. I can totally eat another serving of the ice cream alone.
Overall, I found that GHS is certainly the best valued steakhouse in town these days. Perhaps I didn't have the best steaks I have had, but I am quite impressed by the grilling skill of the kitchen, and I think they work well with what they have available as steak options. Desserts were surprisingly good, and I really want to go back and sweep their dessert menu!
* Price has increased since June. Please check the most updated price list with restaurant
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