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2011-07-18
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Admittedly, this was not my first time here. I've been before when it first opened but wasn't particularly crazy about the food so never thought about coming back until someone suggested we try it again. We decided to get their signature Prime Rib Dinner here there are 4 different sizes to choose from, smallest being the "California Cut" ($395), and largest being "Diamond Jim Brady Cut" ($600), none of which specify exactly how many ounces of meat is served up for each 'Cut'. We went with the s
We decided to get their signature Prime Rib Dinner here there are 4 different sizes to choose from, smallest being the "California Cut" ($395), and largest being "Diamond Jim Brady Cut" ($600), none of which specify exactly how many ounces of meat is served up for each 'Cut'. We went with the second largest, the "Lawry Cut" ($495), which came with their "Famous Original Spinning Salad", and sides of Mash and Yorkshire Pudding and Horseradish Cream. Additionally, we ordered the "Roasted French Chicken" ($355) to share.
The Spinning Salad was dressed table-side and served with an icy cold fork, which in effect didn't really help cool down the leaves or anything - really a gimmick. Salad leaves were cold enough though, and quite fresh. Their house dressing is a lot like a thousand island, though perhaps slightly more tangy.
The Lawry Cut itself was also carved table-side, and we had ours 'medium-well' - it was definitely more pink than expected but given there was no bleeding it was fine. The meat itself had a very natural beefy taste, and the gravy which came with it was quite light and paired well with it, though nothing out-of-this-world.
The sides of Yorkshire Pudding and Mashed Potato were fine too. The Yorkshire Pudding I liked for its eggy-ness (is that even a word?!) and its slight chew which softens upon touching the gravy.
Our other main, the "Roasted French Chicken" was actually half of a spring (read: tiny) chicken, which meant that its serving was quite small for its asking price. Yes it is free-range and apparently French, but give me any local free-frange chickens cooked in the same method, there would be no difference and if there were, it would probably be juicier / tastier given the freshness. The chicken was moist enough, though the breast areas could've been more moist. The skin was not crispy either. With Lawry's own seasoned pepper and salt the chicken was tasty enough, but by no means spectacular.
It came with turned carrots, yellow squash, string beans and incredibly (wrong) chewy potato slices - it was as if they had grilled/baked it on high heat it after slicing till all the moisture/life had come out of the spud and then placed on the plate... unthoughtful and not appetizing whatsoever.
To round our meal, a Baked Alaska ($130), which is rarer than the other dessert options in HK. I've only had the one at Jimmy's Kitchen for all I can remember... Anyway, our Baked Alaska received a pre-torching on the meringue before it was brought out for the flaming rum treatment. Lawry's version had a very plain vanilla ice cream on berries and sponge cake inside a layer of slightly sweet meringue. Taste-wise, very monotone but balance of sweetness was good. The rum was lit before being poured on the meringue for show (and yes a bit of sweetness) but unfortunately I had a bite in which the alcohol had not sufficiently burned out and became way too sharp. Otherwise, a fool-proof easy-pleaser.
Lawry's decor makes it somewhat a special-occasion dining but frankly with these prices I could grab a much better meat-fix at a steakhouse. For a little more, the Steakhouse at Intercontinental is superb!
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