Nothing says splurge like a big, fat juicy steak. Here, we sink out teeth into some of the offerings around town.
The newly opened District 8 at Elements in Tsim Sha Tsui takes inspiration from the bistros in the iconic 8th arrondissement of Paris, where a classic steak frites is the order of the day.
Featuring both indoor and alfresco seating, the dining room is decorated in forest green leather and timber floors, drawing design inspiration from Parisian cafe culture.
The alfresco area is one of the hottest spots for post-work tipples, where guests can sample the restaurant’s comprehensive cocktail and wine lists and bar snacks.
Its steak and frites collection includes the Westholme station wagyu (HK$270) flank steak from Queensland, O’Connor striploin (HK$380), the Ranger Valley hanger (HK$330) and the District Eight steak for two (market price), all sourced from boutique farms.
Executive chef Anthony Hammel’s favorite Ranger Valley hanger drew me in with its aroma of butter and caramelized onions, then delights with its pink interior.
“This steak is perfectly chargrilled over hot coals, forming a crust around the meat while trapping the natural juices to enrich the flavor,” Hammel said.
The steak is tender and juicy, offering a perfect match for the fries. I left nothing behind on the plate, not even the Cafe de Paris sauce, served with every steak on the menu.
For Hammel, the crispy leaf salad (HK$60) with pickled onions and French dressing and a glass of chilled merlot (HK$130), pairs perfectly with the steak. I opted for the refreshing charred cauliflower (HK$110), served with vadouvan and smoked yogurt, to sneak in some veggies for a balanced meal.
The pork and pistachio terrine (HK$135) with a fine herb salad is also an option if you need a little extra with your vegetables.
Also on the menu is the restaurant’s signature Beef It (HK$110) cocktail. An impressive drink with a strong taste, the cocktail is the marriage of wagyu beef fat-washed bourbon, smoky whiskey, burnt honey syrup, and bitters, garnished with house-made wagyu jerky.
Or try the lighter French Breakfast Martini (HK$90), a blend of butter croissant-infused vodka, strawberry marmalade, egg white and fresh lemon.
If you looking for an old-fashioned steakhouse with elegant decor and romantic dim lighting, why not wander down to Morton’s The Steakhouse from Chicago at The Sheraton Hotel Hong Kong in Tsim Sha Tsui.
When it comes to American steaks, surf and turf often comes to mind.
Coincidently, Morton’s famous steak and lobster three-course menu (HK$688) is back on the menu until August 31.
The meal starts with a choice of a classic Caesar salad, the house’s signature iceberg wedge with a decadent blue cheese dressing or sophisticated lobster bisque.
A 170-gram filet mignon steak is served with a choice of crab cake, fresh lobster tail or umami-loaded bacon-wrapped scallops.
To accompany the decadent dish are four side dish options: parmesan and truffle fries, mashed potatoes, creamed spinach or grilled jumbo asparagus.
But a meal isn’t complete without dessert, and the choices offered in the special menu are Morton’s legendary hot chocolate cake, in which the hot chocolate lava slowly flows out of the cake crust, or the creme brulee with its delightfully crackable top.
Another new steakhouse, The Steak Room at FWD House 1881 in Tsim Sha Tsui, offers an international experience with its premium selection of beef from around the world.
The steakhouse even ambitiously reunited the entire team behind InterContinental Hong Kong’s former Steak House Winebar + Grill, one of the most sophisticated grill rooms approved by the Michelin Guide.
Signature dishes include the globally-renowned Australian Mayura wagyu (HK$1,388), best known for its full blood and unique chocolate-fed cattle, which you will be amazed by the surprising combination of meat, butter and chocolate.
Other delights include a scrumptious Dungeness crab & ahi tuna (HK$260) served with avocado and Siberian caviar, USDA beef steak tartar (HK$238) and Iberico pork collar burger (HK$220) served with fries.
(This article was published at The Standard on July 17, 2020: Weekend Glitz: A rare steak out )