Up the steaks

Feel like splurging? Sink your teeth into some of the latest offerings by American steakhouses in town.

At the newly opened The Upper Deck Bar & Grill in Tung Chung, expansive options offer an elevated dining experience from dry-aged USDA Prime Angus to porterhouse and rib eye, which have a tender texture and a touch of nuttiness. Wet-aged cuts are also available. These include the USDA striploin, wagyu flank and hanger prime steak.

Planes taking off and stunning sunsets serve as a backdrop as you start your dinner with cocktails such as the Gin Cooler (HK$110), a refreshing blend of kaffir leaf-infused gin, cucumber, lime, lemongrass and soda.

Surf always works with turf, and seafood starters such as scallop and pancetta (HK$198) served with cauliflower mousseline and chicken jus, as well as the seafood chowder (HK$128), add a briny touch.

If you want to stick with meat throughout, the classic bistro-style beef tartare (HK$188) will not disappoint. The dish uses wagyu beef tenderloin to enhance the soft and smooth texture. The oven-roasted bone marrow and toast (HK$128) served with onion jam and chimichurri is slightly sweet and sure to whet the appetite.

Chef Faycal El Moujahid recommends the M4/M5 Westholme wagyu rump (HK$298) for the mains. The beautiful cut is carefully trimmed and placed on a hot grill for searing to seal in the natural juices.

“For me, cooking is all about joy, so at this restaurant I want to bring joy to the diners through the food and the atmosphere,” said Moujahid.

Indeed the atmosphere of the restaurant is lively, achieved by enthusiastic staff and generous servings of wine, shots and bourbon whiskey to accompany the large portions, in typical American style.

Guests can enjoy a few games with friends at the standard pool table next to the bar area while sipping cocktails and listening to American ballads.

Last but not least, those with a sweet tooth shouldn’t miss out on the classic American desserts, including the show-stopping baked Alaska, an ice cream and vanilla sponge cake covered with an igloo of meringue and the zesty key lime pie with its puffed pastry crust.

Celebrating Rosewood Hong Kong’s second anniversary, Henry on the fifth floor serves a Sunday brunch (HK$598) inspired by the American south.

Among the brunch items are shared appetizers, sumptuous BBQ and fried chicken mains, shared sides and dessert. A drinks package (HK$280) includes 90 minutes of free-flowing selected sparkling, house red, house white and Brooklyn lager.

Starters include signatures of burrata with charred red pepper and smoked tomato, Butcher’s Shop Terrine with house chutney, cornichons and grain mustard, and crab cocktail with butter lettuce, smoked tomato and avocado.

The main course focuses on meats, of course. The storied seven pepper beef brisket that melts in the mouth to premium Snake River Farm pork belly and fried chicken with pickles, cornbread and biscuits, all are served straight to your table.

Sides to share include french fries with chicken spice, BBQ beans with smoked bacon, charred corn with harissa and parmesan, and green salad with spinach, mixed herbs and smoked tomatoes.

For sweets, select one from a trio of irresistible desserts: warm banana pudding with a heaping of vanilla custard and walnut, chocolate fondant with pretzel milk ice cream, and cherry sorbet with poached black cherries.

If you’re heading out for a family outing at Ocean Park, Prohibition at the nearby Marriott Hotel is a must-stop. Premium beef from the United States, Korea and Australia features on the table.

The family-portion USDA long bone-in black Angus ribeye (HK$1,488) is the most luxurious and indulgent option for sharing.

Not all families like to share, so if you and your family want to try different delicacies, the three or four-course set lunch (from HK$328) features eight main dishes, including USDA short rib, Australian grass-fed striploin and USDA black Angus (extra HK$98).

Those with big appetites will appreciate the New Orleans crab cake and ahi tuna tartare appetizer options.

(This article was published at The Standard on April 23, 2021: Weekend Glitz: Up the steaks )

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