Rare, Raw and Well Done

The dis­cern­ing car­ni­vore’s in­spired gas­tro­nomic nir­vana

Exquisite Taste - - Gourmet | Hong Kong - – By Chris­tian Gal­braith

Helmed by Miche­lin-starred Chef An­drea Spag­oni, Beefbar is one of the most pop­u­lar steak­houses in Hong Kong, tempt­ing the city's dis­cern­ing car­ni­vores with a mouth-wa­ter­ing se­lec­tion of sub­lime high-grade cuts sourced from the United States, Aus­tralia, Ja­pan and Korea.

The re­fined yet ca­sual venue was de­signed by the team at Hum­bert and Poyet and cuts a bold state­ment with sym­met­ri­cal lines and pat­terns adding to the lux­u­ri­ous blend of dark leathers, woods, bur­nished bronze fit­tings and pol­ished mar­ble. There's a range of com­fort­able seat­ing in­clud­ing stools at the vi­brant cock­tail bar where guests can en­joy a range of bar snacks like the Kobe slid­ers and su­perb sig­na­ture cock­tails in­clud­ing the iconic Steak Mary.

Al­ter­na­tively dine in style in one of the pri­vate rooms, or on the out­door ter­race, or book a ta­ble in the sump­tu­ously fur­nished main restau­rant which, by the clever use of glass wine cab­i­nets, af­fords din­ers an un­ex­pected de­gree of in­ti­macy.

While bi­ased to­wards high-qual­ity beef, the menu at Beefbar also of­fers a se­lec­tion of non-steak dishes imag­ined and pre­sented with the same pu­rity of thought Spag­oni is renowned for. Check out the Raw Bar with its sea­son­ally ad­justed col­lec­tion of dishes like tuna, veal, oys­ter and caviar tartare, sea bass ce­viche served with an in­tox­i­cat­ing saf­fron, fen­nel and man­darin sauce. Or in­dulge in guinea fowl ravi­oli, Hokkaido scal­lop carpac­cio with ponzu sauce and the scrump­tious kale and avo­cado salad dressed with lemon zest and parme­san be­fore hit­ting the sen­sa­tional steak list­ing com­ple­mented by a mon­u­men­tal drinks list and in­spir­ing tra­di­tional desserts like lemon cake and tiramisu.

From the col­lec­tion of wagyu, Kobe, han­woo and Black Mar­ket Aus­tralian black Angus steaks se­lect your favourite cut, in­clud­ing Den­ver, bone-in fil­let, braised short rib, rib eye, Porter­house, filet mignon, butcher's and em­peror's cuts. For shar­ing try the Creek­stone Farms Amer­i­can Prime côte de boeuf, a 1.2kg feast of suc­cu­lent beef for two. There are also six sauces, six styles of mash, roast po­ta­toes and French fries along­side a ter­rific col­lec­tion of sea­sonal veg­eta­bles.

For those who can't de­cide why not give the Tast­ing Menu a try? Start off with Amer­i­can Prime black Angus beef tartare fol­lowed by Aus­tralian M5 black Angus short rib takaki with Ja­pa­nese A5 Kobe ravi­oli and Korean han­woo fil­let to fol­low be­fore fin­ish­ing up with the fa­mous Sunny Monte-Carlo co­conut mousse. The Tast­ing Menu is also avail­able with ei­ther wine or whisky pair­ings.

Open for lunch and din­ner, dis­cover Beefbar Hong Kong on the sec­ond floor of Club Lusi­tano on Ice House Street, Cen­tral, where the ef­fer­ves­cent Ital­ian chef, with stints at Rossini in Florence, Le Siepi in Turin, and Ris­torante Pier Bus­setti al Castello di Govone as well as Lon­don's Nobu Park Lane and Ubon by Nobu be­hind him, will ease you into an in­spired steakrich gas­tro­nomic nir­vana.

Beef bar

KOBE TOSTADA

BONE-IN RIB-EYE PAIRED WITH STEAK MARY

LEMON CAKE

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.