Hit­ting the Spot

The Peak (Hong Kong) - - Food & Drink • News -

Fol­low­ing its makeover in Oc­to­ber last year, Porter­house has made a come back with sleeker in­te­ri­ors and a re­vamped brunch menu by Ex­ec­u­tive Chef An­gelo Vec­chio. Be­gin the feast with the an­tipasti buf­fet, and stop by the seafood sta­tion for qual­ity of­fer­ings such as oys­ters and lob­sters. Car­ni­vores will be im­pressed by the grilled meat ga­lore at the carvery sta­tion, with the star of the show be­ing the Rangers Val­ley wagyu rib-eye roast beef. The dessert sta­tion is stocked with crowd-pleasers in­clud­ing a choco­late foun­tain. If you have ex­tra room, opt for ad­di­tional mains such as the sig­na­ture Porter­house beef burger and the deca­dent French toast.

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