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Beefbar Hong Kong

 

We finally had a chance to try out Beefbar, the much-touted contemporary steakhouse located in Central. Beefbar is the creation of Monacobased Giraudi Group, a trader of top-grade meats that opened its first outlet in Monaco in 2005, and which has since has expanded globally, carving out an enviable niche in high-end steakhouse dining. It opened in Hong Kong in late 2015 and has quickly established itself as a dining hotspot, earning a Michelin star under acclaimed Italian Executive Chef Andrea Spagoni.

The restaurant’s modern décor – earthy colours and light-coloured wood panelling, with white marble andbrass accents, including the marble Raw Bar serving made-to-order dishes – exudes casual luxury, and is a distinct departure from a stereotypical European or American steakhouse. Beefbar serves top-grade beef

sourced from the United States, Australia, Japan and Korea as well as fresh seafood dishes, it offers different cooking styles, drawing on Chef Spagoni’s experience in European and Japanese cooking, including street food style dishes – which suits us fine as we are always game for innovative cooking endeavours.

We started our dinner with sharing plates. From the Raw Bar, we ordered Amberjack & Sea Urchin ($300), Sea Bass Ceviche, Edamame, Tosazu and Quail Eggs ($220) and Milk-fed Veal Tarate, Praline, Tarragon ($240). Both seafood dishes were refreshing and tasty – we noted their respective Japanese and South Ameirican culinary influences.

We then dived into street food dishes – tacos, specifically. Some of these are only available at its Hong Kong outlet, for example, the Bacon Slider ($100), which is Black Angus mini burger with bacon and lemon sauce, and Tostado con Atun ($220) – three crunchy tuna and avocado tacos. Another house specialty, Tacos Con Kobe ($220) – three soft Kobe tacos with sriracha sauce, completed this segment of our feast. The tacos are uniformly good, as we would expect given the highquality ingredients used.

More is yet to come. We took a breather with Kale Salad with Avocado ($160) before embarking on the real beef offerings. But first, we devoured a Homemade Sea Urchin Tagliolini ($480) which was delicious. Then we chose two American prime Black Angus cuts to share – the Ribeye Cap ($580/200g) and Filet Mignon

($560/200g). We are happy to say, as the main act, they certainly lived up to the billing. Both meats were tender, flavourful, perfectly grilled, and just the way we like our beef – call it mission accomplished.

We finished our sumptuous meal with Cherry Doughnuts and Pistachio Ice Cream ($120) and “Irish Coffee” Soufflé and Chocolate Ice Cream ($120), which are yummy and sated our sweet tooth.

We should mention that Beefbar has a nice collection of white and red wines to go with both seafood and beef dishes.

Dining at Beefbar was an enlightening experience; we liked sharing such a diverse range of dishes while still chomping at the bit for quality beef – a real treat indeed. For an unforgettable dining experience.

 

 

2/F. Club Lusitano, 16 Ice House Street, Central, Hon Kong
2110 8853

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