The only thing that's meek about BLT is the decor. In shades of brown and cream, it's a neat and airy space with a harbourside outdoor terrace and an expansive view across the water. As for the food, it's all-out, full-frontal flavour. The steaks are thick and juicy, the side orders are generously seasoned, and the desserts are fresh and fruity. The service also tends to the adventurous: on the night we visited, a waiter dived into Victoria Harbour to save an elderly woman from drowning.
Meals start with a serving of large, inflated gruyere cheese muffins made of batter, called popovers, a refreshing change from bread. For starters we chose the spicy rock prawns and blue cheese dip (HK$138), and tuna tartare with avocado and soy lime dressing (HK$148), both were enjoyable. For mains, the Australian wagyu flat iron steak (10 oz/HK$360) stole the show as it was melt-in-the-mouth delicious. The American USDA rib-eye (14 oz/HK$360) was a touch overcooked but full of flavour. The Brussels sprouts and chestnuts with bacon made an ideal side order. For dessert, the homemade sorbet and ice cream (HK$60) in six flavours was mouth- watering.
Shop G62, Ocean Terminal, Tsim Sha Tsui, 27303508