Tender moments: Beefbar’s menu is a steak lover’s dream come true
Restaurant specialising in quality meats serves up cuts of every kind
FARE Beef specialists. AMBIENCE Modern steakhouse, with semi-private areas divided by floor-to-ceiling wine walls. COST The tasting menu is HK$990 per person, minimum two people.
WHO TO BRING Steak lovers. TURN-ONS The amuse bouche of two small tuna tostadas was so good, we wanted more. But without too much of a wait, the starter of langoustine carpaccio arrived. It was light and refreshing with ceviche dressing, mango and a kick of radish. We also tried the bistro-style beef tartare and milk-fed veal fillet tartare with tarragon and praline - which was lighter than the beef. Both options were tasty. For mains, a selection of beef cuts are available in 50g portions, offering a good opportunity to try the different types of cuts. We started with the American prime Black Angus flat iron with mashed potatoes followed by Korean “short horn” strip loin, which is less fatty than Japanese wagyu and has good marbling. It melted in the mouth and had no fatty aftertaste. It was my favourite cut. Next was the Japanese certified Kobe chuck roll, which also melted in the mouth but had more fat to it, and came with wasabe and salt - a popular choice for diners, we were told. We ended with Australian wagyu-crossbred hanging tender, which was the richer tasting of the four. We rounded off the meal with a pre-dessert drink of Frangelico and lemongrass cocktail - a delicious way to cleanse the palate - and a chocolate cake with salted pine nuts and cream cheese ice cream.
TURN-OFFS The tables are close together, which is only a problem when the restaurant is full. DRINKS The sommelier recommended Campogiovanni 2011 Brunello di Montalcino, a medium Italian red wine to go with all the dishes on the tasting menu, and it was perfect for each dish.