The Upper Deck: American steakhouse fare with all the trimmings

Tung Chung’s waterfront has another new restaurant in its buzzing T Bay area – an American steakhouse, The Upper Deck. Though it is billed as American, thanks to executive chef Faycal El Moujahid, some dishes are also flavoured with spices and aromas from Moroccan Bedouin culture. We started with a signature cocktail, the Smoked Boulevardier (HK$120), with rye whisky, Campari and Rosso, while watching the sunset through the picture windows that overlook the sea with the airport in the background.

For starters, we went for the Maryland crab cake (HK$118) with mango salsa, and smoked chipotle sauce and beef tartar (HK$188) made with Wagyu beef tenderloin, classic tartare sauce, quail egg yolk and country toast. My favourite starter, though, was the bone marrow and toast (HK$128): the marrow was oven-roasted on the bone and was balanced with sweet and fragrant flavours from the onion jam and chimichurri.

The Hokkaido scallop and pancetta (HK$198) was perfectly cooked, and was complemented by the saltiness of the crispy pancetta, and cauliflower mousseline and chicken jus. For drama, the wooden box holding the 21- to 30-day dry-aged beef prime rib on the bone (HK988/kg) was opened at the table, smoke billowing from it. The tender meat was rich in flavour and came with sides of Cajun fries, mash potatoes, truffle mac and cheese, grilled asparagus with chimichurri and grilled corn on the cob (HK$48 each). The barbecued smoked devil baby chicken (HK$288) was served with Lyonnaise baby potatoes and the lobster thermidor (HK$388) came with cheese, mushroom and a mixed leaf salad. If you have room for dessert, the baked Alaska (HK$78), key lime pie and New York cheesecake (HK$88 each) are recommended.

The Upper Deck

Shop 101, 1/F, T Bay, 9 Yi Tung Road, Tung Chung

2757 8889