Michelin 1 🌟【Beefbar, Hong Kong from Monaco 🇲🇨 🇭🇰】
The Wagyu Hanging Tender is always one of my favorite cuts. The Seasoning of this was actually quite perfect for this cut, me adding extra salt towards 2nd half of the steak is just a personal preference of eating beef. The end bits here are always very bursting with flavors, it especially applies to their Ribeye Cap cuts!
Lunch:
2 Courses $450 HKD
3 Courses $520
monaco michelin 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳貼文
As mentioned, the ex Michelin 1 🌟 real Head Chef Ivan Chan from Intercontinental Hotel's Steakhouse 洲際扒房 is now over at【Prohibition Grill, Ocean Park Marriott Hotel 海洋公園萬豪酒店, Hong Kong 🇭🇰】
I forgot whether this was my 3rd or 4th visit, but this time the intensity of the Dry Aged Beef flavor was real. 52Oz USDA Prime graded Rib Eye was $1988, I liked the Rib Cap part of this piece tonight the most, which had intense meat & marbling flavor & a more bounciful texture. Same goes at sister HK restaurant Michelin 1 🌟 @beefbar_hk from Monaco.
Instead of the funkiness from just the fat protective layers or the bones only, this time I can really taste the Dry Aged meat blue cheese like umami, slightly lactic acid flavors. The Menu says its only 28 Days Dry Aged, but somehow I felt it tasted like it was closer to 40 Days range to my palate. (I mean proper Dry Aging time scales. Coz in HK, a lot of Dry Aged beef have little effect somewhat. Might as well save the electricity to mine more Bitcoins for profit 🥇. But not here!)
The other items I was looking forward to was the Lamb, which looked great, but it turned out the Ibérico Porkchop was the other highlight instead!
Personally I think the Mac n Cheese 🧀 was a little less convincing 🤔. It needs more bechamel, more cheese impact, more gratinated aroma, etc!
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monaco michelin 在 Food of Hong Kong by Epicurushongkong Facebook 的最讚貼文
2020 母親節 Mother's Day Dinner HKD $980 for 5 Courses, Lunch $780 4 Courses, Michelin One 🌟【Beefbar, from Monte Carlo to Hong Kong 🇭🇰🇲🇨】:
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•Wagyu Rib Eye Cap, with Choy Sum, Asparagus & Swiss Chard, Oolong & Meat Jus Broth. Have tried a similar Steak Dish here before and it's always so memorable, this time was very meaty almost gamey, yet well marbled with Wagyu oil flavors 🥩
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•Mille-Feuille with French Butter, Vanilla Creme Patissiere 🥧
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