Recently I was at the new Regent Hong Kong for a dinner hosted by their PR team. It's my first visit to the hotel after it went through a major renovation and the name change, and one couldn't ask for a better welcome than being led into the private room in their legendary Steakhouse restaurant with the long dining table and a sumptuous spread of dishes awaiting.
We started slightly earlier than usual at around 6, and that meant we managed to catch a glimpse of the sunset at the golden hour through the floor-to-ceiling window overlooking at the busy harborside promenade. I love the modern décor of the new dining area, a notch down of the stuffiness from a traditional steakhouse but still kept this luxury chic style. On one side of the dining room was the elaborate salad bar with selection of crudites and charcuterie with the open kitchen as the backdrop for those who wants a glimpse of the charcoal grill and the cooking action.
Of course, at the end it’s the food that truly matters and they delivered brilliantly. We were essentially given an abbreviated version of the whole menu served in slightly smaller portion than usual, starting with the exclusive “Salad Bar” with vegetables, cold cuts, cheeses plus oscietra caviar presented in a giant tin (and all the condiments). Let’s just say by the time we finished our meal, we all had more than a fair share amount of the caviar yet we only managed to finish half the tin.
The gazpacho was well suited for the hot and humid summer evenings, served chilled with bright flavor and colors, matched with the umami-rich langoustine tail served raw on top. The series of starters were all classic steakhouse fare. Couldn’t go wrong with the beef tartare, served with an egg yolk and the usual condiments on top, worked especially well with the sourgough bread served on the table. The Toro and Uni custard was the more “creative” one and beautifully presented, with strips of tuna served on top of the silky and rich sea urchin custard with the flower-shaped furikake tempura and dollop of caviar on top.
And then there’s the steak – not one but three different cuts from three different countries, all represented some of the very best one could source in town. My flavor intensity of the Hanwoo sirloin was impeccable, but in terms of texture, I love the marbled meat from the Italian Carima Farm T-bone with good balance of fat and a hint of smokiness, having grilled on charcoal. Among the side dishes, I love the simple bowl of sauteed mushrooms and the roasted garlic.
We barely had room for anything else after trying the steaks and side dishes, but we soldered on with a cheese platter we assembled from the salad bar selection followed by two desserts. Both the tarte tatin and chocolate cake were amazing. The Apple Tarte Tatin was done in contemporary style, slightly less sweet with caramelized apple baked on top of the flower-shaped buttery pastry crust, and the chocolate fondant cake was perfectly prepared, soft in the center with a light sprinkle of salt on top to contrast the rich chocolate flavor.
A fair share of wines were served throughout the evening, beginning with the champagne followed by three different reds for the steaks, all presented in magnum bottles. I love the choice of a Sonoma Zinfindel blend – full-bodied, opened up nicely after 3 hours decanting with rich red fruits on the palate, and hint of smoke, cedar and chocolate, holding up well with the rich piece of Hanwoo sirloin.
There’s always the charm and occasion for an old-school steakhouse, and I am glad this timeless venue which was long considered to be one of the best in town, is back with a vengeance.
When? June 27 2023
Where? The Steakhouse, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Menu Highlights? Korean Hanwoo 1++ Sirloin
Drinks?
Champagne Duval-Leroy Brut Reserve NV
2017 Fontanabianca "Bordini" Barbaresco DOCG
2018 Ridge Vineyards Lytton Springs, Sonoma, California
2015 Chateau Lascombes, Margaux
Web:
hongkong.regenthotels.com/dining-destination/the-steak-house
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