This restaurant opened in 2015, part of the formidable international Beefbar network (16 in total) which originated in Monte-Carlo, Monaco. This outlet in HK, located in Central Ice House Street, is awarded Michelin 1-star status consecutively from 2017 till now, and has been one of my good friends' favorite restaurants. Even though I generally do not eat beef, I decided to try it out today.
Arriving early in the evening, the dining section was not yet ready, and we had to wait at the bar. Luckily we don't need to hang out for too long before we were seated. The restaurant offered a nice ambiance, with white marble table top contrasting with the dark-colored chairs. The lighting was comfortable, creating a warm cozy sensation while not too dark to make it challenging for customers to make out what they actually were eating.
We ordered the Tasting Menu ($1180 each) and I also opted for the wine pairing ($600). The first course was Traditional Beef Tartare "Bistro Style", featuring American prime 'Black Angus'. The raw beef was added with onion and I believe some gherkins (?), giving a nice sour note and a bit of crunchy texture to the soft minced meat. The egg yolk sauce on top actually reminded me of the Chinese raw egg with minced beef pot rice. A few drops of balsamic vinegar on the side added further complexity of flavors to the meat. Certainly a good start for the meal. This was paired with a glass of Delamotte Brut champagne which is surprisingly good match with the tartare.
The second course was Short Rib Tataki, featuring the Australian M5+ 'Black Angus'. The slow-cooked beef was grilled beautifully, and dipped with a sauce I guessed made with some yuzu vinegar, providing yet again the nice acidity and a refreshing palate. The leek and onion on top further enhanced the fragrance of the dish. Another nice dish, though might not be particularly 'special'. It was paired with a Napa Valley red wine from Stag's Leap.
The third course was my favorite in this dinner: Homemade Ravioli with Japanese A5 Hyogo Tajima 'Kobe' as fillings. The beef inside the ravioli was intense in flavors, with a nice 'shredded' texture. The ravioli itself was very terrific, perfect on the chewy bite and size, with a bit of jus added to make it moist and further echoing the taste of the fillings. A really great dish. It was paired with a Chateauneuf-du-Pape which is surprisingly light in my opinion.
The fourth course was Hanwoo Striploin, served with Comte Cheese Mashed Potato. This top-tiered Korean 1++ 'Short Horn' was served on cast-iron, cooked perfectly to medium rare as I requested, with a crispy surface while a moist, juicy and tasty flesh inside. Seasoned simply but smartly to highlight the true flavors of this good quality meat, it was amazing indeed. The mashed potato was also creamy and good in taste, while the torched comte cheese on the surface reminded us of a creme brulee. Another nice dish. The wine paired was a Shiraz from Tuscany.
Before dessert we were served a cocktail called Sunny Monte-Carlo to help cleanse our palate. An interesting way to transition but I am not particularly impressed and thought the taste a bit awkward for this purpose. It seemed the mocktail was in fact better from my wife's reactions. The last course was Raspberry and Chocolate Bar, with a chocolate cake base, a raspberry mousse in between, and a chocolate strip at the top. With some toasted hazelnut and puree on the side, it is a nice finish to the meal.
With also a Petite Fours served, our overall experience in this dinner was very good. The service was friendly and attentive, but I found they are a bit shy in explaining the dishes to us in more details. The total bill on the night was $3333 and I think it is a fairly reasonable price.
Arriving early in the evening, the dining section was not yet ready, and we had to wait at the bar. Luckily we don't need to hang out for too long before we were seated. The restaurant offered a nice ambiance, with white marble table top contrasting with the dark-colored chairs. The lighting was comfortable, creating a warm cozy sensation while not too dark to make it challenging for customers to make out what they actually were eating.
The third course was my favorite in this dinner: Homemade Ravioli with Japanese A5 Hyogo Tajima 'Kobe' as fillings. The beef inside the ravioli was intense in flavors, with a nice 'shredded' texture. The ravioli itself was very terrific, perfect on the chewy bite and size, with a bit of jus added to make it moist and further echoing the taste of the fillings. A really great dish. It was paired with a Chateauneuf-du-Pape which is surprisingly light in my opinion.
The fourth course was Hanwoo Striploin, served with Comte Cheese Mashed Potato. This top-tiered Korean 1++ 'Short Horn' was served on cast-iron, cooked perfectly to medium rare as I requested, with a crispy surface while a moist, juicy and tasty flesh inside. Seasoned simply but smartly to highlight the true flavors of this good quality meat, it was amazing indeed. The mashed potato was also creamy and good in taste, while the torched comte cheese on the surface reminded us of a creme brulee. Another nice dish. The wine paired was a Shiraz from Tuscany.
With also a Petite Fours served, our overall experience in this dinner was very good. The service was friendly and attentive, but I found they are a bit shy in explaining the dishes to us in more details. The total bill on the night was $3333 and I think it is a fairly reasonable price.
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