Wineshark HK Restaurant Review - The Steak Room

This restaurant is located on 1/F FWD House 1881 in TST, the former marine police headquarter that has been redeveloped into a boutique hotel and several restaurants, but nicely maintaining the cultural heritage and different elements that revitalized the whole complex.

Featuring a high ceiling and slanted tile roof, chandeliers, wooden window frames and floor, with many old photos on the walls, the whole ambience offers a cozy, comfortable dining experience which we feel like going back to the 60s. 

We have chosen the 5-Course Dinner Tasting Menu ($1,118 each), plus the 4-glass wine pairing ($500). The first course was USDA Beef Steak Tartare, with the raw beef seasoned well, tender and delicious. The runny Mango Yolk in the middle adds sweetness and flavours to the tartare, with some thin crisps on the side to give a contrast in texture. A nice starter. The wine paired is Domaine Michel Gros Bourgogne Hautes Cotes de Nuits. 

My wife has chosen Hokkaido Scallop for her starter, with a crispy Applewood Bacon wrapping different Herbs in the middle. Nicely seared with caramelized surface, still moist and soft in the middle, the scallops are delicious, with a piece of roasted pineapple underneath to give a balancing acidity. 

We both picked ‘New Orleans’ Style Crab Cake for our second course. The large crab cake has a beautiful golden brown colour thin crust, with very delicious, plentiful crab meat fillings. The classic remoulade sauce further adds richness and flavours to the crab cake, with the edible flowers serving as a touch of genius visual appeal. My favourite dish in the evening. The wine paired was Perrier-Jouet Grand Brut Champagne.

For the soup, I have chosen TSR Signature Boston Lobster Bisque. The very rich lobster bisque has certainly abundance of flavours from the crustacean, with also the fragrance of cognac in the background, as well as a large piece of lobster meat in the soup to top up the whole enjoyment. 

My wife has the Traditional Baked Onion Soup, with the browned shredded onion cooked beautifully with the beef broth to make the delicious, highly aromatic and hearty soup, served in a casserole in the traditional style. It is difficult to pick which of the two soups are the better one. 

The main course for me is USDA Beef Striploin. The 10oz steak is grilled beautifully, seared with caramelization on the surface, with the flesh cooked to medium rare as per my request, juicy and flavourful. The staff provided a rack holding different types of salt for seasoning, introducing those which are best matched with the meat. With the roasted garlic and tomatoes on the side, the wine paired was Sarget de Gruaud Larose, second wine from Chateau Gruaud Larose of Saint-Julien. 

For my wife, she has taken the Jumbo Tiger Prawns. The two huge prawns are grilled nicely, though was a bit under-seasoned, paired with a butter sauce. Our main courses are served with French Fries and Baked Portobello Mushroom, good complements to the meat. 

Coming to dessert, I have picked Cow & Goat, which is Selection Cheese Platter, with Dried Apricot, Grapes, Water Cracker on the side. The cheese is decent but not particularly impressive for cheese fanatics. The wine paired was Castello Romitorio Brunello di Montalcino, which to me was not that perfect in matching. 

My wife has chosen the Black Forest Cake, with Sour Cherry, Chocolate Sponge, and Kirsch Cream. A more artistic and creative presentation, the cake is not too sweet for her liking, and is a great finale to the nice dinner. Comparing the two, I would recommend choosing the cake over the cheese.

Finishing with a cup of coffee, the bill on the night was $3,245 which is reasonable. The service is decent, though the staff did not explain the dishes and missing that critical element to build better connection between the diner and the food. I hope the restaurant can look into this, but overall still a good place to enjoy some nice food in a historic location, a mini-haven in the middle of the busy TST area.