After the
renovation of The Regent Hong Kong, this is the first time I returned to their
famous steakhouse. Ranked as one of the top 100 best steak restaurants, what
was also in my memory was their view, looking out to Victoria Harbour on the
same level as the promenade, with lots of tourists taking photos throughout the
whole day.
Seated at a
table on the window side, we were able to enjoy the described view to accompany
our dinner. The décor has been refined, having an elegance and subtle premium
vibe, with warm lighting. On the inside is the salad bar with a wide assortment
of items, a good choice if you do not have any specific starter in mind.
I have a
glass of Schramsberg Vineyards Blanc de Blancs 2022 ($240) to start. This California
sparkling is made using traditional method, dry with elegant bubbles of a
smooth mousse, refreshed green apple and citrus characters, bright acidity on
the palate with hints of toasted almond and lees, and a riper note.
The Amuse
Bouche is Wheat Crisp, paired with a Foam made from corn and Parmesan cheese
for dipping. The Bread is a fluffy Sourdough, together with homemade salted butter.
The staff thoughtfully got Ivy some olive oil as well. We liked the bread a lot
and even before the starters arrived, we finished the whole loaf.
The first
starter was Pan Seared Scallops ($298). The large, Hokkaido sashimi-grade
scallops were nicely seared with caramelized surface, while keeping the flesh
tender and moist. On top were some Spanish Wagyu Cecina to add an extra taste
of savory, with some charred petit pois underneath, and lemon Beurre Blanc sauce
on side.
The second
starter was their signature King Crab Cake ($318). Made with Alaksa crab meat,
the crab cake had a crisp crust but not oily, with the delicate crab meat
inside flavorful, without adding in a lot of other ‘fillers’.
Together with the homemade Tartar sauce, it is
truly top-notch and no wonder continues to remain a customer favorite.
On the next
course we had soups, with me picking a Canadian Lobster Bisque ($268). With
good intense flavors, the soup had been added with a nice dose of XO Brandy, giving
an extra layer of smoky elegance, plus some drizzle of dill oil to balance with
a refreshing herbaceous note. Delicious.
My wife had
French Onion Soup ($228), and on her request the Sourdough toast on top did not
have the usual Gruyere cheese. Rich and intense in flavors as well, the soup
has the sweetness from the onion, without getting the onion burnt and causing bitterness.
Another staple which demonstrated the attention to execute the fundamental
right.
To go with
the steak, I have a glass of Duckhorn Vineyards Merlot 2019 ($250). This Napa
Valley Merlot is easy-to-drink, with ripe black fruit, cocoa and spices. Its
medium bodied palate and acidity, plus decent level of tannin made it a good
match with roasted beef and other types of red meat.
I have
chosen a 12oz Smoked Beef Tallow-Aged Hanwoo Striploin ($1,656). A limited artisan
cut, the prime Korean beef was first put to dry age for 3 weeks, before
wrapping with smoked beef fat to continue ageing for another 3 weeks. Grilled
to medium rare, the steak is rich in flavors, balanced and not as fatty as
wagyu, very good.
My wife had
the USDA Certified Prime Black Angus 8oz Tenderloin ($780), featuring 160-day
grain-fed cattle. The tenderloin had nice beef taste, and the leaner cut was soft
as well. Grilled to medium level, it was juicy and with simple seasoning it was
already delicious. Perfect for those who might not want to have fatty steak.
On the side
we shared Sauteed Portobello Mushroom ($118) and Charred Spring Asparagus with
Black & Wild Garlic Emulsion ($118). The mushroom had been cooked together
with garlic for extra flavors while the asparagus was tender with the emulsion adding
sweet garlic flavors. Both are very nicely done.
For
dessert, I had Pavlova ($208), with the crunchy meringue sitting at the bottom,
having a raspberry sorbet in the middle and some Diplomat Cream on top, as well
as some sweet and appealing Gariguette Strawberry on it. Together with the
strawberry juice dressing, it is light and well-balanced in sweetness.
My wife had
the Seasonal Fruit Platter ($160). This was not on the menu, but hearing that
she wanted to have some fruit, the staff kindly arranged this for her.
Featuring some summer berries including strawberries, raspberries, and
blueberries, it was a simple one, but the fruit were all in good quality, sweet
in taste and perfect in appearance.
Service was
very good, with the staff attentive, eager to help in explaining the menu and
making recommendations based on our preferences. The bill on the night was
$5,370. Considering the food quality and overall dining experience, I would
rate this restaurant a Good 73 points, worth trying.
