This famous restaurant is started by Riccardo Giraudi, who has built an empire of elegant dining places throughout the world. Beefbar is his concept to evolve the steakhouse to include street foods, on top of offering prime cuts of best meats.
Beefbar Hong Kong has got Michelin 1-star status since 2017, and this is my second visit after four years. Located on Ice House Street in Central, the stylish décor has not changed, featuring leather and marble in the design with sophistication and elegance.
The Homemade Focaccia is really good, with a crisp crust, soft and spongy inside. Dipping in extra-virgin olive oil we quickly devour the basket. When the staff refills another basket we also finish readily.
The Amuse Bouche is Slow-Cooked Veal with Tuna Sauce. The thinly sliced veal is tender and flavourful, the tuna sauce adding a bit of savoury notes, and the finely chopped chives giving nice fragrance.
I start with a glass of Ruinart Blanc de Blancs ($300) for the first couple of dishes. First course is Scallop Tacos ($348 for four pieces), with the staff helping to split in two servings. The crunchy tacos have delicious diced fresh scallops as fillings, which has been mixed with shiro miso, seasoned with some chili and chives. Delicious.
Next is Traditional Beef Tartare ‘Bistro Style’ ($280), again thoughtfully arranged in two servings. The minced raw beef has good seasoning, with some gherkin mixed in to give a bit of acidity and crunchy texture. On top the chef has added egg yolk, creating a silky bite. Another good dish.
The third course we have Wagyu Bolognese ($240). Splitting into two portions, the homemade wagyu beef ragu pappardelle has some 36 Months Parmesan Cheese shaved on top. The texture of the pappardelle is perfect al dente, while the ragu is rich and full of flavours, with the Parmesan adding savoury wonders to the pasta. A deserved signature of the restaurant.
I have a glass of The Prisoner ($300), a red blend including Cabernet, Syrah and Zinfandel from California, to go with the steak. My wife has Grilled US Black Angus Beef Filet ($810), while I go for Grilled Australia Wagyu M9 Ribeye Cap ($880).
The ribeye cap is the meat located between the shoulder and loin, not too fatty and in my opinion having a good balance of leanness and flavours. Perfectly grilled, with caramelized surface, juicy and tender inside, it is seasoned well and we do not need any condiment to enjoy. A really nice steak.
I also try a bit of the filet my wife has ordered. It is very tender, again with great caramelization on the surface and juicy inside. The seasoning is also impeccable. Compared with the ribeye cap it is of less flavours though, but to go for lean and tender then this is for sure a great choice.
As a side dish we have Homemade Classic French Fries ($90). Freshly deep-fried, the fries have the crispy surface and soft interior, wonderful to dip in ketchup. It is not bad, but I cannot resist comparing with the better French fries I had early in the week in another steakhouse in Soho.
With a full stomach we cannot have the rich dessert on menu, but decide to ask for a scoop of Yuzu Ice Cream ($40 each). The staff is helpful and specially arrange it for us (not on menu), and the refreshing yuzu flavours, with a bit of chocolate dirt underneath, is perfect.
Service is good, with the staff attentive and friendly. The manager also helpfully recommends options and choice of meat in the ordering. Together with a bottle of water, the total bill is $3,904. A really nice steakhouse with an interesting twist of the street food elements good for different occasions.
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