This article originally appeared in the latest April edition of Foodie: A Woman's Place. Read it here!
What? The same team who ushered in a whole new way of approaching steaks and dry-aging in Hong Kong have continued their island assault by opening Steak Frites; which as the name implies, is all about steaks. And frites....Get. Out.
This is the place for carnivorous indulgence, consisting mainly of high quality meat and carbs. Luckily salad pokes her blue cheese slathered face in at the beginning of the meal to make you feel not so entirely terrible about consuming your weight in meat and potatoes. In true 'steak frites' form, a salad begins the meal, though this is certainly one of the better ones we have tasted in the 'entrecote' genre. A simple wedge of lettuce with cherry tomatoes, bits of bacon (mind you, maple glazed thick cut bacon) and chives is a tasty starter.
The Food: Steak tartare, further bolstered with duck fat fries and a creamy bernaise was clean and smooth.
When Rebecca Charles offered the first lobster roll at the Pearl Oyster Bar in New York City, little did she know it would eventually be following the tides (not really), to the island of Hong Kong. This one contends for best in Hong Kong, more so for the brioche bun than the filling. Light, buttery, crispy and soft all at the same time.
The main event, available only at night, as all true main events are, the 40 day dry aged steak with duck fat fries and choice of three sauces is almost too much. Add a lobster tail, and you better don those eating pants right now. We particularly liked the black pepper sauce, and found the other two slightly underwhelming. Fortunately, the black pepper sauce is so bang on you won't need the others. The steak itself is extremely cheesy in flavour, due to the affect of the dry-aging. If you are not a fan of overly strong meat taste this might not be to your liking, but we would suggest it to all the animals of prey out there.
The Verdict: We like it. We are not overly meaty and we like it. There is a lot of skill put into the effort of dry-aging, and then coupling this with their famous duck fat fries has procured a winning formula.