Word on the street (and from our office chairs) is that The Steak House at the Intercontinental Hong Kong is one of the to-go places for a good steak dinner. And we love us a good steak dinner, especially a steak dinner that's fresh off of Hong Kong's only charcoal grill. So at the behest of The Steak House team, we eagerly trundled across the harbour to Tsim Sha Tsui to be served up with items from the new a la carte menu courtesy of Chef Nicola Canuti.
We were treated to an extensive collection of appetisers, sides, main meat dishes, and desserts, and were also set loose on the substantial salad bar, home to a superb selection of greens, cold cuts, and cheeses. For appetisers, we started off with a wild jumbo prawn cocktail ($380), and we tried the air-dried fresh Spanish salmon, served with Siberian caviar and salmon caviar ($450), Spanish tuna tartar with Yuzu dressing and a side of charcoal grilled bread ($368), and roasted Dutch organic rainbow carrot and burrata cheese with bagna dressing, a wonderful concoction of banana, garlic, and anchovies ($248) (which tastes nothing like it sounds, I promise; it took me pleasantly by surprise as well). The carrots were so soft that they dissolved on the tongue, the charcoal grilled bread was rich and smoky, and the tuna tartar was tender and flavourful.
For meat dishes, we sampled the Australian Agricultural Company's Master Kobe Beef, the four-time International Grand Champion Winner of the prestigious Royal Melbourne Fine Food Awards, one of the largest and most competitive branded beef competitions. Naturally, this was one we had to try. We were also served cuts of the USDA Colorado Lamb T-Bone, and the dry-aged USDA Porterhouse. Paired with my choices of homemade mixed herb mustard and onion mustard, the lamb was aptly juicy, with a light, sweet taste and so tender that it melted in my mouth; the Porterhouse moreish and strong in flavouring from its 45-day dry-aging process, but the Master Kobe stood out as the meat with the most concentrated and saturated flavour, excellently seared, soft in texture and rich, and a wonderful way to round up the night.
Except we didn't stop there. The P.P.P. (Panetonne in "Pain Perdu" style, served with rum raisin ice cream and caramel sauce) ($328) and the Homemade, a wild concoction of homemade vanilla ice cream, marshmallows, popcorn, mixed berries, and vanilla doughnut balls ($328) were brought out and, to my delight, the Homemade was served in an oversized cocktail glass, fulfilling all of my self-indulgent dessert fantasies a la Charlie and the Chocolate Factory.
My personal highlight of the night was the process of selecting a steak knife before the main course was served; from delicate, Italian and Japanese designs to stout, German models, I opted for the "biggest, baddest knife you have in your collection, please" (actual words used); clearly, my plan was to attack the steak with vigour and enthusiasm. Did I succeed? Yes. Did I have fun whilst doing so? Also yes.
Finally, it must be said that the wonderful thing about The Steak House Winebar + Grill is not only the excellent food, but the whole package: the plush interior design and muted lighting ambiance, the delicate music, and the unrivalled view across the harbour to Hong Kong Island (with frequent peeks of Aqua Luna, the traditional red-sail Chinese junk boat, passing back and forth). Not to mention the impressive salad bar and a dependable, yet dynamic menu. Even without the introduction of the fabulous new a la carte items, The Steak House is well worthy of a visit.
The Steak House winebar + grill, B/F, InterContinental Hong Kong, 18 Salisbury Road, TST, Kowloon, 2313 2323