If you're thinking this review’s going to be on a bacon, lettuce and tomato sandwich, I am here to crush your dreams. Despite sharing the same acronym, BLT Steak Hong Kong never meant to be associated with the classic American sarnie. In fact, it stands for Bistro Laurent Tourondel, New York’s acclaimed steakhouse owned by celebrity chef Laurent Tourondel.
Versatile steakhouse BLT Steak recently received a facelift with an injection of contemporary dishes that have been designed for sharing, taking advantage of Asia’s world-class seafood and the region’s sterling produce. Overlooking beautiful Victoria Harbour with a smashing newly renovated interior, be prepared to dig into some new, soon-to-become signature dishes.
Here are a few of my favourites:
Hamachi yuzu kosho
Avo-dently an avo fan, I liked how the creamy avocado played sidekick to the slices of fresh hamachi (yellowtail) and punchy Thai chilli and lime in this hamachi yuzu kosho ($238).
You must be wondering – what are Chinese garlic aubergine ($68) doing on the menu? But these little babies were grilled to perfection, making them so addictive – and tempting to pop one all in one go into my mouth.
For the indecisive seafood lovers, get all your ocean favourites in this seafood ceviche ($248), a refreshing mix of octopus, snapper, shrimp, scallop, coconut milk, citrus, coriander, onion and chilli oil.
Black-garlic-charred short ribs
One of the best proteins of the night, the black-garlic-charred short ribs ($298) had soft, meaty slabs sliding off the bone. They were served with jalapeño chimichurri and grated horseradish marinated in fermented black beans and were glazed in hoisin sauce.
Signature crêpe soufflé
Forget your memory foam pillow at home. Chef Tourondel’s signature crêpe soufflé ($80) is the ultimate dream pillow – fluffy and perfectly edible, nestled in a bed of delicious passion fruit sauce.
Caramelised New York cheesecake with grapefruit sorbet
Going back to the restaurant’s Big Apple roots, we gotta have cheesecake. I'm obsessed with the combination of tangy fruit with cheesecake (I feel that eating a cheesecake slice on its own can be a little overwhelming). The caramelised New York cheesecake ($80) was well complemented by the scoop of zesty grapefruit sorbet on top.
In addition to my above favourites, do try other new yummy additions like the crab cakes with smoked piquillo-paprika aioli wrapped in filo pastry, Wagyu beef tartare with truffle and grated daikon, grilled red snapper with lime-shiitake ginger vinaigrette and, of course, BLT Steak’s signature beef cuts, which include Australian Black Angus and USDA Prime.
Aside from its main menu, BLT Steak also offers value-for-money lunch and weekend brunch options.
Lunch buffet (Monday–Friday)
- Lunch buffet only (selection of salads, appetisers, charcuterie and desserts) ($148 per person)
- Lunch buffet with a choice of sandwich, plus tea or coffee ($188 per person)
- Lunch buffet with a choice of main course, plus tea or coffee ($258 per person)
Weekend brunch (Saturday, Sunday and public holidays)
- Brunch buffet only (appetisers, salads, weekly carving station, dessert buffet) ($218 per person)
- Brunch buffet with a choice of main course, plus coffee or tea ($338 per person)
- Add $158 for free-flow sparkling wine and red and white wine
Shop G62, G/F, Ocean Terminal, Harbour City, 17 Canton Road, TST, 2730 3508
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation.