Hong Kong - Strip House by Harlan Goldstein

I've never had a bad meal at a Harlan Goldstein establishment.  That's a pretty tall order in the fickle and inconstent F&B world today.  I've enjoyed them all, from Tuscany by H (a pity it had to go) to Gold.  Oh I did have a a very meh meal - at H One - but that was after Harlan was no longer associated with the H.  So don't be fooled.

Strip House is Harlan's latest venture and yes it does steaks, and yes, pretty well.  But it has a whole bag of goodies, within a smallish menu mind you, that you don't really have to eat beef if you don't want to. 


House cured bacon

This was 2 wonderful strips of pork belly, subtly smoked and salted then grilled.  So many ways it could go wrong, but this was delish.  One might even say it was a tad small... 

Crab cakes

But many rave about this one in the appetiser section, and rightly so.  So good we had to have 2 orders.  This was a literal interpretation of the name of the dish.  Huge lumps of crab meat molded into a cake, then lightly pan fried.  And then a lobster bisque like sauce to match.  If you like crab, you can probably eat this all day.


Onion loaf

Good but I've had better.  But even then, we polished off the whole loaf.  If you like soft and fluffy this would be your loaf.  I like a little chew in my breads but otherwise, a bit more whiff of onion would have made this a loaf of desire. 

New York Strip

This was a pretty decent piece of meat.  With enough marbling yet not too much so folks who like some bite, can chew through (but without too much work).  Well grilled with a good pink centre, this was enjoyable.  The sprig of rosemary on garlic is a nice touch, subtle enough not to overwhelm.  



Kick Ass Mac Cheese

Yes, that kind of language is used on the menu.  Because statements of fact are not offensive?  Yes, it was kick ass.  And yes, I would eat it again even if it doesn't look like much.  I'm not shallow like that.


Sizzling brownie

It was the more dramatic of the 2 desserts with our server pouring chocolate sauce into the hot griddle to make it sizzle.  But it was just a lot of chocolate for me that I could barely open my mouth.  Good for sharing since it would be one heck of a meal in itself. 



Lemon cake

This was the sweet winner hands down.  Lemony liquid insides encased in a moist cake.  Paired with vanilla ice cream and cooked cherries, perfectly light finish to an otherwise heavy meal.  So light it's possible to have 2, well almost possible. 

Oh and did I mention we had a patient and sweet server too, who had to put up with a slightly stressed group of individuals who had a hard week?  She did a great job of winding us down into the weekend too.  Great job!  I'm sorry I forgot your name!  But I'm sure I'll see you again.

5/F, Grand Progress Building

15-16 Lan Kwai Fong

Central

Tel: +852-2521 8638

Hong Kong - Steik World Meats

The Hong Kong economy is certainly robust again and it is once again difficult to get reservations, especially for a Friday night.  Most good quality steak houses were full - so you either have dinner at tea or at supper, if you are desperate.  I don't usually eat steaks at unknown places since I'm determined that my red meat quota is never wasted.  So it wasn't without apprehension that I confirmed our reservation at Steik.  


When you get there, it is a pretty decent place to dine.  Very soft lights (which explains the photos), nice cushy booth seating, and larger than most restaurants tables.  There's also a nice bar area akin to Morton's.  The menu is actually a pretty fun one, and larger than most meat houses.  Even if you're not a meat fan, you can still get a good selection going.


The Crab and Lobster Bisque was a nice start to dinner.  Served with sides of lobster butter, fresh grated parmesan and croutons, it was a delicate balance of crustacean and cream.  Even with a generous portion, you will not feel too bloated after so that your main course is affected.

We shared the pan-seared foie gras with toasted brioche and peach chutney and were very happy.  Appropriately distributed when serving, we each got our own plate, which was still a generous portion.  The liver was so very well seared and sealed to a delicious crisp while the inside was still pink and creamy.  Not greasy in its delivery, it went well with the slightly tart peach chutney.

My main of the Japanese Saga Sirloin Grade A4 was served sashimi style, carved up to 6 pieces laced with Japanese Alfafa.  Very nicely marbled but still retaining enough meat for bite, it was very easy to chew and melts in your mouth pretty effortlessly.  Those who like more meat may not fancy this and want a huge slab with more potential for chewing but this is perfect for those who like their beef but don't like the devouring process too much.  And the good news is, Japanese beef marbled like so, does not have saturated fat, and is generally healthier for you!  At least that's what I read and believe!

C's main of the slow-braised Wagyu beef cheek with potato puree, bacon lardons and red wine glazed shallots was also tasty although in today's context, a little less ordinary.  The combination is a hearty one and if you like your stew, this is a very nice rendition.  

T's choice of the pan-fried snapper fillet with herb gnocchi, char-grilled asparagus and lobster butter sauce was in her words, very very good but the cream got to her in the end, and it is a little heavy for those who cannot take to cream well.  But it is a very generous portion and might be better shared.

The sides of shoe string fries and the wild rocket salad with shaved parmesan were nicely done while not spectacular.  


To finish, and we were pretty finished by this time, but insisted on having at least one dessert.  Our unanimous choice of the Warm Chocolate Fondant with strawberry cheesecake ice cream was a nice variation and although not the best, it was a happy finish to a happy meal.  

Certainly a nice alternative to the established steak houses around the region and well worth a visit.  Windfall that we did.  And if you have clients or visitors to entertain, it certainly isn't shabby at all.


Shop 314, K11
18 Hanoi Road
Tsim Sha Tsui
Kowloon
Hong Kong
Tel: +852-2530 0011