The Steak House

營業中

休息中

家人同我到Regent Hong Kong的The Steak House慶祝生日。知道The Steak House過往無論於Regent或Intercontinental時期都係咁出名，不過今次係第一次幫襯。雖然家人都有提早訂枱，不過可能因有太多booking，所以並未能安排window seat俾我地。當時係有小小失望，後來餐廳安排的另一位置，其實又自成一角。食物方面：麵包及牛油已經有驚喜，好味，不過要提醒大家唔好食太多。King Crab cake - 蟹肉的份量多，香味撲鼻。Classic onion soup - 洋蔥味香濃而甜，Emmental芝士濃郁。主菜我同家人都選擇食牛扒：，Spain braised short ribs - 呢款菜式的肉係全熟，肉味香濃而肉質都好嫩。US Rib eye (medium) - 香濃碳燒味，肉質都尚算嫩及juicey。Side dish方面，我地叫咗Potato Au Gratin及Sautéed mix mushroom，2款菜式都滿意。甜品方面，由於我地唔要朱古力，唔要有酒精，所以選擇並唔多，我地決定叫Apple Tarte T

以前係洲際 Steak House 捧場客，Regent Steak House 重開，一定要試吓，早2個月叫AE 幫手book枱，成功book到星期五裝修同以前差唔多，係多左 salad bar 位置，waiter 有啲係熟口面，係欣圖軒(而家改名麗晶軒) 調過嚟經一個認得我嘅 waiter 推介，餐廳最出名嘅係salad bar，4個人，salad bar $298 一位，有cheese & ham、seasonal green 等等。嚟得 Steak House 當然要食 steak，order 左 châteaubriand medium rare 🥩老公鍾意食羊，所以仲 order 左 Lamb Rack 🍗之後終於可以出去salad bar，蔬菜好新鮮、好嫩，油甘魚沙律出奇地好食，其餘食物都係五星級酒店品質🥗🧀Before 上steak 之前，當然唔少得俾我哋揀刀🔪同以前唔同，今次所有刀嘅分別只係在於顏色。終於牛扒上到，已經幫我哋切好晒，用咗慢煮嘅手法去處理，之後再用炭火燒，成功保留肉汁、肉質亦都嫩，亦冇血水之後再選擇各種鹽同 mustard 再之後就上 lamb rack

生日正日，老公訂咗以前記念日會嚟既steak house. 重開之後第一次嚟所以我地都充滿期待。餐廳都係以前相同位置，而且可能人唔多，感覺無以前咁嘈坐低落完order就耐心等我哋嘅嘢食。食完頭盤，牛扒都上埋嚟啦。點解唔見咗以前既重要㨂刀環節既？於是就問負責我哋嗰枱嘅waiter。佢竟然答我哋因為未㨂好佢地餐廳之後會用咩刀。所以而家係無咗比客人㨂刀既環節既。比佢一講，我開始留意下其他枱係咪都無。又唔係喎，有d枱waiter依然會攞住一盒盒既刀比客人㨂既？ 唔明點解負責我地嗰枱既waiter要咁講……講返食物，牛扒依然充滿炭燒味。但個蟹餅就好似無以前咁出色。最加上服務方面差咗，整體感覺冇以前咁好

Newly renovated Regent Hotel has come back with their steakhouse, which also get a fresh new elevated look and menu. They got you covered with all kinds of meat, from surf to turf. Beef is of course the main feature, and they serve up a global collection - black angus from Uruguay and US, aged beef from Spain and of course wagyu from Japan and Australia. Before you have the beef, you get a wide selection of starters or you can opt for their salad bar at $298 when you order a main course, which I

特選牛排煎得非常的恰到好處，外面煎得香脆，裡面則是極其嫩滑多汁，非常的美味。牛排搭配的燉菜和薯泥也都非常的棒，燉菜入口即化，薯泥也非常的滑順，搭配牛排非常的完美。此外，餐廳還提供了一些開胃菜和甜點，其中最讓我印象深刻的是焦糖布丁，它的口感非常的柔滑，味道也非常的濃郁。

地方好，風景靚鍾意食嘢朋友，如果拍拖建議揀靠近窗嘅枱夜晚黑個景都唔錯嘢食都做得有水準特別係呢度啲牛油做得幾好食落去唔似交貨個麵包幾出色不過唔好食太多如果唔係主菜啃唔落講到明係扒房d牛扒係有一手冇乜嘢可以挑剔👍👍

朋友同我一向鐘意去試新餐廳 聽說regent 大名鼎鼎嘅steak house 重開，又係全城熱話，當然要試試啦早大約一個月訂位，終於到我哋喇~！我哋兩個人，一去到就係門口位，咦？點解有d客人可以2個人坐四人檯嘅？要求換位，侍應亦答應有位就換俾我哋點菜後就有位了，lucky~!坐四人檯後就開始食嘢了生蠔 係鮮味嘅本來叫咗個蟹腳，但太鹹了，退返俾餐廳，想換個crab cake (但最後無黎到）牛扒要咗Uruguay （好少見）嘅rib eye, 除咗肉質相當嫩滑，其他都無乜特別好講了反而個side dish: sauteed mushrooms 同lobster macaroni 幾好食，at least 我覺得係五星級扒房嘅正常發揮甜品就無叫到了另外再叫咗水 同 一人一杯白酒Total 2128 (朋友有AE 卡 有 15% off, total 2087.6)埋單後 有職員問我哋comment 咁我同朋友就一次過問我哋心中嘅疑問1 點解我哋無麵包？我哋見其他客戶有但我哋無，咁係因為我哋無叫湯 定 麵包要額外收費？答：應該因為你哋調咗檯 所以麵包去咗你哋之前張檯 （我哋：但其實你哋咁多

我地一行五人叫左🥗Appetiser🔸Salad bar （圖二）👍🏻🫶🏻🔸Lobster Bisque🔸Bone Marrow🥩 Main course🔸Dry aged Porterhouse (Aus waygu M5)👍🏻🫶🏻🍷 Drinks🔸 Bellino Sparking cocktail 🔸GL Joseph Drouhin, vosne-Romanee 2018🍮 Dessert🔸Apple Tarte Tatin🫶🏻🔹Salad Bar 有驚喜！ 醃過的刺身，新鮮蔬菜配anchovy sauce , 仲有Cold cut , cheese 都好高質🔹額外點的湯及甜品都美味，但感覺是很飽很飽很飽，下次再來，覺得只點Salad bar 及牛扒就夠了📍 G/F, The Regent Hong Kong, 18 Salisbury Road Tsim Sha Tsui#regent #steakhouse #poterhouse #steak #saladbar #foodblogger #foodiehk #restaurantsinhongkong #wineand

My friend picked this restaurant to celebrate my birthday. I was quite surprised, the side dish lobster macaroni and bone marrow are nice! But the hygiene and service in this restaurant must improve! There is an ant crawling from the bottom of the dessert to the top. I was so shocked! When I called the waiter, he said" it must fly from somewhere else." I don't know if it can fly or not, but it seems that it has no wing. And the part I felt the most disrespectful part is that Mr. XX did not pay a

以前的洲際酒店變身成為而家嘅麗晶酒店，啱啱喺年頭新開嘅扒房。親故話因為上年疫情冇慶祝到，今年一次慶祝兩年，所以一於食好啲！我覺得自己真係好幸福🥹去酒店餐廳食飯，要着得靚啲斯文啲～而且呢度真係要求Smart Causal dress code. 所以大家要嚟就唔好踢拖短褲運動裝喔😉 嚟得扒房，牛扒當然係必食🤤🤤除此之外呢度仲有其他小食、海鮮，餐廳裏面仲有個沙律吧添🤠 我哋最後叫了兩款牛扒 & 蟹餅😋頭盤個麵包已經好正，搽上特製的海鹽牛油，好想食多件。但要留肚食主菜🫣 King Crab Cake 🦀 黃金蟹餅係用阿拉斯加長腳蟹製成，食落口感好豐富，好多蟹肉啊😍 撒下檸檬汁再點D他他醬，去油膩之餘仲提升咗個層次☺️Australia Mayura Farm Full-Blood Wagyu呢個牛好得意，話係用朱古力餵飼的，我哋試吓係咪食落會有甜味🤣 靚扒食medium rare 真係唔會錯，我哋點了頸脊位，咬落靭度啱啱好，肉質顏色都好靚😍USA Super Prime Beef Black Angus 呢個脂肪比例高D，我哋食肉眼，都係medium rare, 切開見到又係粉紅粉紅，睇見都流

麗晶終於重開了！自助餐勁難book, 所以就先去the Steak House試試水溫先啦！雖然仲係叫 the Steak House, 仲係喺同一個位，但同以前洲際時代嘅the Steak House已經完全唔同。個廚好明顯換左，啲侍應換晒（都好正常，隔咗咁耐），不過好明顯係新手，俾人感覺好小心翼翼。甜品值得一讚嘅地方係細件左好多，以前超大份，仲記得叫個雪糕都有十幾球，而家一個人食兩份都仲得😆整體食物質素都唔錯嘅，不過洲際時代更勝一籌。以前嘅the Steak House只能留在回憶之中了。

叫麗晶大賓館比較貼住d食物質素係好ok一個月用官方system訂位又lag機，打去訂位request window seat去到現場，Bar既境仲好過扒房玩咩，去到無窗口位坐成個場好似去花園餐廳隔離講咩，你都聽到晒食左6k 但完全唔認為值

I am definitely outdated. I didn’t know Hotel Regent is the old Intercontinental until my friends kept talking about The Steak House. Great! That means we can finally go to the legendary THE Steak House again! Time flies! My last visit was in 2013. Still remember there’s construction going on at the facade and it blocked out the harbour view. Arrived early when the restaurant was empty. Greeted by warm, lovely staffs. Appreciate they know the design of the chair is a bit big so they offer a cus

難得book到一日，好期待因為太耐冇食過，以前個質數真係好好，唔習慣影相所以冇相分享，首先食咗半打蠔，味道正常，但冇乜鮮甜味，跟住beef tartar鹹到食唔到，換咗另一個比我哋（正常好多），都好食嘅，蟹餅每次都必食，又係偏鹹，不過今次無叫佢換，因為都接受到，主菜西班牙牛柳dry age200日，個口感似和牛，我同先生都唔太鍾意食和牛，所以都覺得一般，同埋以前上牛扒會有十幾款鹽同芥辣介紹，而家係問佢先會拎黎（唔知唔記得定係冇咗呢個服務）只係得各3款，有期望先會失望，應該會隔多一段時間先會再比機會佢

The Regent 是令很多人回憶的酒店，當年酒店內每一間餐廳都有水準，非常好的服務. 年三十夜到訪 The Steak House 吃團年飯，首先選了頭盤- salad bar, 它們的 salad bar 係非常出色，食物擺放有精究，價錢亦不貴. 去到主菜牛扒方面，餐廳經理介紹得好好，會清楚話比客人知道牛的肉質，會問清楚客人是否喜歡，很專業. 我們試了 USDA super prime Rib eye, Tenderloin & pluma iberico. 烤法、味道掌握得好. Side dish 的 Lobster Macaroni 亦非常出色. 整體而言，無論環境，服務，食物都出色.