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2025-03-03
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君悅酒店的扒房，真的不用說太多，這和洲際也就是現在麗晶酒店的扒房，一個香港島，一個九龍，也是香港最為經典而高貴的扒房，烤牛扒時的坑紋，應該是我吃過最突出的，外表的香脆厚，簡單直接，再配上內裏熟度的恰到好處，整件事就是天衣無縫。今次吃的是阿根廷的草飼牛扒，選取肉眼部位，肉香和脂香平衡到剛剛好，而且火候功力十足，也能逼出內裏的香味，無論是簡單的岩鹽，還是青椒醬也能突顯其水準。除了牛扒及蟹餅之外，它的煙肉也相當吸引，不是很典型的薄脆，而是相當厚身，吃起來口感也夠嫩，甚至有點像叉燒的味道和口感，與傳統美式煙肉相映成趣。The steakhouse at the Grand Hyatt needs little introduction, standing alongside the InterContinental (now Regent) as one of Hong Kong’s most classic and elegant steakhouses—one on Hong Kong Island, the other in Kowloon. The grill marks on the
除了牛扒及蟹餅之外，它的煙肉也相當吸引，不是很典型的薄脆，而是相當厚身，吃起來口感也夠嫩，甚至有點像叉燒的味道和口感，與傳統美式煙肉相映成趣。
The steakhouse at the Grand Hyatt needs little introduction, standing alongside the InterContinental (now Regent) as one of Hong Kong’s most classic and elegant steakhouses—one on Hong Kong Island, the other in Kowloon. The grill marks on their steaks are the most distinct I’ve ever seen, with a perfectly crisp and thick exterior paired with ideal doneness inside, creating a seamless dining experience. This time, I had an Argentine grass-fed ribeye steak, offering a perfect balance of beefy and fatty flavors. Expertly cooked to draw out its aroma, it shone with just rock salt or green pepper sauce. Beyond steak and crab cakes, their bacon also impresses—thick-cut, tender, and reminiscent of char siu in taste and texture, offering a unique twist on traditional American-style bacon.
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