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Tucked underneath the lobby of the Intercontinental Hong Kong, The Steakhouse is warm, friendly and unobtrusive, with big, comfortable leather-backed chairs and wooden décor. Views of Victoria harbour provide a distinct backdrop. To fully appreciate the experience, make sure to get seats near the windows and away from the salad bar. Otherwise, spacing between tables can be a little tight and the traffic from the bar may be bothersome.
Starter selections are simple and straightforward with seasonal specials mixed in with the daily catch. We opted to start with the poached white asparagus, with burrata cheese and black truffle hollandaise, which was juicy, well-seasoned and fresh.
The steak selection is impressively extensive, with US, Australian, Canadian and Japanese prime cuts and hormone and antibiotic-free options. One of the house specials is the 16-oz rib eye, USDA-certified prime beef. Preparation time takes about 20 to 30 minutes – which is just enough time to fill up with cheese and ham from the salad bar, which also offers a bountiful spread of greens, sides and starters; a good option for vegetarians. Single side dishes like lobster macaroni and truffle mashed potatoes are available as well.
Once the steak is ready, the real decision-making begins. A waiter will drop in to offer a choice of steak knife from 10 different handles and blades, and ask for your preference among twelve kinds of mustard. Then a tray of eight types of rock salt will be set on the table along with the steak. Satisfyingly, the USDA rib eye more than lived up to the hype, perfectly charred, tender and full of flavour. The salts did complement the taste, and the serving was big enough to satisfy two. Be sure not to over-order and leave enough room for dessert.
As epic desserts go, The Steakhouse’s chocolate fondant is not for the fainthearted. The gigantic ‘slice’ of luscious, gooey chocolate cake is not to be missed and definitely needs to be shared. Another delicious option is the cheesecake.
A veritable and comprehensive wine list – about 30 pages long – with more than 750 labels and 5,500 bottles is on offer. Wine by the glass is pricey, at $250-$400, so a bottle may be a more appealing option for groups. Some labels are offered in half-litre bottles. The restaurant is particularly proud of its top-rated California cabernets and blends.
Service was impressive. The wait staff was knowledgeable, prompt and quite sincere in ensuring diners enjoyed the meal.
The restaurant offers a unique experience in Hong Kong by focusing on the freshness and quality of its food and wine selection. Its harbour-front location seals the deal.