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The Steakhouse at the Intercontinental is tucked away under an unassuming staircase just behind the live band at the Lobby Lounge; indeed, if one had never visited it before, it is quite easy to be confused as to where the hotel could possibly be hiding this haven of all things beef and meat. Upon passing through a fairly nondescript sliding door, a space characterised by its low ceiling, dim lighting and fairly snug seating arrangement means meals are quite intimate affairs.
Though there was a salad bar in the middle of the dining room with some interesting cheeses, we opted to dive straight into the a la carte and start off with a lobster bisque and crab cakes “New Orleans” style. The bisque here is thicker and heavier, with the mirepoix of vegetables not blended into the soup as in other versions we’ve tasted. The bisque is rich and hearty, with a strong cognac aftertaste, and is joyfully served piping hot. The crab cakes are also successful here, with a deep crab flavour and light, flakey meat. We found them a little dry, but the homemade tartare sauce makes up for it, being delightfully tart to help break down the crab. We were recommended to try the USDA natural beef New York strip steak from the “hormone- and antibiotic-free” section of the menu, and while the meat is flavourful and lean as well as being well-cooked with a subtle smoky taste, we found the meat a little tough and hard to cut, even cooked medium rare (as recommended). The accompanying bearnaise and mushroom sauces are excellent companions to the beef though. One thing to watch out for here are the desserts; they don’t mess around with them at the Steakhouse. Our chocolate fudge brownie with chocolate ice cream and walnuts was incredibly thick and large enough for 6 people - all desserts appear to be family-sized portions, so if you’re dining alone or with a partner, you’ll have a lot leftover.
The award-winning wine list at The Steakhouse features some very excellent bottles on offer, not to mention the restaurant employs a courteous sommelier capable of recommending some very good pairings. We enjoyed a Barbera D’Alba D.O.C. from 2006 and Cabernet Sauvignon from Meyer Vineyard in the Napa Valley, also from 2006.
The service at the Steakhouse is impeccable, with water glasses carefully monitored and servers being highly-trained, courteous and knowledgeable about the menu. There isn’t an interminably long wait between courses and it is clear the Steakhouse runs a tight ship, in keeping with the rest of the hotel.
A meal for two with two starters and a shared main and dessert, with wine, begins at HK$2,400. Neither wines or desserts are cheap here, and you can easily spend a lot more depending on what steaks you order. It’s arguably very expensive, but the portions are at least rather generous.