01.17.2012

Grand Hyatt Steakhouse – Hong Kong

Posted in: Food Reviews 1 Comment
grandhyattsteak_crop The Giant Eyes
Price
Five Dollars
Rating
Three Forks

I visited the Grand Hyatt Steakhouse after hearing very good things about it. Some say it is the best steakhouse in Hong Kong. I have tried many steakhouses in Hong Kong such as Prime, Bistecca, Tango, and the Intercontinental Steakhouse (reviews coming soon). Here are my thoughts on this fairly new establishment to hit Hong Kong.

As I entered the establishment I noticed right away it felt like a gentleman’s club, not a strip club but more of a country club exclusively for men. The leather chairs with nailhead trim, dark wood furniture, marble sculptures and of course a cigar bar in the back. The music they played was very random but acceptable, although not the type of music you would expect to hear in a steakhouse.

Usually when ordering steak, wine is best. The selections of wine are abundant and the sommelier was very helpful and informative. Now the real excitement begins, as I start to peruse the menu, I decide to get the crab cake and the scallops, and for the main dish I go with the Canadian Angus Porterhouse for two, lastly for dessert I order the Washington Apple Crumble with soft serve vanilla ice cream.

The arrival of the complimentary, warm and crunchy garlic bread starts our meal off on a good note. Few minutes afterwards the Maryland Crab Cake and Pan Seared Scallops arrive. The Maryland Crab Cake was flavorful and scrumptious; the scallops are cooked perfectly firm on the outside with a soft interior. It tasted fresh and clean.

I’ve always loved eating steaks and I’ve tried many steakhouses in different countries, but I never really heard much about Canadian Steaks. The steaks I had are usually from Australia, New Zealand, France, Italy, Argentina, Japan and USA. I don’t really know much about Canadian steaks so I am very excited to try this Canadian Angus Beef. A few long moments later, the Canadian Angus Porterhouse is presented to us on a thick wooden cutting board. As I take my first bite, I immediately notice that the texture is not as fatty as other steaks I have eaten. It doesn’t melt in your mouth like Peter Luger’s in NYC, I have to actually chew it, besides the beef itself is not very flavorful, that is why they serve you a slew of different types of mustard and sauces to go with your steak. If you combine the mustard with the steak it goes pretty well.

I order a couple of sides with my steak: Duck Fat Fries, Creamy Spinach, Steamed Broccoli and Whipped Potatoes. The creamy spinach and the whipped potatoes are great but the one that stands out is the Duck Fat Fries. Just by hearing the words “Duck Fat”, I would automatically order it. I am glad that I did because they are excellent.

To end the meal, we have the Washington Apple Crumble with soft serve ice cream. The apple crumble is served piping hot which perfectly complemented the cold, smooth and creamy soft serve vanilla ice cream. Ohh la la this heavenly concoction of apples, brown sugar and pie crumbs is awesomely delicious and a must try when you go here. This brought back my smile and was a good ending to the meal.

Overall I was satisfied with my steak but not overly impressed with it. The steakhouse has been opened for less than a year, maybe that’s why it is crowded and booked for the month but I’ve had better steak in Hong Kong and that’s not saying much.

Grand Hyatt Steakhouse: 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai. Tel.: 852-2584-7722

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  1. I hope you do not start thinking that the Canadian steak you were having is representative of all Canadian steaks. In Canada, we not only have various breeds but if I stick to Canadian Angus alone, it varies widely in taste/quality depending on so many factors such as grade/nutrition/region, etc:
    for example, a Certified Angus or even a AAA Prime Canadian Angus, corn finished, dry aged for at least 40 days by a knowledgeable butcher, coming from the right region, has absolutely nothing to do with most of the Canadian Angus cuts widely sold and marketted as top grades here in Canada and abroad. Based on the description of your steak, I am pretty sure that is not a Certified Angus nor a AAA Prime, or if it is, then one might look in the aging process (it should be dry, for a good 40 days I’d suggest). Id also be interested to know if it is corn finished (one reason behind most steaks great flavor) or only corn fed (usually leaner), and also what region of Canada.