7 minute read
Beef Lover’s Heaven at Lawry’s The Prime Rib
3/F, The Galleria, 9 Queen’s Road Central, Hong Kong 香港中環皇后大道中9號 嘉軒廣場3樓
2907 2218
Advertisement
Beef Lover’s Heaven at Lawry’s The Prime Rib 牛肉愛好者的天堂——Lawry ’ s The Prime Rib
Lawry ’ s The Prime Rib
www.lawrys.com.hk
Grilled 10oz U.S. Prime Ribeye 烤 10盎司美國肉眼扒
The Legendary American restaurant has found a new home; its roasted prime rib is as delicious as ever! 馳名遠播的美國餐廳選址新家，特級燒牛肉依然美味!
Our trip to Lawry’s The Prime Rib turned out to be a most pleasant dining experience. Known as one of the best places in Hong Kong to enjoy USDA prime beef cuts, roasted to perfection, we were hyped for our visit.
Founded in 1938 in Beverly Hills, the restaurant serves superb prime ribs and designed the famous “Silver Cart” for carving the beef tableside. Lawry’s is also known for hosting the “Beef Bowl”, in which the two US football teams competing in the Rose Bowl on New Year’s Day in Pasadena in California – an iconic American sporting event – are invited to dine at Lawry’s and eat to their hearts’ content.
Lawry’s new location in Central is at The Galleria. The premises are enclosed by decorative French windows and topped off by a distinctive circular vaulted ceiling. The bright airy feel and contemporary decor contrast deftly with the dark wood furniture, elevating the sense of luxury and comfort. The spacious restaurant can seat 100 persons, including a 10-person private room.
Our host was Senior Executive Chef Simson Kwan, a veteran chef and an institution at Maxim’s Group, the restaurant’s operator. Uber-friendly and knowledgeable, Kwan has been involved in almost all of the international restaurants the group has opened, thanks to his deep knowledge of global cuisines. Here at Lawry’s his appreciation of meticulous preparation is a good fit for the loving care that the brand demands in preparing its prized ribs,
For the dinner, we were served Lawry’s Exceptional Menu, a special offering from 1 May. Priced at $659, the menu can be paired with wine for an extra $369 (3-glass) or $459 (4-glass).
The dinner starts with an appetiser, either
Ocean Shrimp & Cucumber Roulade or Grilled Octopus. You can opt for a second starter of either Roasted Beef Bone Marrow ($69 extra) – truly succulent and juicy, or Roasted Foie Gras ($109), either of which we would recommend.
Next is a choice of two of Lawry’s signature dishes – The Famous Original Spinning Bowl Salad or Lobster Bisque, which tastes rich and savoury.
For the main, we plumped for Lawry’s signature Roasted Prime Rib of beef au Jus – California Cut, mashed potatoes and Yorkshire pudding. The beef was tender and flavourful. Much goes into its preparation – choosing just the best USDA-certified, corn-fed, wet-aged Black Angus beef, and roasting it to perfection in the restaurant’s own custom-made oven. The meat is heavenly.
The other two mains options under the Exceptional Menu are Roasted Chilean Sea Bass and Grilled 10oz U.S. Prime Ribeye ($199 extra), both of which are also excellent. Our dinner ended with another favourite, the Dark Chocolate Delice, caramel crunches and raspberry sorbet, which is refreshingly sweet.
Lawry’s offers an array of cocktails and fine wines to accompany its menu. We noted the Alois Lageder Pinot Grigio from Alto Adige, Italy, a robust Domaine Nudant Ladoix ler Cru ‘La Corvee’ Cote de Beaune, and the smooth Talisker 10-year-old Single Malt, which went well with the bone-marrow, among others.
Our dinner was a wonderful and fun-filled experience. If you are in the mood for succulent beef and fine wine, Lawry’s is a sure-fire winner. ■
Roasted Foie Gras 香烤鵝肝
Lobster Bisque 龍蝦濃湯
Silver Cart 特製餐車
我們的 Lawry ’ s The Prime Rib 牛排之旅是一次非常愉快的用餐體 驗。這裡被譽為香港最適合品嚐 USDA 頂級牛肉的地方之一。 這家品牌餐廳於 1938年在比佛利山莊成立，提供一流的肋排，並設計 了著名的獨家特製重達 600 磅的銀色不銹鋼餐車席前分切牛肉。 Lawry ’ s The Prime Rib 餐廳還因舉辦“Beef Bowl”而聞名，美國加州帕薩迪納的 兩支橄欖球隊將在元旦參加玫瑰杯比賽，這項美國的標誌性體育賽事在紐 約舉行，被所有參賽隊員都被邀請在 Lawry ’ s 盡情享用大餐。 Lawry ’ s 現已搬遷到中環嘉軒廣場。餐廳被落地玻璃窗環抱着，配有 獨特的圓拱形天花板。明亮的通風感與帶有現代裝飾的深色木製家具形成 了鮮明的對比，散發出高貴奢華和舒適感。寬敞的餐廳可容納 100人，其 中包括 10人間的貴賓室。 餐廳的高級行政總廚關師父是一位經驗豐富的大廚，也是 Maxim ’ s Group 的經營者。這位超級友好、知識淵博的大廚幾乎參與了集團所有 國際餐廳的開業，他對來自世界各地的各種菜餚都有深刻的了解，他對 Lawry ’ s 挑選珍貴牛肉等食材時的一絲不苟表示贊不絕口。 晚餐時我們享用了 Lawry ’ s 特定菜單，從5月 1 日開始供應的特別菜 單售價為 $659，還可以搭配葡萄酒，價格分別為$369（3杯）和$459（4 杯）。 以開胃菜開始，您可以選擇海蝦青瓜卷、檸檬皮、柑橘油醋汁，或是 烤八爪魚、嫩菠菜、車厘茄。您可以再買一份鹽燒牛骨髓（另付 $69）多 汁滑嫩，或是香烤鵝肝（ $109），這兩款都很美味。 接下來是 Lawry ’ s 招牌菜——著名的冰旋翡翠沙拉或龍蝦濃湯，味道 濃鬱可口。 主菜有 3種選擇： Lawry ’ s 的招牌特級燒牛肉、加州薄切，香滑薯 蓉、英式烘薄酥餅，牛肉柔嫩可口，準備工作細緻複雜——只選擇經過 USDA 認證的、玉米餵養的、濕熟的最佳黑安格斯牛肉，在定制烤箱中適 當烤製，口感完美。 還有兩道主菜是燒智利海鱸魚、 烤10盎司美國肉眼扒（另付 $199）， 都很美味。晚餐以甜品結束，即特濃朱古力慕斯、焦糖脆脆、紅桑子雪 葩，令人耳目一新。
Lawry ’ s 提供一系列的雞尾酒和葡萄酒來搭配菜單，包括 Alois Lageder Pinot Grigio , Alto Adige, Italy, 10年單一麥芽威士忌，與牛骨 髓完美搭配，還有法國的 Domaine Nudent Ladox ler Cru ‘ La Corvee ’ , Cote de Beaune 。 在 Lawry ’ s 享用晚餐是一次美妙而又有趣的經歷。如果你想吃頂級牛 肉、品嚐美酒， Lawry ’ s 一定是你的首選。■
Crispy Smoked Chicken 脆皮茶香雞
Gourmet Cantonese Cuisine at Its Best! 凱悅軒——品嚐極致粵菜
Level 3, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, Kowloon 九龍尖沙咀河內道 18號 香港凱悅酒店 3 樓
3721 7788
www.hyatt.com/en-US/hotel/china/ hyatt-regency-hong-kong-tsim-shatsui/honhr/dining
Baked Glutinous Egg Custard Tart and Sweetened Almond Soup, Egg White 酥皮流沙盞和 蛋白杏仁茶
The Chinese Restaurant at the Hyatt Regency Hong Kong in Tsim Sha Tsui is a long-time local favourite, known for its delicately prepared dim sum dishes and authentic cuisine. It recently launched a new à la carte menu that showcases authentic Cantonese cuisine, themed around a traditional 1920s teahouse, all in the setting of the restaurant’s contemporary art deco design.
A new culinary team at the restaurant brings on board years of pedigree experience and fine craftsmanship, combining aesthetically appealing dishes with superb taste, and using quality prized ingredients such as sea cucumber, fish maw and abalone.
For our lunch outing, we sampled many of the new menu’s signature dishes. We started with Crispy Cordyceps with Honey and Chili ($90), a creation of the culinary team in which carefully selected cordyceps mushrooms are evenly deepfried and garnished with honey and chili. We then tucked into Braised Fish Soup, Vermicelli, Bean Curd Sheet, Vegetables ($158/person), a classic from the Shun-de region of Guangdong, known for its velvety smooth and umami flavourful soups. And this rendition fully lives up to that reputation.
A real treat next was South African Abalone in Stone Bowl, Layered Bean Curd ($268/ person), which gives up much more than meets the eye. Served boiling and sizzling in a stone bowl, the tender abalone meat retains its chewy texture amid the inviting aroma. More than 20 delicately assembled layers of bean curd showcase the team’s craftsmanship.
Another classic is Stir-fried Prawn, Choy Sum, Yunnan Ham ($318). The diced ham complements the flavour of the large stir-fried prawn. Our next dish, Crispy Smoked Chicken ($450/whole, $230/ half), absolutely knocked our socks off. A whole freerange chicken is slow-fried before being smoked in a mixture of brown rice, jasmine tea and pu’er tea for 10 minutes. The chicken is then deep-fried again until it turns golden. The result – aromatic and delicately crispy skin and succulent chicken meat infused with the tea aroma, and the highlight of the meal.
Next came Stir-fried Assorted Vegetables, Crispy Basket ($208) and Rice Vermicelli in Fish Broth, Mushroom ($88/person). The mixed vegetables include mushrooms, black fungus, celery, carrots and green peas, which are sautéed and placed on a warm and crunchy basket made of Vietnamese rice paper – a real vegetarian delight. The fish broth in vermicelli is another Shun-de specialty that is highly popular locally.
We completed our meal with two Hong Kong classic desserts: Baked Glutinous Egg Custard Tart ($40) and the ever-welcome Sweetened Almond Soup, Egg White ($46/person). The light touch of Cantonese desserts is always a blessing after a sumptuous meal such as this.
Your visit to Hong Kong must surely include a delicious Cantonese meal. At the Chinese Restaurant, this new menu serves up the comfort of classic refined Cantonese dining, expertly prepared, with just enough twists to satisfy any palate. Be sure to check it out! ■
Stir-fried Prawn, Choy Sum, Yunnan Ham 雲腿玉簪蝦球
Crispy Cordyceps with Honey and Chili 香脆蜜椒蟲草花
Rice Vermicelli in Fish Broth, Mushroom 雙菇魚湯鴛鴦米
位於尖沙咀的香港凱悅酒店的中餐廳一直是當地人的最愛，以精心 製作的點心和地道的當地菜餚而聞名。它正在推廣一款全新菜 單，肯定廣受人們喜歡。新菜單展示了現代藝術及 20年代傳統茶館精粹的烹 飪主題，但餐廳的裝飾藝術設計仍然呈現代風格。 餐廳的新烹飪團隊帶來多年的正宗烹飪經驗和精湛的工藝，將具有美學 設計的菜餚與經典的口味相結合，使用優質，豪華和珍貴的食材，如海參、 花膠和鮑魚等。 午餐時，我們品嚐了多道新菜單上的招牌菜，從香脆蜜椒蟲草花開始 （ $90），這是烹飪團隊的獨創，精心挑選大小一致的蟲草花以確保油炸時 受熱均勻，加入蜜糖和辣椒修飾味道。第二道是家鄉拆魚羹（ $158 /人）， 這是典型的順德（廣東的一個地區）特色菜，以肉質滑嫩、鮮味十足而聞 名，名副其實。 接下來的一道美味是石窩原隻鮑魚千千層，這種分層豆腐（ $268 /人） 比人們看到的要復雜得多。熱騰騰的石窩令鮑汁香氣滿溢，鮑魚肉質細嫩， 口感絕佳，而以二十多層腐皮疊成的千層豆腐更顯廚師的功夫及心思。 另一道經典菜是雲腿玉簪蝦球（ $318），火腿丁增加了大蝦的風味。 下一道菜是脆皮茶香雞（每隻 $450，半只$230），這道菜讓我們大吃一驚 將原只龍崗雞慢油炸熟，再以香片及普洱混入白飯 ，熏制10分鐘。最後將 原只龍崗雞炸至金黃，外皮香脆松化而肉質細嫩多汁，令人回味無窮。 接下來是拌水芹香（ $208）和雙菇魚湯鴛鴦米（$88/人）。什錦蔬菜 包括蘑菇、黑木耳、芹菜、胡蘿蔔和青豆，放在一個越南宣紙做成的香脆鬆 脆的籃子裡——是素食主義者的必點菜品。雙菇魚湯鴛鴦米是順德的另一種 特色菜，在當地很受歡迎。 我們以兩款香港充滿地道風味的經典甜點來結束午餐： 酥皮流沙盞 （ $40）和蛋白杏仁茶（$46 /人）。粵式甜點最好的地方在於它的口感清 淡，適合在一頓豐盛的飯後享用。 有時，僅僅是享受一頓美味的老式精緻粵菜，就會令人舒適愉快。我們 相信這份新菜單可以很好的滿足您的味蕾。品嚐經典美味粵菜是香港之行的 一部分，推薦您來這家中餐館品嚐新菜品！■
