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French-Japanese BIFTECK Unveils Mesmerizing New Perspective on Steakhouse Eating in Hong Kong

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French-Japanese BIFTECK Unveils Mesmerizing New Perspective on Steakhouse Dining in Hong Kong

A5 Wagyu Tataki Roll with Spanish Red Prawn & Amaebi Tartare

Unique, unprecedented flavors and delightful, captivating presentations to surprise steak lovers at QRE Plaza, Wanchai Team Out of Town Blog Hub (outoftownblog.com) – French-Japanese steakhouse BIFTECK has opened at QRE Plaza, Wanchai introducing unique, unprecedented flavors and delightful presentations to surprise steak lovers. Finest beef cuts from Japan, the USA, Belgium, and Australia with fascinating sauces and […]

French-Japanese BIFTECK Unveils Mesmerizing New Perspective on Steakhouse Dining in Hong Kong
Melo Villareal
Out of Town Blog

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Out of Town Blog
French-Japanese BIFTECK Unveils Mesmerizing New Perspective on Steakhouse Dining in Hong Kong

A5 Wagyu Tataki Roll with Spanish Red Prawn & Amaebi Tartare

Distinctive, unprecedented flavors and pleasant, fascinating shows to shock steak lovers at QRE Plaza, Wanchai

Team Out of City Weblog Hub (outoftownblog.com) – French-Japanese steakhouse BIFTECK has opened at QRE Plaza, Wanchai introducing distinctive, unprecedented flavors and pleasant shows to shock steak lovers. Best beef cuts from Japan, the USA, Belgium, and Australia with fascinating sauces and sides plus inventive cooking outline an beautiful steakhouse expertise.

Manipulating and marrying traditional French and Japanese flavours with contemporary flair and mesmerising culinary techniques, BIFTECK’s captivating menu showcases the latest culinary concept of Executive Chef Ken Kwok, a celebrated veteran of refined Japanese, French and Italian fine dining, including Michelin-starred VEA, CIAK, Beef Bar and Wagyu Takumi, on a mission to bring Hong Kong “a whole new perspective on steakhouse dining
Manipulating and marrying conventional French and Japanese flavours with modern aptitude and mesmerising culinary methods, BIFTECK’s fascinating menu showcases the newest culinary idea of Government Chef Ken Kwok, a celebrated veteran of refined Japanese, French and Italian tremendous eating, together with Michelin-starred VEA, CIAK, Beef Bar and Wagyu Takumi, on a mission to convey Hong Kong “a complete new perspective on steakhouse eating

Named after the French sobriquet for ‘steak’, BIFTECK extends the visionary fusion idea of Causeway Bay sister restaurant Le Reve, encouraging diners to “permit their imaginations to run wild and embrace new dishes, difficult pre-conceptions with fascinating flavors by no means tasted earlier than”.

Manipulating and marrying conventional French and Japanese flavors with modern aptitude and mesmerizing culinary methods, BIFTECK’s fascinating menu showcases the newest culinary idea of Government Chef Ken Kwok, a celebrated veteran of refined Japanese, French, and Italian tremendous eating, together with Michelin-starred VEA, CIAK, Beef Bar and Wagyu Takumi, on a mission to convey Hong Kong “a complete new perspective on steakhouse eating,” he says. “There are various ‘standard’ steakhouses in Hong Kong, I need to convey one thing distinctive and stunning.”

A5 Wagyu Tataki Roll with Spanish Red Prawn & Amaebi Tartare
A5 Wagyu Tataki Roll with Spanish Pink Prawn & Amaebi Tartare

The masterful steakhouse reinvention headlines the star flip signature of the menu, Japanese A5 Snow-Aged Wagyu Beef. Lauded in Japan as one of many best cuts, the home specialty is ‘snow-aged’ by an historic ‘yukimuro’ growing older method at nearly icy 1-2 levels, with excessive humidity of round 90%, bringing out moist and scrumptious sweetness with a mellow, wealthy and exceptionally tender melt-in-your-mouth style. For discerning steak aficionados intent on a carnivorous ‘pilgrimage’ for the expertise, it's accessible at market value however with solely restricted every day provide, pre-ordering is extremely really helpful.

Big Australian Black Angus Porterhouse (HK$150/100g, minimal 1,100g) is one other final carnivorous feast, whereas signature fusion shows exemplify magical balancing of textures and flavours. Japanese A5 Kobe Wine Tenderloin (HK$588), marinated with sukiyaki sauce, is gently balanced with fennel, potato purée, broccolini & black garlic purée; and USDA WBI Prime Rib Eye (HK$498) marinated with rosemary and inexperienced chili, with roasted Japanese turnip, capers & shallot salsa.

Porcini-crusted Dry Aged 35 Days Belgium Sirloin (HK$448) marries with Chimichurri child greens and beef fats French dressing; and Roasted Sluggish Cooked Japanese A5 Rump (HK$438) is finely balanced with Wagyu consommé and black truffle. Skewers of Blackmore Australian Fullblood Wagyu Flap Meat (HK$428) are in a full of life marinade of home BBQ sauce, served with Padrón peppers and pickled recent mushroom; and USDA Wagyu SRF Tri-Tip (HK$458) with child gem lettuce, wasabi and crispy garlic, is enlivened with balsamic teriyaki sauce.

Except for beef, Chef Kwok’s menu is deftly balanced with lighter options of Sluggish Cooked French Challans Duck Breast (HK$398), with caramelised mango, beetroot, pickled onion and mint sauce; Greek Yogurt Marinated Milk Fed Veal Chop (HK$428) from France with tempura greens; and Grilled Complete Boston Lobster (HK$408), with herbs & fennel butter.

Pasta and rice signatures additionally characteristic Braised USDA Prime Brief Rib (HK$328) with Japanese crispy rice and Mapo Tofu sauce; and Grilled Spanish Pink Prawn Udon (HK$448) with cherry tomato confit and spicy prawn oil, a theatrical presentation with purple prawn served on the aspect and the server mixing prawn roe into the Japanese Inaniwa udon with prawn head on the desk.

A number of seafood choices embrace Recent French & Japanese Oysters (HK$68/laptop), Japanese Hamachi Sashimi & Hokkaido Uni (HK$248) with jalapeno, salsa and yuzu soy; and A5 Wagyu Tataki Roll with Spanish Pink Prawn & Amaebi Tartare (HK$268) of candy shrimp and Spanish purple prawn, served with lobster jelly and pumpkin mousse.

For appetiser or fast chunk, Zucchini Flower Tempura Stuffed Oyster (HK$228) is in spicy kimchi romesco sauce & seaweed aioli; BIFTECK Grilled Alaska Crab Leg Brioche (HK$228) has buttermilk-anchovy dressing and fries peppered with sakura prawn powder; and Khumbu Baked Assorted Recent Tomato (HK$188) is with creamy burrata, tomato consommé & basil oil, topped with tomato foam.

BIFTECK A5 Wagyu Mini Burger – Two Methods (HK$88/laptop), with burger beef and a tantalising slice of snow-aged Wagyu, is available in a ‘home secret sauce’ with French fries; and Pancetta Wrapped Hokkaido Scallop (HK$238) is with celery root purée in a creamy porcini sauce.

Two heartening soups are Japanese Turnip & Spinach Soup (HK$108) with crab meat and Wagyu & Mushroom Consommé (HK$128) with Wagyu tongue skewer-wrapped Sanxing scallion.

Desserts current a recent Japanese deconstruction of French and Italian classics, with Roasted Pineapple with Wasabi Sorbet (HK$78), H?jicha Tiramisu (HK$78), Miso Parfait with Almond and Lemon Jelly (HK$88), in popsicle type, topped with miso meringue and picturesque almond marinated in miso on the aspect, and Yuzu Panna Cotta with White Chocolate Ice Cream (HK$88).

A 3-course lunch menu together with alternative of every day appetisers and dessert is priced from HK$208-HK$348 in response to important course selections from signature beef cuts of US Dry Aged 25 Days Hanger Steak (HK$258), Belgium Dry Aged 35 Days Sirloin (HK$298) with chilli butter and Blackmore Australian Fullblood Wagyu Flap Meat (HK$348) – all served with child greens, steamed Japanese rice and a alternative of chilly pepper sauce, maitake sauce or balsamic teriyaki. Various important course selections are Miso Chilean Seabass & Sakura Shrimp Udon (HK$208) and Braised USDA Prime Brief Rib (HK$228) with tofummus and crispy rice.

To rejoice the festive season, an unique “Christmas 6-course Omakase Menu” of ‘chef’s alternative’ appetisers, mains and desserts from freshest seasonal components is highlighted by 30 days dry-aged A5 Kobe Wine Sirloin and Japanese A5 Snow-Aged Wagyu Beef – accessible on 24, 25 and 31 December 2021, priced HK$1,280 per particular person + 10% service cost. BIFTECK’s a la carte menu can be served over the vacations, with minimal spend of HK$1,280 + 10% service cost.

On the drinks menu, an in depth wine checklist is strongly centered on French wine and Japanese sake, complementing the culinary fusion. A treasure trove of premium sakes consists of junmai ginjo brewed from ‘fusanomai’ rice at low temperature and bottled with out filtration. Junmaiginjo, Chiba-ken (HK$780), with aromas of recent apple and pear balanced by excessive acidity, has a pure glowing end good for pairing with meat, and Junmaidaiginjo, Chiba-ken (HK$820) is famously wealthy and fruity with a gin aroma. Cocktails, mocktails, spirits and beers are additionally accessible.

Seating 58, together with two personal rooms for six over 3,300 sq. ft., BIFTECK’s inside design has a heat but minimalist ‘steakhouse’ atmosphere beneath an uncovered industrial-style ceiling, with cozy leathered armchairs and wood-paneled flooring round a central bar.

BIFTECK is situated at 23/F, QRE Plaza, 202 Queen’s Street East, Wanchai, Hong Kong – operates every day from 12noon – 3pm and 6pm – 10pm.

For enquiries, please e-mail [email protected] or name (852) 2246-8805.

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French-Japanese BIFTECK Unveils Mesmerizing New Perspective on Steakhouse Dining in Hong Kong
Melo Villareal
Out of Town Blog

_______________________________________________________________________
Support author of this article and visit his post, originally published HERE

This post is originally published at Out of Town Blog blog and it's not owned by this site! Respect content authors!
_______________________________________________________________________