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Porterhouse for two |
My review for Harlan's steakhouse came out in
Time Out. The photos I'm putting up are actually from two meals. The first one I had there was for the review, and the second was an invitation from the big man himself. One thing to note that, like I said in my old blog post of the now-closed
Tuscany by H, Harlan is the man (or should we say
da man!) when it comes to consistency. When I went in for the review, I'm 100% sure he didn't notice me (he walked right past me a number of times) and needless to say I didn't make myself known. I noted my experience and then went back for the invited dinner the next week, and we had a few of the same dishes - guess what - they were
exactly the same.
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Homecured bacon |
Consistency - you know how hard that is? For that alone, I wholeheartedly respect him. Plus, you gotta admire the man for being able to amass the number of fans he has, despite everything that's gone on in between - like losing his eponymous restaurant (if you don't know Harlan Goldstein no longer has anything to do with Harlan's - well, to put it nicely, you damn well should).
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Sizzling brownie |
This goes without saying, but just in case you're one of those annoying people who thinks I'll review a restaurant on an invited tasting - of course I didn't
dumbass - they were done entirely separately, and if anything the later tasting confirmed what I already knew - Harlan is so damn consistent.
(P.S. Not really relevant, but I still miss Tuscany by H...)
Strip House
5/F, Grand Progress Bldg,
15-16 Lan Kwai Fong
Central
Hong Kong
+852 2521 8638
Daily midday-3pm & 6pm-late
View e_ting in Hong Kong in a larger map
I love Gold by Harlan and try to make it there every other month. Trying Strip house sometime this month.
ReplyDeleteHopefully it will be good. I don't care for steaks in Hong Kong so far. NYC has much better steakhouses.
Great looking steak. Question: what was the breed? do they age their meat? If Yes, for how long? Dry or wet aged? Grass or corn fed? Just curious because that looks like a great steak to me, but it is important for me to know things like those. Thanks
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