Tuesday, 28 September 2010

Binge - New Eats in Kowloon and Hong Kong


New restaurants make their debut this quarter.

In KOWLOON, check out PRIME Steakhouse and Wine Bar which opened early September. 


Spread over two levels of the 3/F Garden Rooftop of the Elements’ Shopping Mall's, Civic Square, expect prime steaks including their signature M-9 Wagyu Top Sirloin Rump 24oz (a serving for two) priced at HK$778 and USDA Tenderloin Chateaubriand 14oz (also for two) at HK$498. Appetiser specialties include grilled foie gras with warm seasonal fruit (HK$138), freshly-shucked oysters (HK$150 for six, HK$280 for 12) and a range of seafood, charcuterie and cheese platters. 

You can also order premium burgers prepared from blended dry aged USDA prime sirloin and chuck steak, including the signature 8oz prime beef burger with lettuce, tomatoes and onion (HK$88). Apart from prime beef, the menu also includes seafood options and grain-fed Australian lamb chops “Scottaditi” (HK288), Milanese farmhouse chicken (HK148), “Gypsy” style pork loin schnitzel (HK$148) and veal jaegar schnitzel (HK$198).

If you are there on a Weekend or public holiday, try their brunch featuring an antipasti buffet of cheeses, salads, prosciutto, grilled vegetables and smoked salmon, with main course choices of Lobster and Bacon Eggs Benedict, USDA Select Sirloin “Steak Frites” with B√©arnaise or 1/2 Dozen Oysters with Condiments, plus dessert buffet. Served from 12-5pm at HK$248, with free-flowing Prosecco and wine for an extra HK$108.

Where: 
PRIME Steakhouse | Wine Bar 
Roof top garden, Shop R008, 3/F Elements, 1 Austin Road West, Kowloon. 
Reservations: (852) 2311 3108.


Meanwhile over at The One, Tokyo's legendary Teppanyaki restaurant from Ginza, Kaika has   opened in Tsim Sha Tsui.   The name Kaika comes from the Cultural Enlightenment period or Bunmei Kaika that took place in Japan during the 19th century. With the upholding of the movement, Japanese started to assimilate new western culture including eating meat. This eventually led to the development of its distinctive Teppanyaki cuisine. 







Chef Masahi Shirafuji from Ginza Kaika will lead the culinary team as Japanese Executive Chef with other key team players being the former Chief Teppanyaki Chef of Island Shangri-La, Lawrence Mok as Executive Chef; and Chef Lau Chun Wai as Sushi Head Chef. The restaurant will seat 60 and has 2 VIP rooms for up to 6 to 8 guests. 

Must haves at Kaika are their A5 Wagyu Chateaubriand, a small roast extravagantly cut from the center of the Wagyu tenderloin and teppanyaki dishes that feature foie gras, fresh abalone, spiny lobster, scallop and Japanese organic vegetables. Watch the chefs showing off their skills when grilling. Another must try is their one-bite chilled pasta with caviar, a seamless integration of western ingredients and classic Japanese culinary skills that embody the Kaika spirit.


Where: 
Kaika
Level 19, The ONE, 100 Nathan Road, Tsimshatsui, Kowloon
Reservations(852) 2972 2888

Over in HONG KONG, go for GOLD this November as Entrepreneur ‘chef to the rich and famous’, Harlan Goldstein gets ready for a big comeback with a hot new restaurant in Wyndham Street called (you guessed it) Gold by Harlan Goldstein. Located in the LKF Tower, above the LKF Hotel, the new restaurant marks a return to the spotlight for the larger than life New Yorker who created and gave his name to Harlan’s, but is no longer associated with it.

Goldstein’s current restaurant, Tuscany by H, will close on October 15th so that he can fully focus his efforts on his latest venture. Gold by Harlan Goldstein will take the colour gold as its vibrant design theme and showcase a diversity of ethnic and international cuisines which are inspired by the ethnic diversity of his Lower East Side New York roots. The establishment will be more than a restaurant as the space will be transformed into a sophisticated lounge after dining hours. 

Goldstein established his name in Hong Kong at Aberdeen Marina Club, followed by the signature restaurant Harlan’s and the offshoot three-venue concept at IFC, H One, The Box and G Bar. He sold his shares in the business in 2008 and is no longer affiliated with any of the branches including Harlan’s at The One in Tsim Sha Tsui.

- Elaine

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