Celebrity Life
Steakhouses and grill concepts that are now delivering premium steaks to your home
The likes of Wolfgang’s, Bistecca and Fat Cow are now part of the eateries that deliver premium steaks to your home even during the Covid-19 period.
The post Steakhouses and grill concepts that are now delivering premium steaks to your home appeared first on The Peak Magazine.
Steakhouses and grill concepts that are now delivering premium steaks to your home
The likes of Wolfgang’s, Bistecca and Fat Cow are now part of the eateries that deliver premium steaks to your home even during the Covid-19 period.
For more stories like this, visit www.thepeakmagazine.com.sg.
Double Take: Revisiting a Prime Example of Great Steak at Bistecca
Nestled in Progression Building in the thick of Hong Kong's nightlife scene is Italian steakhouse, Bistecca. Since its opening in 2009, it has reinforced its position as one of the go-tos for meaty madness. How it has withstood the city's ever-changing dining scene and the diners’ hunger for newness for ten years now, is pretty simple. It has continued to serve up rustic, feel-good sharing-style plates in a casual setting.
It’s a daunting task to review a restaurant which you already have a soft spot for. But our recent visit to Bistecca has confirmed that they have fared well over the years and if anything, only solidified its status in our books.
It all started with a glass of champagne (because, why not?) and a quick visit to the “butcher shop”. Guests are invited to explore the cuts of meat in special fridges, dangling on meat hooks and on carving tables to choose the steak of their choice. Head chef Marc Benkoe and his team man the open kitchen counter to answer any questions you may have regarding flavour, texture, temperature and so on. The starving carnivores we are, we went along with the Australian Wagyu M5 tomahawk.
Back at our table, a family-sized spread of cold cuts, soft cheese and antipasti was waiting. Everything was an exact reflection of our expectations and memory. The homemade Stracciatella was the fan favourite. The satisfaction of cutting through the bouncy pouch to leak a luscious creamy goodness never gets old. How quickly it all got mopped up with fresh bread and a drizzle of olive oil proved its popularity at our table.
The enormity of our steak has been overlooked over the counter and brought before us – another case of eyes wider than our stomachs. We get straight to business taking this monster down, but not without all the bells and whistles that come with it. Served on the side are stalks of asparagus bathed in bernaise sauce, balsamic glazed mushrooms, parmesan creamed spinach, and truffle fries.
The only fear when ordering a such big chunk of meat is always the cook, which was immediately put to rest upon the first cut. It’s clear that this isn’t Chef Benkoe’s first rodeo – the tender, juicy and an exacting bleed was masterfully executed.
Though our gorging efforts were maximal, our defeat was inevitable. It was time to surrender. What we were unable to stomach was packed for us to go.
The return to Bistecca left me with the comfortable familiarity I was looking for. This dining concept has held up its reputation to loyally serve the same no-bullshit, big portion family style food that we fell in love with since its opening.
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