Page 114 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
STEAKHOUSE

BUENOS AIRES
La Vache’s dessert POLO CLUB
selection
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7/F, LKF Tower, 33 Wyndham Street,
Central, Hong Kong
TEL: +852 2321 8681
www.bapoloclub.com

From the second you draw back
the heavy curtains to enter, you
feel like you are stepping into an
exclusive private members club,
elegantly decorated in rich racing
green, with dark leather banquettes
and vintage polo paraphernalia on
the walls. The steaks here—largely
Argentinian grass-fed beef—are
textbook stuff; pleasingly charred
on the outside, tender and pink in
the middle, and with a heady beef
flavour enhanced by a delicious
dry herb rub. The rest of the menu
boasts plenty more stellar South
TANGO LA VACHE American specialities, including
starters like empanadas and a
6 7 7 7 5 8 4 6 decadent provoleta; portions
are generous but be sure to save
1/F, Carfield Building, 77 Wyndham G/F, 48 Peel Street, Central, room for desserts, including the
Street, Central, Hong Kong Hong Kong Don Alfajores ice-cream sandwich
TEL: +852 2525 5808 TEL: +852 2880 0248 If you’re the (complete with a heavenly dulce
www.diningconcepts.com www.lavache.com.hk de leche centre) and a more
sort who hates refreshing grilled pineapple with
Tango is a real meat lovers’ If you’re the sort who hates parsing coconut sorbet. The wine list is
parsing through
paradise, with a vast selection of through multiple-paged menus, extensive and features a wide
steaks, traditional South American then La Vache is the place for you. multiple-paged range of South American, especially
sausages, achuras (offal) and Fashioned after the steak frites Argentinian varieties, with the
menus, then La
other grilled meats to tempt the specialists of Paris, this is where restaurant’s sommelier happy to
taste buds of any hungry carnivore. one price gets you a simple salad Vache is the place help guide you to a tipple of choice.
Whilst we sample a range of the to start, a serving of premium Service is exemplary—attentive
restaurant’s Argentinian-inspired l’entrecote steak, and unlimited for you and personable without being
menu, including some refreshingly golden fries to be enjoyed over a obtrusive, with a genuine in-depth
light octopus tostadas and well- chequered table cloth ensconced knowledge of the menu. From the
seasoned empanadas, it is fittingly in the red leather banquette- sophisticated setting to the top-
the steak that is the star of the clad space. The only thing you notch food and standout service,
show. Our skirt steak arrives on have to decide is the doneness BAPC really does deliver a near-
a sizzling plate and is mouth- of your steak. Our medium rare faultless dining experience.
wateringly juicy and tender, a steak was so tender, our knife
blushing pink in the middle, and ran through it like butter, while a
bursting with a rich beef flavour; dining companion’s blue steak gets GRAND HYATT STEAKHOUSE
its accompanying six sauces all full marks for execution: it had a
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pair with it excellently, although thin, smoky sear on the outside 8
our favourites are the spicy and a purple-hued, barely warm
tomato and punchy chimichurri. centre within. There are more Lobby Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
The South American influence options at dessert, which are TEL: +852 2584 7722
extends to the wine menu, with rolled over for your picking on a www.hongkong.grand.hyattrestaurants.com
an impressive range of over human-height wooden trolley. On
30 Malbecs; the majority of a recent summer visit, we were Sometimes all you want is a big, juicy piece of steak, and when that’s the
the bottles are well under the offered three choices: the crème case, you can be sure that Grand Hyatt’s steakhouse will hit that craving
HK$1,000 mark. Tango’s staff are caramel, which was accompanied head on, whether it’s well-loved USDA Prime Black Angus, more specialised
polite and efficient, even when with blueberries and raspberries; offerings like dry-aged Rubia Gallega, or even bison. In this day and age,
the restaurant is full; on the night the tart tartin; and a millennial it’s increasingly expected of restaurants to pay attention to sustainability
we visit, it is packed, emphasising pink-hued blackberry macaron, issues, especially for a steakhouse, and Grand Hyatt has taken in a
the fact that its tables are rather elegantly flaked with flutters of gold step in the right direction, by offering items such as grass-fed beef and
too close together—otherwise, leaf. The dining room fills quickly up sustainable seafood. Unsurprising for a hotel restaurant, the wine list is
the décor of exposed brick on weekend evenings, when waiting on the pricey side, although the selection is wide-ranging and replete with
walls and warm brown hues is times for a table can tick up to two interesting labels. The restaurant has that classic steakhouse feel—dimly
welcoming enough, albeit pretty hours, but for the premium lit, with deep red, brown and gold accents and oversized
unremarkable. Overall, Tango’s meat quality you get without leather armchairs, and the service is cheery, although it
fantastic grilled meats make this breaking the bank, it would occasionally borders on overly casual, which can seem
a great, reasonably priced choice behove any steak lover to out of place, considering the upscale environment and
for when those steak cravings hit. bear the wait. commensurate pricing.

112 | T .DINING 2018