Le Boucherie Francais [Hong Kong] - French Steak House & Wines, a Novelty of its kind and Almost Affordable

  There has been an influx of French shop openings lately in Hong Kong!  One could only speculate that this stemmed from and is related to the 0% Wine Tax policy the HK Government has imposed on Wine Imports these days, creating many jobs and apparently there are closer to 30,000 French expats currently working and based in Hong Kong, and some are also working up in China as well! This could only spell good news for our Culinary City, and some of the best of the best French ingredients are now available in our City gradually. Le Boucherie Francais in Wanchai just opened about 2 months ago and their French Beef butchering technique and prices are decent, around $58 to $88 dollars per 100g, and butchered in the traditional French ways.  A Picanha steak cut on the other hand here is probably more Brazilian inspired, but nowadays also trendy popular in France and is also served as a Prime Rump Cap cut at the Michelin recommended Atelier Vivanda from Paris and in Hong Kong nearby as well to here..  It all depends on how well you know your steak cuts, and whether you can pick your own fav choices..

A Variety of Appetizers & Meats from mostly Beef, Veals, and Lamb -
The meat cuts and preparations are very typically French from their own individual regions. There are also French Mangalica pork ham, which is usually associated with Hungarian Black Pigs, but were historically from France in DNA.  You may also find a Caillette meat loaf on the menu, which traditionally is made with Caul's fat wrapping, but here is made with Spinach leaf wrapping around the meat instead and a healthier alternative.





Domaine Giraud Chateauneuf du Pape from Rhone Valley -
By the glass, HKD $130. Great quality and by the bottle it's around $900+ HKD.  Around 400% mark up though. I actually expected better value here, but people will pay for this anyway, but not for me permanently except on the Special occasions...





Bavette d'Alloyau Skirt Steak - HKD $58/100g
In French, Bavette steaks are either divided into a 'Skirt' steak like this one here, or the redder leaner Bavette 'Flank' steak. The nearby gamier muscle of Hanger steak is called an Onglet. The Bavette d'Alloyau is nowadays highly prized due to its marbling, good flavors, despite being thinly butchered, just like the Onglet Hanger steak cousin or the above mentioned Picanha Rump cap.  This is just the French interpretation nowadays, and I am sure the Americans, British, Koreans, Chinese, Japanese, Australians, Argentinians, etc will all take a different approach to its preference. At the end of the day, this was what I wanted to order tonight. Especially when the Hanger Onglet today seemed to be on the narrower girth side this night, which I didn't think would be converted that well from instinct on their pans used.  This Bavette d'Alloyau Skirt steak this night was cooked well, but slightly lacking some flame grilling aroma from the pan-searing method.  But it is still enjoyable... just not maximising its potential enough yet. ~ 7/10







Bavette d'Alloyau 200g for HKD $116 -
Add on top another $50 for grilling in house.  Still very reasonable. Even if it is not a Steak Frites concept with Fries included ..





Gratinated Potato Dauphinois - HKD $70
A typical French potato starchy side serve to a Beef Steak, apart from the Frites potatoes, which requires an oil fryer.  This was done really well and lovely, with a creamy texture. It's a little bit optimistic on the pricing side, just likes their wines.. But I guess the reasonable Steak prices make up for it somewhat.  All in all, a meal like this costed me around the $380 mark per person. So it is still quite reasonable, and I would be back.  And also would be coming back for their other Cold appetizer items and cheeses...  My only smallest of all gripes is that I think their Wine prices could be lowered slightly to be fairer, I mean, we are all here to drink more Wines than to Eat to be merrier, aren't we all?  (Well not so me, coz I don't drink much, but I am thinking for everybody else coming in trying to have a good time here!!)

Price: HKD $380 Per Person with 1 Glass of Wine
Food: ♕♕♕ 1/2 to ♕♕♕♕

Address: G/F, 5-7 Swatow Street, Wan Chai
灣仔汕頭街5-7號地舖
Phone: +852 21727686

Blue · Butcher & Meat Specialist [Hong Kong] - Steak & Butcher House, Hardcore Style

Blue Butcher changed its name slightly these days to reflect on its nature as both a dedicated Butcher Meat House and a Steakhouse,  especially when nowadays at downstairs they opened a new counter for customers to purchase their butchered Meats and Produce for take away.  Hong Kong has recently experienced a myriad of new steakhouse openings in town,  notably Beef Bar which instantly garnered 1 Michelin Star, as well as Wolfgang's Steakhouse arriving buttery hot from NYC.  There's also the other notable competitors in town from previously Michelin 1 Starred InterContinental's The Steak House and Sheraton's Morton Steakhouse,  Grand Hyatt Steakhouse, JW Marriott's Flint Grill & Bar, Atelier Vivanda, Ruth Chris, Butcher's Club, etc,  or La Vache if you just needed casual Steak Frites.  Blue Butcher still stands out amongst them,  since they have an in house Butcher Johnny Farrell from the UK, who cuts up the carcasses and then Dry Ages the meat inside a Himalayan Pink salt room,  and as my previous interview with Fergus Henderson also here ( http://foodofhongkong.blogspot.hk/2013/12/interview-with-chef-fergus-henderson.html ), Blue Butcher follows this concept through by doing responsible hardcore Head to Tail dining, the only one of its kind in HK..

The Neon Light setting is like a Night Club than a Butcher's Meat house -

The New Counter selling their In-house Butchered and Dry Aged Meats -
It's reasonable and at around wholesale retail prices

Burrata Cheese, Heirloom Tomatoes, Croutons and Kale Pesto - HKD $180

A new variation of a dish I have tried here a few times, this time it comes with kale pesto instead of basil as in a Caprese..

Rubia Gallega Smoked Beef Fat Candle, Sea Salt & Bruschetta - $135

The dish to come here for these days, reminiscent of the version served at Restaurant Story in London.  It's actually quite cowy and strong in the taste,  so you end up dipping a lot of bread into it to finish the melting candle

Crispy Veal Sweetbreads,  Chimichurri Aioli, Burnt Lemon - $220

It was either the Bone Marrow again or this,  and obviously I opted for the latter since it is rare to find these served as fried nuggets in Hong Kong!  The portion was much larger than I expected,  usually other places only serve 2 pieces or 1 larger one.

Blue Mussels, Clams, 'Nduja Sausage, Bacon, Chive Oil with Fregola Pasta - $175

A favorite on the table,  this was almost like a full on pasta dish as a Primi course.  Full of mussels and clam jus sweetness.

Irish 'John Stone' Dry Aged Grass Fed T-Bone,  22oz HKD $650

This is actually quite a bargain for Hong Kong.  They also sell the delectable 45 Days Dry Aged Rubia Gallega Steaks,  as well as other options and Australian Wagyu steaks at different price points.  I think this beef is more on the grass fed leaner, meaty side, which in theory suits Europeans than local Hong Kong customers,  who usually prefer marbled grain fed beef and melts in the mouth sensation.   

Cooked Accurate to Rare Plus -

If you have been following my posts, in Hong Kong customers order Medium-Rare,  but expect them to be still relatively pink inside.  By International Standards,  I call this Rare Plus myself.

Blue Beef Ribs, Bourbon Barbecue Glaze, Watermelon Slaw - $490

This portion was large and the taste was really awesome.  With a charred, sugary crust,  it was almost like Char Siu but made with Beef ribs, and it was spicy on the marinade surface too.  A must order and one of the best I have tried recently.  We mentioned that some people also like sister restaurant Limewood's version,  which is similar but somehow I prefer this in it's layered, penetrating marinade and external rub flavors.

Duck Confit Mac n Cheese, Slow Cooked Egg - $110

This is a lovely recipe, and on my Instagram this got way over 1,100 Likes easily.  The taste was thick gooey, and cheesy, I was saying that since they call themselves a Meat house and is considered more hardcore than most, and since they alreadyserve Duck Fat Fries and Beef Fat Candles here,  they might as well throw in some Crispy Duck Skins from the leg confit on top to finish off the project..

Inside Duck Confit Mac n Cheese ..

Triple Cooked Fries - Limited Servings Per Day $80

These were really great and fluffy, with a rough crispy edges, obviously taking lots of preparation for what are just fries and chips.  Probably one of the most memorable ones I tried in Hong Kong ever.  They were gone in no time on the table though!  A must order!

Roasted Pumpkin, Sweet Potatoes, Lentils & Yogurt - $70

Some veggies to balance the meal.  Not your typical veggies either,  this was thoughtful

Red Velvet Cake -

It's decent enough, at least not dry.  Truth be told,  it's very hard for someone to judge a Red Velvet cake,  although Carrot Cakes are even harder,  if you know what I mean. 

Bruleed Sourdough Pain Perdu French Toast,
with White Chocolate Butter & Blueberry Jam - $110

This reminds me of a Tartine open sandwich with a custardy spread, then blow torched, not the typical doused in milk and egg version.  Very lovely and you almost want to order extra ice cream to eat with it.  Speaking of which,  they should bring back the Salted Caramel ice cream which was the best in Hong Kong all these years,  and this would therefore be the last sentence of this write up for me.. !

Price: HKD $450 to $600 for Dinner Per Person + 10%   (Meal was Dined with Maximal Concepts)
Food: ♕♕♕♕ 1/2

Address: 上環蘇豪荷李活道108號108
Hollywood Road,  Sheung Wan,  Hong Kong
Ph:  2613 9286

慢煮工業 Under Vacuum The Steak [Hong Kong] - Slow Cooked Sous Vide Meat in Prince Edward, Popular but Is it Any Good?

  We came to Under Vacuum's restaurant for one reason - its original sister kiosk inside a Park in Tsim Sha Tsui churns up some of the best Steak sandwiches and Turnip fries in Hong Kong,  rivaling those wagyu steak sandwiches in Tokyo but at a dime around HKD $42 (Previous Review:  Sous Vide Steak Sandwich inside Park ) .   This time we came to its second and grander restaurant,  which sells Steaks and Meat at affordable prices with seating.  

Prices are Very Reasonable - 
Duck confit starts at only HKD $48,  Steak for 1 Person from HKD $98 only... Hence it is quite popular in this Prince Edward location.

Fried Mozzarella Sticks - HKD $38
These are bulk bought from manufacturers,  but comparing Apples with Apples other shops sell these at around $58 for the same portion size. 

US Angus Sirloin - 8 Oz for One person, $98
The steak surprisingly fared worse than the Steak Sandwich in its sister kiosk shop, the inside was mostly grey meat and slightly dry.  The marination with thyme and salt was okay,  but since one cannot order the 'doneness' as they are by default Medium to Medium-Well,  we were sorely disappointed..  ~ 5/10

Duck Confit - HKD $48
At this pricing point,  we weren't expecting any miracles.  In the end the duck confit had dry stringy meat,  and a rubbery skin.  Instead of having a fatty taste,  it also had a very salty briny taste within...  If I had to pick though, I would pick the Duck over the Steak - it's like comparing eating softened Chewing Gum vs dry Protein with gristle.  ~ 6/10

Despite the Popularity - 
And my recommendation of their gorgeous Steak Sandwiches at the other park location,  this bigger premise restaurant simply didn't live up to the same hype.  Even at this more than affordable pricing point,  we personally wouldn't recommend it unless it saw a major improvement in cooking technique and finishing.   In all honesty Beef Steaks and Duck meat don't really need sous viding in my books anyway,  but we were exploratory due to good experience with the brand elsewhere.

Price: HKD $110 Per Person 

Food: ♕♕ 1/2 to ♕♕♕ 

Address: 旺角太子道西91號

91 Prince Edward Road West, Hong Kong

Ph: 56903290

Under Vacuum 慢煮工業 [Hong Kong] - Sous Vide Beef Sandwich & Meat Items for a Dime, and Inside a Garden Park

 Under Vacuum is one of those creative shops run by a group of youngster and found inside a park in Tsim Sha Tsui.  As one can guess from its namesake,  it specializes in Sous-Vide slow cooked meat dishes and sandwiches for take away eating inside the park...  The Kiosk is close to Kowloon Shangri-la Hotel but is already very popular with the locals.  They have also recently opened a separate Steak house in Prince Edward. 

8 Hours Sous Vide Angus Sirloin & Cheese Sandwich $48,  add Scrambled Eggs $5 - 
Served with Fried Turnip Cake Strips for an additional $8 only. Always a very tempting Lunch Box!

They Slow-cook the Beef and Lamb cuts here on the Spot - 
In the middle of a park in East Tsim Sha Tsui !

My Steak Sandwich with Cheese, Added Scrambled Eggs - (Photo is showing Half Only)
The steak is evenly cooked,  and finally griddle seared for a brown surface.  Thick, slightly meaty.  Obviously not one of those thick Wagyu Sandwiches in Tokyo,  but at only HKD $48 this is pretty good in Price vs Performance !  ~ 7.5/10

Turnip Fries - Add $8.  Individual Order is $18
Basically a must order item here too and unique.  It works a treat and is unconventional over the normal pan fried,  Chinese New Year's version.  I have to say it's quite addictive too!   Overall I did wished they had an outlet on Hong Kong side,  and it closes around 8pm which is pretty dark to take photos by then.

Price: HKD $48 + $5 + $8 Per Person 

Food: ♕♕♕♕ 1/2 

Address: Kiosk, The Urban Council Centenary Garden, 63 Mody Road, Tsim Sha Tsui 

尖沙咀麼地道63號市政局百週年紀念花園小食亭

Ph: +852 93256625

Shoreditch [ Hong Kong ] - Updated Menu more UK British than Before, Definitely for the Anglophile in You

 Shoreditch in Kennedy Town HK, has improved gradually from its humble beginnings.  This visit is my 2nd more recent visit within just 2 months, and previous to this my best HK British or UK food experiences were found at The Pawn, The Chinnery at Mandarin Oriental, The Canny Man or The Globe at SOHO.   I think this latest updated British Menu at ShoreDitch has over taken them nowadays and might be the closest that you will find here which truly represents a traditional British & Scottish, UK dining experience.   The Cooking accuracy has also improved too..

The Menu has been Updated -

My 2nd Last Visit recently around October 2016 already saw greater spreads of UK Food Recipes.  Surprisingly yet another 1 month later upon revisiting,  the Menu became even more British/UK eccentric,  just the way I enjoy them.  Kudos to the Chef and Team, Owner for taking this bold approach - remembering that HK was once a Colonial state of Greater Britain so it actually makes historical sense too..

Welsh Rarebit - $48

One of my fav Bread recipes.  This version was pungent Cheddar Cheesy and also carried some Black Stout influence.  It's well balanced,  although those familiar with the true Welsh version might want even more Darker flavors within especially during Winter... ~ 7.5/10

Venison Scotch Egg with Salad,  House made Piccalilli Pickles - $98

I have had this a few times here,  and the latest recipe is by far the Best I have eaten in Hong Kong.  Judicially herbed and spiced,  runny egg yolk,  loose and not dense grinded texture of the meat.  The Piccalilli pickles were as usual exceptional - none of the Jarred acidic and mushy type bought off the shelf,  these remained crunchy yet flavorful, tangy balanced, even slightly curry spiced. This Scotch Egg was nearly as good as the Michelin 1* version I had at Harwood Arms in London, my global Benchmark  ~ 8.5/10

Scottish Haggis Bon Bon Balls - Lamb Offals & Stomach $98

With Scotch Whisky Sauce, these are Gamey and carrying some Christmas-sy Sweetish Spices and bitey Oatmeal.   As a Bon Bon version it doesn't come with the Neeps and Tatties root vegetables,  but I am sure Haggis is now such a versatile dish,  it might see it's usage in seasonal rotational recipes and will remain true to the Scottish spirit.  ~ 8.5/10

Inside the Haggis Lamb Offal balls -

Like the Scotch eggs,  the meat texture within was well spaced out yet not overly loose,  almost like it used Suet shortening.

Roasted UK Wicks Manor Farm Pork Belly, with Apple & Cider Sauce,  Fried Capers, Carrots & Parsnip Puree - $198

The pork portion was quite huge!  The meat was decent flavorful and quite succulent tender.  Tonight's version,  the Skin Crackling can be more crispened up for me,  as it was borderline sticky to some of our tooth bites.  ~ 7/10

USDA Prime 'Butler' Flat Iron 10Oz Steak with Onion Rings, Double Fried Chips & Sauce - $228

Good grilling flavor and beef flavor,  this butcher's cut is also known as an Oyster Blade.  This was butchered more in a Halved horizontal style than Against the Grain - as different butchers treat this 2nd more tenderest muscle cut with their own accent,  since releasing the excellent cut of meat requires some skills in removing the sinews surrounding it.  Very lovely steak and apparently this is also Half Price on Mondays!   ~ 8/10

Cooked to Medium-Rare well..

Curry Dusted Cauliflower,  Parsnip Puree, Mushrooms, Spinach & Tomatoes - $138

A trusty recipe and quite European,  the curry spice with the slightly charred Cauliflower service brought out an appetite whetting aroma.  ~ 8/10

Mars Bar Cheese Cake with Biscuit Base, Cream Cheese and Mars Bar - $98

Surprisingly not heavy and also not too sour disturbing with the cream cheese,  this was very addictive and lighter than we envisaged.  The Caramel part of the Mars Bar equation was treated with some berries to balance the sugary hit.  ~ 8/10

Shoreditch in Kennedy Town,  Sai Wan,  Hong Kong Island - 

It's becoming more and more UK eccentric,  just the way I like it especially if you are Anglophile.  Although I have been here a few times and it has improved gradually,  there remains other local UK/British items that I adore but haven't tried.  The Cullen Skink soup will be a great option when it becomes colder still,  and also the Warm Sticky Date Pudding,  along with the very British cheeses such as Thomas Hoe Red Leicester, Poacher’s Cheddar, Cashel Blue, Cahill Guinness Porter or a blue Stinking Bishop,  all rare to find in Hong Kong context.

Price: Around HKD $350 + 10% 

Food: ♕♕♕♕ to ♕♕♕♕♕  

Address: G/F, 18 Catchick Street, Kennedy Town, Western District

西環堅尼地城吉席街18號地舖

Ph: +852 22423777

金鳳大餐廳 Golden Phoenix Grill Restaurant [ Hong Kong ] - An Institution serving Decent Steaks and Fries, and a Bargain $40 During Lunch Hours

 I haven't returned back to 金鳳大餐廳 Golden Phoenix for probably at least a Decade.  Back then it was super famous and was meant to be a Romantic date venue,  and even in 2016 they still do operate a few outlets.  I was prompted to come back here when I walked past during lunch hours and noticed they had a HKD $40 Lunch Set.  I can't recall much of their past quality,  and this is perhaps why I was keen to explore here again...

金鳳大餐廳 Golden Phoenix -
Slightly Sweetish,  very typical Old School Hong Kong-Western food style..

Chowder Soup - 
This surprisingly had plenty of Clams within,  and was quite flavorful.   Surely as part of the $40 Lunch Course,  this has to be punching above its weight category.

Steak with Peppery Sauce,  Served with Fries and Vegetables - 
The Steak was pretty big for this bargain price,  and most of all it was grilled well without too much tenderizing agent added.  The Fries arrived piping hot and were crunchy but not hard,  the side Cabbage salad balanced out the meal.  I don't know if I recall correctly,  but I thought the steak here has improved from the past periods...

Iced Lemon Tea - 
Included in the $40 Meal Set.   Have got to say this really was a bargain of a meal.  The steak and frites quality really doesn't lose out that much to many pretentious places popping up everywhere nowadays... And to think this has been in existence for so many years.  Where was I for the last Decade when I haven't come back to revisit?   Let's not make the same mistake again soon!

Price: HKD $40 + 10% 

Food: ♕♕♕♕  

Address: 灣仔謝斐道415-421號

415-421 Jaffe Road, Wanchai, Hong Kong (It has other Outlets in Town)

Ph: 28916832

JW Marriott Flint Grill & Bar - Steakhouse done Right and Affordable [ Wanchai, Hong Kong ]

 Been here quite a few times for their Steaks and Seafood, even covered them in some magazine and articles previously.   Flint Grill & Bar upstairs is found inside JW Marriott Hotel in Wanchai,  HK.   After coming back to Hong Kong,  one of the things that really struck my heart was how come so many Steak Houses are so unjustifiably expensive?  Steakhouses are meant to be casual places for falling back on,  kind of like seeing your lovely girlfriend at the end of the day,  not always fine dining.   Many places will cost me upwards of $700-800 or USD 90,  or more than HKD $1200 - $2000 for a 900g to 1.2Kg Bone-in Porterhouse or Tomahawk cut in town.  (Never mind no one has done the ultimate Tomahawk yet but that's again my IP).  My steaks in Italy were one quarter the price and tasted 3 times better in most cases.  No wonder places like La Vache are doing so well,  customers just want a decent steak and some wines for a reasonable price.  Here,  I think they are also very good value for money for the quality!

Hand-Crafted Burrata Cheese,  Manuka Honey,  Black Truffle.  Figs with Country Bread - $180

It rather sounded exciting indeed!!  The Truffles and Burrata cheese didn't have much expected nominal cheesy or truffled taste.   But that's alright I am getting used to it in HK 90% of times.    Actually the Figs and the Aromatic bread tasted more prominent indeed.  ~ 5/10  I am glad this was only the 1st Course instead of the Last Course,  Without her even saying,  I am sure my Chef Friend was disappointed with described taste vs reality but glad the night improved gradually..

Buttery Brioche to begin with - 

Nicely warmed,  although don't mention me.  These seem so locally bakery like in feel.  But they might have to suit everybody else so just pretend I didn't say anything about needing some proper Sourdough bread or a Bread Basket with many types,  all warmed up,   Actually these were good and addictive,  I was only trying to pull your leg because the 'bread snobs' will keep telling you I want proper leavened bread, how much hydration in the dough,  how many nipples it will need.  It's not like I don't understand the principle,  but Bread is just another food and its customisable to suit the crowd.    ~ 8/10

Double-Boiled Oxtail Consomme.  With Oxtail & Bone Marrow Dumplings - $120

This reminds me of Jewish style Kreplash dumplings too,  even with the slightly different meat but the base concept was all about the same. Quite Herbly too ~ 9/10

Grilled Boston Lobster half - $200

Done fairly well and crustacean burnt outside with aroma,  but remained moist inside,  with a herbal buttery taste.   I have had this before too and this time it was better.  Guess it depends on the Chef on the station on duty,  and also whether they broiled it as whole or half,  so many variables..  ~ 8.5/10

Grilled Rib-eye Beef from US Lintz Heritage USDA Black Angus - $390 

Nice Char-grilled flavour and Beef Taste.  Not the most tenderest meat ever but as an analogy,  probably better than 70% of others and plus I have an European preference when it comes to beef,  I expect a bit of chew.  If you want melt in your mouth steaks go buy some marbled beef without much beef taste instead.  This had a nice flame grilling and beef taste factor.  Great Price too..  Onion Ring had a hard batter though and even as garnish,  can have 1 more piece perhaps ?  ~ 8.5/10

Crepe Souffle with Lemon Cream,  Cream Cheese Ice-Cream and Berries Compote -  $90

Very lovely indeed.  My dining Chef companion said the flour taste was a bit too apparent within the Creme Patisserie layer filling in the middle though,  which at least was flowing.  She explained how this could be remedified using a simple technique.  Okay,  not arguing with her coz I know she made sense too but this was still good   ~ 8.5/10

S'more Soft Chocolate Tart with Graham Cracker,  with Burnt Marshmallow Top - Espresso Ice Cream $80

This signature here was still good as a Camp fire style dessert but a little too sweet today and a bit dense.  I remember my first few times having this,  this was more balanced though!.  I have even covered this unique S'More dessert in a magazine before from here..  but anyway,  at least the cocoa nibs were still crispy on the side.       ~6/10

Price: Around $600 to $700 + 10% Per Person
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Address:  金鐘金鐘道88號太古廣場香港JW萬豪酒店5樓
5/F JW Marriott Hotel,  Pacific Place,  88 Queensway Road, Admiralty, HK Island side
Ph: 2810 8366