Felt a little homey towards the end of my trip, but always felt that there was never truly any good quality, hearty, flavorful steaks in Asia. American beef, in this respect, is unrivaled anywhere else on this planet. So the next best thing was BLT Steak, at Ocean Terminal. Dining al fresco by the water with a stunning view of the harbor, and the skyline of Hong Kong Island was serene, a nice way to say until next time.
Complements from the chef, salmon sashimi on the house - fresh, simple, and oh so delish! Also, their signature giant Popovers were hot, buttery, and bubbly with melted Gruyere bursting from the center. Flaky and crispy on the outside, steamy and heavenly on the inside.
The Maitake Mushrooms came out sizzling on a cast iron skillet, as did the 14oz American USDA Rib Eye, broiled at 1700 degrees and finished with a herb butter. You just can't emulate such intensity on your home oven broiler. The center was perfect, pink, done just right. The tenderness and flavor was good, expected from well aged beef. A good steak does not need any extra salt, pepper, or sauce. The juices ran out along the strips of fat that encircled the meat. A satisfying and gratifying meal indeed.
