Adventures in Asia - Part VI

My final night of the journey; back in Hong Kong
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.

Summer BBQ's & Grilling

It would be sacrilege to pass through summer without making it to at least one BBQ. Of course any long weekend is excuse enough to throw one. Grilling meat over an open flame has always been a pastime dating back to our primal ancestors, Mr. Caveman. After urging my dad to fire up his behemoth shiny stainless steel gas grill, which has sorely been underused over the past few years, just take a look at these perfectly seared chicken wings - the texture of the skin is exquiste, crispy, rich in tone, and doneness, complete with the requiste grill marks. The interior flesh, most importantly, cooked through, succulent, moist, and abundantly bursting with flavors of a garlicky soy marinade.
Not to be outdone, these Bone-In Rib Eye Steaks were amazingly tender, with a signature pinkness in the middle, done medium rare, left to continue to cook in it's own copious jus. This is the ultimate steak for grilling - juicy, and well-marbled. Remember, fat is your friend when it comes to great grilling!

Ain't nothing like homemade cooking

Dining in...Success on my first try at Grilled Skirt Steak w/Chimichurri Sauce and Sauteed Brandy Mushrooms


Perfectly seared, done medium-rare, mouth-wateringly juicy and as tender as it looks. This definitely holds it's own against any Argentinian steak house versions I've had.