BLT STEAK: Dining Concepts Great American Steakhouse

Posted by RR

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BLT Steak Hong Kong, the Ocean Terminal Harbour City outpost of New York’s acclaimed American-styled steakhouse that heralds a new era of sophisticated, ingredient-driven dining on the Victoria Harbour waterfront.
 
Celebrity chef and cookbook author Laurent Tourondel, a former Bon Appetit Restaurateur of the Year, accompanied by his BLT US corporate Chef Larry Baldwin, to introduce a selection of signature dishes to the menu at BLT Steak and the sister location, BLT Burger. In addition to the classic steakhouse interior, the ever popular al fresco patio provides some of the world’s most panoramic cityscapes.
 
The restaurant’s popular patio caters for up to 28guests for those who like the outdoor environment. Boasting elegant interiors by Australia-based in-house designer Anita Lopez, BLT Steak is a contemporary rendition of the classic Big Apple steakhouse.
 
 
Finished with reclaimed timber, chocolate and coffee-hued leather, antique mirrors and walnut floors, the restaurant’s beautifully-appointed dining room maintains elements of both a classic French bistro and the traditional steakhouse restaurants made famous in New York City.
 
Contemporary touches include exposed filament pendant lamps, refined leather upholstery and bar-style tables in naked pine, adding a convivial ambiance to the harbor front location which has become a favourite with international travelers, business guests and locals alike since opening in 2009.
 
As the name Bistro Laurent Tourondel suggests, at BLT Steak chef Tourondel presents his adaptation of the American Steakhouse, elevating this world-recognised concept with his signature flare, traditional French technique, and contemporary finesse.
 
 
“I created BLT Steak as a modern steakhouse–one that focuses on the best product and the most exact techniques,” says the Chef Laurent, who has restaurants around the globe.
 
BLT Steak’s menu, includes signature dishes Black Garlic Rubbed Short Ribs with jalepeño chimichurri and grated horseradish; Grilled Red Snapper with fresh peas, lime, shiitake, ginger vinaigrette; Roasted Free Range Chicken with preserved lemon, rosemary stuffing and Australian Black Angus Steaks, naturally aged and cooked in a state-of-the-art charcoal broiler, all accompanied by a selection of new dishes created by chef Tourondel that combine his French culinary precision with the finest locally and internationally-sourced ingredients.
 
Dessert ends the meal with signature interpretations of classic American and French delights. With its stunning views over Hong Kong Island skyline, al Fresco dining, sumptuous weekend brunches and at the heart of the busy Harbour City shopping precinct, BLT Steak offers a dining style for everyone.
 
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