As mentioned, the ex Michelin 1 🌟 real Head Chef Ivan Chan from Intercontinental Hotel's Steakhouse 洲際扒房 is now over at【Prohibition Grill, Ocean Park Marriott Hotel 海洋公園萬豪酒店, Hong Kong 🇭🇰】
I forgot whether this was my 3rd or 4th visit, but this time the intensity of the Dry Aged Beef flavor was real. 52Oz USDA Prime graded Rib Eye was $1988, I liked the Rib Cap part of this piece tonight the most, which had intense meat & marbling flavor & a more bounciful texture. Same goes at sister HK restaurant Michelin 1 🌟 @beefbar_hk from Monaco.
Instead of the funkiness from just the fat protective layers or the bones only, this time I can really taste the Dry Aged meat blue cheese like umami, slightly lactic acid flavors. The Menu says its only 28 Days Dry Aged, but somehow I felt it tasted like it was closer to 40 Days range to my palate. (I mean proper Dry Aging time scales. Coz in HK, a lot of Dry Aged beef have little effect somewhat. Might as well save the electricity to mine more Bitcoins for profit 🥇. But not here!)
The other items I was looking forward to was the Lamb, which looked great, but it turned out the Ibérico Porkchop was the other highlight instead!
Personally I think the Mac n Cheese 🧀 was a little less convincing 🤔. It needs more bechamel, more cheese impact, more gratinated aroma, etc!
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