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The Steak Kitchen Bar & Restaurant 尖沙咀

地址: 尖沙咀諾士佛臺10號2樓

西式,扒房,

最後更新:

The Steak Kitchen Bar & Restaurant推介

There was a promotion from BEA 30% on particular dish. I chose “Scallop and Spinach with Saffron Risotto” which only served during this promotion period.Every table had 2 types of breads. I thought all the breads were homemade.First I ate the one was served in cup and the bread had about 8cm long. There were cereals scattered on top. Cereal with outer layer of the bread gave roast flavor. Bit other side of bread, it was full of tomato and herbs taste and saltiness. I could saw dried red bell pepper inside the bread though the waiter said they were dried tomato. The bread was warm. Bread inside was soft and fine texture. The bottom of bread had a bump which fitted the cup and hence made me thought this bread was homemade.The other was like Grissini. Grissini seemed soft bread in texture when I ate. However, after it was cold, it became harder. No herb in it and not much saltiness.As for the main dish (Scallop and Spinach with Saffron Risotto), it was served in bowl. I should say that it was tasting size rather than the main dish size. Don’t forget that the original price was $148, after 30%off plus original price 10% service charge, it was around $120. I thought it was overpriced.The risotto accompanied with only one 50centssize scallop, one cherrysize tomato, spinach and around 2 pieces of saffron which is the most expensive spice in the world. Scallop was shallow fried, tender and fresh. I could taste scallop and sweet flavor (Sometimes I cannot taste scallop flavor in other café). The worse one was risotto. This version of risotto had no cheese and less than enough salt were added. Maybe too little saffron was added, the rice was not coloring by it and I could not taste any existence of saffron. I could just say it was spinach flavor risotto with a bit seasoning or light stock. Not even the aftertaste, the midway taste was like drinking water, tasteless!

尖沙咀The Steak Kitchen Bar & Restaurant


餐廳分店The Steak Kitchen Bar & Restaurant
地區尖沙咀
電話訂位 沒有電話號提供
餐單 Menu西式,扒房,
人氣指數 455
價錢幾錢$401-800

The Steak Kitchen Bar & Restaurant訂位

The Steak Kitchen Bar & Restaurant位於尖沙咀區，詳細地址是尖沙咀諾士佛臺10號2樓，餐廳寬敞座位數目共有未知幾多個。The Steak Kitchen Bar & Restaurant幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐The Steak Kitchen Bar & Restaurant餐單包括有西式,扒房等美食，付款方式有付款。


The Steak Kitchen Bar & Restaurant優惠


The Steak Kitchen Bar & Restaurant 評價 相片

There was a promotion from BEA 30% on particular dish. I chose “Scallop and Spinach with Saffron Risotto” which only served during this promotion period.Every table had 2 types of breads. I thought all the breads were homemade.First I ate the one was served in cup and the bread had about 8cm long. There were cereals scattered on top. Cereal with outer layer of the bread gave roast flavor. Bit other side of bread, it was full of tomato and herbs taste and saltiness. I could saw dried red bell pepper inside the bread though the waiter said they were dried tomato. The bread was warm. Bread inside was soft and fine texture. The bottom of bread had a bump which fitted the cup and hence made me thought this bread was homemade.The other was like Grissini. Grissini seemed soft bread in texture when I ate. However, after it was cold, it became harder. No herb in it and not much saltiness.As for the main dish (Scallop and Spinach with Saffron Risotto), it was served in bowl. I should say that it was tasting size rather than the main dish size. Don’t forget that the original price was $148, after 30%off plus original price 10% service charge, it was around $120. I thought it was overpriced.The risotto accompanied with only one 50centssize scallop, one cherrysize tomato, spinach and around 2 pieces of saffron which is the most expensive spice in the world. Scallop was shallow fried, tender and fresh. I could taste scallop and sweet flavor (Sometimes I cannot taste scallop flavor in other café). The worse one was risotto. This version of risotto had no cheese and less than enough salt were added. Maybe too little saffron was added, the rice was not coloring by it and I could not taste any existence of saffron. I could just say it was spinach flavor risotto with a bit seasoning or light stock. Not even the aftertaste, the midway taste was like drinking water, tasteless!

"威馬遜"來勢洶洶..依日掛上三號風球因為訂左檯食生日飯~餐廳下午都有人打黎reconfirm booking依日天氣唔好..大風又大雨~大半日時間留係屋企自由活動加上生日無乜特別~只想靜靜地兩口子食餐飯..已經足夠呢是日節目..行街 > 食晚餐 > 再行街~生日就是如此簡單渡過^^~~~~~~依晚book去"諾士佛檯The Steak Kitchen Bar & Restaurant"係King Parrot Group旗下食店之一~環境好幽雅..舒服有情調紅酒伴上餐廳播放既柔和音樂..好enjoy的一個晚餐order完食物..送上新鮮麵包及麵包捧捧(麵包伴上牛油及黑松露牛油)原味牛油淡身..而黑松露果款再夾雜菇菌香味~兩款都唔錯麵包外微硬帶拉扯感..內層質感好鬆軟~包身暖暖..好香芝麻味麵包捧捧好鬆脆又唔會過乾..好好味服務生送上四款鹽..當中兩款屋企都有食用原來我都幾鐘意食脆豬手~所以都因為隻豬手而來我點個"脆皮燒豬手"侍應等我地影完相..再切件~切既時候都聽到清脆卜卜聲皮層真係超脆+薄..連凍左都keep到脆口感~豬手肉質軟嫩味道唔會太鹹而豬手都算瘦以兩款醬料伴吃~我個人鐘意點芥辣~另一款帶甜..不太岩口味"薯餅"..用新鮮薯絲製成~薯味十足+外焦脆內粉軟原本諗住另叫個pizza share食(因為真係超勁想食pizza)點知另一半話想食牛..所以點個"美國特選級西冷牛扒"獨享而醬汁有三款選擇(蒜蓉/黑椒/蘑菇)~佢揀左"黑椒"點5成熟~煎得好靚..另一半話有牛味+肉質都好好伴菜中既"烤蒜"..好香好味order時聽侍應講..食物要等2030分鐘所以諗住叫個"炸薯條"伴紅酒先..點知食物接住送上最終決定先食晒其他食物~薯條食唔晒再拎走薯條好幼唔算好味~好普通而且入面較乾整體食物有水準..用心製造+好好味~環境非常舒適服務仲非常好又好細心..有熱誠招呼及介紹食物另外..餐廳中間有個"沙律吧"~點主菜可以(+$80/每位)享用如果唔跟主菜散叫($150/每位)~整體價錢亦好合理

因為一早book左位,所以一入去就入得 但應該不用book位因為冇咩人 入到去 幾暗既 幾有情調 除左二人世界仲有朋友聚會所以有少少嘈 但都ok 一入去就見到沙律吧 已經好興奮order左2個set dinner  包沙律吧沙律吧都係普通菜類 有ham 但冇生果配襯 差少少仲有自製麵包 好鬆軟 唔會白sai sai 有牛油 但冇咩味既仲埋有2條mini版既法式麵包 好過癮之後餐湯係紅湯 唔錯 幾多料 之後就上主菜啦我點左牛柳鵝肝7成熟 牛柳幾細舊 食落幾嫩 但冇乜味鵝肝就煎得過火左啦 個面同埋底係脆既 另有半個garlic 唔敢食 太重口味朋友點爐魚 冇咩汁 麻麻地  肉地好"un"最後甜品 rasberry bownie同埋士多啤梨既唔知咩一般啦都係total千幾for two, 我就覺得唔太值得呢個價.我諗格黎munxx 會好d

這天與老爸晚飯，事前已知他要介口，經大家商議後，發覺原來食西餐鋸扒是最理想，因為鋸扒可以選擇一份豬給他老人家，我們點一個牛給印尼姐姐，再加一個沙律和意大利粉，就可以各適其式。

所以一早訂了位，這天準時到，樓下招牌不大，但入升降機就有大大個招牌，出升降機眼見環境悠靜，大門口無遮擋，非常闊落，坐下就點了一份豬手，一份聲稱是兩位用的牛排(不過都寫明有28安士)，一份意大利麵和一個沙律跟一份薯條，到最後竟然吃不完要包走。

水牛芝士蕃茄沙律配香草醬，非常簡單直接的一個沙律，用水牛芝士和蕃茄如三文治般相間放在一起，灑上黑醋和香草醬，我們將其一開二分享，水牛芝士十分清淡幽香，口感綿軟，而蕃茄就非常新鮮，甜美多汁，配以香草醬的清香竹口黑醋的酸，是一道上佳的開胃前菜。

燒豬手，聲稱與同集團的德國餐制法一樣，豬手上檯時由店員代我們切開，服務態度一流，切開時的確聽到清脆的咯咯聲，豬手皮非常香脆，店員非常用心地將豬手起肉後再交我們，內部肉質鮮嫩入口味道鮮甜，沒有過咸，口感嫩滑，不肥不韌，肉汁豐盛，豬手皮大部份都香脆可口，但近邊位有一點却太硬，是美中不足之處。

乾式熟成美國牛肋骨(豐盛之選)，這是店員推介的食品，他說點這主菜後再加一、兩個主菜和前菜就足夠我們五人食，我們就接受他的建議，其實今次也是我第一次嚐試"乾式熟成"的牛排，上檯時以石板作碟，份量確不少，牛排燒烤相當到火喉，剛好五成熟，中間尚見鮮紅，牛排由廚師代切片，而每件也相當大件，一件也有平時半件牛排大小，店方尚有多款芥醬和鹽供伴食，牛肉入口鬆軟富汁液，有咬口之餘亦不會太韌，只是外皮略為粗糙，內裏尚算嫩滑，味道也極有牛味，可能是用上乾式熟成的處理方式，蘸鹽食會更覺鮮味。

炸蟹鉗墨魚汁麵，蟹鉗似乎炸得過了火，表面有點偏黑，入口尚算香脆，內裏蟹肉確有點過火，略為實一點，味道尚算鮮美，反而墨魚汁麵口感夠彈牙，味道更覺鮮甜，相對比蟹鉗做得好。

炸薯條，只是一般貨色，算是脆口，但薯皮沒有完全清理，口感味道都只像麥當勞出品，相比之前在Toro食過的薯，這裏的出品遜色得多了。

餐前麵包，不得不提的是這裏自家制的麵包有兩款，長條棒狀的沒什麼特色，也不脆口，但磨菇狀的麵包就非常鬆軟，香軟美味，配合黑松露牛油的香味，就更加可味美。

芒果雪芭，這是侍應臨尾時過來向我們推介的甜品，據稱也是自家制的特色甜品，並且售完即止，雖然我們都已很飽，但聽她這樣說，也忍不著叫了一客來試一試，可惜試完後覺得不外如是，口感尚算幼滑，但芒果味就嫌弱一點，味道微微帶酸，水準是不差，但也不是特別突出。

Very nice place for couples to enjoy steak in Tsim Sha Tsui.  A bit cosy but worth it. Start with freshly baked bread.  It is so delicious and I really want to have one more.  The food choices at salad bar is not many, but all of the ingredients are fresh and great. All in high quality, especially the ham and roasted veggie. Love them so much!Almost full after having 3 rounds of salad (crazy!).  We had US Top Choice Sirloin (8oz, $280) and Iberico Pork Chop (8oz, $240). In my personal opinion, sirloin is better than pork chop. The risotto below is a complimentary dish for member of King Parrot.  It's free, what do you expect?! 

The Steak Kitchen Bar & Restaurant餐單提供西式,扒房等推介美食位於尖沙咀區，餐廳座位數未知人均消費約$401-800，結賬可以用。





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餐廳推介

最後更新：

香港餐廳2023推介04月


為減低冠狀病毒病在雅仕堡內有任何傳播的風險，雅仕堡在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳雅仕堡除了遵守預防及控制疾病的相關規例，雅仕堡同時建議採取以下措施*雅仕堡 黃, 雅仕堡 藍, (雅仕堡 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

The Steak Kitchen Bar & Restaurant在餐廳內應如何確保環境衞生？

  • 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
  • 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
  • 經常清潔消毒食物接觸面及設備，例如餐具。
  • 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
  • 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。

餐廳廚房內The Steak Kitchen Bar & Restaurant應如何確保食物衞生？

  • 採用「食物安全五要點」，以正確處理食物：
    1. 精明選擇：選擇安全的原材料
    2. 保持清潔：保持雙手及用具清潔
    3. 生熟分開：分開生熟食物
    4. 煮熟食物：徹底煮熟食物
    5. 安全溫度：把食物存放於安全溫度
    6. 有需要時，提供公筷公羹。
  • 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
  • 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。

對於工的個人衞生餐廳The Steak Kitchen Bar & Restaurant建議是什麼？

  1. 工作人員須謹記：定期檢查體溫
  2. 工作期間，戴上口罩
  3. 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
  4. 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
  5. 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
  6. 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭
    7. （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）

The Steak Kitchen Bar & Restaurant餐廳內大家應如何減少社交接觸？

  1. 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
  5. 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
  6. 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳The Steak Kitchen Bar & Restaurant的好與壞？

你可以這餐廳發表The Steak Kitchen Bar & Restaurant意見及討論，可以用上面的facebook留這功能與其他食家交流。

為什麼The Steak Kitchen Bar & Restaurant不能電話訂位？

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位，建議早一兩星期期打電話詢問The Steak Kitchen Bar & Restaurant訂位方法。

我可以刪除The Steak Kitchen Bar & Restaurant在feehk.com香港餐廳推介嗎？

我們絕少會刪除已刊登的餐廳，惟當我們證實已刊出的餐廳The Steak Kitchen Bar & Restaurant違規時，將可能會刪除餐廳。

為什麼要確認The Steak Kitchen Bar & Restaurant餐廳內容全為屬實？

作為一個讓公眾自由發表言論的平台，有責任及義務向用戶提醒一些有可能被忽略的事宜，以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控，在審批的過程中被評估為有潛在法律風險*，故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳The Steak Kitchen Bar & Restaurant是虛假陳述的可以怎樣做？

如果你想發表對The Steak Kitchen Bar & Restaurant的意見，可以Email檢舉，我們收到檢討會跟進調查。請詳細列明檢舉理由，如有相關證據亦可一併提交，以加快調查進度。檢舉制度採用匿名方式進行，檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除？

有時候，一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登，但我們設有餐廳檢舉制度，訪客有權向我們檢舉有問題的餐廳，如經跟進後證實餐廳犯規，管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳，不過在一些特別情況下可能會刪除餐廳。

為什麼看不到The Steak Kitchen Bar & Restaurant黃藍立場，The Steak Kitchen Bar & Restaurant黃定藍是黃店還是藍店呢？

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網站平台feehk跟The Steak Kitchen Bar & Restaurant openrice裡的差異是什麼？

有別於openrice複雜多功能，本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋，更快和省時得到重點資料。


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