BLT Steak Shop G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui HK
+852 2730 3508
It’s all about the great American steakhouse experience at BLT Steak, Laurent Tourondel’s States-side restaurant that found its way to Hong Kong’s Victoria Harbour in 2009. More than seven years in as one of Hong Kong’s iconic steakhouses, BLT Steak continues to update with the times, unveiling a refreshed menu of signature dishes to coincide with a brand new look.
A native of France with a passion for American comfort fare, chef Laurent Tourondel has become synonymous with burgers and steaks, having grown his BLT empire (short for Bistro Laurent Tourondel) from a small shop to a far-reaching empire with more than seven spin-off brands under its umbrella. At BLT Steak, he continues to deliver his ‘New American’ bistro style of cooking, sticking to the winning formula of a casual ambiance paired with a carnally satisfying menu.
To head up day-to-day operations in Hong Kong, Laurent has enlisted the help of Executive Chef, A.J. Guido. After building up an extensive resume in the States cooking under the likes of Charlie Trotter and Daniel Boulud , the Chicago-born chef leapt at the opportunity to take his talent overseas. At BLT Steak, he delivers Laurent’s vision to execute a menu with fresh, seasonal flavours, utilising local farmers wherever possible to push forward Hong Kong’s underrepresented agriculture.
While vegetables are sourced locally, the main event features rich and flavourful steak imported from around the world. There’s American USDA fillet, tender and juicy with a good amount of marbling; and Australian Black Angus, naturally aged and perfectly cooked under a 970°C gas powered broiler. A selection of sauces includes spiced peppercorn and béarnaise, although the meat is flavourful enough to eat on its own.
Hearty steakhouse sides offer the perfect pairing, from crabcake with smoked piquillo-paprika aioli wrapped in filo to tiger prawns with a gin-infused sauce , and a tower of thick-cut onion rings, served up battered, fried and piping hot. And let’s not forget the warm popovers, a signature in BLT restaurants around the world. These light and airy bread rolls arrive with an inflated, balloon-like top, baked with gruyere cheese with a golden brown crust and soft and chewy centre. They’re absolutely addictive, and if you’re lucky you might even get the recipe to take home.
To match the menu, BLT Steak boasts an extensive wine cellar with reds and whites from around the world, including drops from New Zealand, Argentina, Italy and France. Alternatively, guests can shake things up with the cocktail list including the Japanese Slipper, made with vodka, gin, white rum, Midori and pineapple juice; and the Mango Pop with Grand Marnier, vodka, lime and mango.
Plenty of natural light through floor-to-ceiling windows creates a comfortable and relaxing environment, recently refurbished with coffee-hued leather upholstery, antique mirrors and walnut floors in the style of a contemporary New York steakhouse.
Meanwhile, the alfresco patio has been expanded to accommodate additional seating during the warm weather seasons. It’s the perfect place to hang out after dinner and enjoy an evening sundowner, perhaps accompanied by a slice of the signature New York cheesecake – a tasty and nostalgic bite that will take you straight back to the restaurant’s Big Apple roots.