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接下來，當然就係主菜上場，在眾多款之中，身為牛魔王兼來為著Roast Beef而來既苗子豈會放過Roast Rib of Beef，又要再一次講份量十足了，一個人吃真的有點多，不過軟嫩兼肉味香濃既烤肉眼著實吸引，配上香濃惹味既gravy及Yorkshire Pudding，已令人著迷。
友人的烤焗原隻龍蝦當然也相當吸引，火喉控制得宜，微微既焦香更能勾起食慾，而肉質則是爽口彈牙，蘸上特製的香蒜牛油汁及香口的薯條，又是沒有投訴的份兒。
原來烤肉眼還會跟上一盤芝士焗椰菜花，試問二人甚能完全KO所有野，我們還要留著位置給美味的甜品呢！
甜品時間，就要了Sticky Toffee Pudding 及 Tarte tatin，兩款經典甜品都是這裡的招牌甜品，前者在全港都算數一數二的美味，後者也是高水準的出品，小弟與友人吃罷整個Brunch後，只有飽到上喉嚨既感覺，不過卻實在是物有所值。
2 of 2 ～ End
Lawry’s The Prime Rib is a fancy American restaurant which is located in Central. This diner is decorated in dimmed lights with red color of sofa. The atmosphere is super elegant.
We had the Shouchu & Whisky Pairing Dinner set. My favourite dish was the starter of Braised Octopus, it gave me a heavenly chewy texture with the tomato and fennel sause, it's just perfect! Butter Poached Lobster was presented beautifully. It might look little tiny, but the taste as good as it looks!
Move on to the main course, we had the Roasted Prime Rib of Beef au jus. It's stunning, the meat was pink in the centre, it was tender and so moist. The brown gravy made the best combination with the meat which further extending the robust flavours of the beef. It came with fluffy mashed potatoes, yorkshire pudding, spinach and corn. After having the Prime Beef, I found Chargrilled Beef Tenderloin's texture is even more enticing. The Tenderloin's size is like a fist which was cooked to perfection. I would enjoy every bite of the thick and juicy steak. It's nothing that I can shout about.
To end the meal, we had the dark Chocolate Délice & Lemon Sorbet. The sweet and sour combination made both of them were very yummy. I would recommend if you are looking for a fancy restaurant to celebrate with your beloved. Service was top notch too. Guys! Please check out my last post for more about this place.
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Lawry’s The Prime Rib
📍3/F, The Galleria, 9 Queen's Road Central, Central
中環皇后大道中9號嘉軒廣場3樓
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【Mandarin Oriental HK Clipper Lounge’s 香港文華東方酒店 快船廊】 “黎巴嫩 Lebanon Themed Buffet” HKD $648~$698, from 27 to 30th Sept Brunch time only. By Arabic Chef Ali El Bourji from Dubai’s Atlantis The Palm.. for 4 Days only:
https://photos.mandarinoriental.com/…/hong-kong-restaurant-…
Tonight’s Dinner 🥘 @ 【Mandarin Oriental HK Clipper Lounge’s 香港文華東方酒店 快船廊】 “黎巴嫩 Lebanon Themed Buffet” HKD $648~$698, from 27 to 30th Sept only. By Arabic Chef Ali El Bourji from Dubai’s Atlantis The Palm..
阿拉伯菜行政總廚Ali El Bourji 於2018年9月27至30日到快船廊作客席廚師。在Bourji客席的4日期間，快船廊的自助晚餐及週日早午餐將提供一系列別具異國風味的黎巴嫩美饌.
Notable Dishes include their Lebanese Sambousek, minced Lamb & Pinenuts Kebbeh. The Mezze platters of Babba Ganoush had nice fresh eggplant flesh yet carried a smoky flavor, the Lebanese Fish Tagine was as a refreshing fish salad with spice. The Falafels were found at the hot station but you can eat combined with Hoummous chickpea dip and Pita bread. Stuffed Vine Leaves Warak Enab is like a Dolma. Don’t forget the Mandarin Oriental famous Hainanese Chicken which can also be had unlimited, here being one of the best in Hong Kong, together with the Signature Roasted Beef Prime Rib & Yorkshire Pudding w Gravy. Desserts are always Mandarin standards, only to add in a touch of Lebanese & Middle Eastern flare here for this weekend... Much appreciated great food tonight!
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地點 : Clipper Lounge 快船廊, 中環干諾道中 5 號香港文華東方酒店閣樓
時間 : 自助晚餐
2018年9月27至30日
下午6時30分至10時
週日早午餐
2018年9月30日
中午12時至下午3時
定價 : 自助晚餐成人 每位港幣648-728元*及小童每位港幣438元*
週日早午餐 成人每位港幣728元*－另加每位港幣300元*則可無限暢飲Veuve Clicquot Ponsardin Brut香檳或粉紅香檳、紅白餐酒和指定鮮果汁. 小童每位港幣438元*
如欲預訂致電+852 2825 4000..
今次示範整一個Holiday roast ，食得睇得，招呼朋友絕不失禮嘅烤牛肉！當然，聖誕節整呢個招呼朋友開PARTY都好合適!
一件咁大件嘅牛排唔便宜，有人會怕煮過龍嘥咗件肉,想控制準確嘅效果，我通常都會慢煮，即使要幾粒鐘過程，走去準備其他嘢或者招呼住朋友都得，呢啲時間值得等。
The Prime Rib Roast is a great idea to server a big clan of people, for any holidays like Christmas party, thanks giving, or any holidays!
*Jump to 6:55 to skip the frenching process*
*跳過French 牛肉部份請跳到6:55*
牛一高級食材店
https://www.facebook.com/celebrate.food/
Ingredients:
5.5 Inch thick Prime rib
1 whole garlic
1 egg
2tsp black pepper
2tsp salt
2tsp sea salt
1 pack of fresh rosemary
1 pack of fresh thyme leaves
1/2 pack of cherry tomatoes
1/2 pack of asparagus
150 ml beef broth
配料：
5.5寸厚的牛肋排
1 個蒜
1 隻雞蛋
2tsp 黑胡椒
2tsp 鹽
2tsp 海鹽
1包 新鮮迷迭香
1包 新鮮百里香
1/2 包 車厘茄
1/2包 蘆筍
150毫升 牛肉清湯
－－－
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先將牛肋排 French 去根，然後用廚房繩紮好 （可選不做）
牛肋表面搽鹽及黑胡椒粉
預備蒜頭及迷迭香
大火預熱PAN， 加入油，油熱後放入牛肋排每邊煎1至2分鐘至上色封邊，完成後取出牛肋排，放入蒜頭及迷迭香炒香取出備用
設定慢煮温度55度，將牛肋排真空慢煮6小時（時間視乎牛肋排厚度而定）
當牛肋排將近煮熟前
將百里香，迷迭香切碎混合，吸入1茶匙鹽及黑胡椒粉
洗淨配菜備用
分開蛋白，一直發打至起泡
取出慢煮後的牛肋排（留汁），印乾牛排，將蛋白搽勻，然後均勻灑上香料
預熱焗爐至240－250度 （最高溫度），放入牛肋排及配菜，焗10分鐘至牛的表面變脆，取出包錫紙REST 10分鐘
GRAVY：
將慢煮後的汁倒入煲，加熱至收至微乾，倒入150毫升牛肉清湯，煮多5分鐘，隔渣，壓碎蒜頭成汁，即成。
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