A wonderful latest Springtime Dinner Menu also embracing one of the best of land and sea underscores Executive Chef Ken Kwok’s French-Japanese flair
Hong Kong – BIFTECK continues mesmerising meat lovers with extraordinary, unprecedented flavours, launching a novel 8-course spectacle of charcoal-grilled delicacies on the visionary French-Japanese steakhouse in QRE Plaza, Wanchai, together with a seasonal 6-course tasting menu and a la carte specialities.
Freshness from the land and sea – a BIFTECK axiom – infuses each of the brand new evening tasting menus and the charcoal-grilled a la carte selection, presenting latest tastes and surprises beyond the beloved signatures that remain constant in Executive Chef Kwok’s ever-creative repertoire. The 2 menus include the choice of house-devised wine pairings to raise the pleasure of every dish.
Grilling on charcoal heightens the appeal of the best cuts of meat handpicked by Chef Kwok, whose beef expertise knows no geographical bounds. With the grill fired up, there’s also no limit to the range of top-quality produce that he introduces to the new coals. Seafood, poultry, vegetables, even herby bread will sizzle in unison until perfectly cooked. The heat of the fireplace transfers from kitchen to plate, and robust charred aromas waft provocatively across the table.
“I like the smoky edge the charcoal grill brings to my favourite meat cuts and other ingredients, adding extra layers of flavour and textural appeal,” says Executive Chef Ken Kwok. “Spring is about latest awakenings and with the intoxicating scent of charcoal-grilling within the air, in addition to an imaginative seasonal tasting menu to savour, the dining room becomes a sensory wonder.”
“Gril à Charbon” – 8 Courses of Charcoal-Grilled Goodness
BIFTECK’s redolent charcoal-grilled evening extravaganza (8 courses, from HK$888 per person) is served each day from 6pm, with a 5-glass pairing of notable French and Italian wines at an extra HK$468 per person. Arousing charcoal tastes and aromas begin with an hors d’oeuvre duo of Spot Shrimp and Japanese Squid Tartare Herb Focaccia, and Signature Steak Tartare and Kristal Caviar Potato Mille Feuille, where each the bread infused by rosemary and thyme.
The primary in an array of appetisers comes from the ocean: a selection of Hokkaido Scallop & Market Fish Sashimi served with marinated turnip and a tomato wasabi consommé sauce prepared on the grill or Grilled Japanese Fresh Oyster, which is able to each enjoy splendidly with the optional pairing of a Venetian Pinot Grigio. A BIFTECK favourite of Dry-aged 25 Days Wagyu Tongue with Hokkaido Scallop – the meat delicacy sandwiched between layers of scallop topped with creamy chicken and clam foam – follows for an intense meaty contrast before the revealing of Chef Kwok’s latest creation of Spanish Octopus LegFrivolously charred on the charcoal after being sous-vide with wine and vegetables, the octopus in enhanced with Spicy Bacon & Confit Lemon Vinaigrette that also embraces tomato, pepperoni and baby onion. It goes down a treat with a French Chablis filled with juicy fruit.
Chef Kwok’s Japanese cuisine training comes into play in a ramen course headlined by either French Duck Breast or Alaskan King Crab (add HK$208), each bearing a wonderful charcoal touch. A debut item, slow-cooked duck breast swims in red miso-flavoured Udon with Beef Bone Marrow added tableside, while the crab noodles are served with Yuzu Kosho Bisque Udon. Next up is a signature beef cut, A4 Hokkaido Tokachi Tri-tip, presented as a Roll with Maitake Consommé, in addition to onions and leafy mizuna. The mushroom consommé is served on the side so diners can add sizzling warmth to the raw beef roll. An enormous, daring Tuscan red is the best pairing.
The fundamental course proffers a dilemma – deciding between sumptuous beef cuts or a lighter option of charcoal-grilled Japanese Mackerel with Japanese Bamboo Shoot Sauce. The fish is marinated in sake, soy and rice vinegar before it hits the grill. Meat lovers will little doubt plump for the steak double bill – a house speciality – of Australian M9 Full Blood Steak VS Spanish Vintage Steak, or upgrade (for an additional HK$298) to Chef Kwok’s Signature Slow Cooked A5 Rump Cap whose Chicken Ponzu Sauce has a pleasant hint of wasabi. Spanish vintage beef and the A5 coulotte – a very tender a part of the highest sirloin with a tremendous layer of fat – are fragrant from the charcoal grill. All of the mains will pair well with a glass of Bordeaux teeming with black fruit. Japanese tea flavours which have smouldered on charcoal permeate a sweet finish of Green Tea Mousse with Genmaicha Ice Cream and Mignardises.
Charcoal-grilled A La Carte – Smoky Sensations
Vintage Spanish beef is one in every of the charcoal-grilled standouts now added to the a la carte menu. Mature, naturally hung Spanish Vintage Free Range Ribeye (HK$498) gathers smoky sustenance from its time on the coals, bringing further juiciness to the grass-fed, sustainably farmed cattle. BIFTECK also travels to source top-quality lamb for the charcoal-grilled hit of Iberico Lamb Belly (HK$428). Two of its acclaimed beef cuts complete the premium grilled offerings – lean, flavourful USDA Prime Brandt Sirloin Flap (HK$468) and intensely marbled Slow Cooked Australian M9 Full Blood Short Rib (HK$488). All are served with a vibrant mini spring garden of mixed green salad and pickled beetroot, in addition to two dressings that reflect the steakhouse’s Japanese sensibilities – tosazu sauce and homemade tare sauce.
“Soirée Gastronomique à BIFTECK – Printemps” – Succulent Spring Celebration
A latest house beef cut of Australian 100 Days Grain-Fed Angus Beef Tenderloin is one in every of the celebs of a 6-course evening tasting menu served from Sunday to Thursday, between 6pm and 10pm, as a serenade to the fresh joys of spring. Showcasing Chef Kwok’s contemporary Japan-meets-the West spirit, the gastronomic adventure is priced from HK$680 per person. A 4-glass wine pairing (for an additional HK$388 per person) dips into diverse wine regions to enhance the fruits of the land and sea and heighten the vigorous seasonal vibe.
Diners selecting the pairing begin on a bubbly note as an exquisite hors d’oeuvre of Japanese Red Crab Meat & Tofu atop Panna Cotta with Mushroom Ponzu Jelly is teamed with the fresh minerality of Champagne Louis Balincourt. A sunny Californian Chardonnay is the pour for the following course – a selection of two wealthy seafood preparations with Japanese overtones: Baked Oyster with Seaweed Cheese Butter or Uni, Fresh Yuba with Seared Botan-Ebi with Black Garlic Vinaigrette (add HK$128).
Next comes Slow Cook A5 Rump Carpaccio, one in every of the must-have beef staples on the a la carte menu. Here, a luscious creamy Japanese Egg Yolk lifts the melt-in-the-mouth meat as two moreish preparations marry happily on the plate. Fresh tastes of the ocean wash in for the fourth course, an indulgent creation with a salty-spicy boost, Scallop & Lobster Spaghetti with XO Sauce & Bottarga. An fragrant white from Lebanonese wine standard-bearer Chateau Musar provides a crisp counterpoint for diners having fun with the tasting dinner’s wine pairing.
A tasty handful of dishes is obtainable for fundamental selection, demonstrating Chef Kwok’s versatility and fervour for the world’s best beef, poultry and seafood. Grilled Chilean Seabass and the sensational Glazed French Duck with Roasted Foie Gras with Pickled Blueberry Sauce comprise the non-beef selections, while marvellous cuts of Slow Cooked Australian M9 Short Rib and USDA Prime Brandt Flap Meat with Tosazu Sauce bring remarkable succulence to the table.
Gourmands will avidly anticipate the brand new prime option of Australian 100 Days Grain-Fed Angus Beef Tenderloin (HK$198 complement) – the 100-day weight loss plan of grain achieves lovely light fatty marbling – resting on a bed of Bone Marrow doused in fresh, peppery green Chimichurri Sauce that peps up the taste buds. The extraordinary meatiness of the top-cut tenderloin is matched by a full-bodied, cherry-fruited Barbera D’Alba from Italy. Sweet, spice, and all things nice are folded right into a lavish Mango Sansho Sorbet dessert.
Named after the French sobriquet for ‘beefsteak’, BIFTECK has enthralled meat lovers since opening in November 2021 in Wanchai’s QRE Plaza. It marries Japanese and European flavors with mesmerizing flair. It showcases a latest perspective on refined beef dining by Chef Kwok, whose storied culinary profession spans Michelin-starred Japanese and tremendous French and Italian kitchens.
For more information or inquiries, please visit www.bifteck.com.hk, email [email protected], or call (852) 2246-8805.
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