Dakota Prime

THE. BEST. STEAK. EVER. PERIOD.

Yes, it was better than Morton’s Steakhouse.

Yes, it was better than the Steak House at the InterContinental Hong Kong.

Yes, it trumped all my other experiences involving steak.

And yes, the bill also topped the list.

Dakota Prime is not your average Steak and Seafood restaurant. I went there tonight with high expectations (I haven’t had a chance to come back since its grand opening) and the experience had probably exceeded my expectations.

Let’s get right down to business.

We started off with 1.5 dozens of “White Pearl” oysters (I arrived late, so I didn’t make that order and hence, I don’t know where these oysters originated from). They were really fresh … but most importantly, they was paired with a very fruity sauvignon blanc, which the waiter had recommended. I later asked for the bottle (so I can take a picture) and found out it is called Highfield from Marlborough, New Zealand! You can’t go wrong with white wine coming from that region … it almost tastes the same as Cloudy Bay.

Oysters from Dakota Prime

Oysters from Dakota Prime

New Zealand Marlborough Highfield Sauvignon Blanc

New Zealand Marlborough Highfield Sauvignon Blanc

Then came the Dakota Green Salad, which was dressed with the right amount of vinigrette and it also came with fried cheese around it (pictured). Dad had a lobster bisque (pictured). I can’t tell you how that was, but from what he told me, it was damn good.

Dakota Green Salad

Dakota Green Salad

Lobster Bisque at Dakota Prime

Lobster Bisque at Dakota Prime

Dad was on a roll tonight and went for a grilled lobster (pictured) before his steak even arrived. We all dug in and it was really juicy … again, grilled to perfection.

Grilled Lobster at Dakota Prime

Grilled Lobster at Dakota Prime

And finally came the reason why I was there tonight: 21-day Dry Aged New York Strip at 14 oz or 380 g. Apparently, they’re also branded as “Meyer’s 100% Natural Angus USDA Nebraska Beef”, which is “Fully Traceable From Farm to Table, No Hormones and No Antibiotics” (pictured)

21-day Dry Aged New York Strip at Dakota Prime

21-day Dry Aged New York Strip at Dakota Prime

My brother had the “Snake River Farms American Kobe Beef ‘Gold Label'” with Bms of 8-12 at 14 oz or 380 g (pictured).

Snake River Farms American Kobe Beef "Gold Label"

Snake River Farms American Kobe Beef "Gold Label"

The steaks were paired with Cabernet Sauvignon called Unity from Napa’s Fisher Vineyard. Very smoky / oaky, dry and quite smooth (easy to down) and doesn’t leave much of an after taste, which I like.

Wine List (Wine by the Glass) at Dakota Prime

Wine List (Wine by the Glass) at Dakota Prime

We ordered 2 Macaroni & Cheese with Truffle sauce (pictured) as side dishes for our steaks, but we later found out that these “side dishes” are meant to be shared. They came in a pan and the 1 portion is enough for 2 … (at HK$60 for a side dish, they better be!). We thought they’d be a small scope of Mac & Cheese next to your steak. If you are going to visit the restaurant, here’s an advice: Don’t order 2 of the same sides dishes!

Macaroni & Cheese with Truffle Sauce

Macaroni & Cheese with Truffle Sauce

After all that, we couldn’t handle dessert so we called it a night.

It was definitely not cheap, but it was very satisfying. For:

  • 18 “White Pearl” oysters
  • 3 glasses of New Zealand Marlborough Highfield Sauvignon Blanc
  • 2 bottles of Voss still water (800ml / bottle)
  • 3 glasses of Napa Valley Fisher Cabernet Sauvignon
  • 1 Lobster Bisque
  • 1 Dakota Green Salad
  • 2 Meyer 14 oz NY Strip
  • 1 Snake River 14 oz Rib Eye
  • 2 Macaroni & Cheese with Truffle sauce
  • + 10% service charge

The damage came to HK$ 5,600. Ouch. But it was so good.

Siu Yeh Rating: 10/10

Dakota Prime
7/F., LKF Tower
33 Wyndham Street
Central, Hong Kong
Tel: +852 2526 2366
Fax: +852 2526 3626
Website: www dot dakotaprime dot hk
Email: info@dakotaprime.hk

Dakota Prime Now Open in Hong Kong!

Edit: New Entry on Dakota Prime (December 5, 2008)
The talk of the town last night was the grand opening of Dakota Prime, a steak house … that apparently isn’t really a steak house. Their slogan is “Hong Kong’s first ‘Anti-steakhouse’ steakhouse” and when I asked what that really means, the simple answer I got was: “Well … we serve seafood too”
The poor branding didn’t stop the crowd from checking out this new restaurant, which falls under the Prive Group portfolio.
I got in at around 9:30 and was satisfied to find that there was a free flow of most alcoholic beverages; champagne, red wine, white wine, branded water, etc. and the servers were very attentive to making sure everyone had a full glass of whatever they were drinking. A sign that their service is equally as attentive when they restaurant begin operating? Perhaps, let’s wait and see 🙂
Dakota Prime Grand Opening Invitation
Dakota Prime Grand Opening Invitation
Grand Opening at Dakota Prime

Grand Opening at Dakota Prime

Chefs at Dakota Prime

Chefs at Dakota Prime

View from my Seat

View from my Seat

What’s even more impressive is that the restaurant was serving steaks and mini-burgers (with mini steaks inside) for tasting, which I can only smell and hear about … but never tasted. The restaurant was so packed that I can only hear about how good the steak was, without ever setting my eyes on them. Rumors began to spread that guests were infiltrating the kitchen so get their hands on the first pieces of beef that comes off the grill.

Alas, the free-flow champagne got the better of me … but that’s because I had an empty stomach.

Now I know when “Kobe” and “Wagyu” is overused and tried, you need to come up with other places that serve “fine beef” and I’m guessing that is where “Dakota” comes into play. In any case, it looks like Dakota Prime is off to a good start. They did especially well with hiring those 2 hotties who dealt with the guest list last night by the VIP lift.

Disclaimer: The author of this blog is acquainted with one of the investors of Dakota Prime.

Dakota Prime
7/F., LKF Hotel, 33 Wyndham Street
Central, Hong Kong
Tel: +852 2526 2366
www dot dakotaprime dot hk

Louis Steak House

In general, I think there are 2 camps of “steak houses” in Hong Kong. There’s the “authentic steak house” such as The Steak House at InterCon, Ruth’s Chris and The Mandarin Grill, etc. Then there’s the old-school local steak restaurants, such as Boston Restaurant (波士頓餐廳), and a few others that serve steak on a hot black metal plate where servers pour a copious amount of sauce on the steak and let it “simmer” in front of you (usually, your napkin is then used as a curtain to prevent all the sauce from flying all over the place and leaving a stain on your clothings)

Needless to say, the quality of the beef used in the second type of steak houses is usually sub-par and is known to be prepared with baking soda to make the meat a little more tender. That said however, local steak restaurants have a long history of culture and “style” so we can’t (or I can’t) draw comparisons between the two, because I’ll be comparing apples to oranges. Basically, some people like the first type and some like the second type.

I guess what it all actually boils down to is: Do you like to pour sauce (i.e. black pepper sauce or mushroom sauce, etc.) on your steak?

Anyway, I visited Louis Steak House recently (one of my dad’s favorite restaurants) and this steak house in particular, falls somewhere in the middle of the two camps I just mentioned, perhaps leaning a little towards the authentic steak houses. They meat is served very well, grilled … but if you want, they can prepare a sauce for you too.

This upscale local steak house has a long history (been around for more than 20 years I think!) and their decor and atmosphere has pretty much been the same in the last 2 decades. The decor is a very 1980’s Western restaurant with red and white checkered table cloth and a one-man band playing really cheesy songs from the Beatles, Elvis and hit songs from that era.

Most of the items on the menu are pretty good. In particular, all of their steaks, their fresh oysters, seafood soup, garlic bread, and their fish maw (花膠) … what’s not good, as we’ve recently discovered is their baked seafood rice. This is what we had:

The chefs are very creative in their food … in the traditional sense. Don’t expect them to come up with some new-age Bo Innovation X Wasabisabi-type dishes, but pretty much anything you request that is not in the menu, they can make for you (if they have the supply, of course).

Expect around HKD 500-700 per head.

Louis Steak House
1/F Malaysia Building
50 Gloucester Road
Wanchai, Hong Kong
Tel: +852 2529 8933
Fax: +852 2865 1560
Website: www dot louissteakhouse dot supanet dot com

L’ATELIER de Joel Robuchon

I finally got a chance to dine at one of Robuchon’s restaurants and the experience was every bit what I had imagined, if not MORE.

We chose to sit by the open kitchen, or the by the “bar” so that we can get a good look at the action by the teppanyaki grill. The surrounding area was very dim; as you would expect from a very trendy / chic restaurant. Not surprisingly, the diners (except me) were also very trendy / chic … definitely eye candies 🙂

The servers were very attentive and were very helpful in recommending dishes to us, but even before they took down our orders, got us comfortably drinking very expensive bottles of San Pelligrino. We were then served complimentary Foie Gras Pâté with Cappuccino and Chocolate Reduction which was quite an experience in itself altogether, not to mention a pleasant surprise!

The following dishes include:

Le Homard: Maine Lobster in Turnip Raviolis
La Chataigne: Chestnut Soup in a Celery Broth with Smoked Bacon and Foie Gras
Le Crabe: King Crab and Avocado Salad with Buffalo Mozzarella and Virgin Olive Oil
L’Entrecote: Thick Sliced Wagyu Beef Sirloin
L’Oursin: Sea Urchin Spaghetti

For more detail, please click into each of the photos!

In the end, the bill came to HKD 3,300+, which is definitely not cheap (Note that we had a glass of wine each, the cheapest wine by the glass is around HKD 300). Compared with Bo Innovation, however, I’d actually choose this restaurant for a return visit.

Next time, I’d definitely save some space for their dessert.

L’ATELIER de Joel Robuchon
Shop 401, 4/F., The Landmark,
Central, Hong Kong
Tel: +852 2166 9000
Opening Hours:
Breakfast 7:30AM to 10:00AM (Mondays to Saturdays, except public holidays)
Lunch: 12:00PM to 2:30PM
Dinner: 6:30PM to 10:30PM