Experience Classic New York Dining with A Curated Selection of Premium Beef from Eight Nations at New York Cut – Central’s Premier American Steakhouse

A brand-new American steakhouse called New York Cut has debuted in H Queen’s on Central. With an excellent selection of premium beef from eight different nations in Europe, America, and Asia, the restaurant specializes in serving up premium steak dishes. New York Cut is committed to upholding the best standards in beef quality, cuts, rearing practices, and aging processes. It imports beef from the United States, Italy, Spain, Argentina, Australia, the United Kingdom, Japan, and South Korea.

New York Cut takes a contemporary and light-hearted approach to redefining the classic upscale steakhouse concept. The main dining space and bar have an excellent collection of art pieces with a New York theme that guests can admire. Each piece captures the rich cultural diversity and artistic legacy of the city. The restaurant’s unique steaks, which are expertly sourced from all over the world and have rich marbling, soft textures, and juicy delights, are the centrepiece of the menu. Every steak has a distinct flavour character, and the chef offers nine different secret sauce options in addition to making sure each steak is cooked to perfection.

In addition to its signature steaks, the steak house also offers a range of other main course dishes, including grilled whole live cod, roasted lamb chops, pan-seared pork tomahawk, and a classic grilled whole spring chicken. These specialty dishes showcase the culinary expertise of the chefs, ensuring that both steak enthusiasts and those with other preferences can enjoy an exceptional dining experience.

A variety of traditional American desserts are also available at the restaurant, including the velvety and rich “Black Hand” Tiramisu, the moist and fudgy Marilyn Brownie served with the famed Japanese CREMIA Ice Cream, the delicious New York Cheesecake served with homemade raspberry sorbet, and the fluffy Souffle with homemade mango sorbet that is the restaurant’s signature dish.

New York Cut is dedicated to giving its customers an outstanding eating experience. The beef used in the restaurant comes from a number of nations, including Argentina, South Korea, Australia, California, Italy, Spain, and the United Kingdom. The restaurant stands out from other steakhouses because of its dedication to quality and creativity.

New York Cut, 2/F, H Queen’s, 80 Queen’s Road Central, Hong Kong. Tel: +852 2555 0666

Home Tour: Inside a luxurious 3,000sq.ft Mid-levels duplex

Spanning a stunning 3,000sq.ft over two storeys, Gafencu recently toured this newly renovated Mid-Levels property on the lush hillside of Bowen Road. Step inside this peaceful retreat and within minutes you forget that it’s right above the bustling Central district. Similarly sized apartments in the area are priced at a whopping HK$45 million to HK$50 million – scroll below for a tour of this idyllic abode. 

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Home Inspiration

The inspiration for the revamped abode, according to designer Leslie Lam, co-founder of Primocasa Interiors, was led by art and functionality. “The homeowners wanted to decorate the property with natural elements and a touch of luxury and artistry,” he says. “They are huge art enthusiasts and are big on collecting Be@rbricks – the designer figures – so from the start it was understood that space had to be created to highlight these collections.”

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This brief was amply executed given the beautifully crafted cabinets and shelving units designed by Lam and his team throughout the home. Dark walnut wood and gold trimmings dress these features serving both a sumptuously elegant and functional purpose, a philosophy that Lam is a strong proponent of. Especially since the owners, are parents to a newborn baby, functionality was indeed a definite necessity.

Design Challenges

Expanding the available space proved especially challenging when redesigning the property. What was originally two apartments, one above the other, was merged into a duplex connected by a set of winder stairs. The most complex part of the renovation was surely enlarging an entire level with a higher ceiling. “The ceiling was a challenge during the renovation as they were really low – only about 2.2m – which is unusual even for an apartment,” explains Lam. “This is because it had a lot of beams and air conditioning installed overhead, so my team and I had to tear them down and – in the case of the living room – tear the floor up, to heighten the vertical space of the upper level.”

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Special Features

In the foyer, we are greeted with a panel of wooden strips designed to symbolise a walk in the forest – peeking through tree branches. A warm welcome into the living room is realised through an array of dark walnut-wood on the display shelves and a modern electric-powered fireplace which, given the Hong Kong weather, serves more as a statement piece than a heater. The colours and the fabrics of the sofa and armchairs, custom made by Lam and his team, also provide a vibrant contrast to the home’s more robust wooden elements.

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While this room is a bright, convivial space to lounge in, thanks to the natural light that spills in from a balcony framing breathtaking views of Victoria Peak, each space in the home features its own dedicated lighting design. For instance, positioned just behind the sofa, an outstanding sculptural wall lamp from Giopato & Coombes imparts gravitas and charm.

 

The bar area, nestled between a comfortable breakfast nook and the dining area, first catches the eye for its glowing ambient light. This creates a halo effect, highlighting the etched surface of the sumptuous dark walnut wood drawers that are lined with gold trimmings and accentuated with bronze handles that resemble the tips of branches.

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As for the dining area, it is modestly lit by a contemporary pendant light above a grand hardwood dining table top. The latter was painstakingly custom-designed by the firm. “It took several weeks to source and customise, given the owners’ preference of wood, style and size, which proved no easy feat in Hong Kong,” notes Lam. Their creative determination gave birth to a stunning table with a subtle curve that replicates the natural silhouette of bark. Throughout the entire top floor, Philips Hue white and coloured downlights are installed into the ceiling. This provides a flexible system, allowing the owners to control the hue and brightness of each zone via their smartphones and set the ambience to suit their mood.

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Moving to the more intimate area of the home, arriving first at the top of the built-in stairs, the walls are lined with a delicately hand-painted wall of bonsai trees illuminated by a set of wall lamps in the shape of birds taking flight. Below, the layout of the lower level comprises of an expansive master suite and two children’s bedrooms. Situating these rooms below the main living area was a deliberate move spurred by the home acoustics: sleep here is less likely to be disturbed by noise.

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The master bedroom suite, in contrast to the warmer features of the living room and foyer, exudes a lighter and more airy atmosphere. Natural elements are seen in the floral-patterned carpeted floor, cream walls and décor. The chamber is sectioned by vertical paneling that make the bed the focal point of the room, bringing attention to the custom-designed, sphere-shaped suspended light that further elevates the space.

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Down the hall, a walk-in closet-cum-powder room stows away a space dedicated to the lady of the house, spotlighting a luxe vanity table flanked by shelves that provide safe harbour to an immaculate collection of designer handbags. Meanwhile, the en-suite bathroom – dressed in white marble and gold trims – serves as a relaxing retreat for the couple, fitted with his-and-hers sinks, a free-standing shower and a modestly sized bathtub. The lighting here is designed with a dimming feature that creates a more discreet sanctuary if the couple so chooses.

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Altogether, the two-storey apartment, drawn from the inherent beauty of Mother Nature, showcases a sophisticated balance between comfort and luxe.

Also Read: Property Guru Victoria Allan’s revamped Stanley home

 

 

(Text: Roberliza Eugenio; Photos: Primocasa Interiors Limited)

Piece Meal: A delicious multi-course omakase at Sushi Yonjugo

Walking along the bustling sidewalks of Soho’s Staunton Street, you’d be forgiven for overlooking the minimalist wood facade of Sushi Yonjugo, the newest Japanese eatery courtesy of Infinity Entertainment Group. But don’t let its subtle entrance fool you, because inside you’ll find one of the finest omakase restaurants to be had in the SAR. And, as any discerning diner is aware, this is quite a claim indeed.

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Helming the small, brightly appointed 9-seater is Chef Milton Lau, a 35-year veteran of the art of Edomae-style sushi who has honed his craft with stints in Japan, Italy, the US and Australia. Under his guidance, the ever-changing tasting menu offers even experienced epicureans new culinary treats with every visit. For the uninitiated, omakase (roughly translating to ‘leave it up to you’) is a Japanese meal where each and every dish is selected by the chef without any set menu.

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To ensure the consistency of his high-calibre offerings, Chef Lau is up well before the sun. “I speak to Japan’s best producers at 4am every morning and make sure that the high-quality ingredients are transported to our restaurant by 10am,” he explains. What results is an expansive experience that spans some 18 to 19 separate courses, available for both lunch (HK$1,580 per person) and dinner (HK$2,280 per head).

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Charismatic and attentive, the personable chef started off our own tasting with the impressively plated Hanasaki Crab. A deliciously refreshing appetiser that’s just perfect to beat the summer heat, it featured chilled shredded meat topped with whole slivers of crab laced enticingly with a rich roe sauce that imparted a lovely rich texture – a guaranteed hit with any fan of this luxurious shellfish.

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Next to arrive was the Tuna Jaw, an unusual section of what is perhaps the most popular sushi fish in the world. Rather than being served raw, the jaw, in this instance, was thoroughly cooked, doing away with the strong oceanic notes and replacing them with a gelatinous, almost meaty consistency that was as surprising as it was welcome. Accompanying the plate was a selection of condiments – lemon, spicy shredded radish, lemon and soy sauce – all heightening the tuna’s inherent flavour with aplomb.

Following this, we were served a series of freshly prepared sushi. Once again, Chef Lau revealed the depth of his seafood knowledge, eschewing commonly found fish in favour of more exotic fare. First, there was the Baby Sardine Sushi, a buttery and creamy concoction that emanates just a hint of smoky bitterness. Then, we sampled the Baraccuda Sushi, whose freshly grilled flesh was given a dash of richness thanks to a sprinkle of dried egg roe. Rounding out the trio was the Omi Wagyu Sushi, all melt-in-your-mouth umami goodness.

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Last but certainly not least, the final standout of our tasting was undoubtedly the Italy-inspired Tuna Carpaccio. Light and refreshing, it possesses a tangy creaminess that is somewhat tempered with the judicious addition of seaweed rolls. A self-confessed homage to his years in Italy, this unique fusion of East-meets-West is proof positive that experimentation – when done well – can yield results far greater than the sum of its parts.

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G/F, 35B Staunton Street, Central.
(852) 3689 1045
sushiyonjugo.com

 

(Text and photo : Tenzing Thondup)

Take a culinary journey through Central

With the constant stream of Christmas parties comes the constant stream of booze and food, which turns December into a month of overindulgence for a lot of people.

Escaping the chilly weather to gorge on food and drink as much alcohol as possible is the norm for this time of year. However, for the more daring among you, December also offers a culinary journey through some of Central’s best restaurants, with the “Chope’s Food on Foot Tour”.

For one night only, participants of the “Chope’s Food on Foot Tour” will gain access to one dish and/or signature cocktails/beers at over 10+ venues in Central, including the likes of Gaucho, Jinjuu, Porterhouse by Laris and Café Siam.

Guests can wander at their own speed between the participating restaurants from 6pm to 11pm on 7 December.

Tickets can be purchased through the Chope platform (available on iOS, Android and online), and redeemed on the day of the event from 6pm onwards at Bungalow.

Guests will receive a welcome signature cocktail and a selection of bites, complimentary shaves and temporary tattoos from Selvedge Grooming and plenty of goodies from both Selvedge Grooming and Yeechoo.

Venue: Central

Time/date: 6pm-11pm on Wednesday 7 December  

Price:  HK$350 (until Nov 30), $450 (until Dec 6), HK$500 (Door)