BLT STEAK: The American Steakhouse Opens in Hong Kong

(Hong Kong – January 19, 2009) BLT Steak opened its first restaurant in the Asian market, in Hong Kong yesterday. As the name Bistro Laurent Tourondel suggests, Chef Tourondel presents his adaptation of the American Steakhouse, elevating it with his signature style, French training and all-around finesse. The result – the Modern American Steakhouse.

BLT is managed by Hong Kong F&B group Dining Concepts at Shop G62, Ground Floor, Ocean Terminal, Tsim Sha Tsui.

Designed by renowned architect, Hernan Zanghellini, BLT Steak integrates traditional elements of a cozy French Bistro with those of urbane culinary culture. With a stunning entrance of limestone, guests are welcomed to a palette of browns, offset by ambient lighting, suggesting comfort and luxury. Dark wood floor, antique brick and wooden walls surround the luxurious banquettes, creating warmth amid modernity.

Chef Tourondel takes the American steakhouse concept to a new level by artfully combining the highest quality ingredients with the precision of an internationally-renowned chef. “I created BLT Steak as a modern steakhouse – one that focuses on the best product and the most exact techniques. That is the key for me, to keep it simple and wonderful.”

The French inflections in Tourondel’s signature style can be seen in his preparation of the Tuna Tartare with Avocado and Soy-Lime dressing and when he tops giant popovers with bubbling Gruyère. The American flair emerges as he presents his version of steakhouse favorites nestled in petite cast-iron pans, such as Creamy Spinach, Onion Rings and Jalepeno Mashed Potato.

The specialty steaks are the finest available USDA Prime, Certified Black Angus and Australian, naturally aged for maximum tenderness and flavored before broiling over a state-of-the-art charcoal broiler and finished with herb butter. Exemplifying the chef’s classic French training, dishes are complemented by a choice of sauces such as peppercorn, maitre d’ butter, horseradish and Béarnaise.

BLT also offers non steak mains including 7 Spiced Duck Breast with Foie Gras, Crispy Red Snapper “Cantonese Style”, and Grilled Spiny Lobster with Ginger Scallion Broth.

Dessert ends the meal with signature interpretations of classic American and French desserts such as Crêpe Soufflé with Passion Fruit Sauce, Peanut Butter Chocolate Parfait and Cassis lemon Meringue Pie with lemon Sorbet.

Drinks include a creative selection of wines including dessert wines, many available by the glass, and signature cocktails.

Located at Ocean Terminal right on the water’s edge, BLT Steak boasts unrivalled views of Hong Kong and is the perfect vantage point to enjoy the biggest display of the year; the Lunar New Year fireworks (27 January, 8pm). Enjoy the three course special menu in the luxurious interior or rug up and dine al fresco under the abundant outdoor heaters.

Priced at HK$688 plus 10% service charge, choose from a selection of the restaurants favorite appetizers, mains served with a side dish and dessert.

ABOUT LAURENT TOURONDEL

Honored by Bon Appetit as Restaurateur of the year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel has also received an array of “Best of…” awards from publications that include Esquire, Travel & Leisure, Saveur, Wine Spectator and The New York Times in the US.

Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining environment. He adheres to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, elements that have made the BLT name what it is today.

Laurent Tourondel is the author of cookbooks: Go Fish (Wiley ’04) and Bistro Laurent Tourondel, New American Bistro Cooking (Wiley, ’07).