Beefbar Takes Power Lunches to New Levels

Contemporary one Michelin-starred Hong Kong steakhouse Beefbar is bringing back the ambiance and glamour of the traditional Power Lunch with its two- and three-course set lunch menus. With chic and modern interiors and an ambience inspired by the greatest steakhouses in the world, Beefbar offers city-dwellers efficient yet elegant service and an unparalleled lunch menu, making it the ideal setting for deal-making and corporate communing.

Coined in Esquire in 1979 by writer Lee Eisenberg, the traditional power lunch was a martini-soaked affair that hardly lent itself to office efficiency – think Matthew McConaughey and Leonardo DiCaprio in The Wolf of Wall Street. Today, the contemporary take on the power lunch offers the same influential and time-poor diners a fresher, more health-conscious approach that is heavier on quality produce than vermouth.

An ode to the power lunches around the world that have defined and steered the world we live in, Beefbar Executive Chef Andrea Spagoni has created five captivating menus, each inspired by a different capital of commerce. Available Monday to Friday from 12pm to 2:30pm, highlights of the new menus – inspired by the cities Milano, Paris, Chicago, Sydney and Tokyo – include homemade tagliolini with porcini mushrooms; pan-fried king prawns with sour potato and mesclun; and marinated salmon carpaccio with tosazu jelly and candied lemon.

Acclaimed for its beef, Beefbar’s meat cuts are broiled at extremely high temperatures, forming an instantaneous crust that traps the juice to enrich the flavour of the meat. Carnivores looking to power lunch will be able to enjoy the likes of Australian Wagyu hanging tender with caramelized shallots; and the 50/50 Kobe Angus burger with yuzu chipotle sauce.

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Power brokers might not like to be confined to set menus. Fortunately, Beefbar also offer a spectacular a la carte menu at lunch. One of the iconic features of Beefbar is the central marble raw bar, offering fresh dishes made-to-order, such as scallop and white miso tacos; seabass ceviche with saffron, fennel and mandarin; black Angus filet carpaccio with fontina cheese; and milk-fed veal filet tartare with tarragon and praline.

Located in the heart of Central, Beefbar has a capacity of 92 diners, and features a main dining room dressed in earthy tones, leather, onyx-hued wood panelling, white marble and brass accents, and complemented by three intimate private dining rooms. The setting provides a feeling of timeless luxury that sets Beefbar apart from traditional prime-meat establishments, making Beefbar perfectly suited for business power lunches, intimate evening dining and special celebrations. hk.beefbar.com

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