New Yorker Harlan Goldstein Opens Retro 1940s American Steakhouse
Celebrity Hong Kong chef Harlan Goldstein today (Wednesday) opened a themed 1940s New York-style steakhouse in Lan Kwai Fong, Hong Kong’s most dynamic dining and entertainment area.
Strip House by Harlan Goldstein unveils a retro-style grill from the era of Al Capone, Marilyn Monroe and pin-up girls
Strip House by Harlan Goldstein unveils a retro-style grill from the era of Al Capone, Marilyn Monroe and pin-up girls on the 5/F of the Grand Progress Building. Nostalgic memories are revived with sultry melodies of Dean Martin, Frank Sinatra, Sammy Davis junior and ‘Big Apple’ jazz. Period décor in rich warm red, charcoal and silver complements the post-WW2 theme.
Patrons can expect an array of mouthwatering dishes from the renowned celebrity chef. Specialty of the house is corn fed beef, naturally bred with no hormones or antibiotics, that is ‘wet aged’ in Hong Kong and ultimately sizzled juicily over a high powered lava stone grill.
“Today’s steakhouses are not just for boys so I’m also making Strip House ‘women friendly’ offering smaller 6oz fillets of beef,” said the larger-than-life New Yorker.
Also headlining the steak menu is hearty double-cut, grain-fed Fiorentina rib-eye and selectively-bred prime Wagyu. Premium alternatives to steak include juicy organic Japanese saga pork chops, French baby spring chicken, Australian lamb chops, and jet-fresh seafood from Australia, the US, Italy and France. There’s also a big, juicy, new burger creation – with a mayonnaise, mustard, pickled dressing, served on toasted Turkish bread.
Appetisers are pure post-WW2 “Americana’ – from jumbo shrimp and “My Amazing Beef Steak Tartare” to “The Sickest Crab Cake on the Planet”. Side dishes step back in time with creamed corn and “Kick Ass” Mac and Cheese.
With edgy undertones of a venue somewhat more risqué than a ‘strip loin’ steakhouse, the restaurant’s name ‘Strip House’ is intentionally tongue-in-cheek.
House-cured bacon is another specialty, cured for three days with seasoning, lightly smoked, cut into thick one-inch slabs, then pan-fried and roasted until crispy. The result is a rich, smoked flavour, served with a mustard apple cider dressing and green apple salad.
Vivid desserts are straight out of Mama’s cookbook – from Reese’s peanut butter cup cheese cake to punchy Bailey’s crème brulee and black Sambuca ice-cream.
With edgy undertones of a venue somewhat more risqué than a ‘strip loin’ steakhouse, the restaurant’s name ‘Strip House’ is intentionally tongue-in-cheek. The amusing double-entendre is underlined by the entrepreneur chef’s cocktail list of erotically-named concoctions such as ‘Panty Dropper’, ‘Undressed’, ‘The Striptease’, ‘Pole Dancer’ and ‘Dirty Mofo Martini’, which he reassures guests is “Brooklyn street language”.
If the signature cocktails sound more like they belong in a raunchy Prohibition-era speakeasy, that’s exactly what Goldstein intends. “Steakhouses are meant to be sinful, after all,” he said.
Hand-picked house wines are a combination of Old and New World for pairing with steak, including Cabernet Sauvignon from Napa, Merlot, Shiraz and Barolos from Italy. “I choose all the wines myself, basically taking my personal collection and putting it on the list,” said Goldstein. A ‘back page’ of up to 40 older wines dating back to 1985, 1990 and 1997 are also “very good value for money”.
With a main dining room seating 54 and bar, the 1,980 sq ft venue on the 5th floor of GrandProgress Building at 15-16 Lan Kwai Fong can also host private dinners or cocktail parties for up to 75 guests.
‘Strip House’ continues Harlan Goldstein’s triumphant return to the to the centre stage of Hong Kong’s dining scene, following the success of flamboyant Gold by Harlan Goldstein in LKF Tower – quickly established as a fashionable ‘place to see and be seen’.
Interior design of Strip House by Harlan Goldstein is by Kinney Chan of Kinney Chan & Associates (KCA).
Strip House by Harlan Goldstein is located at 5/F Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong. For reservations, please call (852) 2521-8638.
Specialty of the house is corn fed beef, naturally bred with no hormones or antibiotics, that is ‘wet aged’ in Hong Kong and ultimately sizzled juicily over a high powered lava stone grill.
House-cured bacon is another specialty, cured for three days with seasoning, lightly smoked, cut into thick one-inch slabs, then pan-fried and roasted until crispy. The result is a rich, smoked flavour, served with a mustard apple cider dressing and green apple salad.
Vivid desserts are straight out of Mama’s cookbook – from Reese’s peanut butter cup cheese cake to punchy Bailey’s crème brulee and black Sambuca ice-cream.
