Steak Reclaimed: Sharing plates showcasing simple, honest flavours are the new dining highs at Porterhouse
An evening at Porterhouse is like stepping into the clouds – literally – and a whole new world of dining. Perched on the 24th floor of Lan Kwai Fong’s California Tower, this iconic restaurant has traded its traditional steakhouse roots for a lively, inclusive and visually stunning communal experience that perfectly captures Hong Kong’s vibrant multicultural spirit. With sweeping skyline views, a playful yet sophisticated atmosphere, and a menu that champions ‘Small Plates, Big Joy’, Porterhouse is redefining what it means to dine together in the city’s heart.
Executive Chef Michael ‘Mick’ Bolam, the well-travelled Australian culinary mastermind behind this transformation, outlines his vision: “Our focus is on creating simple, genuine dishes that showcase the quality of our ingredients.”
Sharing menus are inspiring and often daring. Ours begins with Milk of the Tiger, a delicate, fresh scallop bathed in buttermilk and coconut milk, topped with Mexican ancho chilli oil. It’s a beautiful way to awaken the senses, balancing sweetness with a smoky kick. As Bolam puts it, “Our dishes are about honest flavours; simple, genuine, yet refined.” You can really taste that philosophy here. This dish sets the tone for the evening: a celebration of fresh ingredients crafted with mindful simplicity.
Moving on, ‘Bang Bang’ Shrimp is an instant hit – crispy, spicy and coated in Chef Mick’s signature ‘danger sauce’. It’s the kind of snack that makes you want to double down and order more. The shrimp are wrapped in a flaky brik pastry that crunches satisfyingly with each bite, making it perfect for sharing. It’s one of those small plates that makes you feel like you’re part of a large, lively gathering rather than dining with just one close friend.
The menu’s fusion twist shines brightest with the next arrival, Uni Toast. Toasted charcoal bread cradles a generous heap of creamy sea urchin, topped with salmon roe and shiso leaf. It’s a luxurious bite that transports you straight to the coast, blending Asian oceanic flavours with a Western-style presentation. The chef explains: “We respect traditional techniques but aren’t afraid to push boundaries.” That’s evident here; it’s a dish that’s both familiar and fearless.
The Tableside Surf ‘n’ Turf Style Wagyu Beef Tartare is an edible spectacle that will leave you awestruck! Imagine a luxurious canvas awaiting your artistic touch. With a medley of intriguing ingredients, including the savory Lap Cheong sausage and the oceanic burst of salmon roe, you’ll be the maestro of your own gastronomic masterpiece. The experience is as much about the theatre as it is about the taste – savoring each delicate bite is like unwrapping a present on your palate.
But if you crave something more substantial, the Roasted Bone Marrow is a soul-warming indulgence. Imagine a tender, velvety bone marrow experience, elevated by the subtle nuances of Cambodian pepper and salt, all wrapped in a fragrant herb salad and served with crispy sourdough bread – the perfect comfort food to wrap your senses around.
For something heartier, Lamb Skewer is a revelation. Marinated overnight and grilled to perfection, each tender piece is served with a sweet Gorgonzola dressing and poached pear, an unexpected yet harmonious pairing.
And then, for the grand finale, the dessert recommendation: house-made Hong Kong milk tea ice cream. Rich, gooey and decadently sweet, it’s the perfect shareable treat for two, sealing the meal with a lush, comforting note.
As our night out draws to a close, Chef Mick’s vision is crystal clear. “Creating memorable, culturally rich dining experiences isn’t just about the food,” he shares. “It’s about the stories we tell and the connections we make.” And true enough, at Porterhouse that vision is now soaring alongside the city’s breathtaking skyline.
Porterhouse. 24/F, California Tower 30-36 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong.
Tel: 2522 6366. lkfconcepts.com
