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Hong Kong has far more than its fair share of fine dining hotspots, establishments where finickily-finessed foodstuffs focus more on quality than quantity. Should you, however, fancy a day free from fastidious foodie-ism, a day where micro-platters give way to meatier matters, then there’s a table reserved for your patronage at the Prohibition Grill House &amp; Cocktail Bar, the plush new American-style steakhouse at Ocean Park Marriott Hotel.
<figure id="attachment_42698" aria-describedby="caption-attachment-42698" style="width: 700px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class="size-full wp-image-42698" src="//www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/01/Prohibition-Grill-House-at-Cocktail-Bar-Interiors-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-42698" class="wp-caption-text">Prohibition Grill House &amp; Cocktail Bar Interiors</figcaption></figure>
Deftly combining fine dining with fulsome servings, this brand-new cuisinary is a hark back to the Prohibition Era of the US of the &#8217;20s, a time marked by an ostentatious abstinence often concealing delightful decadence. In keeping with this motif, the restaurant’s interior is an unabashed homage to such iconic New York scoff-easies as Peter Luger and Wolfgang&#8217;s Steakhouse.
<figure id="attachment_42701" aria-describedby="caption-attachment-42701" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-42701" src="//www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd.jpg" alt="" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/Chef-Jason-Loyd-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-42701" class="wp-caption-text">Chef Jason Loyd</figcaption></figure>
The tone is set by the bar’s easygoing period ambience, with its atmospheric lighting, red velvet sofas and leather chairs against stark brick walls nailing the discrete devilment of the time. These back-to-basic embellishments, however, are not restricted to a just decor, with Executive Chef Jason R. Loyd keen to use the same philosophy in his kitchen.
Originally from Connecticut in the US, Loyd is an advocate of a distinctly American approach to cooking. Hence, most of Prohibition’s meatier fare is prepared over an open fire using such time-honoured techniques as charcoal grilling and rotisserie.
<figure id="attachment_42695" aria-describedby="caption-attachment-42695" style="width: 700px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class="size-full wp-image-42695" src="//www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/01/Lump-Crab-Cake-at-Prohibition-Grill-House-at-Cocktail-Bar-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-42695" class="wp-caption-text">Lump Crab Cake at Prohibition Grill House &amp; Cocktail Bar</figcaption></figure>
Eager to indulge in sumptuous carnivorism, we dove straight into his opening salvo – a disarmingly simple Lump Crab Cake. Taking this crowd favourite as a starting point, Loyd transforms it with the addition of yuzu and a cod tartar sauce of his own concoction. It’s a winning combination, with the crab meat melting into the mouth after but a moment, while proving a harmonious blend with the acidic notes of yuzu.
<figure id="attachment_42697" aria-describedby="caption-attachment-42697" style="width: 700px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class="size-full wp-image-42697" src="//www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Pastrami-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-42697" class="wp-caption-text">New York Style Pastrami</figcaption></figure>
To follow was a generously-sized Pastrami Platter, a classic American staple here made with homemade sourdough, rye and house mustard. A lingering concern that the eminently meaty pastrami, along with the fries, could prove a tad too greasy was soon dispelled as the refreshing pickled cucumbers excised any such sensation, while inspiring a clear craving for a second helping.
<figure id="attachment_42700" aria-describedby="caption-attachment-42700" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-42700" src="//www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef.jpg" alt="" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/Spit-Roast-Beef-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-42700" class="wp-caption-text">Spit Roast Beef</figcaption></figure>
All of this, however, proved little more than foodie foreplay before the climactic event of the evening – the Spit Roast Prime Rib. Succulent on the inside, with crispy crust on the outside, its strategic singeing comes courtesy of Loyd’s masterly open-fire manoeuvres. Served with a caramelised sauce reduction, it&#8217;s gigantic portions are totally crowd-friendly.
<figure id="attachment_42699" aria-describedby="caption-attachment-42699" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-42699" src="//www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye.jpg" alt="" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/Dry-Aged-USDA-Prime-Bone-in-Ribeye-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-42699" class="wp-caption-text">Dry Aged USDA Prime Bone-in Ribeye</figcaption></figure>
Not one to rest on his laurels, Loyd then sprung a second show-stealer – USDA Prime Bone-in Ribeye, which was again prepared with sharing very much in mind. A signature dish and clearly one close to the chef’s heart, this 44oz ribeye is dry-aged for 28 days in-house, with bourbon and oolong tea. The result is a meatophile&#8217;s dream on a plate – tender on the inside, slightly charred on the outside, with the juicy flesh and crispy exterior dancing a veritable taste bud tango.&nbsp;
<figure id="attachment_42696" aria-describedby="caption-attachment-42696" style="width: 700px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class="size-full wp-image-42696" src="//www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/01/New-York-Style-Cheesecake-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-42696" class="wp-caption-text">New York Style Cheesecake</figcaption></figure>
While too full to enjoy more than a spoonful of the designated dessert, New York Cheesecake, that was enough to establish its credentials – moist, refreshingly light and wholly enticing. &nbsp;In all, it was pretty much fully compliant with the aims of Loyd’s mission statement: &#8220;to bring a satisfied smile to the faces of all our guests.&#8221;
Prohibition Grill House &amp; Cocktail Bar 
G/F, Club Wing, Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen 
+852 3555 1900 
<a href="http://www.prohibition.hk">www.prohibition.hk</a>
Text: Suchetana Mukhopadhyay

Speakeasy ambience and succulent steaks at Prohibition Grill House & Cocktail Bar

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From 19 to 23 September 2017, award-winning Manhattan cocktail bar Death &amp; Co. is hosting a pop-up at the Ozone sky bar atop The Ritz-Carlton, Hong Kong.
Led by Tyson Buhler, winner of the World Class American Bartender of the Year award in 2015, Death &amp; Co.’s elite team of bartenders will serve “modern-classic cocktails” that pay homage to traditional tipples, while adding new twists to the emerging cocktail scene.
Death &amp; Co.’s signature cocktails include, among others, Fix, a tequila-based cocktail with edible flower garnishing, and Martini, which combines Ketel One vodka and sherry with an olive and bay leaf tincture. Ozone’s chef de cuisine Rafael Gil will be serving small plates inspired by American gastronomy such as Wagyu beef BLTs, crispy onion hot dogs and cheddar-bacon Rustic Fries.
The New York cocktail bar is acclaimed for innovating the cocktail scene, having won the Best American Cocktail Bar and World’s Best Cocktail Menu awards at the Tales of the Cocktail Spirited Awards in 2010.

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Speakeasy ambience and succulent steaks at Prohibition Grill House & Cocktail Bar

New York Speakeasy Braves New Heights at Ritz-Carlton Rooftop Bar