Let There Be Steak

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Upper Deck Bar & Grill, a new American steakhouse, has opened in Tung Chung’s vibrant T Bay Precinct.

Who would have expected Tung Chung to become a foodie hub? Sure, it’s a lovely reprieve from the bustle of the city and a great hub for the hiking paths of Lantau but until recently its dining scene has been pretty limited. Following the recent launch of its classic calypso sibling Cabana Breeze, The Upper Deck Bar & Grill brings a modern American steakhouse concept to the new T Bay precinct.

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The Upper Deck Bar & Grill delivers an elevated dining experience for savvy carnivores, one where coveted USDA Prime aged beef is the star of the show. Overlooking the runways of Hong Kong International Airport, Hong Kong’s newest steakhouse is not only one of the best venues for plane spotting in the city, but also offers stunning sunset vistas each evening.

Upper Deck Bar & Grill, a new American steakhouse, has opened in Tung Chung's vibrant T Bay Precinct.

What’s great about Upper Deck is its flexibility; sure there are great steaks, which guests can enjoy in the spacious main dining room, with its booth seating and soaring gold-panelled ceilings, or in the semi-private dining area, but there’s also a stage for great live music, an expansive cocktail bar lined by retro-styled bar chairs in navy blue, and even a pool table framed by floor-to-ceiling windows for those leisurely sundowner sessions serenaded by a soundtrack of classic American rock.

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Helming the kitchen is talented Moroccan executive chef Faycal El Moujahid, who taps into his extensive experience in Michelin-starred restaurants to serve cuisine that’s both elegant and laid back. The result is a menu that has something for everyone, from an extensive selection of USDA Prime beef, including baby-sized porterhouses and wet and dry-aged sirloins and hanger cuts, all of which are cooked on specialised high-temperature grills for the perfect sear; to steakhouse classics like beef tartare with quails egg; and beef tenderloin carpaccio with aged Parmesan, whole mustard and horseradish.

Upper Deck Bar & Grill, a new American steakhouse, has opened in Tung Chung's vibrant T Bay Precinct.

Other highlights include oven-roasted bone marrow served with onion jam and chimichurri; slow-smoked short ribs served with fries; a Wagyu beef burger with bacon marmalade, cognac mustard, fontina cheese, and truffle sauce; barbecue smoked spring chicken with roasted baby potatoes; Texas-style slow-roasted and smoked baby back ribs; and a juicy lamb burger with spiced onion jam.

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Also look out for the likes of the buttermilk fried chicken burger with chipotle sauce; pan-seared sea bass fillet served with corn succotash and dressed with crustacean sauce; slow-cooked Australian lamb rack served with sauteed spinach; jet-fresh oysters; Maryland crab cakes; and even classic Lobster Thermidor.

Upper Deck Bar & Grill, a new American steakhouse, has opened in Tung Chung's vibrant T Bay Precinct.

Diners with a sweet tooth shouldn’t miss out on the restaurant’s classic American desserts, each given a modern twist, which include Baked Alaska and zesty key lime pie.

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If you’re fresh from the trail, pop in for great Happy Hour deals or a signature libation, which ranges from the Deck’s Spritz, with rosemary-infused vermouth and Aperol, topped with prosecco; and the Gin Cooler with kaffir leaf-infused gin, cucumber, lime, lemongrass and soda water; to the heady American Martinez, a blend of gin, dark rum, port wine, grapefruit and chocolate bitters.

Think of it as the perfect rationale for a weekend hike.

For more Wining & Dining inspiration click here.

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