Flat Iron Steak SoHo — Restaurant in Hong Kong Island

I have a habit of checking out new dining places every month. Saw Macelle was newly opened in an article online and decided to give it a go at lunch.

They have a $165pp (excluding SVC) lunch set, which includes an appetiser (we got the lobster bisque but I forgot what the other one was), a main course (either a flank steak or a fish), and a dessert (we had something like gelato). In Central area, this is surely considered a good deal.

First this is a new restaurant, the concept is cool - you order your choice of meat/fish at the meat/seafood counter (which reminds me of a market). Their lunch set option is fixed, but they seem to have a wide selection of beef cuts, lobster, a couple kinds of fish.

The setting reminds me of a French bistro with the green checkered tablecloth, the overall vibe is casual with a hint of vintage.

Food wise, I was not very impressed, unfortunately. The lobster bisque did not have the smooth consistency I was expecting, the taste was a little too bitter which covers up the taste of lobster, honestly.

The flank steak (I ordered mine cooked medium-rare) was cooked to the right doneness, probably slightly chargrilled (loved the charred flavours), but it was completely underseasoned, which is such a shame for steak. They served the steak with a sauce/beef jus, which tastes quite bland and really could not make up the lack of seasoning of the steak itself. Weirdly the table pepper provided was lacking flavour. I thought perhaps my olfactory glands did not work that day, but my friend also found her steak bland and the table pepper (or whatever seasoning that was) lacking any flavours. The main course came with two side dishes: fries and mixed salad, which were decent.

Dessert was something like a gelato which was the best thing of our meal.

Service was great, ambience and concept are cool, but the food we had this time really disappointed.

I gave 4 stars only given this is a newly opened restaurant. It’s totally normal to have a lot of hiccups when a restaurant first opens, and often a lot of adjustments would have to be made based on early customers’ honest reviews. I do hope the chef/owners read this and make improvements. I believe Macelle does have the potential to become a hyped surf and turf bistro, with its prime Soho location...

Macelle Italian Steakhouse - A Culinary Delight

I recently had the pleasure of dining at Macelle Italian Steakhouse, and it was truly an exceptional culinary experience. From the moment we walked in, the ambiance was delightful, and the service was impeccable.

I must commend the executive chef, Brandon Tomkinson, for his expertise and assistance in selecting the perfect dishes for our dinner. With his guidance, we indulged in the most succulent lamb, chicken, and Wagyu M5+ steak with cafe de paris butter. Each bite was a symphony of flavors, perfectly cooked to our liking.

In addition to the outstanding mains, we also had the pleasure of enjoying beef short rib burnt ends, skewer of scallops wrapped in bacon, and broccolini. These dishes perfectly complemented the main courses, leaving us feeling satisfied and craving for more.

The attention to detail and quality of ingredients at Macelle Italian Steakhouse truly set it apart. Every dish was executed with precision and delivered a sensory delight.

I cannot recommend Macelle Italian Steakhouse enough. The remarkable dining experience of choosing your own meat at the butchers cabinet, coupled with the guidance of Executive Chef Brandon Tomkinson, made it a memorable evening.

If you are in search of a culinary adventure that will leave your taste buds dancing with joy, look no further than Macelle Italian Steakhouse. You won't be...

I carefully considered whether to give it three stars or two stars, but eventually decided on a two-star rating to accurately reflect the food quality in a restaurant.

The staff and the atmosphere were nice, and overall, I was quite satisfied without any complaints. However, the steak was a disappointment.

We ordered a medium steak, but it arrived more like medium well or even well done. My partner and I found it difficult to chew and had to give up on two to three pieces as they were simply inedible. We approached the staff for assistance, and it was appreciated that they promptly provided us with a new steak without much hesitation. The replacement steak appeared to be cooked closer to medium or medium well, but it still remained hard to chew. In an attempt to salvage the meal, I even tried cutting out the sides of the steak, hoping to focus on the middle part, but unfortunately, the meat remained tough. You can view the photos I have posted here for reference.

Once again, the atmosphere was pleasant, and the staff made sincere efforts to ensure our satisfaction (although I did notice one of the staff members discussing our situation before we received the bill, possibly because we had requested a steak replacement). However, I firmly believe that food quality should be the primary concern for any restaurant, and it is crucial for the chef to exercise greater attention to detail...