Golden Phoenix Restaurant — Restaurant in Kowloon

When I was a kid, my grannies took me to Golden Phoenix Restaurant on a special occasion. I still remember the exciting moment when they poured the sauce on the iron plate. Today I revisited this Hong Kong style steakhouse with my family, and the good old memories came flooding back.

Efficient service as always. Right after we got seated, the staff asked "Red or white soup?"

My choice is always red. Appetizing borscht with lots of veggies. Sprinkled white pepper on top to make it even more tasty. Dipping the warm bun into the soup - another recommended way to enjoy!

I knew exactly what to order without looking at the menu - tenderloin on iron plate. I requested medium with more browning on the surface.

As soon as the steak was served, we got to pick garlic or black pepper sauce. Both savory but wouldn't overwhelm the original flavor of the beef. Be sure to hold your napkin as the staff mount the sauce on the sizzling plate!

The thick piece of meat was pinkish in the middle. Very tender but still tasted meaty, not soda tenderized at all. The chopped garlic was another highlight.

Needed a bit of refreshment after the meat feast so I ordered iced lemon tea as the meal drink.

This is an authentic Hong Kong style meal that no Western steakhouse could beat. Spending less than $150 for a decent steak at a restaurant with over 1/2 century history is totally...

🥩 Growing up middle-class in the 1980s in Malaysia 🇲🇾, eating steaks was somewhat a fancy “special occasions only” luxury such as birthdays. And the best “steak restaurants” back in the day such as “Coliseum” or “The Ship” were manned by Hainanese chefs who used to cook for the British, and had evolved a more local palate pleasing “soy-western” (as they would call it in Hong Kong 🇭🇰) fusion cuisine…

🍽️ To satisfy my craving for such nostalgic flavours in 🇭🇰, the go-to spot for an old fashioned Sizzling Sirloin Steak must be the Golden Phoenix Restaurant.. operating for over 40 years since 1969, there are now a few branches across the territory but the main original shop in Prince Edward really takes you back in time. Your “set meal” start with a choice of either a cream or a minestrone soup accompanied with bread and butter.. and then the main event of a piece of well marinated and tenderised piece of (non-expensive non-grade cut) beef is served on a hot iron skillet - which sizzles as soon as the choice of garlic or black pepper gravy is poured all over it. You’re really here for the nostalgic flavour of this heavenly sizzling gravy though, and not the taste of the beef itself! It’s like a time machine of taste, coating every piece of meat or potato chip that you put into...

Retaurant with very nostalgic decor serving up classic old-school western cuisine. I got the sirloin steak, and my set came with borscht soup, a bun, and coffee. The steak was thick, and cooked medium rare. One thing about the steaks here is that they all go through thorough velveting (which is true for most steaks/sliced meats in the region), so regardless of the doneness you have opted for, they will all come extremely tender without much resistance since the fibres have all been relaxed greatly. In otherwords, there is an extreme artificial tenderness to the meat, which I think might not appeal to those trying it for the first time. Nonetheless, it is what it is. The steaks are also served with a brown sauce/black pepper sauce, and a pile of garlic enough to vaporize edward cullen in a split second. The borsch was alright. The restaurant is popular among locals, and there was about 6 groups of people waiting in line outside when I went for dinner. The service here is typical HK. Overall, a visit here would be interesting to those who have never had velveted steaks before. In particular, westerners.

P.s. The texture of velveted steak is not for everyone, and this method of preparation can be extremely polarizing for the...