Tried this restaurant for its much raved about beef steak in many ways, of which the most interesting about this place is its 1000deg C Salamander Broiler which does the searing of its steaks.

I ordered this 800g Peter Luger style ribeye. My verdict for this steak that cost me $120.

1. The doneness was towards medium to medium well, although I was not asked how should my steak be done during ordering
2. The searing was absolutely good. Crusty, smoky sear, impressed by the machine. It's no doubt a good sear for a steak of about 2inches!
3. Could have been more generous in its seasoning. Lack of seasoning makes the overall experience lacking.
4. The steak, though its a prime ribeye Cut was way too tough for my teeth work.. For this price, I would have expected a better cut of rib eye with better marbling.

Overall, a lacklustre experience despite so much recommendations about its steak. I believe it could have been better if the chef focus on the total experience of customers eating this steak instead of just the hype of its searing with a 1000 deg C broiler.