Address: Shop 201, 2/F, Hutchison House, 10 Harcourt Road, Admiralty 金鐘夏愨道10號和記大廈2樓201號舖
Telephone: 2907 2218
Established in 1938 as a family business in California, Lawry’s The Prime Rib is an elegant and renowned establishment that specialises in serving fine cuts of USDA certified roasted prime rib. Its Hong Kong franchise (operated by m.a.x. concepts) first opened in 2006, and was originally located in Lee Gardens in Causeway Bay but relocated to Hutchison House in 2013.
The decor of Lawry’s is opulent in an old fashioned, traditional way. A gold-and-black bar and lounge area is the fantastic venue for before or after dinner drinks, while the spacious main dining room is complete with plush red chairs, white tablecloths and dark wooden flooring, and will surely meet your expectations of a celebrated steakhouse. While so many Hong Kong restaurants these days suffer from mediocre service, the staff at Lawry’s are all competent and courteous, ensuring that our dining experience is as seamless as it can be.
(1) We start off with The Famous Original Spinning Bowl Salad, where a server tosses the salad leaves in a large spinning steel bowl tableside.
The salad comprises romaine and iceberg lettuce, baby spinach, shredded beets, chopped eggs and croutons. The texture of this salad is a tad too soft for me (perhaps less iceberg lettuce would help), but the dressing is indeed very thoroughly mixed.
(2) Next is the fresh crabmeat au gratin ($180), which is delectably cheesy and generously filled with chunky strands of crab meat. I wish it is baked longer though so that the surface can be crispier!
(3) The pan fried sea bass and Japanese scallops ($420) is a job marvellously done. The white fish is delicately crispy on the surface, has a beautiful fatty taste and flakes in a most enticing way.
This is recommended to be paired with a glass of Lawry’s Private Label Chardonnay, from Napa Valley, CA ($390 per bottle).
(4) A visit to the restaurant is never complete without a piece of fine, pristine prime rib. We order roasted prime rib – The Lawry’s Cut ($595), the most popular cut at the restaurant, and a smart stainless steel trolley soon arrives at our table.
A big, generous piece of prime rib is carefully cut and served. We ask for medium rare and it is exactly what we get. The prime ribs here are consistently delicious – exquisitely tender, addictively fatty in the right places and attractively juicy and flavourful. The ribs are always accompanied by some tasty sides, and the creamed spinach and creamed corn are some of our favourites.
The whipped cream horseradish is made from a house recipe, and will help accentuate the flavours of the ribs.
The yorkshire pudding, served in a small skillet, is gorgeously golden with a delightful eggy taste. My dining companion, however, prefers it crispier.
We pair the prime ribs with Lawry’s Private Cabernet Sauvignon, from Napa Valley, CA ($390), which has enough body to balance out the flavourful, fatty ribs.
(5) The dessert is a light mango mousse cake with mixed berries, which is light and creamy, with a fresh, bright aroma of mango.
The food at Lawry’s is overall well executed and reliable, and the service and decor commendable. The prices here may be steep, but do look out for their credit card offers and other discounts!