A taste of Tuscany

Bistecca's open kitchen in Hong Kong. Provided to China Daily  

Hong Kong

Tuscany means good food, fine wine and great company. Donna Mah experiences deja vu in a Hong Kong steakhouse.

Last year, a group of us had the opportunity to stay in a beautiful villa in the heart of Tuscany. In planning our visit, we spent a lot of time talking about what we would eat - fresh pasta, cured meats, the olive oil, the truffles, and perhaps a little oddly, my obsession to eat some Italian lemons.

There was one dish that we all agreed we had to try while in Florence - bistecca alla Fiorentina (Florentine-style steak), a Porterhouse steak of Chianina beef that is grilled over a charcoal fire and shared by two or more persons. It is typically served very rare.

Tuscany provided us with memories of shared meals with huge platters of food, good wine and great company. Dining was always an event, but never too formal. We each ordered our dishes and then were happy to share with our friends. We didn't think that we would be able to replicate the experience in Hong Kong, but were pleasantly proved wrong by our recent dining experience at the Italian steakhouse, Bistecca.

Bistecca is hidden away on the second floor of a commercial building on Lan Kwai Fong.

It didn't sound very promising - but in Hong Kong excellent food can be found in unexpected locations.

Once you enter Bistecca, you feel that you are in a charming Italian butcher shop with lots of wood, brick, an extensive selection of wines on display, as well as a rack of massive meat cleavers hanging on a wall.

Make no mistake, the top-grade meat in the large glass fridges takes center stage here.

The cuts are selected from premium butchers, aged for optimum tenderness, seasoned and charcoal grilled (just like in Italy) in the open kitchen.

Freshly-baked foccacia made with grapes, black olives, fennel seeds and rosemary, is brought to the table while you wait for the food.

The Fiorentina 32oz Wagyu Angus steak is from Australia's Oakleigh Ranch, exclusively available at Bistecca in Hong Kong.

It is seasoned with dried herbs, garlic and sea salt, and one of the best I've had in a long time - juicy, medium rare, and served with homemade sauces.

We were told that the Spaghetti Bolognese made with wild boar, and the Tuscan Tagliatelle with Salsicha Sausage, Mint and Garlic are very popular. We all loved the Crispy Zucchini Fries with Lemon.

Chef de Cuisine, Chris Mark (formerly with the Grand Hyatt in Tokyo), also recommended the fondutta, Italian cheese fondue, made with Asiago cheese and served with charcoal grilled bruschetta and white truffle oil.

Bistecca also serves USDA certified steaks, as well as a selection of other meats and seafood. They have a good selection of antipasti with the Ricotta Meatballs in Tomato Sauce being highly recommended. The dishes served here are big enough for sharing, so remember to take a few friends with you.