A triathlons of ribs, steak and seafood

If you haven’t gorged yourself with truckloads of seafood, ribs and steak , then suggested is a trip up the Wan Chai Sun street. Locate  a mix of relaxed bar and dining area, attached to an open flame kitchen, what a fun night to spend with your friends!
With plentiful choices in king size, it’s perfect place to dine with many, and over plenty. 

Seafood-starter
We've heard of its signature cajun-spiced seafood boil, the most time-honoured tradition of New Orleans but still, all we tasted were intriguing. This bucket (4-8 servings, priced at $980) teemed with alaskan king crab legs, luscious shells, tiger prawns, king crab legs, mussels, andouille sausage and sweet corn in a moreish lemon cajun butter sauce! Yum! Que approbeche!

Soup New England Clam Chowder is a surprise, filling the bowl with clams, huge cheer clams, and bite size potato! It reminds me the quality of  soup i had at Amigo, one of the best french fine dining restaurant in Hong Kong ( yea you got it?)  Garden salad with dressing is another wise option if you are looking for something more refreshing and light to start with. 

Mains
Oddly enough, one of the recommended mains was not an usual deep fried- swamp Gator Nugget which tastes and feel like chicken meat with a very subtle yet pleasantly unique flavour of its own. We all favoured the house made sauce to dress up- 1) BBQ sauce, that surprisingly filled with smoked flavour yet you can feel its lightness thanks to the addition of alcohol- bourbon; 2) salsa with sour cream and butter milk, and 3) chilly sauce that won’t get your tongue numbed. 

Having been a devour meat lover for years, our table has opted for Iberia Pork ribs with homemade BBQ sauce and Galician 21 days aged strip loin. Spanish Iberica pork ribs are so meaty, unlike the usual one we have, that simply fits in its name Poor boys , which the original idea is to serve BIG! 

Galician strip loin was a memorable selection for meat lovers/ carnivore in Hong Kong as it has a different texture and flavour, compared to the buttery angus beef. It’s leaner, but stronger flavour, and a reddish meat which simply lift up the standard for any steak house in Hong Kong. 

All the garnish and grilled veggies aside are a welcome sight, as was the evil truffle duck fat fries which which was an ideal accompaniment to the flavour of the meat. So far it’s one of the restaurants that you can come in mind to when you think of a triathlons of ribs, steak and seafood!

Dessert
We are reluctant to leave when we catch sight of the Apple Crumble on the menu. Ice-cream was served on a piping hot pan with the sizzling apply crumbles and able syrups which leaves you both satisfied textures and excitement to your tastebuds, which is how yo’d hope to end the meal.