Boston Restaurant

Boston restaurant is a taste of the West, with a twist.
I’m on vacation right now, and before you get annoyed at me for eating western food in an Asian country, let me explain.
I’ve been to Boston restaurant twice in my life. Both times I received above and beyond expectations.
The establishment is a two story building in the heart of Hong Kong, though for you Kowlooners you’re going to have to take a bus through the cross harbour tunnel. Two storeys is a lot in Hong Kong, as one story already is a ton of payments and bills. You wait at the ground floor (a guaranteed wait, as there are always people wanting to enjoy a nice juicy steak), and dine on the second floor. Simple and easy.
When you get a seat, you’re seated and get a menu with items to choose from. The staff are nice and friendly, but if you don’t know Chinese you might be in a pinch. The menu is a bit expensive, but you’re going to want to order a sizzling platter, as that’s what’s known as the western Asian food by the locals. Sizzling platters are mainly found in Chinese style restaurants, and serving western food on it is not only unique, but delicious.
The appetizers are soup (soup of the day or other choices) with bread, and this is truly what I would call an appetizer. I used to have this as a child, and honestly this really brought me back. I savoured the taste of the wet, yet not yet soggy bread covered in soup. If you’re going to be a true eater, get the white soup (forgetting what it’s called, I’m getting old: P) and eat the bread buttered and dipped for perfection.
As for the main choices, I personally definitely recommend the flambé beef brochette, as it is called. The steak itself is marinated and seasoned to perfection, and cooked to your liking. They set the steak on fire right next to your table, and you can truly see the steak burning right before your eyes.
*SUPER CHILDISH TIP: if you take tons of photos of the steak when it’s on fire, you might be able to see some shapes or pictures in the fire, and that’s pretty cool. I mean like where else are you going to be able to see a fire giraffe and a fire squirrel/​fox (I saw both of those before) *
How the Bostoners do it here is having a metal rod with a little bowl impaled on it (in my opinion it looks something like a rod you would use for fencing, just a lot smaller), they put alcohol in the bowl, then set the inside of the bowl on fire. They then push the steak onto the rod, set that on fire, and place it down on the sizzling platter while it’s still burning. They do the same with the second steak and then pour your sauce of choice all over the plate, while you hold up your napkin and attempt to shield yourself from the little drops of sauce coming from the literally ‘sizzling’ plate.
When it cools down a bit and you can enjoy the two hot slabs of meat in front of you, with a nice grilled taste to it, which brought me back to Canada for a bit.
You can choose from a variety of different types of meat and steak, which I personally love, and being a meat lover I always snatch a bit from other people at my table’s plates, and everything I try is cooked to perfection.
The only downside to this establishment is the prices. It has gotten a bit expensive these past few years, and if you’re going to come and eat, you better have some good money in your pocket (though it’s definitely worth it).
With great service, nice atmosphere, and delicious steaks, this restaurant is not a place to pass down. Next time I visit Hong Kong, this is definitely a location I’m going to again.

This restaurant, when it first opened back in the 60’s, signaled something special– this is the birthplace of the Hong Kong style steakhouse. If we turned the clock back then, there were no such thing where ordinary locals could get a taste of steaks without forking out a fortune to hotels where chances are they weren’t really welcomed anyways.
The Boston Restaurant changed all that with a focus on local clientele and over the years they have tweaked their menu to suit local tastes. This gave rise to the local practice «red or white soup» (borsch or cream of whatever is on the menu that day), the main course and of course, a drink that goes with your set (iced milk tea is another local favourite). the main courses always came out on a sizzling plate, you then had the choices of either pepper sauce or garlic sauce to go with it. Watching that sauce pouring on to the plate with a napkin to «protect» you is just a classic thing to experience.
Best of all? The price. Its become more expensive now but for the food you get you really can’t complain as the real thing will set you back two or three folds. After spending years abroad this was probably one of the things that I missed most.

Hong kong is famous for its versatility as well as the ability to adapt to different cultures, not only adapting to them, but also to incorporate the foreign culture into its own. Western style dining has been around Hong Kong for many years, so long that Hong Kong has even come up with her own interpretation of western cuisines. Locals have even coined the term «豉油西餐» (western style food with soy sauce) to distinguish this from authentic western style cooking.
Boston restaurant is perhaps one of the most distinct representative of this class, it serves up western style dishes like steaks and pastas true, but at the same time it remained very Hong Kong. Beef steak serve up in searing hot iron skillet? I guess nothing could be as local as this. What gives the full HK taste in that is the sizzle you get when the waiter pour over gravy of different flavors, black pepper, garlic or onion onto you steak and you have to use the paper napkin to protect yourself from the oil and bit of sauce that spills due to the heat from the skillet. I think this is the childhood definition of extravagance to many who were raised locally.
Boston restaurant is also famous of its apple pie; with relatively economical price and a generous portion, they are so popular that they got sold out every time i want to have a slice. It is a shame that I still didnt have the chance to taste their signature pie; i am so very chrious in knowing whether it is that good.