Chen Xiaochun 654789759@qq.com NEWLY opened restaurant Steak Round at the east plaza of Wongtee Plaza unveiled an elegant venue for dinner. The restaurant specializes in preparing quality thick-cut steaks at a low cost. It sources only top-of-the-range beef from around the world, lends from Western traditional steak-cooking methods and creates a steak that suits the taste buds of local Chinese people. Ye Jianbo, co-founder of Steak Round, has 20 years’ catering experience and is nicknamed “chef of the devil” in the field. To help his team understand what real steak is, he led them in tasting steaks at different restaurants ranging from Michelin-starred establishments to steak houses for the masses. After each tasting, the team would exchange thoughts toward improving their menu. The team at the restaurant has experimented with different ingredients in the process of creating different dishes for the menu. They also collected the opinions of customers, aiming to produce a fine-tuned taste. The house signature is “steak with vanilla on fire.” The chef seasons the beef with a secret sauce then grills it at high temperatures, maintaining the softness and juiciness of the meat. After that, the chef fire-cures the vanilla to infuse the fragrance of vanilla into the steak. With its excellent, crunchy exterior and tender interior, this steak will no doubt leave you wanting more. Apart from the signature steak, the chef has rolled out other specialties as well, including cured beef ribs with vanilla at low temperature, roasted lamb rack with vanilla, pine nut and pesto, and fried silver pout with olive oil and pepper sauce. | 