Lardos Steak House

I love Lardo’s! There should be tee-​shirts with those words scrawled across in beef-​juice.
Tee shirt or not, I’m sure Lardo’s has garnered a big enough following over the last decade or so. This is the place to go for some seriously good steaks, at incredible value for money. It may seem a little unusual for a steak institution like Lardo’s to be tucked in the rather desolate Hang Hau village in TKO, beside a vet clinic and a shabby little 7/​11, but I suppose that just adds to its magic. And a 38oz Tomahawk steak at $ 800? Well, if that’s not a fitting demonstration of how diners are paying more for the rent than the food at some fancier Central district eateries, then I don’t know what is.
The steaks aren’t the only thing worth going for. I started with the pan-​fried foie gras, and baked scallops. The first dish was very generously portioned, with two thick pieces seared just about right. The richness of the goose liver was balanced by the acidity of the balsamic reduction accompanying. It wasn’t the cleanest plate of food, but food over fashion, right?
If the foie gras looked a hot mess, I don’t know what to call the scallops. I feel like the main issue was that the plate was too small for the four half shells, each shell decked out with two or three small scallops with mushrooms, crabmeat, parmesan, and cream. It was so much more than we expected, and we were all too happy to mop it up.
How did I manage my main course by this point? to this day, I can’t give you a good answer. Thankfully, on my first trip, I did not go for the 38oz tomahawk (although this is epic, good for large groups). The 12oz US Prime Rib-​Eye is a good one-​person stuffer. The steak was thick, perfectly medium rare, and had impressive grill marks — a testament to a high flame, charcoal grill, that can get the job done better than any stovetop at home. Besides steaks, I am a fan of their lamb rack, perfectly pink, well-​seasoned, and of course, seared like a pro.
The accompanying Béarnaise was slightly too thick, but the garlic sauce was a good substitute. The mains already come with potatoes (of your choice, although I absolutely love their thick, crispy wedges) and veg, so there’s no need to order extra sides unless you’re yearning for some creamed spinach, wild mushrooms etc.