All Smoke No Fire

When you visit Hard Rock, dive straight into their regular menu. When it comes to burgers and fries, they know their stuff. Sizzlers? Well, not quite yet.

What do you think of when I say the word “sizzlers”? I think of generous portions, meat and veggies piled high, and bags of flavour. Unfortunately, the sizzler promotion at The Hard Rock Café does not hit the spot.

We ordered the Oriental seafood delight (550) and the Medallions of Beef Forestiere (550). The seafood sizzler had calamari, basa, and prawns stir fried with onions and some vegetables. Quite spicy with no other discernable flavours, the prawns were tiny and there were 4 small pieces of fish in my dish. Not what I call a sizzler. It came with linguini, nacho straws, salsa, and a sambal sauce. The sour orange sauce tried its best to rescue the dish but failed quite miserably.

The beef sizzler consisted of pieces of filet mignon (well-done, and we were not asked how we wanted it) with vegetables. It came with cheesy mash and potato wedges, and although these were good, I didn’t understand why both the sides were potato-based. The “merlot-wine infused mushroom pepper sauce” held so much promise. I imagined it to be sweet and sticky with the full flavour of mushrooms, and the hit of black pepper. What I was given instead was a flat, oily sauce that couldn’t hold its own.

The potato wedges were what we kept eating through the meal. Crispy on the outside and smooth on the inside, we dunked them in tomato sauce and mustard and enjoyed every bite.  The desserts didn’t disappoint either. The strawberry cheesecake and chocolate mousse were made well – not too sweet, great textures, and perfect portion sizes.

When you visit Hard Rock, dive straight into their regular menu. When it comes to burgers and fries, they know their stuff. Sizzlers? Well, not quite yet.

The sizzler promotion is on until 17th February, 2013.

Steak sizzler
Steak sizzler

By Charis A. B.

is a language editor by profession, a foodie and a talented baker. When she isn't pulverizing a training dummy (and people sometimes) during kickboxing practice, she can be seen clicking away with her camera and scouring markets for hard to find ingredients. She's fond of travelling and an inveterate carnivore. Charis covers New York for Chef at Large and can be reached at charis.bhagianathan@www.chefatlarge.in