Steak Exchange, a giant steakhouse located in the InterContinental Hotel on Financial Street, enjoys the reputation of one of the four largest steakhouses in Beijing along with Moulton Steakhouse, Blade Steakhouse and Westin Steakhouse. The restaurant's signature Rum Chocolate Tower is known as the "Pearl of the Night", a dessert that has shaken up the city's dining scene and brought this steakhouse restaurant into the eyes of more diners. Since it has a place among the four major steakhouses in Beijing, Steak Exchange naturally has no less honor than the other three. From 2010 to 2012, Giant Steakhouse won the Restaurant of the Year award from Weekend Pictorial for three consecutive years. In 2013, Giant Steakhouse was selected as the Best Steakhouse of the Year by TARGET Magazine's Target Choice; In 2012, 2014 and 2015, thebeijinger's Beijing Steak of the Year was awarded to Steak Exchange. Like Steakhouse, the restaurant's beef supplier is Stockyard, a well-known Australian brand that sources its beef from Kerwee Feedlot in Darling Downs, southeast Queensland, which is known for its abundance of high-quality grains and water. The cattle used in the restaurant have been grain-fed for 250 days, and although the texture and purity of the beef itself are not top-notch, the quality is still passable, and the mature supply channels also make the quality of the beef more stable. According to reports, the restaurant uses a fruit charcoal grill to cook beef, using natural charcoal mixed with walnuts or cherry fruit sawdust to charcoal grill the steak grill to give the beef a unique charcoal flavor. There are three options for beef: rib eye, beef tenderloin and sirloin, and the rib eye steak is the most recommended, with excellent meat quality and just the right grilling, thick and plump meat pieces, neat cuts, dense texture, and fragrant meat. In addition to the fence beef, the giant steak house also offers M5 grade Australian Wagyu beef, which is still worth recommending, and another T-bone is also worth trying, these two Wagyu steaks are more expensive than Angus cattle. Angus Tomahawk steaks are also available at the Giant Steak House, which must be booked one day in advance. In terms of other dishes, the products of the giant steakhouse are decent, and most of them are classic configurations of steakhouse restaurants, and there are few dishes worthy of special mention. Pan-fried foie gras for the starter, lobster bisque in soup, seafood such as selected oysters, charcoal-grilled lobster, grilled salmon, seafood platter, etc., can be matched as needed. In terms of desserts, the Rum Chocolate Tower is a must-order on almost every table, the rum chocolate cake is topped with white chocolate, and when served, the waiter will pour the white chocolate balls with hot dark chocolate sauce, and the white chocolate will melt and disperse, the shape is amazing, the taste is also excellent, and the sweetness is higher. The small size of the giant steakhouse combines the rugged warmth of an American steakhouse with the low-key and simple modern elements, with an open barbecue kitchen, but the overall restaurant environment is not very recognizable. The restaurant doubles as a bar and is open until 1 a.m. at night. In terms of service, the service level of the giant steakhouse is unsatisfactory, the service attitude is good, and it can basically meet the requirements of a five-star hotel restaurant; However, the attention to customers in the dining process is average, and there is room for improvement in details. The service charge is 15%. Parking vouchers are available at the restaurant, and parking is free for two hours in the basement of the hotel, while parking is available for a fee at the ground level.