You probably wouldn’t think of venturing to The Peak for your average weeknight dinner. However, if you’ve got friends in town and have a hunger, you may want to book a table at 37 Steakhouse & Bar.
Just opened on the first floor of the Peak Galleria, this temple to meat ups the steakhouse ante with quality meat, sophisticated design aesthetic, and stunning views of the Hong Kong skyline.
A Modern Take on a Classic Steakhouse
Stepping off the elevator and into the restaurant, diners are immediately struck by how huge 37 Steakhouse & Bar is. The 7,000sqft eatery seats up to 115 guests in a smart setup that gives most tables a semblance of privacy.
This is a steakhouse done with considered style. Interiors by award-winning Japanese designer Yasumichi Morita combine cowhide, oak and maple-toned furniture with upscale touches like brass and chandeliers. And that’s before you get to the curated art collection.
While staff are reasonably friendly, there were a few hiccups – though this is expected for a restaurant in the soft-opening phase. We sampled several cuts of steak, and at one point there was a little confusion as to which was what; when the wine finally arrived, it was summarily whisked away when finished without any attempt to replenish.
A Carnivorous Feast
The menu here offers a range of decadent dishes, many of them laced with luxe ingredients. To start, we tried the Fresh Oysters 3 ways – with Champagne, caviar or tamarind; and the Italian Red Prawn Carpaccio. These were fresh and simple, but standard fare.
Hopes were higher for the Hand Cut Steak Tartare with Hollandaise Sauce, and we certainly enjoyed it. However, don’t expect your typical French-style format with capers and Tabasco; instead, this has a distinctly Japanese flavour thanks to the use of Hiyama beef from one of the country’s oldest producers.
The Hokkaido sea urchin and crab meat barley risotto which followed had everyone at the table sighing in bliss. It was rich, flavourful and utterly decadent, with barley an innovative substitution.
The Beauty of Beef
Steak is the main event here, and those we sampled lived up to the hype. The restaurant works with Hiyama to source its signature Hiyama Kuroge Wagyu Beef; we had it as flat iron cuts and chuck rolls, the latter allowing the meat’s fine grain and marbling to shine. The 15-day dry-aged Belgian Prime will also go down well with carnivores, though there is a host of other meats on offer, including USDA Prime Black Angus and Australian Wagyu.
“The Hokkaido sea urchin and crab meat barley risotto which followed had everyone at the table sighing in bliss.”
We finished the meal with the Mountain of Fire, a dessert served with much fanfare. A waiter sets the whole thing on fire to burn through a mountain of candy floss to reveal the baked Alaska within. It’s impressive, but between the candy floss, the burnt meringue and three types of ice cream, there’s a lot going on and it’s cloyingly sweet.
As a bonus, we adjourn to Mina House next door. Part of the same concept, this is a more casual
Good to Know
Next to the restaurant’s entrance, a dedicated wood-panelled bar stocks a full range of sakes by Sawaya Matsumoto, an exclusive brewery founded during the Edo era.
Of course, there’s also an extensive list of wines available, including a 2016 Catena Zapata from Mendoza that paired well with the rich meat.
Verdict
The meat is great, and there are certainly a few other standout dishes on the menu. However, if you’re coming here for anything other than steak, perhaps you’re doing it wrong. You probably wouldn’t make the trek up to The Peak just for 37 Steakhouse & Bar, but if you do, you’ll definitely have a lovely meal.
Check out Alpha Men’s Wining & Dining page for the latest F&B in Asia.