If your inner-carnivore is waking, you might want to make a booking at one of these top new and established Hong Kong steakhouses.
The humble steak has come a long way in Hong Kong, Once limited to traditional (and rather boring) carved rib eye at hotel restaurants, and curious cuts slathered in gravy at local spots that offered more value then pedigree, today Hong Kong’s steak lovers are spoiled for choice.
Not only are there great steakhouses across Hong Kong – as well as some great restaurants that wouldn’t label themselves as ‘steakhouses’ but still offer brilliant steaks – but importers and chefs have worked together to create more diversity, meaning you’re not limited to sirloins and T-bones but can try the likes of New York flatirons and hanger steaks from Korea, Argentina, New Zealand, the US, Scotland, and Japan.
The Steak Room
Hong Kong’s newest steakhouse has opened at FWD House 1881 in Tsim Sha Tsui. One of two exciting new restaurants to open at the former Marine Police headquarters, The Steak Room is led by chef Calvin Choi, formerly of the InterContinental Hong Kong, who will lead a talented team, many arriving from the recently closed Steak House Winebar + Grill at the iconic and now-shuttered hotel.
Showcasing a premium selection of beef from around the world, the new steak restaurant promises an international standard farm-to-fork experience, with signature dishes ranging from South Australian Mayura Wagyu, USDA beef tartare, and non-beef dishes like Dungeness crab and ahi tuna with avocado; Siberian caviar, and an Iberico pork collar burger served with fries.
While not strictly a steakhouse, the newest harbourfront eatery in Hong Kong does know what it’s about when it comes to great steaks. Already one of the hottest tables in the city, Harbourside Grill‘s elegant main dining room is the perfect spot in which to enjoy both wet-aged and dry-aged beef cuts prepared by executive chef Armand Sablon, who uses a Spanish Josper grill to seal in the flavour.
Steak choices at Harbourside Grill range from wet-aged Argentinian sirloins and premium A5 Wagyu cuts from Kagoshima in Japan, through to a 1kg dry-aged côte de boeuf that’s nothing if not an orgy of over-indulgence. Be sure to get to Harbourside early for classic sundowners on the expansive terrace before dinner.
Grand Hyatt Steakhouse
One of the city’s most elegant hotel steakhouses, the dark, brooding, and sexy Grand Hyatt Steakhouse showcases prime cuts of beef from the US, UK, and Japan, as well as great raw seafood and salads and a cellar boasting over 160 wine labels from around the world.
A classic, refined steakhouse with plenty of pedigree, at the Grand Hyatt Steakhouse look out for the Wagyu tenderloin from Rangers Valley, the Tasmanian Cape Grim 45-day dry-aged bone-in striploin, and the Irish grass-fed, 21-day-aged tomahawk from John Stone, made for two (although we’re not here to judge, just advise).
An elegant import from Monaco, Michelin-starred Beefbar knows a thing or two about high-quality cow. Located in Central Hong Kong, with a dining room dressed in earth tones, leather, onyx-hued wood panelling, and white marble (there’s also a great rooftop for after-work drinks) Beefbar is home to awesome power lunches and lingering dinners where the service is crisp and intelligent, the menu laced with the freshest ingredients, and the wine list just begs to be explored.
Beefbar serves up the likes of Australian Black Angus short rib, WX Wagyu hanging tenders, and dried pasture, grass-fed Kobe chuck rolls, although a word to the wise, you should kick off with the silky beef tartare, hand-cut tableside by the chef.
Nate Green’s classy ode to beef at the Rosewood Hong Kong, Henry showcases a wide selection of old-school butchery as well as Texan barbeque tradition. Boasting its own smokehouse and butcher shop, where dry-aging of cuts from heritage breeds takes place, Henry’s steak offerings include USDA Prime Holstein ribeye from Brandt Ranch, California; tenderloins from Idaho’s Snake River Farm; and cuts from Texas’ 44 Farms, although if you’re looking for something a little different, try the seven pepper beef brisket with espresso BBQ sauce.
Buenos Aires Polo Club
A classy joint if ever there was one, the Buenos Aires Polo Club taps into Argentina’s passions for both polo and great grass-fed General Pico steaks, grilled in the traditional asado style.
A refined little hideaway where the service is almost as good as the meet, at Buenos Aires Polo Club the beef cuts range from tenderloin and sirloin to bone-in sirloins and ribeye, as well as a pretty stunning chateaubriand that you’ll be expected to share with your wingman. Wash all this goodness down with signature cocktails like the Wooden Mallet, amaro, fernet, cinnamon, grapefruit, and cherry.
Feather & Bone
There’s a certain amount of street cred that goes to a butcher-turned-restaurant and while this is certainly the place to buy that steak for home preparation, the Feather & Bone restaurants across Hong Kong also know how to take steaks and cook them to perfection. Showcasing cuts from the likes of Tara Valley and Oakey Beef, Feather & Bone dry ages its own cuts, which can be best enjoyed with the omakase-styled Prime Choice, a selection of the best cuts of the day straight from the butcher’s counter.
Ruth’s Chris Steak House
A bit of a Hong Kong institution best known for its 500-degree sizzling plates and wine list, this Kowloon steakhouse (which has locations in TST East and Admiralty) is popular with movers and shakers. A homage to USDA Prime beef, look out for corn-fed filets, impressive 22oz ‘cowboy’ ribeyes, New York strips, and whopping 40oz porterhouses. Like any self-respecting steakhouse, they also have a wide range of seafood dishes.
Morton’s The Steakhouse
Another local institution, the Tsim Sha Tsui outlet of the famed Chicago steakhouse, located at the Sheraton Hotel, is as famous for its sliders and martinis as it is for its Prime USDA steaks. Do yourself a favour and arrive with enough time for a martini (or two) at the bar before making your way to your perch in Morton’s elegant dining room, where you can select from the likes of Filet Mignon (in three sizes), prime New York strips, Cajun ribeyes, and prime porterhouses, weighing in at an impressive 42oz. The restaurant’s private dining room is also great for little celebrations with the lads and the new lobster and steak menu is perfect for lovers of surf and turf.
A New York-styled steakhouse that has more than a little Japanese flare, including a standalone Matsumoto sake bar, The Peak’s 37 Steakhouse & Bar is a luxurious enclave nestled atop The Peak Galleria, ensuring some pretty sublime city views as well as its selection of dry-aged Australian Wagyu and Black Angus prime rib steak. Look out for less common cuts like the Australian M5 Wagyu ‘flap’, the chuck tail flap, the Hiyama A5 chuck rolls, and the Belgian prime beef sirloin. Stick around to sample the restaurant’s extensive whisky selection on its wraparound balcony.
You may not immediately associate Tuscany with a rich steakhouse tradition but Associazione Chianti brings the best of Florentine hospitality to central Wan Chai thanks to innovative restaurant group Black Sheep. Combining the casual welcoming ambiance of a traditional trattoria, with a passion for great beef – in this case, USDA Black Angus Super Prime cuts that have been grass-fed, grain-finished, dry-aged for 12-14 days, then lovingly rubbed in Chianti aromatics and cooked in a custom-made Tuscan broiler. This lively little spot serves up great sharing steaks, from the 350g boneless Costata ribeye; and the 450g thick-cut Controfiletto Con L’Osso Striploin; to the 1kg Bistecca Alla Fiorentina, made for four hungry lads.
As the name suggests, Porterhouse, located in California Tower in Lan Kwai Fong, prides itself on its porterhouse cuts, but there’s plenty of other reasons to visit. A thoroughly modern take on the classic steakhouse, Porterhouse serves up great aged beef prepared by executive chef Angelo Vecchio. In addition to the city’s most extensive selection of porterhouses, which have been sourced from the US, Ireland, Spain, and Australia, the restaurant also serves a full spectrum of beef cuts. FOr true carnivores, the Beef it Up menu includes all you can eat brisket, rump, and striploin.
The Chop House
Located on Nathan Road in the heart of Tsim Sha Tsui, The Chop House, part of the Wooloomooloo Group, offers a distinctly more casual approach to good beef thanks to its industrial-chic interiors, spacious terrace, and open kitchen concept. Perfect for sating a variety of palates, there are New Zealand and Australian grass-fed sirloins and tenderloins, and grain-fed ribeye from the US. There’s also Aussie lamb chops and Berkshire pork chops and even pan-fried Barramundi if you’re not feeling like a conventional steak cut.
Bistecca Italian Steak House
Another great Italian take on the steakhouse, Dining Concepts’ Bistecca, located in Lan Kwai Fong, brings the Tuscan sizzle with great cuts of beef combined with elegant Italian fare ranging from salads to pastas and antipasto. Look out for Australian grain-fed Wagyu from Rangers Valley, including a colossal 32oz T-bone; USDA Choice and Prime filets and ribeyes, and, always a favourite, Cedar Creek Farms grass-fed hanger steaks. Wash it all down with selections from the restaurant’s impressive Italian wine list,
Tango Argentinian Steakhouse
Another Central steakhouse institution that’s stood the test of time, Tango is all about the best beef from the pampa plains of South America. Rustic yet elegant and often booked solid, Tango is home to great steaks cooked over an open fire in the Argentine tradition. Kick off with ‘Lomo’ steak tartare and rounds of empanadas before moving on to something a little more substantial: there are skirt steaks, once a discarded cut that’s now in vogue; bone-in sirloins and ribeyes; or opt for the Gaucho Platter, a feast of beef for two best topped with ‘a caballo’, a traditional sunny-side-up organic egg.
A Hong Kong outlet of the New York original opened by acclaimed celebrity chef Laurent Tourondel, BLT Steak serves up an extensive range of prime steaks from Australia and the US. However, it just might be the views that draw you to this Ocean Terminal enclave; the coveted alfresco tables offer some of the best vistas in the city so ensure you have time to let dinner linger. Look out for Wagyu Flatiron steaks, USDA porterhouse, ribeye, and filets, Australian sirloins, and Argentinian 14oz strips.
A classic American steakhouse in every sense, Wolfgang’s Steakhouse, a Hong Kong outlet of the New York institution created by Wolfgang Zwiener (not to be confused with Wolfgang Puck who also knows his way around a tenderloin) in 2004, this refined and elegant shrine to sirloin perfection only serves USDA Prime beef, which is dry-aged and prepared exactly the same way as in Manhattan, amidst neoclassical interiors. Like all great American steakhouses, there’s a wide range of salads and starters to choose from but you’re here for the beef, which includes porterhouses from 1-2kg, petit filet mignon, prime New York sirloin, and ribeye. They also do a mean dry martini.
Another great concept by the Pirata Group, Meats keeps things simple in Soho – there are no reservations, no service charge, and no fussing around, just great food and a great vibe. With a menu packed with sharing dishes, this is a great spot for collecting the lads together to sate their blood lust. In addition to great beef cuts, ranging from Argentinian ribeye, tenderloins and skirt steaks, there’s Iberican presa pork, French baby chickens, and Australian lamb saddle, as well as a cocktail list packed with inventive concoctions.
A slightly different take on a classic steakhouse, mainly because there’s only one cut available, La Vache instead champions the tradition of steak frites popular in France and Belgium. With locations in Soho and Tsim Sha Tsui, this lively brasserie serves USDA prime ribeye and fries, and that’s it (Ok, you will probably get a salad as well). But with a great ambiance, and quick, efficient service it’s a great spot for lads looking for a bite before heading out.
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