Hong Kong’s newest steakhouse, REX Wine & Grill combines the culinary prowess of Chef Nate Green with the world’s best wine and beef.
You might not know this, but every time a steak house opens, an angel gets its wings. Ok, that might be a slight exaggeration but said opening does bring a lot of smiles to the faces of lads that like a good conversation, a superb chunk of meat, and a decent drop with which to wash it down. Fortunately, there’s never a shortage of steakhouses in Hong Kong, and the newest is helmed by one of the city’s greatest grillmen.
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Chef Nathan Green heads up REX Wine & Grill, the newest creation of the Octavo Management Group, the creative fellows behind Michelin-starred Octavium, and newbie Venédia Grancaffe.
Dark, sexy, and seductive, the new subterranean steak den is an escape from the hustle and bustle of the city and transports guests to a refined space of elegance and opulence dressed with earthy black terracotta terrazzo floor and rich dark herringbone oak walls contrasted with copper details, hand-made metallic ceramic tiles, curved tan leather booths, and exquisite custom-made Poltrona Frau leather chairs.
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If you’re looking to celebrate with a little more privacy, you might want to book one of two private rooms which, when combined with the muted lighting, the ranks of private wine lockers, and the temperature-controlled meat-aging display, create a space that every modern gent will appreciate.
Under the culinary direction of meat master Green, REX will focus on freshness and seasonality, with dramatic flair delivered with tableside service and rotating daily specials. The beef lineup reads like the who’s who of the beef world and includes 44 Farms USDA Prime, Stone Axe Full-blood Australian Wagyu, and Japanese olive-fed Wagyu Kagawa, one of the world’s rarest cattle and a product exclusive to REX.
Dedicated to making everything in-house, chef Green will craft classic dishes refreshed with modern European flavours, and, as fans of Nate’s cooking style will appreciate, many elements will be smoked, ranging from seasonal produce, garnishes, and condiments, to house-smoked meats and fish.
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Complementing the steak experience is a wine list of hard-to-source cult labels and up-and-coming gems, with collectors able to cellar their own bottles, kept in perfect condition for their next visit, in the private wine lockers.
Do you hear the flutter of tiny wings?
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