Meat-eating Hong Kongers do love themselves a good steak, and a classic steakhouse has lots to appeal to diners, from the often sumptuous dining rooms, to the top-tier cuts of meat on offer, to the accompanying indulgent sides and desserts. No matter the occasion, a meal at a steakhouse is something special indeed.
So where should you head when you’re craving a succulent steak, be it at a five-star hotel or a more affordable eatery? We’ve got you covered with our guide to the greatest steakhouses in town – where you should be booking for the best Hanwoo, Wagyu, USDA Prime, and more juicy steak options.
Hong Kong’s top steakhouses
The Steak House
With the grand opening of the Regent hotel last year came the reinvention of The Steak House, the first steakhouse in the city to boast a charcoal grill in its former incarnation at the InterContinental back in the 80s. The Steak House is now better than it’s even been, remaining at the top of the list for steak connoisseurs. The curated selection of steaks comes from around the world; highlights for us include the Hanwoo rib-eye (HKD1,298/12oz) from Korea, A5 Kagoshima Wagyu sirloin (HKD1,100/8oz) from Japan, and USDA Super Prime chateaubriand (HKD1,780/20oz). At The Steak House, the meat is aged in-house, and responsible sourcing and provenance are key. The restaurant’s expansive salad bar is also highly recommended!
The Steak House, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here
Fireside
Shunning its former fine-dining set-menu structure, Fireside is now embracing a “fun-dining” approach to seared steak and charcoal-touched sides. The steak, imported from around the world, is seared on the wood-fired grill using binchotan charcoal. Our recommendation is to opt for either the Spanish Rubia Gallega rib-eye (HKD208/100g) or Italian Marango rib-eye (HKD198/100g), with a portion of smashed crispy potatoes (HKD128) on the side.
Fireside, 5/F, The Steps, H Code, 45 Pottinger Street, Central, WhatsApp 6610 8689, book here
Carna by Dario Cecchini
The latest luxury steakhouse in town is Carna by Dario Cecchini at the brand-spanking-new Mondrian hotel in Tsim Sha Tsui, the brainchild of the “world’s best butcher” and Netflix star. Firebrand Dario and his protégé chef Daniele Milliani are passionate about sustainable dining, and this nose-to-tail approach is what sets Carna apart from the rest of the pack, utilising 18 cuts of beef at the Italian steakhouse. The starter standout is the tableside Chianti tartare (HKD298), made with the rump, whose flavour is pure yet explosive, seasoned simply with garlic, paprika, lemon, chilli, Chianti salt, and olive oil. In terms of the steak itself, the star for us is the Italian bistecca Toscana (HKD1,880/1.2kg), a hefty chunk of grain-fed Carima beef that is supremely marbled, tender, and juicy.
Carna by Dario Cecchini, 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, 3550 0339, book here
La Vache!
The formula at French steakhouse La Vache! is simple, but it works well indeed. The Black Sheep eatery, inspired by the tradition of Parisian entrecôte steakhouses with their red chequered tablecloths and leather banquettes, offers the best steak frites in town. For HKD398 per person, diners get trimmed entrecôte steak with a special house sauce, accompanied by baguette and butter, green salad, and (unlimited) French fries, which are piping hot, salted, and crisped to perfection. Dessert is ordered à la carte from the tempting roving trolley; expect classic French sweets like profiteroles and Paris-Brest.
La Vache!, multiple locations across Hong Kong, book here
Grand Hyatt Steakhouse
Another hotel steakhouse stunner, Grand Hyatt Steakhouse excels in its mission to deliver top-notch salty, smoky, and beefy flavours. We’re huge fans of the restaurant’s Hanwoo rib-eye (HKD1,200/12oz) and striploin (HKD1,200/12oz) in particular, with the steakhouse being amongst a select few in Hong Kong to offer this prized Korean beef with its delicious 50-50 balance of meat and fat. The Caesar salad (HKD180) and pan-fried foie gras (HKD320) starters are also winners. Though posh and regal in design, the venue itself does feel dated and could do with a refresh to match its worldly steak cuts.
Grand Hyatt Steakhouse, G/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2584 7722, book here
Buenos Aires Polo Club
This sleek Argentinian steakhouse concept by Black Sheep Restaurants embodies the spirit of a bygone era of faded luxury, veneered in glossy dark wood with an exclusive country club feel. Unlike fattier cuts of American and Japanese beef, grass-fed Argentinian beef is leaner, offering a robust flavour and tender texture. Buenos Aires Polo Club’s General Pico Black Angus rib-eye (HKD518/12oz) is a firm favourite, grilled on the bone to maximise flavour. The restaurant’s provoleta (HKD168), an oozing pan of four spiced cheeses served with grilled rustic bread, is a must-order starter.
Buenos Aires Polo Club, 7/F, LKF Tower, 33 Wyndham Street, Central, 2321 8681, book here
Morton’s The Steakhouse
Morton’s comes to us from the USA, a quintessential American steakhouse chain originating in Chicago in 1978. When it comes to grilling the perfect steak, Morton’s has been at the top of the game in Hong Kong for over two decades. Couple the delicious steaks with comforting sides and desserts – we’re diehard devotees of both the bacon and onion mac ’n’ cheese (HKD130) and New York cheesecake (HKD135) – a sophisticated wine list, and picture-perfect harbour views and we’ve got ourselves a steakhouse that’s played host to countless special celebrations over the years. Morton’s whisky-infused dry-aged rib-eye (HKD1,218/16oz) is a cut above the norm; dry-aged for 45 days, the steak is spritzed daily with premium Scotch in the last 30 days, further tenderising the meat and imparting a subtle sweetness.
Morton’s The Steakhouse, 4/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, 2732 2343, book here
The Grand Patagonia Argentinian Steak House
As its name suggests, The Grand Patagonia is a steakhouse specialising in the simple, soulful flavours of Argentina. The premium Argentinian steaks cuts – like the sirloin (HKD368/14oz) and rib-eye (HKD398/14oz) – are hearty and well grilled, served with homemade chimichurri, Argentina’s ubiquitous bright, tangy sauce of coriander, parsley, garlic, and vinegar that’s ideal for cutting through the rich savouriness. The chorizo (HKD128/2pcs) and empanadas (HKD138/2pcs; HKD228/4pcs) with a variety of meat and veg fillings round off the Argentinian spread in style.
Also recommended are Carne’s (not to be confused with Carna above) and TANO, siblings to The Grand Patagonia with similar menus, located nearby in Sheung Wan (TANO is just down the block).
The Grand Patagonia Argentinian Steak House, 3/F, CS Tower, 50 Wing Lok Street, Sheung Wan, WhatsApp 9145 5937, book here
Beefbar
Michelin-starred Beefbar is a high-end steakhouse brand boasting locations around the world, from Monte Carlo, where it was born, to Mykonos. Here in Hong Kong, the elegant Central outpost offers superb grilled steak cuts originating from around the world. Teppanyaki showcasing the best of the best of Japanese Wagyu beef – Kobe, Omi, Hida, Miyazaki, and more – is a special feature of this starry steakhouse, as is the street-food section of the menu, which presents globally inspired small plates focusing on beef. These beefy bites include crunchy tacos (HKD390) with Kobe beef, sea urchin, and caviar, mini Black Angus and black truffle burger (HKD200), and Wagyu beef quesadillas (HKD280).
Beefbar, 2/F, Club Lusitano, 16 Ice House Street (enter via Duddell Street), Central, 2110 8853, book here
HENRY
Formerly leading the hotel’s Spanish stunner Bayfare Social, chef Jorge Vera Gutiérrez has recently taken the reins of the Rosewood’s classic American steakhouse HENRY, which also houses a butcher shop. The hormone-free steak cuts are sourced from certified farms around the world, including 44 Farms and Brandt (USA), Aura (New Zealand), Marango (Italy), and Westholme (Australia). HENRY’s charcoal-grilled sustainable steaks come with plenty of theatrical flair with their signature whisky flambé finish (HKD68). The grand Australian M7 Wagyu tomahawk (HKD198/100g), carved tableside, is the ultimate sharing steak.
HENRY, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
