Hong Kong’s best steakhouses
An Argentinian steakhouse styled as an Edwardian Era ‘elite members-only’ club, Buenos Aires Polo Club is a cosy yet elegant venue to tuck into some juicy steaks. The beef here is entirely sourced from free-range cows reared in the Pampas, meaning the meat comes packed with omega-3 oils and minerals, and tastes sweeter than your average hunk of beef. The house speciality is the Club Rub made with parsley, onion, garlic, salt, pepper and oregano. The flavouring packs an exceptional punch.
Feather & Bone started life as a gourmet grocer peddling fresh meats and other produce from Australia, Europe and America. Now the small chain boasts its very own sit-down restaurant in Sai Wan, a modern bistro with full-length windows and stylish black-and-white floor tiles. There’s a retail section filled with a wide variety of steaks that can be cooked à la minute in the restaurant’s open kitchen. Try the butcher’s choice, an omakase-like selection of meats cooked to your preference. Whatever you opt for, you’ll have a stellar steak served straight to your table.
This classic, longstanding American steakhouse is still going strong, welcoming diners into its upscale interior complete with dim, atmospheric lighting and plush leather seats. The restaurant sources only top-of-the-range beef and other meats from around the world, including exclusively imported American bison – which is bursting with flavour – and dry-aged beef from British and Irish organic farms. With Argentinian chef Fernando Gojan at the helm, every steak is prepared to perfection.
Warm and inviting, La Vache’s Parisian bistro-inspired décor, seen in its red leather seats and colourful wall murals depicting the Seine and a French opera theatre, makes it ideal for romantic meals. If you’re bad at deciding what to order, La Vache makes things seriously easy since there’s only one option on the menu – the trimmed ribeye steak that comes with a walnut salad, house special sauces and unlimited servings of fries – yes, you read that last bit right. Simple and to the point, quality is guaranteed.
By day, this space caters to members of Maggie & Rose, a private family club from the UK that operates a couple of branches in Hong Kong. After 7pm each night, however, it transforms into The Leah, where 'British food done right' is the MO in the kitchen – think meat pies and scotch eggs. There are two beef dishes that are done exceptionally well here including the beef Wellington, where mushroom, Parma ham and juicy steak are baked beautifully inside a buttery pastry. Pair it with your pick of red wine sauce, shallots or gravy. The other highlight is the beef short ribs with bone marrow gnocchi. The ribs are slow-cooked for four hours, giving it its fall-off-the-bone texture.
Recently revamped, executive chef Angelo Vecchio has rolled out four new speciality steaks, upping Porterhouse’s meat offerings to seven seriously appealing options. The LKF spot is Hong Kong’s first eatery to serve manza fassona piemontese, a beef so meaty there’s barely any fat and yet remains perfectly tender. Other recommendations include the Scottish 2 Sisters red meat, which is aged for 25-30 months to achieve its spectacularly tender texture, and Dutch veal from Peter’s Farm.
This restaurant takes steak seriously and offers high levels of attention to detail, from the selection of gourmet knives to the exotic salt and mustard pairings. The choice of beef includes Japanese and Australian Wagyu, and USDA-certified prime beef. The Steak House often rolls out monthly specials, such as the Australian Mayura Wagyu beef – a beef so luxurious that cattle are fed with chocolates so that the meat is extra sweet. Another selling point of The Steak House is its one-of-a-kind wood-charcoal grill that helps lock in the juiciness of the meat.
Located in the heart of Soho, Steak on Elgin is Hong Kong’s first British steakhouse serving exclusive top-quality meats sourced from around the British Isles, as well as Scottish seafood. Carnivores can delight in the UK grass-fed beef, which is offered in various cuts, including dry-aged tenderloin, ribeye, sirloin and filet mignon. The beef here has a greater intensity in flavour and texture than your typical American variety. The available garlic butter and beef-fat marinade only add yet more to the taste.
A hidden gem situated on the border between Mong Kok and Ho Man Tin, Top Blade's minimalist concrete and neon light décor should delight hipsters. But the main star here is the menu, featuring mostly American beef. Top Blade offers less-popular cuts like flat iron (beef shoulder), which is similar to a tenderloin but not as fatty. There are two ways to enjoy it. You can go for the rosemary and garlic grill, or allow one of the chefs to decide the method. Either way, it's served with unlimited servings of truffle fries.
This New York steakhouse boasts an impressive 17 branches all over the world. And though its one-page menu is rather simple and unsurprising, everything on it is done to perfection. Signature dishes include the lobster bisque, crab cakes and beef tartare, but let’s be honest, people come here for the steaks and Wolfgang does not disappoint. Take the 28-day dry-aged porterhouse for example. It comes served with two cuts – one is a sirloin and the other tenderloin. It’s ideal for couples and indecisive duos to try the best of both worlds (or textures).
Taking up the top floor space at The One shopping mall, this steakhouse offers not only top-notch meats but a killer view of Victoria Harbour too – great for wooing romantic dates. Since its reopening last year, Wooloomooloo has expanded its steak selection to include the likes of the 45-day dry-aged Aberdeen Angus beef from Rhug Estate farm in northern Wales, a farm which many Michelin-starred restaurants sources their meats from. Other new additions include Barnsley lamb chop and tomahawk steaks.