Hong Kong’s best steakhouses
Housed in Blue’s chic, contemporary industrial space is some of the best dry-aged beef in town. As well as popular picks like Australian wagyu and Argentine beef, the signature Spanish rubia gallega – cows that are left to pasture for up to 18 years before slaughter – is also worth ordering. It’s slow cooked to perfection, resulting in seriously intense flavours and a fantastic texture.
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 grill is its Club Rub, which is marinated overnight with parsley, onion, garlic, salt, pepper and oregano, so 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.
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, whose flavours erupt in your mouth.
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, the 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 a less fatty option. There are two ways to cook it. You can go for the rosemary and garlic grill, or allow one of the chefs to decide the method. Either way, you can enjoy unlimited servings of truffle fries.