The best steakhouses in Hong Kong

Serving you molto delizioso (very delicious in Italian) Italian cuisine from the regions of Tuscany, Black Sheep’s Associazione Chianti is a trattoria worth visiting. Their beef is sourced from an Idaho farm and handpicked by an in-house butcher, resulting in steaks that melt like butter and leave you wanting more. Associazione Chianti’s chef recommends trying the I Tagli Del Macelliao (Butcher’s Cut) which features a cut of Black Angus beef. 

With a meat importer as its founder, a premium supply of beef is, of course, not an issue for Beefbar. The menu is comprehensive with a range of, you guessed it, beef on offer. This includes prime black Angus from the US and Australia, Wagyu beef, and short horn beef from Korea. But that's not all, as veal, pork belly, and lamb are on the menu too. Aside from the meats though, Beefbar also delivers on all the sides, starters and desserts for a meaty meal out.

Folks who grew up in Hong Kong back in the 70s, 80s, and 90s will feel a massive wave of nostalgia when visiting Boston Restaurant. A popular dating spot back in the day, Boston Restaurant has everything from steak and baked pork chop rice to an array of desserts. With a selection of cuts and meats available to order, those who have trouble deciding can get the works and give the American Mixed Grill a try. Finish the meal on a sweet note by ordering the flaming Baked Alaska or share a Banana Split with a date for maximum romance points.

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 menu showcases Black Angus grass-fed beef cooked in the asado tradition with a house speciality dried chimichurri Club Rub made with parsley, onion, garlic, salt, pepper and oregano. The flavouring packs an exceptional punch.

Carver is the newest dining destination inside Crowne Plaza Hong Kong Causeway Bay. This all-new contemporary steakhouse presents the finest steaks from around the world, choice meat cuts, fresh seafood items, and sommelier selected wines. Carver proudly showcases a large range of steaks for guests to enjoy, from indulgent options such as 20-day house dry aged U.S striploin with coffee grounds or 45-day house dry-aged porterhouse, to top-class cuts of Wagyu. Pair your steaks with sumptuous sides like hand cut fries, onion and pancetta mac and cheese, fried onion, and more; but be sure to leave room for Carver’s decadent desserts.

Fireside is all about open-flame grilling and allowing the flavour and complexity of each ingredient to shine. Expect dishes like seafood, vegetables, meat, and even desserts all grilled and smoked with punchy flavours of smoked embers using binchotan charcoal and firewood from lychee, almond, and applewood.

Along with grilled premium cuts of meats from Australia, Italy, and Spain, signatures at Fireside include mouthwatering carabinero made with Scarlet cardinal prawn served with flambadou forged beef fat drippings and dry-aged Ma Yao fish (threadfin).

Feather & Bone started life as a gourmet grocer peddling fresh meats and other products from Australia, Europe and America. Their sit-down restaurant is 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, which offers a selection of meats cooked to your preference. Whatever you opt for, you’ll have a stellar steak served straight to your table.

Grand Hyatt Steakhouse is outfitted with a classic Hollywood movie set in mind; complete with dark woods, leather banquettes and heavy drapery. Their menu is straightforward and full of classic American steakhouse dishes.Head chef Marc Benkoe and his team ensure that every steak is prepared to perfection. The restaurant sources only top-of-the-range beef and other meats from around the world, including cross breed Australian Wagyu and premium Hanwoo cuts such as rib eye and striploin. 

The meat-centric fare at Henry, which is located inside Rosewood Hong Kong, is every meat lover's dream come true. The butcher's shop features some top choice cuts including beef from premium producers Brandt Ranch in California, Snake River Farm in Idaho, and 44 Farms in Texas. Thanks to their wood-fired ovens and blazing charcoal grill, the steaks are always cooked to perfection and accented by flavours and sides that all honour the all American barbeque. Meat enthusiasts, don't miss out!

Providing their take on the traditional steak frites concept, La Moo Moo's offers something simple but undeniably delicious all the same. Their set menu is what people come for, as you totally get your money's worth with a fresh caesar salad, along with bread rolls and butter, before a premium steak comes to the table with free-flowing crispy golden fries. Yes, you can keep them coming! The sauces pair well with the steak too, with red pepper, onion, and peppercorn options, while other a la carte items worth highlighting include the hotdog and baby back ribs.

La Vache’s Parisian bistro-inspired décor, with red leather seats and colourful wall murals depicting the Seine and a French opera theatre, makes for an ideal spot for relaxing 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. 

Macelle is a trattoria-style restaurant combines a butcher shop and restaurant under one roof. Customers can choose their pick of beef, chicken, lamb, pork, or fish from Macelle’s butcher counter, and their selection of protein will then be prepared on a wood-fired Josper grill. Alternatively, Macelle’s menu also features its own sumptuous mains like a 1kg Angus Fiorentina steak, and a 1.5kg M5 Wagyu rump cap/picanha, both perfect to share with family and friends.

Since its inception in the 60's, The Mandarin Oriental Hong Kong has maintained British tradtions in their service, which can also be found in their Mandarin Grill + Bar. Regardless if diners order the three-course or five-course tasting menu, they'll get to enjoy a portion of beef wellington served table-side. The wellington's combination of golden brown flaky pastry, juicy beef tenderloin, and rich mushroom duxelles makes for a heavenly dish; along with a helping of black truffle sauce and English mustard.  

New York Cut is an all-new steakhouse located inside H Queen’s in Central. This premium joint proudly offers cuts of beef from eight different countries: United States, Australia, Italy, United Kingdom, Spain, Japan, Argentina, and South Korea. Their menu offers thorough details about each steak, such as its grade, cut of beef, raising method, and if it’s aged or not. Customers can tear into perfectly grilled steaks and pair them with their desired sauce from options including bearnaise, marrow chimichurri, maitake and porcini, and more. Aside from steaks, there are also other grilled proteins such as Chilean sea bass, lamb chops, pork tomahawk, and half portions of grilled spring chicken. Adding a touch of modern flair to traditional steakhouses, New York Cut has an open kitchen where customers can watch the chefs at work.

Porterhouse boasts a wide-ranging menu which offers succulent beef steaks from all over the world, including Australia, France, Spain, Ireland and America. For those not so beef-inclined, there is also a selection of other meats such as lamb and pork, and a varied spread of seafood dishes, too. All of which comes with complimentary sauces, as well as additional sides and pairings. 

Rex Wine & Grill is a sturdy European steakhouse helmed by former Henry chef Nathan Green. Located on the basement level, the restaurant feels like a bit of a secret with an old-school steakhouse vibe. Think white tablecloths, dark oak walls, copper accents, leather banquettes and a high-tech meat-ageing compartment displayed at one end of the restaurant. Meat plays the main role on the menu and prime beef (ranging from $550 to $2,280 depending on the cut) includes 44 Farms USDA prime, Stone Axe Australian full-blood Wagyu, A5 Kagawa olive-fed Wagyu, and Italian Scottona which all raise the steaks on this list.

Just like their name states, Tango is an Argentinian-style steakhouse that transports diners to Buenos Aires. Guests will get to savour high quality Argentinian steak cuts, seafood, and wine for a unique South American dining experience. Here, a majority of the ingredients are imported directly from Argentina, including various cuts of beef, pork, poultry, smoked sausages, as well as herbs and spices. Highlights here include Tango’s dry aged steaks, which are aged for 30 days in-house; as well as classic empanadas with fillings like caramelised onions with salsa, and pulled pork belly with green apple jam.

Step inside Regent Hong Kong to find The Steak House, which has returned with its classic menu items as well as refreshing new dishes. On their a la carte menu, you’ll get to enjoy everything from USDA Super Prime ribeye and Black Angus flank steak to aged José Gordon short ribs and Akagi Wagyu tenderloin. If you’re not a meat eater, there’s also an extensive salad bar and plenty of other grilled options to choose from, including blue lobster, sea king crab, and octopus. 

War Rooms is Top Blade Steak Lab's latest steak-focused concept restaurant with an unique interior inspired by Churchill's secret headquarters in World War II. The dishes on their eight-course menu ($780/pax) are all made with top quality steaks such as Australian Mayura M9+, USDA Prime dry-aged rib eye and hanging tenderloins. Highlights of War Rooms' menu include dishes like claypot rice made with Iwate Wagyu beef. 

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. Wooloomooloo's expansive steak selection includes the likes of the 45-day dry-aged Aberdeen Angus beef from Rhug Estate farm in northern Wales, a farm in which many Michelin-starred restaurants source their meats from. Other additions include Barnsley lamb chop and tomahawk steaks.