The Steak House

The Steak House at Regent Hong Kong now offers an immersive and decadent Sunday brunch experience, which makes for a great weekend feast for meat lovers. Head chef Amine Errkhis’ kitchen has carefully selected the best beef from around the world and guests can indulge in a unique selection of decadent cuts of USDA beef as well as Carima marbled beef from Italy, which are then charcoal-grilled to perfection. Their main offerings also provide options of lamb racks, chicken, and salmon fillets, and you can order warming Canadian lobster bisque with XO brandy and dill oil to start your meal. The restaurant’s Brunch Table features a wide variety of freshly baked viennoiseries, including croissants, pain du chocolat, and bread. The restaurant has also set up a salad bar where guests can choose from a selection of organic seasonal green field vegetables and mixed salads, as well as a variety of cold cuts, pâté en croûte, terrines, foie gras, sinful devilled eggs, and cheese and charcuterie from France, Spain, and Italy. Elevate the experience with decadent treats prepared a la minute from the caviar station featuring an extensive selection of premium Baerii Perseus caviar and accoutrements. Watch the chefs in action as they prepare your eggs benedict with truffle hollandaise. The culinary journey ends with a decadent display of desserts.   To complement the food, the Sunday brunch offers Champagne and nonalcoholic beverages which can be upgraded to a free-flow for a boozy affair. Th

This year, The Steak House at Regent Hong Kong is holding a series of exclusive guest chef events to mark its achievement of earning a spot on the 2024 list of the World’s 101 Best Steak Restaurants. For its first guest chef collaboration on August 23 and 24, the steakhouse’s head chef Amine Errkhis will be joined by Oliver Hyde, group executive chef of Singapore’s Red Door Group which operates Bistecca Tuscan Steakhouse (ranked at number 38).During the collaborative dinners, The Steak House will feature a time-limited five-course menu ($1,588 per person) that showcases specialty dishes from both restaurants such as bruschetta, black winter truffle-topped angolotti filled with sweet corn and mascarpone, roasted gnocchi, king crab cake, Canadian lobster bisque, and plenty more. Diners can also look forward to Bistecca’s Costata signature bone-in MB6 ribeye as the highlight of the evening. Finally, the exclusive dinner menu will conclude with a duo of desserts from both steakhouses. Indulge in Bistecca’s cannoli filled with vanilla ricotta and served with pistachio gelato, before moving onto a homemade upside-down apple tarte created by Andy Yeung, Regent Hong Kong’s executive pastry chef. Book your tables for this unforgettable collaboration on Regent Hong Kong’s website.