Beefbar

Beefbar Hong Kong’s liberal use of monochrome marble and luxe gold accents flaunts its Montecarlo origins, with a decidedly executive bent for the business crowd, and with equally luxe menu offerings. The sea urchin tagliolini is perfect for fans of uni: luscious and generously coated with creamy orange sauce as well as topped with fresh lobes. Out of a dizzying array of steak varieties, the Korean shorthorn striploin is a fabulous recommendation for those who want the best of well-marbled, buttery steak, but also a deep, beefy flavour.

Tatler Tip

Raised in Japan and cured in Spain, the Jamon de Buey de Kobe charcuterie is exclusive to Beefbar in Hong Kong and presents a unique depth of flavour and melt-in-your-mouth texture. Order to share between four or more.