Opening in a 3,300-square-foot space in Wan Chai's QRE Plaza, Bifteck is a new steakhouse that styles itself as a place for steak lovers who have grown bored of the usual. Named after the French sobriquet for ‘steak’, this sister restaurant of Causeway Bay's Le Reve is helmed by chef Ken Kwok, who has previously worked at the likes of Michelin-starred VEA, CIAK, Beefbar and Wagyu Takumi.
Headlining Bifteck's menu is the Japanese A5 snow-aged wagyu beef, which uses the esoteric technique of yukimuro, or snow-ageing. The technique, derived from the mountainous region of Niigata where food was traditionally refrigerated inside a snow-filled hole, involves the ageing of meat at 1-2 degrees Celsius at high humidity levels of 90 percent—the result is a delicious sweetness with an exceptionally tender texture. Pre-ordering is highly recommended due to the limited daily supply.
Don't miss: White Gold: How Much Money Was Dropped At Umberto Bombana’s Annual White Truffle Auction?
