Dry-aged or wet-aged, pan-seared or grilled, these steaks are worth seeking out

We love our steaks enough to learn more about them beyond their provenance, taking a closer look at their methods and duration of aging, and, specifically, familiarising ourselves with the cuts we love the most. The city is full of restaurants serving steaks, so luckily spotting a good one is not so hard. Here are our picks of the best steak restaurants in town, and the bestslabs to enjoy there. 


Housed within Club Lusitano on the quiet Duddell’s Street, Beefbar is home to a diverse array of steaks from American to Argentinean. While the restaurant’s raw bar can turn out excellent fresh seafood dishes such as langoustine crudo and red prawns with green peas, save room for the steaks which are broiled to form a beautiful crust. The American corn-fed black angus is a good choice, and most cuts are available from French bavette to New York flat iron cut. For something a little different, the Korean short horn Hanwoo is less marbled than Kobe beef, but the meatiness is more intense. Guests can also find Kobe beef in Beefbar’s signature burger and as a filling in ravioli. 

Beefbar, 2/F Club Lusitano, 16 Ice House Street, Central, Hong Kong; +852 2110 8853

Wagyumafia Hong Kong

While most will sure remember their iconic, highly Instagrammable wagyu beef sando, Wagyumafia Hong Kong’s all-beef tasting menu is a brilliant showcase of the restaurant’s exclusive Ozaki beef, celebrated for its rich marbling and unctuous texture. With varying cuts available each night, guests can always count on a good cut of Ozaki rib eye steak flash-seared on the Josper grill.  

Wagyumafia Hong Kong, Shop 1B and G, G/F Guardian House, 32 Oi Kwan Road, Wan Chai; +852 2608 0677


The American steak and grill house at Rosewood Hong Kong has been one of the hottest tables in town since its opening, with at least a two- week waiting list for weekend reservations. British chef Nathan Green applied his passion for butchery and meats to Henry’s stellar lineup of meats featured in its a la carte menu. The restaurant’s bourbon and almond ash aged porterhouse steak is cut from 44 Farms in Texas. The grass-fed black angus steak is dry- aged for 90 days in Woodford reserve before it is prepared at the hotel steak restaurant. Steaks at Henry are served with smokey blue cheese bearnaise and five pepper bourbon sauce, but we prefer them as they are with salt and pepper, alongside side dishes such as Jimmy Red John grits or lobster mac and cheese. 

Henry, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 3891 8732

Grand Hyatt Steakhouse

The steakhouse at Grand Hyatt Hong Kong is one of the most celebrated in the city. Predominantly featuring USDA prime and a handful of Australian wagyu cuts from Rangers Valley, the true star at the hotel establishment lies in the artisanal dry- aged grass-fed steak selections, including the Irish John Stone tomahawk rib eye chop and steak cuts from Tasmania’s Cape Grim, a rare selection made popular by the Wan Chai steakhouse. Aside from steaks, Grand Hyatt’s signature steakhouse burger also comes highly recommended, featuring a wagyu beef patty with bacon, cheddar cheese, and tomatoes.

Grand Hyatt Steakhouse, Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong; +852 2584 7722

37 Steakhouse

The steakhouse at the Peak Galleria is operated by Japanese restaurant group The Food Story. Aside from the panoramic Victoria harbour view from the restaurant, the establishment’s range of beef steaks, including a rare Belgian prime dry-aged striploin, is worth going for. One of the highlights of 37 Steakhouse includes Hiyama A5 Kuroge wagyu chuck roll, which is sourced from the short rib in the chunk section of the cow. Also look for the 37 Steakhouse wagyu burger which comes in either miniature sized or regular-sized. 

37 Steakhouse, Shop 102 - 103, 1/F, Peak Galleria, 118 Peak Rd, The Peak, Hong Kong; +852 2885 3320


Pirata Group’s meat-themed restaurant in Soho has been a hot spot for all things meat. The restaurant is not a steakhouse, but meat dishes are well-prepared throughout, especially the barbecued beef rib, which has been slow-cooked overnight. The rib of beef is smoked and grilled until evenly charred on the outside yet inside remains tender. The grilled tenderloin with peppercorn sauce is also a steak cut best for sharing. 

Meats, G/F Soho, 28-30 Staunton St, Central, Hong Kong; +852 2711 1812

Lobster Bar & Grill

Newly-appointed executive chef of Island Shangri-La’s Lobster Bar & Grill Cary Docherty recently launched a Sunday Roast menu, where guests can indulge in a three-course weekend menu featuring a roasted boneless ribeye Brandt beef, tender and quaveringly rare in the centre, served alongside a generous portion of side dishes including creamed spinach, Yorkshire pudding, and duck fat potatoes. For an additional cost guests can opt for larger sharing mains such as roasted prime rib of beef for two. Guests can also enjoy unlimited Bloody Mary cocktails prepared tableside with Ketel One vodka.  

Lobster Bar, Level 6, Island Shangri-La Hong Kong, Supreme Court Road, Central, Hong Kong; +852 2820 8560

Associazione Chianti

Black Sheep Restaurants’ follow up steak concept after La Vache and Buenos Aires Polo Club is one of Italian roots. Associazione Chianti brings the steak-loving Italian culture to Wan Chai’s Ship Street. The butchery and steak concept is home to a show-stopping bistecca alla Fiorentina, prepared fresh on the Tuscan charcoal grill after a herbaceous seasoning of rosemary, fennel, garlic, and mushrooms. The restaurant’s signature steak is best served medium rare, and shared among two to three adults, saving appetite for other meaty main dishes and room for the establishment’s pavlova cake for dessert. 

Associazione Chinati, G/F, 15 Ship Street, Wan Chai, Hong Kong; +852 3619 3360


Shane Osborn’s casual restaurant in Central may not be your usual restaurant for steaks, but the petite establishment is home to one of the city’s steak sandwiches. The restaurant’s wagyu bavette sandwich from the short a la carte menu is impressively prepared. Between pillow-soft halves of ciabatta bread are thick-cut slices of wagyu bavette cut steak, seared beautifully medium rare in the middle. The sandwich is complete with a generous handful of rocket leaves and mustard mayonnaise as dressing. The wagyu bavette sandwich is on the regular menu available all day.  

Cornerstone, G/F, 49 Hollywood Road, Central, Hong Kong


Opened and operated by Epicurean group, the two-storey taverna-inspired tapas restaurant is home to a Spanish version of steak frites, featuring a selection of meat cuts including the Rubia Gallega beef served in 250-gram serving of either sirloin or rib eye. The steaks are best served alongside ‘patata fritas’ made from Spanish Agria potato, together with a handful of tapas from the restaurant.   

Rubia, UG/F - 1/F, Shop C, Wisdom Centre 35-37 Hollywood Rd, Central, Hong Kong; +852 2889 1199

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