Cover Chef Nathan Green (Photo: Rex Wine & Grill)
Chef Nathan Green (Photo: Rex Wine & Grill)
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The steakhouse is the latest culinary addition to the One Chinachem Central tower, alongside two sister restaurants
After a long wait, Rex Wine & Grill joins sister restaurants Venedia Grancaffe and one-Michelin-starred Octavium at its prime location on Des Voeux Road Central. Headed by former Henry executive chef Nathan Green, the steakhouse is another step in the Octavo Management Group's move to consolidate its flagship brands at One Chinachem Central.
Found in the building's basement, the steakhouse imparts an intimate, old-world ambience with white tablecloth service, black terracotta terrazzo flooring and dark herringbone oak walls. A state-of-the-art, temperature-controlled meat-aging display takes pride of place. Meanwhile, Poltrona Frau leather chairs and plush banquettes invite diners to while the night away, with the option of booking two private rooms for more discretion.
See also: 11 Best Steak Tartares In Hong Kong
Above Photo: Rex Wine & Grill
Above Photo: Rex Wine & Grill
Photo: Rex Wine & Grill
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Chef Green's craft drives the cuisine at Rex, with prime cuts like 44 Farms USDA Prime, Stone Axe full-blood Australian Wagyu, and the exclusive Japanese olive-fed Wagyu Kagawa. With a particular emphasis on smoking as a technique, the menu incorporates everything from house-smoked meats and fish, to even subtly smoked seasonal vegetables, garnishes and condiments. Adding to the theatricality of the dining experience, some of the steak options will be served tableside or as rotating daily specials.
The wine programme also promises to be a robust offering, with sought-after cult labels and boutique producers represented alike. Private wine lockers are also available for particularly oenophilic regulars.
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
