Where to find the best steaks in Hong Kong

As tricky as it might be for non-Italians to master saying “Associazione Chianti”, this beloved Tuscan trattoria makes up for any linguistic challenges with food that speaks for itself. The focus here is on rustic simplicity elevated by meticulous technique, from the grass-fed, grain-finished USDA Black Angus steaks, dry-aged in-house for 12 to 14 days, to the aromatic dry rub that enhances every bite. The showstopper is undoubtedly the Bistecca alla Fiorentina, a 1kg T-bone steak thick-cut and best savoured medium rare.

Henry, nestled within Rosewood Hong Kong, pays tribute to the enduring traditions of American steakhouse culture with a menu, led by chef Jorge Vera Gutiérrez, that celebrates the craft of butchery and the bold flavours of Texan barbecue. At the heart of Henry lies its dedicated smokehouse and butcher shop, offering dry-aged cuts, artisanal sausages, and house-made terrines for the devoted carnivore. 

The Steak House is said to be the first restaurant in Hong Kong to feature a charcoal grill since it opened in the 80s—the result of which has garnered a very loyal following. Now, after its renovations within the Regent hotel, The Steak House is back to its former glory with a modern steakhouse experience. Steak highlights come from renowned farms such as El Capricho in Spain and Mayura Station in Australia, enhanced by the fine selection of seafood and Salad Bar which features premium crudités, cheeses, cold cuts and fresh salads. 

Buenos Aires Polo Club is inspired by South America’s grilling tradition of asado and offers steak in a handsome setting. The menu features Black Angus grass-fed beef as well as signature corn-fed beef from the US that has been wrapped in cheesecloth with herbs and salt before it is coal-roasted or aged as a flavoursome tomahawk. The condiments, which help to enhance the steak’s flavours, include classic creamed horseradish and mustards or chimichurri and Malbec mustard. For extra protein, a fried egg add-on is also available to order. 

Grand Hyatt Steakhouse is a haven for carnivores, offering a wide selection of prime beef sourced from the finest producers around the globe. Beyond the steaks, the menu extends to an array of indulgent starters and fresh seafood. For oenophiles, the Wine Room is a highlight, boasting a collection of over 600 bottles from esteemed vineyards worldwide, with 160 labels available by the glass, to enjoy while savouring a perfectly cooked steak.

Fireside takes the elemental charm of wood-fired cooking and turns it into a dining experience that’s both bold and beautifully understated. The menu showcases premium cuts of Spanish Rubia Gallega and Italian Marango, for example, cooked over binchotan charcoal and fragrant woods such as lychee and applewood to deliver steaks with irresistible depth. A side of smashed crispy potatoes is the perfect accompaniment, but the allure doesn’t stop there—seafood, vegetables, and even desserts are elevated by the smoke and flames, creating a menu where every dish feels like it’s been touched by fire and finesse.

La Vache’s tried-and-tested style of Parisian-style steak frites hits the spot whenever you need it. With several locations across Hong Kong, it’s safe to say that La Vache is popular with the locals. The menu is simple: green salad with walnuts to start followed by trimmed entrecôte steak served with house sauce and unlimited French fries. Tatler tip: save room for dessert as the cake and tarts are also worth sampling.

NOW READ

The best Peking duck in Hong Kong

Raising the steaks with Hanwoo, Korea’s native beef and national treasure

Gordon Ramsay on making the most of every moment