The Steak House's first incarnation in the Regent during the 1980s was the first in Hong Kong to feature the use of a charcoal grill, and it's returned to this approach, along with a renewed focus on sourcing responsibly. This philosophy seeks to maximise quality and enable full traceability, with the restaurant working with boutique beef producers around the world such as El Capricho by Jose Gordon in Spain, Toriyama in Japan, Metzger Freres in France, and Mayura Station Full Blood Wagyu in Australia. 

Top cuts are selected from these farms, then aged in-house and prepared on the charcoal grill, before being served with a medley of sauces, side dishes, and the option of truffle shavings too. Aside from the extensive beef selection, The Steak House also features a salad bar loaded with seasonal fresh greens, chilled appetisers and condiments, while the menu includes sections on caviar, oysters, and sustainably sourced seafood. A decadent dessert offering and a wine list of large-format vintages rounds out the offerings.

The Steak House, G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 2313 2313, dining.regenthk@ihg.com

With Hong Kong's iconic skyline as a backdrop, The Lobby Lounge offers all-day dining in relaxed settings designed by renowned homegrown architect Chi-Wing Lo. Beginning in the morning, breakfast service offers Cantonese and Western classics alongside freshly ground coffee from The Coffee Academics, while the all-day menu kicks in at noon with globe-spanning comfort food like Wagyu beef cheeseburger, lobster dog, Hainanese chicken rice and laksa lemak. 

But it's the afternoon tea where The Lobby Lounge really shines. Executive pastry chef Andy Yeung oversees the pastry selection, which uses premium ingredients like luxury French butter Beillevaire and seasonal fruits from Japan in creations like homemade sandwiches, cakes, and Madeleines, served with homemade clotted cream and rosemary jam. It's all washed down with bespoke tea from Tealeaves, with the option to add on champagne, caviar, or Bellinis.

As the sun sets, The Lobby Lounge rolls out its cocktail selection and a champagne collection featuring small, family-owned growers. French-inspired nibbles and desserts form the perfect accompaniment to the bubbles and evening harbour view.

The Lobby Lounge, Lobby Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 2313 2313, dining.regenthk@ihg.com

With the hotel's reopening, the long-standing Yan Toh Heen has reverted to its original name of Lai Ching Heen. Headed by veteran chef Lau Yiu-Fai, the menu here has a foundation of classic Chinese culinary techniques—intensely flavoured double-boiled soups, impeccably roasted meats, wok-fried seafood and vegetables—and also elements of contemporary diversions. The Peking duck, which must be ordered in advance, is carved tableside and served with an impressive array of condiments including matchsticks of green papaya, red pepper and pineapple in addition to the traditional cucumber and scallions.

Be sure to save room for the desserts, such as the impressively theatrical chilled mango cream with sago and pomelo, and the baked-to-order sweet pastries.

We're keeping our eyes peeled for the return of Nobu to Regent Hong Kong, as well as the opening of a new destination bar. Stay tuned for more updates in the coming months.

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