Celebrate the Year of the Ox at Hong Kong’s best steakhouses
By: Rachel Read
February 11, 2021
If all this talk of the Year Of The Ox has you craving a gigantic juicy steak, you’re in luck – Hong Kong is home to some of the best steakhouses in the world, all serving up top quality beef with all the trimmings.
With that in mind, we’ve rounded up five of our favourite steakhouses in Hong Kong, to sate those carnivorous cravings in truly delicious style.
Grand Hyatt Steakhouse
Our go-to for the ultimate steakhouse experience, Grand Hyatt Steakhouse remains a classic for all the right reasons. Their comprehensive menu features the finest cuts of beef from Australia’s Rangers Valley, Ireland’s John Stone and Tasmania’s Cape Grim (including unusual artisanal dry aged varieties), cooked to your preference in the restaurant’s custom-built broiler – heated to over 900°C to ensure the perfect sear.
Come for crowd-pleasing steakhouse favourites executed flawlessly, including delicious Maryland crab cakes, addictive “dirty fried potatoes” (crunchy golden nuggets slathered in aioli and paprika), mouth-wateringly juicy thick-cut bacon, and all-indulgent ice-cream sundaes… although simply leaving enough stomach space after loading up on the restaurant’s complimentary rounds of garlic bread is challenge enough. Factor in a relaxed atmosphere, fabulous service and a gloriously retro singalong soundtrack, and you’ve got everything you need for a guaranteed great time.
NOTE: Due to the ongoing evening dining restrictions, Grand Hyatt Steakhouse is currently closed – but they’ll open for daytime service on 12-14 February.
Grand Hyatt Steakhouse, Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong, +852 2584 7722
The Steak Room
Still in mourning after the closure of the InterContinental Hong Kong’s Steak House Winebar & Grill? Well, dry your tears and head to The Steak Room at FWD House 1881, where you’ll find the entire team from the much-loved restaurant reunited and serving up a storm.
Helmed by Chef Calvin Choi, fans will recognise many of the Intercon Steak House’s trademark touches – including an array of premium salts to accompany your meal (we’re partial to the smoked variety), the chance to choose your own steak knife, whoppingly generous portion sizes (including a chocolate fondant dessert roughly the size of your head) and of course, steak cooking flair to spare. Mega cuts like the chateaubriand and bone-in prime rib are ideal for sharing, while beef connoisseurs will relish the restaurant’s renowned Australian Mayura chocolate-fed wagyu.
The Steak Room, 1/F, FWD House 1881 Main Building, 2A Canton Road, Tsim Sha Tsui, Hong Kong, +852 3988 0288
Offering an American take on steakhouse traditions, Rosewood Hong Kong’s Henry is a tribute to old-school butchery, rustic Texan barbecues and smokehouse know-how – all under the expert reins of Chef Nathan Green. Cooked to flavour-packed perfection in the restaurant’s blazing charcoal grills and wood-fired ovens, the beef here is sourced from Idaho’s Snake River Farm, California’s Brandt Ranch and 44 Farms in Texas (including a whisky and ash-aged porterhouse), and comes served with a finger-licking line-up of homemade sauces including Cajun hollandaise and five-pepper bourbon.
Don’t sleep on the rest of Henry’s menu though, with Southern-inspired items like the melt-in-mouth seven-pepper beef brisket and Jimmy Red corn grits and cheese, alongside more conventional classics like the cold-smoked hand-cut beef tartare, butcher’s shop terrine with house chutney, and a sinfully good cheesecake with seasonal fruit.
Henry, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732
Buenos Aires Polo Club
Take a trip to Argentina with a meat feast at Buenos Aires Polo Club, where all the beef is sourced from the country’s leading open-range cattle station, General Pico, where cattle are reared exclusively on lush pampas grassland. The result? Steaks rich in full-bodied flavour – including the likes of bone-in sirloin and T-bone – further enhanced with an expert grilling session over a hardwood fire, in true asado style. All guests get to pick their own steak knife from the restaurant’s extensive collection of serious hardware, and enjoy their meat with complimentary condiments including chimichurri, salsa criolla and Malbec mustard.
Don’t forget to leave room for some of BAPC’s other South American specialities, such as their empanadas, spicy chorizo sausage and gloriously indulgent provoleta, which is essentially a bubbling dish of molten gooey cheese… now what’s not to love about that?
Buenos Aires Polo Club, 7/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2321 8681
Morton’s The Steakhouse
If you don’t know your ribeye from your New York strip, never fear; Morton’s handily brings a tray to your table showcasing all their prime cuts, so you can decide exactly what steak best suits your preferences – with everything from a 6oz filet mignon to a whopping 42oz porterhouse available.
An American institution with over 50 venues stateside, Morton’s originally opened in Chicago back in 1978, so you can trust that these guys know a thing or two about cooking the perfect steak; in fact, they serve only “prime” graded USDA beef that’s been aged 23-28 days to guarantee the highest quality tenderness, marbling and flavour. For something a little bit different, opt to have your steak served in Morton’s signature “Oscar-style” – topped generously with luxurious jumbo lump crab meat, asparagus and béarnaise sauce.
Morton’s The Steakhouse, The Sheraton Hotel & Towers, 4/F, 20 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2732 2343