We’ve sampled some of the best steaks in Hong Kong for you – and it wasn’t tough! These restaurants and steakhouses in Hong Kong also serve a wide range of excellent French, Italian and Asian dishes, which means more choice for everyone. Knives and forks at the ready!
Chef’s Cuts for ribeye steak specials
This is a great spot for premium meat and sustainably sourced seafood, and to mark its fifth anniversary, there’s a new ribeye steak offering every month until September. Ordering steak in Hong Kong can be a roll of the dice, but Chef’s Cuts is a major exception.
We tried June’s special, the Korean Gochujang Dry-Aged Black Angus Ribeye, served with juicy cherry tomatoes, honey-glazed carrots and fries. The meticulous ageing process left the meat incredibly tender and full of flavour.
Another anniversary special is “Scallop Odyssey”, which promised to take us “sailing across five sensations”. The platter of large, seared scallops was topped with a fusion of different garnishes and purées. They’re designed to be enjoyed in a specific order, so it really is a journey! From smoked paprika to sweet green apple, salted egg, spicy aji amarillo, earthy black garlic and truffle oil, the intricate flavour combinations worked impeccably.
We rounded off our feast with the 5-Red Salad, with just the right amount of tang and crunch, and the Lobster Mac & Cheese, a whole half-lobster with creamy roe. For dessert, the Sticky Toffee Pudding was exquisitely decadent. Buttery, warm sponge cake, soaked raisins, toffee sauce and ice cream. More, please!
Our visit may have coincided with a Black Rain weather warning, but that didn’t deter many diners. Chef’s Cuts at AIRSIDE was buzzing all evening. With live music, excellent service, high-quality food and innovative drinks, we left our weather anxiety outside and enjoyed a fabulous evening. Anniversary celebrations run until the end of September, with music performances and guest mixologists at select outlets.
May Yuk Lee
Shop 201, 2/F, AIRSIDE, 2 Concorde Road, Kai Tak
IG @chefscutshk
Morton’s – world-renowned grilled steak
This Chicago institution is the ideal place for a wonderful celebration. The elegant, softly lit dining room is so welcoming, as are Simon Graham and his efficient team. We took in the harbour view with cocktails – a stunning Vodka Martini with blue cheese-filled olives, and the citrus whisky delight that is their Old Fashioned.
Crusty warm homemade onion bread accompanied our starters. The Iceberg Wedge with blue cheese dressing is unctuous and decadent, while the Baked Five Onion soup takes the French classic to new heights with outstanding depth of flavour from all five different onions.
From Morton’s vast range of grilled steaks and chops, the 7op-ounce wagyu fillet came grilled to perfection and incredibly tender. However, the 16o-ounce whisky-infused wagyu ribeye is the real showstopper. Served on the bone, this exquisite medium-rare joy has a welcome hint of sweetness and smokiness from the whisky.
We also loved the array of sides: firm and vibrant sautéed broccolini, delightful sautéed spinach with button mushrooms, crispy Lyonnaise potatoes studded with caramelised shallots, and a decadent gratin with mac and cheese notes.
Unsuprisingly, we didn’t have room for Morton’s desserts. But all the favourites are there, with a few other interesting additions. We did manage to fit in an espresso cocktail, the perfect last taste of an outstanding night. There’s also an extensive wine list that does great justice to the dishes.
Morton’s is world renowned, with more than 60 outlets in the US and elsewhere. We’re lucky they have a steakhouse in Hong Kong too!
Karl Woodbury
4/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui
mortons.com
ALTO – exceptional steakhouse dining in Hong Kong
Perched on the 31st floor, ALTO is famed for its stunning rooftop bar and drinks – and rightly so! However, since Scott Shulman arrived to helm the kitchen last year, he’s been quietly reinventing the restaurant menu with new dishes and flavours, so we were excited to revisit and find out more.
The interior of this Hong Kong restaurant is warm and welcoming, but our eyes were instinctively drawn to the panoramic harbour views. Seated by the window, we sipped on a cocktail while perusing the menu.
We started with the French onion soup. Chef Scott adds his own twist on this classic and infuses the rich broth with pho-inspired warming notes. An oozing piece of grilled cheese sourdough served as an oversized crouton – perfect for tearing and dunking. Superb! My husband also couldn’t resist the roasted bone marrow served with a sherry reduction and short rib marmalade, a rich and decadent dish.
In contrast, the light and fresh burrata salad was a feast for my eyes. It came garnished with zucchini flowers, grilled asparagus and roasted almonds, and tossed together with a zesty house dressing.
ALTO is renowned for its steak and offers a wide selection of well priced cuts and weights to suit all appetites. Chef Scott recommended one of his signatures, the Zabuton (top sirloin cap), a Japanese cut of wagyu that translates to “little pillow”. This was a delicious steak, both succulent and full of rich beefy flavour. There’s also a selection of signature sauces. I enjoyed the chimichurri, which balanced well with the steak’s richness, while my husband preferred the classic pairing of the red wine sauce.
We shared two other standout dishes: the beef short rib in a 31-spice molé sauce (one ingredient for each of the 31 floors leading up to the restaurant!), and the Iberico pork ribs seasoned with a coffee dry rub and served with a bourbon barbecue sauce. Both dishes demonstrated Chef Scott’s culinary flair for combining and balancing bold flavours.
Desserts and drinks
There are four desserts to choose from; we shared a yuzu lime pie, which is served with seasonal berries, and the smoked chocolate brownie – a must-try for chocoholics like me!
The team has curated a very interesting wine menu with recommended pairings for different dishes. But don’t save this spot just for a special dinner – there are some well-priced set menus, too, including lunch, afternoon tea and brunch. The five-course Discovery Menu offers tremendous value, and a special mention should go to the non-alcoholic drinks pairing here, with some innovative tipples.
As ALTO enters an exciting new chapter, it remains a standout steakhouse in Hong Kong and worthy of a visit or two. We’ll be returning soon!
Karl Woodbury
31/F, V Point, 18 Tang Lung Street, Causeway Bay
2603 7181
sandshospitality.com/portfolio/alto
Carna – a stunning restaurant in TST
Carna restaurant greets guests with a bang. Stunning dining rooms await either side of a lobby, with welcome bubbles and nibbles, and then you enter a secret world of opulence.
We’re mesmerised by the gold and copper interior created by renowned local designer, Joyce Wang. The stain-glassed bar is such a fabulous focal point, you almost forget there are stunning harbour views.
Seated at a sumptuous booth, we’re soon getting acquainted with legendary Tuscan butcher Dario Cecchini’s nose-to-tail concept: it espouses zero waste, sustainability and partnering with the best local suppliers.
Carna is a contemporary Italian steakhouse but the menu has depth. Amazing appetisers include Cappesante Scottate, pan-seared scallop with endives, kale, orange and a black truffle jus. Equally excellent is the Brodo di Manzo – braised beef tortellini, porcini and morel in a beef consommé with a splash of port.
Raw blue-fin tuna and zucchini spaghetti sit comfortably alongside warm beef shin salad and veal tongue. Among the mains, you’ll find grilled octopus, crispy-skinned seabass, calamari and mussel tagliolini, and Iberico pork with figs. There’s truly something for everyone.
One for beef lovers
Beef from Carna’s charcoal grill features pretty much every cut. Tonight, we’re keen to share the 1kg Marango ribeye from Italy. Thick cut, tender and charred to perfection, it’s out of this world. The Béarnaise and red wine sauces are perfect, as are the sides of fries, spinach and asparagus. Chianti from Tuscany is the ideal pairing.
To the delectable desserts, and the Bellini is a playful peach pavlova, while Il Giardino di Agrumi is a citrus garden of sorbet, gel, curd and granita with an almond crunch.
From the grand entrance to the grand finale – in a stunning Kowloon space with warm generous hospitality – Carna is a carnival of excellence.
Karl Woodbury
39/F, Mondrian Hong Kong
8A Hart Avenue, Tsim Sha Tsui
3550 0339 | carna.hk@mondrianhotels.com
Associazione Chianti – an Italian steakhouse in Hong Kong
Wan Chai has a serious side-street steakhouse in the form of Associazione Chianti. This soulful Tuscan trattoria showcases USDA Super Prime cuts from young Black Angus cattle and gives them a Florentine flourish. Dry-aged for 12 to 14 days in-house, these stunning steaks are then seasoned with a dry rub of Chianti aromatics.
Chef Josh Stumbaugh’s passion shines through at this steak restaurant in Hong Kong. There’s a real buzz as he switches from his custom-made Tuscan broiler to the carving station in the centre of the dining room. As he slices the steaks, the reaction of excited diners is a sight to behold. We can’t wait to get in on the action.
First, though, comes Pecorino Al Fieno – aged Pecorino with fresh pear and thyme-infused honey, it’s a delicate contrast from much of the menu. Crostini Fegato di Pollo is the most sublime chicken liver pate on charred crostini. This dish is too often masked with unnecessary chutneys and jams – bravo, Chef Josh, for letting the liver speak for itself! Pappardelle comes next, with a rich beef and pork ragu that leaves us wanting more. Just as well, as we can see our almighty Bistecca alla Fiorentina on the carving table; it’s a 1kg T-bone for sharing, with champion charring and bursting with beefy brilliance; the roasted shallot sauce is a triumph too.
On the side is Spinaci – spinach braised in olive oil, garlic and lemon, a perfect match for the steak. Fagioli are beautifully braised cannellini beans but a good splash of that amazing shallot sauce makes them even better. Chianti’s Tiramisu is the best in Hong Kong – heavenly creamy with well-balanced bitter and sweet notes. After commenting on its boozy beauty, we are then informed that it’s booze-free!
Associazione Chianti has amazing beef for sure, but more than that, a very clever chef. We will be associating again very soon!
Karl Woodbury
15 Ship Street, Wan Chai
associazionechianti.com
La Vache – French steakhouse in Hong Kong
You could write out the entire La Vache menu on the back of a postage stamp. Well, very nearly. It reads, “Today: Trimmed entrecôte steak ‘La Vache!’ with special house sauce, french fries and green salad with walnuts. $398 per guest.”
It’s a gutsy call to only offer one dish, every day. However, it shows amazing confidence and unwavering belief that they have truly mastered that dish. La Vache completely nails it, which is why it’s been so popular for many years. The night we went, there were at least a dozen different birthday parties going on.
The green salad is simple with a light vinaigrette and toasted walnuts that pack plenty of punch. The trimmed entrecôte or ribeye is spectacular. Served on an oval platter for two, it’s carnivorous heaven. The flavour and texture are perfect, and the house sauce works well. Oh, and you can eat as many crispy salty French fries as you desire.
And that’s it! Well, there was some nice crusty baguette and butter earlier, and the dessert trolley is laden, but it’s all about the steak. Sometimes there’s only one dish you’re in the mood for. If that happens to be steak frites, make a mad dash for La Vache.
Karl Woodbury
12 Hart Avenue, Tsim Sha Tsui (also at Pacific Place)
lavache.com.hk
Brazilian steak restaurant Braza
It’s always party time in Lan Kwai Fong and that’s certainly true of Braza. This vibrant Churrascaria is where to let your hair down and have a few Caipirinhas over the festive period. The all-you-can-eat experience celebrating Brazilian barbecue is very popular and with good reason.
The salad buffet is a good place to start, with colourful crunchy goodness, but there’s also garlic rice, rustic mash and, the star of the table, feijoada. This sumptuous black bean stew is so laden with porky treats, you’ll keep getting up for more.
Enthusiastic waiters come charging out of the kitchen with swords laden with barbecue magic. Our first one had a dozen or so chicken thighs piled high; the waiter loosened the lowest, allowing us to nip in with our tongs and snaffle them. Chicken wings, pork belly and ribs soon followed.
Leg of lamb also came out followed by vast sides of beef – signature rump, sirloin and ribeye to be exact. Everything is expertly barbecued and the wonderful staff are rightly proud of what they serve up. Grilled pineapple comes out too and is a welcome palate cleanser so you’re ready for more meaty morsels.
There’s a coin on the table which you can turn over to indicate you’re having a rest or if indeed you’re finished. Otherwise the feast and festive fun never stops at Braza!
Karl Woodbury
3/F, Grand Progress Building, 15 Lan Kwai Fong, Central
sandshospitality.com
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This article on steakhouses in Hong Kong first appeared Expat Living magazine. Subscribe now so you never miss an issue.
