If you think of a special occasion meal, one of the first things to pop up may be a steak dinner. And for good reason! There’s something incredibly indulgent about the simplicity and versatility of ways in which a great steak can be prepared. Whether you’re a fan of classic steakhouse fare or more contemporary twists, Hong Kong’s culinary scene has something for everyone. From perfectly seared Argentinian barbecue to sizzling, juicy cuts with Asian-inspired sides, sit back, grab a napkin, and get ready to salivate as we dive into the most mouth-watering steakhouses in Hong Kong.
The Den — Central
This non-assuming steakhouse in Hong Kong specialising in Australian wagyu steaks is hidden at the end of a path just off Bonham Road. Australian wagyu is known for being the closest match to Japanese wagyu, having more and better-distributed marbling than American wagyu. They offer seven cuts of succulent wagyu: rump, sirloin, ribeye, tenderloin, filet mignon, T-bone, and Tomahawk. If you feel like indulging, you’ll be hard-pressed to find a Tomahawk steak (HK$1,440 for 1kg steak) done better elsewhere.
8 Oaklands Path, Mid-Levels | +852 5496 9406
Feather & Bone — Multiple locations
Another place to find fantastic steak in Hong Kong is Feather & Bone, which started as a small butcher shop in a Central wet market and is now an award-winning grocer and butcher. Six of their 11 grocery locations across the city have a restaurants, a testament to their quality and, bonus, you’re likely to have one near you for a visit. Their hormone- and antibiotic-free meat sourced directly from farmers is flown into Hong Kong chilled, not frozen. As a butcher shop at its core, diners can pick the exact cut they want at the counter and get it grilled on the spot. The dry-aged rib-eye is excellent, and you can have it with one of their seven sauces – our gentle recommendation is the ‘nduja butter or one of the whole peppercorn mustards.
Multiple locations in Hong Kong
Backstreet Steak — Wan Chai
This no-frills steakhouse tucked away on Cross Lane behind Wan Chai Road doesn’t have any particularly special decoration or upscale environment, but the staff are extremely knowledgeable about food and the steaks’ high quality are on full display through Chef Oscar and team’s preparation. Our recommendations are the chuck short rib which yields an extremely rich, beefy flavour with evenly distributed fat (HK$360 or HK$560 with lunch or dinner set), or their famous Beef Wellington (HK$560 or HK$680, respectively). Backstreet Steak sources their beef from Brandt Beef, a Southern Californian ranch that has received the Seal of Excellence from the Master Chefs’ Institute. They also offer tasting menus ranging from HK$1,000 to HK$1,600 where Chef Oscar whips up six to 12 courses of mystery dishes.
Shop A Wing Shing Mansion, 7 Cross Ln, Wan Chai | firstname.lastname@example.org
Asado — Central
One of our favourite little steakhouses in Hong Kong is Asado, which is the word for Argentinian barbecue. This is the destination for non-pretentious, authentic Argentinian meats. What sets Argentinian steak apart is the way they are cut according to texture, so that you have one consistent texture all the way throughout. Not only do they offer warm, family-like Argentinian service, but the steaks and side dishes are cooked to perfection (if you need a recommendation, the tenderloin steak and roasted cauliflower side are old faithfuls). And if you’re the type of person who values the sauce just as much as the meat, they do the sauces right – the chimichurri is a must-try. The small restaurant space gets booked up quickly, but the close quarters make for a great, lively atmosphere at all times of the night.
5/F, 118 Queen’s Rd Central, Central | +852 2487 1011
Wooloomooloo Steakhouse — Wan Chai, Tsim Sha Tsui
Ask 10 people where to find good steak in Hong Kong, and chances are many of them will mention this one. Wooloomooloo Steakhouse is Wooloomooloo Prime’s older sister, the original flagship brand for Australian steak in an upscale setting. Cuts like the 3- to 4-week wet-aged filet mignon (HK$435 for 180g steak) from Queensland are oh-so-buttery. The Wan Chai location has incredible views of the city from 31 floors up (try to get the rooftop patio seating if you can), while the Tsim Sha Tsui location is located beside the Tsim Sha Tsui waterfront. Both make for perfect, classy spots for an al fresco steak dinner.
Wan Chai: 31/F, The Hennessy, 256 Hennessy Rd | +852 2893 6960 (call) or +852 9258 6522 (WhatsApp)
Tsim Sha Tsui: No. 7 & 8, G/F, Tsim Sha Tsui Centre, 66 Mody Rd | +852 2722 7050 (call) or +852 9264 6822 (WhatsApp)
Buenos Aires Polo Club — Central
Is anyone surprised a Black Sheep restaurant made it onto the list? The crisp white tablecloths, wood panelling, and equestrian paintings of Buenos Aires Polo Club recall European member clubs of the early 1900s. They source grass-fed Black Angus beef from cows raised on the grasslands of Pampas, Argentina. The 240-oz ‘El Dorado’ Ribye (HK$988 at dinner time) is a monster in size and flavour, and the Crepe Flambé cooked tableside as well as the Fries Provenzal (fries tossed with duck fat, garlic, and parsley) are our picks off the menu. This steakhouse is a splurge for sure, but well worth the extra spend if you’re celebrating something.
7/F, 33 Wyndham St, Central | +852 2321 8681
Bones & Blades — Sai Ying Pun
Bones & Blades is a steakhouse and delicatessen/butcher in Sai Ying Pun. Their focus is on honest, high-quality ingredients, serving only grass-fed animals conscientiously sourced from family-owned farms. Even their sauces are homemade, down to their own ketchup. Bones & Blades’ butchers are seriously knowledgeable and the calibre of the ingredients made apparent in the flavours is unmistakeable. We recommend the rump cap steak with flakey salt and the hamburger.
1 Second St, Sai Ying Pun | +852 2517 4266
Carver — Causeway Bay
Carver is a newly opened steakhouse a couple minutes from Times Square. Their best offerings are their dry-aged beef steaks cured in the limestone dry-aging cabinet set at the entrance of the restaurant, all of which are grilled over charcoal and served with their own jus. You’re not just paying for the steak, but the contemporary, stylish environment which is highly conducive to a special occasion! As such, we recommend visiting at lunchtime for the cost-effective five-course lunch menu (HK$318) which includes access to the salad bar, soup, cold appetisers, a main (the steak option is the U.S. Beef Striploin with an HK$70 supplement), and dessert. Another à la carte stand-out is the striploin dry-aged for 20 days with a coffee grounds crust (HK$498).
1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Rd, Causeway Bay | +852 5978 5971
Bistecca Italian Steak House — Central
Bistecca Italian Steak House serves up Australian wagyu prepared over a charcoal grill with an Italian approach. What exactly is the difference between an Italian steakhouse and an American one? Besides the obvious point that Bistecca offers more pastas, the approach to meat preparation is with Italian flavours and techniques. For instance, the Fiorentina steak (HK$1,138 for the 32-oz) made from a bone-in sirloin cut from a young bull is aged for a couple of weeks before being cooked over charcoal embers and served with a drizzle of Tuscan olive oil; this beefsteak is one of the prime examples of Tuscan cuisine. We recommend going at lunch when they have a semi-buffet offering with Italian antipasti, salad bar, and desserts. (Note: Bistecca is Halal-certified!)
2/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central | +852 2525 1308
Sunset Grill — Tung Chung
Sunset Grill is a rooftop steakhouse set on the 19th floor of the five-star Sheraton Tung Chung hotel, with a sweeping view of Hong Kong International Airport. On the lower end of pricing, we recommend the juicy rib-eye with chimichurri (HK$398), while on the higher end, we recommend the 30-day dry-aged bone-in porterhouse (HK$1,298). (Tip: The lobster mac and cheese, although a bit pricey, is a delicious side.) We love that Sunset Grill has a huge patio space which makes a romantic setting for date night or sunset cocktails. They also have a nice list of signature cocktails anchored in local ingredients like the Honey Old Fashioned made with honey from Mui Wo or Lantau Mary made with Absolut infused with Tai O dried shrimp.
19/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Rd, Tung Chung, Lantau Island | +852 2535 0025
Macelle — Central
A value-for-money steakhouse in Soho, you ask, how can it be? But it is – Marcelle is a butcher’s shop and one of the newest steak restaurants in Hong Kong that opened in late 2022 in Soho. Order at the butcher’s counter and they use a wood-fired grill and oven (versus a gas or electric, which don’t imbue the same smoky flavour) to prepare your protein to the preferred temperature, resulting in a perfectly seasoned, incredible quality steak for less than you would normally pay in Central. The express set lunch is just HK$165 for a 200-gram steak, soup, spicy meatballs, french fries, salad, foccacia, and dessert. For those looking for a ‘sea’ option, the tuna tartare is also delightful!
LG/F, Shama Soho, 9-11 Staunton St, Central | +852 5607 4860
Header image credits: Buenos Aires Polo Club