Whether you love traditional Argentinian barbecue or dishes with Asian-inspired sides, Hong Kong’s steakhouses stand out, offering a mix of old and new flavours. In the 852, these culinary gems excel in cooking popular cuts like Ribeye, Filet Mignon, and Sirloin, using high-quality beef such as Wagyu and Angus known for their great taste and tenderness. To celebrate a special occasion or simply to enjoy a top-notch steak, we’ve gathered some of the best steakhouses in Hong Kong where every bite will be a testament to Hong Kong’s rich culinary diversity, promising flavours that are as memorable as the city’s skyline.

Charcoal Bar — Tsim Sha Tsui

charcoal bar tsim sha tsui

One of the latest steakhouses in town. Created by LUBUD Group, Charcoal Bar is the latest addition to Harbour City in Tsim Sha Tsui. Overlooking Victoria Harbour, this innovative charcoal grill concept is the brainchild of two-Michelin-starred Chef Bjoern Alexander and Executive Chef Braden Reardon. Here, the art of live-fire cooking is reimagined, offering a feast of aged meats and fresh seafood, each expertly grilled over specially chosen firewood to enhance their unique flavours. From the Lychee Wood Smoked Op Rib to the Charcoal Grilled Eel, every dish showcases the chefs’ expertise. Even the desserts, such as the Charred Pineapple, are perfected with a charcoal touch.

Price Range: $$-$$$
Location: Shop OT G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui
Contact: Website | Instagram | Facebook | +852 2217 0088

The Den — Central

wagyu dish from the den steak restaurant hong kong
The Den team are experts in Australian wagyu (© The Den)

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

australian hanger steak from feather and bone hong kong
Grain-fed hanger steak (© Feather & Bone)

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 restaurant, 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

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Backstreet Steak — Wan Chai

beef cheak steak from backstreet steak hong kong
Dry-aged beef cheek with French cream mashed potatoes (© Backstreet Steak)

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 | backstreetsteak@icloud.com

Wooloomooloo Steakhouse — Wan Chai, Tsim Sha Tsui

dining room with view of wan chai from wooloomooloo steakhouse
Wooloomooloo’s Wan Chai location (© Wooloomooloo Steakhouse)

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)

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Kaen Teppanyaki — Central

kaen teppanyaki hong-kong

Meaning ‘blaze’ in Japanese, Kaen Teppanyaki is a Japanese steakhouse part of the group of dining concepts, Forty-Five, located on the 45th floor of Landmark. Completely traceable wagyu, along with seasonal seafood and vegetables, are prepared using teppanyaki and Binchotan (cooking over odourless and smokeless white charcoal) techniques. The lunch sets start at HK$480 while the dinner tasting menus start at HK$1,680 for eight courses of seafood teppanyaki.

45/F, Forty-Five, Gloucester Tower Landmark, Central | +852 2155 9191

Buenos Aires Polo Club — Central

cutting argentinian steak at buenos aires polo club hong kong
The Argentinian steakhouse is modelled after a 1900s members-only club (© Buenos Aires Polo Club)

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

The Steak House by Regent Hong Kong — Tsim Sha Tsui

steak house regent hong kong

Closed in 2020 for a renovation after 40 years of hosting A-list guests, the InterContinental Hong Kong has reopened as Regent Hong Kong in 2023. The Steak House, when it opened in the 80s, was the first steakhouse in the city to feature a charcoal grill. With its reopening, the reimagined restaurant brings a curated selection of in-house aged meats, seafood, and wines, along with the return of the venue’s famous salad bar. The space is evocative and elegant, with commissioned works by local contemporary artists and chefs performing culinary theatre at the iconic grill.

G/F, Regent Hong Kong, 18 Salisbury Rd | +852 2313 2313

Bones & Blades — Sai Ying Pun

prime rib from bones and blades hong kong
Bones & Blades’ festive prime rib (© Bones & Blades)

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

striploin steak from carver steakhouse in causeway bay
Carver’s Striploin A3 from Miyazaki with beef jus (© Carver)

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

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Sunset Grill — Tung Chung

dry aged australian porterhouse from sunset grill hong kong
The signature porterhouse which is dry-aged for 30 days (© Sunset Grill)

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

CARVER — Causeway Bay

dry aged striploin from new steakhouse carver hong kong

A new modern steakhouse opened at Crowne Plaza Causeway Bay in 2023. Carver selects the finest cuts of meat from ranches in the US, Australia, and Japan and gives them proper dry-age treatment in the 13 foot high, in-house dry-aging cabinet. The elegant 2,000 sq.ft space is the foundation for diving into world-class beef steaks, seafood, and sommelier-led wine pairings, housing a marble-clad cocktail bar.

1/F, Crowne Plaza Hong Kong, 8 Leighton Rd, Causeway Bay | +852 5978 5971

Macelle — Central

steak set lunch from macelle steakhouse hong kong
Macelle’s express set lunch (© Macelle)

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

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Born in Canada, Danielle is deep diving into the things that make Hong Kong a city of intermingling identities, and bridging the information gap as someone trying to navigate the city herself as a cultural inbetweener. Sometimes this means examining culture and local people’s stories, and other times it means drinking all the milk tea and doing walking explorations of peripheral districts.

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