Fine Meats & Cuts: The Steak House’s Head Chef Amine Errkhis On His Childhood & Craft
Located within the iconic Regent Hong Kong, The Steak House is the backdrop to Head Chef Amine Errkhis’ culinary art of open-fire grilling. Chef Errkhis’ father was a butcher himself and did not shy away from teaching all aspects of culinary work. From ever since he could remember, the head chef appreciated quality meat and fine cuts. It laid the foundation for his craft. After years of perfecting his techniques at multiple renowned restaurants, Chef Errkhis found himself in the bustling culinary city of Hong Kong and leading the restaurant awarded with 2023’s South China Morning Post 100 Top Tables honour.
The Steak House is the ultimate destination for an immersive meat and wine dining. Its menu boasts a selection of top-quality meat, all traceable from pristine bespoke farms and breeders, as well as an eclectic wine list for guests to indulge in. To understand more about the man behind the charcoal grill, we sit down with Chef Errkhis as he shares his culinary craft at The Steak House.
1. How did you find your passion in cooking and steak houses?
I was born and raised in Morocco. My grandfather was a butcher, so I grew up experiencing the ultimate “farm to table” experience. He used to take me to an annual festival in our town, where we would choose the animal to be sacrificed. I learned as a young man the entire process – from selecting the lamb, to preparing the meat. (95% of the animal would be used - from the feathers for jackets to the horn for combs.)
I started pursuing my passion for cooking at La Maison du Gourmet and La Phare in Casablanca. After working alongside Chef Rob Shipman at Kasai, where I learned the subtleties of refined cuisine, I became Sous Chef at Buddha Bar, which is to a 500-seat restaurant at the Savoy Le Grand Hotel Marrakesh.
It was there that my life would change forever when I was offered the opportunity to join Dining Concepts Group in Hong Kong to open Lilya, the Moroccan dining Lounge and Bar. That led to other opportunities with Dining Concepts including ALTO Bar & Grill, Bread Street Kitchen by Gordon Ramsay and Bistecca Italian Steak House, where I was Head Chef. For a different experience, I became Head Chef at the American Club in Hong Kong, which has a grill restaurant, before joining the opening team at Regent Hong Kong for the reimagining of The Steak House, one of Hong Kong’s most beloved restaurants.
2. How do you source your quality meat and cuts in Hong Kong?
On The Steak House menu, we feature the very best cuts of beef from around the world. We have a very extensive and diverse collection of beef in order to differentiate The Steak House from other steak houses in town. Our vision is to offer our guests not only the greatest variety but also a unique selection.
We have tried so many different beefs from around the world to create our curated collection. The global search takes extensive time to identify and source the finest meat and cuts, so that we can offer our guests the best quality, full traceability and consistency.
We have partnered with the top suppliers and work directly with bespoke farms and breeders around the world who are our eyes on the land – selecting the best animals in the respective cow herds with which they work. Then we choose the top cuts and age them to perfection. Each beef has a unique story of provenance and terroir. All share our passion for exceptional quality, consistency and traceability.
3. What do you hope to bring to Hong Kong’s culinary scene?
I was born and raised in Morocco where I developed a passion for various cultures and traditions relating to food and regional produce. I hope to bring that passion by introducing international flavours to The Steak House, while ensuring the quality and consistency of our cuisine is of the very highest standard. I hope that my experience and leadership will inspire my team and that my passion and creativity will elevate the Steak House dining experience.
"I hope to bring that passion by introducing international flavours to The Steak House, while ensuring the quality and consistency of our cuisine is of the very highest standard."
- Head Chef Amine Errkhis
4. What advice would you give to yourself at the start of your culinary journey?
When I first started my culinary journey, I knew it was not going to be easy. The working environments were very challenging and competitive, as each team member wanted to be the best. So, I think my advice to myself then would be to just keep following my dream of being part of the team at the best restaurants with the top food and service experiences.
5. What do you wish your guests will take away with from dining at The Steak House?
We want our guests to have an immersive dining experience that is truly memorable and different from every other steak house in town. From the curated selection of beef from around the world to the innovative side dishes, ethnic street flavours and big bottle wines, we want our guests to experience products from different angles, while savouring the authentic flavour of our original charcoal grill.
"From the curated selection of beef from around the world to the innovative side dishes, ethnic street flavours and big bottle wines, we want our guests to experience products from different angles, while savouring the authentic flavour of our original charcoal grill."
- Head Chef Amine Errkhis
6. What makes The Steak House unique?
We offer our guests a unique experience that differs from other steak restaurants in Hong Kong and has more extensive options and international flavours. We have curated a diverse selection of top-quality meat from all over the world, with each cut fully traceable. We stay true to the authentic Steak House DNA starring our original charcoal grill, with the majority of dishes prepared with fire and a final touch of our “Magic Powder” (special seasoning) which enhances the flavour of everything.
While we do offer steak house classics, we present them in a reinvented style that is our own, along with a variety of more innovative dishes. For example, our menu has a section entitled “Ethnic Street Flavours”; and our side dishes feature international flavours. We have numerous options “Apart from Beef” such as USDA Lamb and free-range Mangalica Pork from Hungary, plus Atlantic Salmon and Boston Lobster which are sustainable. The Steak House experience is immersive – from the carving trolley and display of dry-aged beef to the garden fresh salad bar with organic seasonal vegetables, mixed salads, premium olive oils, mature cheese and charcuterie from France, Spain, and Italy. From specially crafted Nesmuk knives to an extensive selection of top quality big bottle wines and stunning harbourviews, our guests enjoy a multi-sensory dining experience like none other.
All imagery is provided by Regent Hong Kong.
Address: Ground Floor, Regent Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong | Website: hongkong.regenthotels.com/dining-destination/the-steak-house | Phone: +852 2313 2313 | Email: firstname.lastname@example.org | Instagram: @thesteakhousehk | Facebook: @thesteakhousehk