The Best Steakhouses in Hong Kong (2025)

Faye Bradley
24 hours ago
9 min read

Updated: 16 minutes ago

HONG KONG

From the Michelin-decorated elegance of Beefbar, to Henry’s Texan-inspired smokehouse charm, Carna’s Tuscan butcher artistry, and the casual French charm of La Vache!, Hong Kong offers a steakhouse for every mood. Whether you crave the old-school glamour of Mandarin Grill + Bar, the fire-forward minimalism of Fireside, or the panoramic romance of Wooloomooloo Prime, each brings a distinctive flavour to the city’s ever-evolving steak culture.

Beefbar

Set within the discreet surrounds of Club Lusitano in Central, Beefbar is the Hong Kong outpost of the Monaco-born brand, recognised with a MICHELIN star for its elegant approach to contemporary beef dining. Guests are greeted by a moody, marble-and-leather-clad dining room that eschews the stereotypical machismo of steakhouses. Here, the narrative is as much about design and atmosphere as it is about taste, one that appeals to modern diners who crave both substance and style. Signature dishes include scallop and sea urchin carpaccio, the cult-favourite Black Angus beef mini burger with secret sauce, and wagyu beef ragù pappardelle, each executed with refined precision. From the grill, highlights span the Australian wagyu crossbred hanging tender — prized for its robust flavour — to the revered Omi striploin, celebrated for its delicate marbling and sweetness. A feather-light tiramisu closes the meal with understated indulgence. Service here is polished yet warmly intuitive, ensuring Beefbar remains one of the city’s most enduring destinations for serious beef connoisseurs.

Address: 2/F, Club Lusitano, 16 Ice House Street, Central, Hong Kong | Website: beefbar.com/hong-kong | Phone: ＋852 2110 8853 | Instagram: @beefbar_hk | Facebook: Beefbar Hong Kong

The Steak House at Regent

A temple to prime beef and fine wine, The Steak House at Regent is the undisputed pinnacle of Hong Kong’s steak scene. Diners begin with a lavish salad bar of cured seafood and charcuterie before moving on to luxurious starters like the king crab cake or the silken Canadian lobster bisque. The showstopping mains feature melt-in-your-mouth Japanese Kagoshima A5 wagyu short rib and the impossibly rich Australian Mayura Farm M9+ striploin, each kissed by the restaurant’s original charcoal grill to create a smoky crust. Sides are no afterthought — grilled asparagus and the thousand-layer potato bathed in beef drippings feel almost decadent, while a fluffy soufflé with Marcona almonds provides a sweet, ethereal finale. With a magnum-focused wine list and tableside theatre, it remains the ultimate haven for meat and wine lovers.

Address: G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong | Website: hongkong.regenthotels.com/dining-destination/the-steak-house | Phone: +852 2313 2313 | Email: dining.regenthk@ihg.com | Instagram: @TheSteakHouseHK | Facebook: @TheSteakhouseHK

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Henry at Rosewood

Henry, Rosewood’s American Grill and Smokehouse, is a bold love letter to time-honoured Texan barbecue and the golden age of butchery. The restaurant is built around roaring wood-fired ovens, a blazing charcoal grill, and a gleaming meat locker brimming with responsibly sourced heritage breeds. A corner dedicated to house-made terrines, artisanal sausages, and dry-aged cuts reflects Henry’s homage to the craft of old-school butchery. The menu begins with elegant Americana — steak tartare topped with Kristal caviar and cured egg yolk, Maryland crab cakes, and Boston lobster bisque — before segueing into signature cuts like the Delmonico ribeye flambéed with whisky tableside, or a Tasmania full-blood Wagyu M7 steak, cooked to exacting perfection. Robust sides like BBQ baby corn, smoked mashed potato, and lobster mac and cheese create a smoky-sweet harmony, ending on a note of indulgence with a classic New York cheesecake. The polished yet clubby dining room feels equal parts refined and rugged, making it a destination for both connoisseurs and carnivores alike.

Address: 5/F, Rosewood, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong | Website: www.rosewoodhotels.com/en/hong-kong/dining/henry | Phone: +852 3891 8888 | Email: hongkong.restaurants@rosewoodhotels.com | Instagram: @henrygrillhk | Facebook: Henry Grill HK

Carna at Mondrian

Perched on the 39th floor of the Mondrian with panoramic harbour views, Carna by Dario Cecchini is the Tuscan butcher legend’s first Asian outpost and a masterclass in nose-to-tail dining. Carna’s philosophy honours sustainability and craftsmanship, proving that every cut of meat — when prepared with love — can be extraordinary. The restaurant invites diners to experience dry-aged perfection through 18 different cuts, from the iconic Bistecca alla Fiorentina to the equally striking Bistecca Toscana. Italian bistecca Toscana grain-fed Frisonat, dry-aged for 45 days, shares the menu with a luxurious Kagoshima Japan A4 striploin from Kobe. Tartare made tableside with rump is a theatrical start, while the a la carte and Butcher’s Tasting Menu celebrate transparency, even featuring a detailed diagram showing exactly where each cut originates. Dining here feels like stepping into a Renaissance sanctuary of meat, wine, and storytelling.

Address: 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, Kowloon, Hong Kong | Website: mondrianhotels.com/hong-kong/dining/carna | Phone: ＋852 3550 0339 | Email: carna.hk@mondrianhotels.com | Instagram: @carnahongkong | Facebook: Carna Hong Kong

Lawry's The Prime Rib

Anchored in tradition yet brimming with old-Hollywood theatricality, Lawry’s The Prime Rib first debuted in Beverly Hills in 1938 under Lawrence L. “Lawry” Frank and his brother-in-law Walter Van de Kamp. Inspired by London’s grand carvery tradition, Frank introduced an Art Deco silver cart — weighing close to half a ton — from which prime rib was carved tableside, setting a standard for ceremony and spectacle. The menu was intentionally pared down to a single centerpiece: prime rib accompanied by creamed spinach, Yorkshire pudding, mashed potatoes, and the now-famous Spinning Bowl Salad, spun over ice and finished with a sherry-accented vintage dressing. Even the seasoning was iconic: the house blend of seventeen herbs and spices, first created for the restaurant, became America’s first commercially sold seasoning salt. In Hong Kong, much of this heritage remains intact. The menu highlights enduring signatures — the crisp and theatrical Spinning Bowl Salad, the Lawry Cut served with all the pomp of the silver cart, and surf-and-turf accents like Atlantic lobster tail and a decadent fresh crabmeat au gratin. Rather than chasing novelty, Lawry’s leans on consistency and ritual, proving that a well-executed classic can be as compelling as ever.

Sunset Grill at Sheraton Tung Chung

For those who crave steaks with a side of breathtaking sunsets, Sunset Grill at Sheraton Tung Chung boasts a sprawling terrace overlooking the South China Sea, perfect for golden-hour dining. The grill focuses on prime cuts like the porterhouse, 30-day dry-aged ribeye, and USDA slow-cooked short rib, each cooked with precision. Their Japanese WaGrill selection is a highlight, offering stone-grilled wagyu from Hida, Saga, Kumamoto, and Kagoshima — each piece marbled to perfection and melting with a delicate sweetness unique to regional Japanese cattle. It’s less about theatrics and more about letting the quality of the beef speak for itself, making it an intimate yet unforgettable steak experience.

Address: 19/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island | Website: sheratontungchungshop.com/en/sunset-grill | Phone: +852 2535 0025 | Email: sh.hkgsc.sunsetgrill@sheraton.com

Images courtesy of CSP Times

War Rooms

Hidden behind an unassuming façade, War Rooms is less a traditional steakhouse and more an exclusive, modern supper club for discerning carnivores. With its dimly lit interiors, plush leather seating, and a playlist that hums with quiet sophistication, the space feels like a clandestine meeting place for insiders. The menu is crafted with tongue-in-cheek bravado — part wartime rallying cry, part gourmand’s manifesto — and is designed to showcase beef in all its glory. Expect thoughtful surprises like beef tartare tucked into shrimp brioche, radish-petal beef wraps, and cognac-aged beef paired with seared scallops. Larger plates double down on indulgence: USDA Prime hanger tender glossed with pink peppercorn jus, nori-crusted outside skirt, or, for purists, Mayura Wagyu M9+ claypot rice with optional chorizo porcini topping. Even desserts nod to the house’s playful, Churchill-inspired spirit, from a whisky-and-cola sorbet to the theatrically presented “Drunken Summer with Saffron Cigar.” There are no predictable sides or rote steakhouse clichés here; instead, War Rooms leans on creativity, seasonality, and a sly sense of humour, offering an experience that feels equal parts insider’s supper club and culinary escapade.

Address: Lower Ground Floor, 11 Stanley Street, Central, Hong Kong | Website: warrooms.com.hk | Phone: +852 2801 6108 | Instagram: @warrooms.hk | Facebook: War Rooms HK

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La Vache!

If you crave simplicity done spectacularly well, La Vache! is the ultimate Parisian-style steakhouse with a cult following. The concept is refreshingly straightforward: a single cut of tender entrecôte steak, cooked exactly to your liking and served with their signature herbed Café de Paris butter sauce, accompanied by a crisp green salad with walnuts and an endless supply of golden, paper-thin frites. Dessert is a carousel of French bistro classics — tarte Tatin, profiteroles, or a decadent mousse au chocolate. Already a staple in SoHo and Tsim Sha Tsui, La Vache! has just expanded with a brand-new outpost at The Peak, bringing its beloved steak-and-fries ritual to one of Hong Kong’s most iconic locations. With sweeping views and the same buzzy, bistro-style atmosphere, it’s the perfect spot for both locals and visitors looking for a no-fuss yet high-quality steak experience.

Buenos Aires Polo Club

A sultry ode to Argentina’s rich steak heritage, Buenos Aires Polo Club is a glamorous, dark-wooded enclave that feels like stepping into a luxurious members’ club in Palermo. Here, the steaks are hearty and primal — thick-cut bone-in ribeyes, tenderloin medallions, and massive tomahawks seared to perfection over a bespoke charcoal grill. The menu showcases premium grass-fed Argentinian beef alongside hand-cut empanadas, provoleta cheese, and chimichurri-drenched sides that transport you straight to Buenos Aires. The Polo Club Martini, stirred tableside, is an unmissable signature, while the dulce de leche soufflé is a fittingly indulgent finale. With its moody lighting, leather banquettes, and polished service, it’s a favourite for those who like their steakhouse experience with a dash of South American romance.

Address: 7/F, LKF Tower, 33 Wyndham Street, Central | Website: blacksheeprestaurants.com/restaurants/buenos-aires-polo-club | Phone: +852 2321 8681 | Email: reservations@bapoloclub.com | Instagram: @bapoloclub

Fireside

Fireside is where primal cooking meets fine dining artistry. This open-fire restaurant embraces ancient cooking techniques, where everything — meat, seafood, even vegetables — is kissed by flames and smoke. While not a traditional steakhouse in the classic sense, its focus on fire-grilled premium cuts like Galician beef ribeye or Australian wagyu makes it a worthy contender for carnivores seeking something more elemental. There’s no gas or electricity in the cooking process; instead, everything is fuelled by carefully chosen wood and embers, lending a smoky depth and unparalleled char. Fireside feels like a theatre of fire, with chefs working flames in an intimate, atmospheric setting.

Address: 5/F, The Steps • H Code, 45 Pottinger Street, Central | Website: fireside.hk | Phone: +852 6610 8689 | Email: via reservations form on website | Instagram: @fireside.hk

Mandarin Grill + Bar

At the Mandarin Oriental’s flagship grill, fine dining meets old-world glamour. The restaurant features a selection of premium beef, from USDA Prime to Australian wagyu and Japanese Kobe, each meticulously aged and grilled to perfection. Dishes are artfully plated, paired with an extensive wine cellar featuring Old World vintages, while service is seamless and discreet. The interiors blend sleek modern design with a subtle nod to the Mandarin’s heritage, making it a timeless choice for business dinners, special occasions, or anyone seeking a polished steak experience that goes beyond the usual grillhouse vibe.

Address: 1/F, Mandarin Oriental, 5 Connaught Road Central, Central | Website: mandarinoriental.com/en/hong-kong/victoria-harbour/dine/mandarin-grill-and-bar | Phone: +852 2825 4004 | Email: mohkg-grill@mohg.com | Instagram: @mo_hkg | Facebook: Mandarin Oriental, Hong Kong

Grand Hyatt Steakhouse

A stalwart in Hong Kong’s steak scene, Grand Hyatt Steakhouse remains a trusted name for traditional steakhouse fare with luxury hotel refinement. The menu is a global showcase of beef, featuring USDA Prime, Australian Black Angus, and Japanese wagyu, all dry-aged to intensify their flavour. Guests can start with fresh oysters and crab cakes, then move on to hearty mains like the 1kg tomahawk or bone-in ribeye. The restaurant also boasts a raw bar, decadent sides like truffle mac and cheese, and an extensive wine list highlighting both New and Old World producers. It’s a classic, no-frills steakhouse experience delivered with five-star polish, making it a perennial favourite for both locals and hotel guests.

Address: Lobby Level (or G/F), Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai | Website: hongkong.grand.hyatt.com/en/hotel/dining/GrandHyattSteakhouse.html | Phone: +852 2584 7722 | Email: fbsc.hkggh@hyatt.com

Wooloomooloo Prime

With its sky-high views of Victoria Harbour, Wooloomooloo Prime combines great steaks with breathtaking panoramas. The restaurant focuses on premium Australian beef — think Rangers Valley Black Angus and Wagyu crossbreeds — dry-aged and grilled to a perfect crust. Signature cuts include the tomahawk and porterhouse, both ideal for sharing. The restaurant also offers seafood starters like Hokkaido scallops and lobster bisque, plus indulgent sides like duck-fat fries and baked truffle mushrooms. But beyond the food, the floor-to-ceiling windows and rooftop bar make Wooloomooloo Prime a dining experience that’s as much about the view as it is about the steak. It’s a popular choice for visitors and locals wanting a steak dinner with a dramatic Hong Kong backdrop.

Address: 21/F, The ONE, 100 Nathan Road, Tsim Sha Tsui, Kowloon | Website: wooloo-mooloo.com | Phone: +852 2870 0087 | Email: prime@wooloo-mooloo.com