The Steak House Wine Bar + Grill

If you think you've tried every steak in town, it's time for a revisit to this venerable carnivore-favourite. The Steak House has recently become Hong Kong's only restaurant to offer beef that is home dry-aged and home smoked. Four cuts are dry aged: US Nebraska striploin (aged for 21 days, 14oz, HK$680), Canadian prime Angus porterhouse (aged for 35 days, 24oz, HK$780, below), Japanese F1 wagyu striploin (aged for 14 days, 12oz, HK$1,480) and Canadian Angus prime rib steak (aged for 35 days, 24oz, HK$680). Each cut is available smoked. The steak is 'cold' smoked at a temperature of less than 100 degrees Fahrenheit (37.7 degrees Celsius) with hickory wood chips, and the effect is startling: an intense flavour of fire not just on the outside layer, as if it had been barbecued, but throughout the meat. It's a rich taste, especially with highly marbled meat, so avoid ordering heavy, creamy sides. Luckily, the Steak House has an elaborate salad bar, and a range of seafood, fish and vegetable alternatives. Diners can garnish their choice with one of six homemade salad dressings, 12 specially blended mustards (below), eight homemade sauces, and seven natural rock salts. Each diner is also expected to select one of 10 gleaming gourmet steak knives (bottom right) from Japan, Brazil, France, Germany and Italy. The wine list features more than 480 labels, and offers an excellent selection particularly suited to red meat.

Intercontinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, 2313 2323