Want your Wagyu with a view? The Peak’s new restaurant 37 Steakhouse & Bar has it sorted
- 37 Steakhouse & Bar offers alfresco dining, impressive city views from Victoria Peak and a warm, inviting interior designed by Yasumichi Morita
Hong Kong welcomes the third branch of 37 Steakhouse, following openings in Shanghai and its flagship in Tokyo.
The 7,000 sq ft restaurant boasts spectacular views of the city through large windows that open out onto a patio. It seats 115 guests who can enjoy the bird’s eye views of the city or a large and busy open kitchen on the other side. There is a private dining room and semi-private dining, too. Japanese interior designer Yasumichi Morita used oak, brass and cowhide to create a warm and inviting ambience.
The menu features signature Hiyama Kuroge Wagyu (known for its fine grain and marbling), USDA prime black Angus, Belgium prime beef and Korean Hanwoo 1 ++ beef, all cooked in a Spanish Josper grill.
We tried the fresh oysters three ways (HK$158) – these come with champagne jelly, dashi jelly and caviar – but our favourite was served in a garlic and tamarind sauce. The Japanese scallop carpaccio with lemon salsa and harissa (HK$228) was another light and refreshing starter.
We enjoyed the texture of the Hokkaido sea urchin and crabmeat barley risotto (HK$298) and the melt-in-the-mouth Hiyama rump steak (HK$320/100g) done medium rare. We ordered sides of black truffle with mashed potato, served with a slow-cooked, rich and creamy egg on top (HK$108) and French beans with anchovy, chilli and lemon dressing (HK$78).
For dessert, it had to be the Mountain of Fire (HK$248) – a candyfloss-wrapped, baked Alaska-style dish featuring vanilla, pistachio and chocolate ice cream, Grand Marnier and candyfloss, served at the table and made for sharing.
There is a sake bar featuring a full range of Sawaya Matsumoto sakes, and a good selection of wines.