Good Eating Edit: The Steak House at Regent Hong Kong returns with its famous charcoal grill, cold cuts and salad bar, with USDA prime beef cuts and caviar delights
- Regent Hong Kong reopened its beloved The Steak House restaurant, with a revamp by the designers at Bar Studio, but it continues to feature some of its original highlights from the 80s
- From its signature charcoal grill and cold cuts to the comprehensive salad bar, the meat specialists serve prime steak cuts but also a range of seafood delights including oysters and caviar
Much missed while Regent Hong Kong hotel was under renovation, The Steak House is back and better than ever. The reimagined restaurant has been given a facelift by the designers at Bar Studio who have redecorated the space with a sophisticated palette of burgundy and charcoal alongside highlights of copper and gold.
It’s not all change, though. A slice of Hong Kong history, The Steak House was the first restaurant in Hong Kong to feature a charcoal grill when it originally opened in the 1980s. That grill is still there – alongside The Steak House’s famous cold cuts and salad bar, housed in an elegant new space replete with a dry-ageing meat fridge and wine cellar. Other small details will delight regular customers such as the option to use either all new Nesmuk steak knives or the restaurant’s old ones from before renovation.
Something else that remains unchanged is The Steak House’s reputation for exceptional food and drink. Chef Amine Errkhis has helped source curated cuts of meat from around the world. The restaurant has partnered with bespoke farms and breeders that each have a unique provenance and terroir. The means steaks from farms in Japan, Spain and Australia, and Metzger Frères, a third-generation family-run boutique butcher’s shop in France who supply steaks from Uruguay.
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A particular highlight from the many options available is the melt-in-the-mouth selection of USDA Certified Super Prime Beef, available in cuts of tenderloin, chateaubriand, black Angus, rib eye and New York strip.
Delectable options exist beyond the grill. The salad bar is as good as ever, allowing guests to choose their personal favourites from a premium selection of crudités, fresh salads, cured seafood, cold cuts and fine cheeses. The bone marrow – served with uni, parsley, garlic, shallots, capers and yuzu kosho – is a consistent crowd pleaser. The seafood options are a cut above, too. Visitors can indulge in everything from beluga caviar to N°2 Gillardeau oysters to grilled sea king crab. And no meal is complete without sampling the upside-down apple tarte Tatin served with home-made Chantilly cream.
