HK Magazine Archive

Two Sides of Meat and a Drink

PUBLISHED : Wednesday, 04 November, 2015, 4:00pm
UPDATED : Wednesday, 19 October, 2016, 4:52pm

Steak Two You’d think a simple steak-frites concept wouldn’t allow much room for a menu revamp, but Hong Kong’s masters of meat seem intent on throwing all rules out the window. Steak Frites by the Butchers Club (52-56 Staunton St., Central, 2858-9800) has recently expanded their dinner menu to encompass seafood platters, add-ons such as roasted bone marrow and foie gras, and (beef) Wellington Wednesdays—a popular concept brought over from their Wong Chuk Hang deli. The star remains their signature dry-aged beef, but instead of simply stating your cooking preferences, you get to choose your cut by way of USA or Australia depending on your preferred flavor profile. While the simplicity may be lost (sometimes fewer options are better) there’s a good chance this beefed-up menu will draw in a more diverse crowd.

Black Sheep’s Back (Alright) With an impressive roster ranging from US fast-food to Chinese cuisine, the Black Sheep group is hitting double digits this month with the opening of its 10th venture, a Saigonese brasserie championing the fresh flavors of Vietnam. With a Parisian-chic setting, Le Garçon Saigon (12-14 Wing Fung St., Wan Chai) boasts a meat-centric menu designed for family-style sharing. The kitchen is helmed by chef Bao La (you might know him from Ho Lee Fook) and the menu has us drooling already—think premium meats like wagyu beef tri-tip and kurobuta pork accompanied by fresh salads and punchy Saigonese condiments.

Golden Age of Drinking A smattering of decent bar openings in the past year has us holding our breath that Hong Kong’s cocktail craft is finally getting the TLC it deserves, and new mobile tool Bar Stars aims to be one of the most informative ways to explore the city’s burgeoning scene. The ultimate virtual pub crawl, Bar Stars gives the city’s best mixologists their well-deserved spot in the limelight. Browse the site and watch a bevy of expert bartenders whip up your favorite concoctions, plus get the recipe so you can (almost) make like the pros at home. The official product launches on Nov 16, but for now you can catch Hong Kong’s cool cats shaking it up at