Roasted slow cooked Japanese A5 Wagyu done the Bifteck way, at the new Hong Kong restaurant. Photo: Bifteck
Roasted slow cooked Japanese A5 Wagyu done the Bifteck way, at the new Hong Kong restaurant. Photo: Bifteck

Review |
4 new Hong Kong restaurants reviewed: homestyle Cantonese Yuè, French/Japanese refinement at Bifteck, and meaty treats boiled at Liu’s Chonqing Hotpot or cooked over a fire at Fireside

  • Fook Lam Moon alumni chef Au-Yeung Chung Kei has opened Yuè in Times Square, while mainland chain Liu’s Chongqing Hotpot has popped up in Festival Walk
  • Fireside, in Central’s H Code, is an on-trend open fire eatery in the tradition of Smoke & Barrel, and Sydney’s Firedoor

Roasted slow cooked Japanese A5 Wagyu done the Bifteck way, at the new Hong Kong restaurant. Photo: Bifteck
Roasted slow cooked Japanese A5 Wagyu done the Bifteck way, at the new Hong Kong restaurant. Photo: Bifteck
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