What: 37 Steakhouse & Bar on The Peak, is the third branch after the flagship in Tokyo’s Roppongi district, then Shanghai and now in Hong Kong. The restaurant offers an elevated steak experience, with the choicest cuts of beef, precise service, and a captivating wine and sake list, and the same spectacular views as the brand’s outlets in Tokyo and Shanghai.

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Interior: The 7,000-square foot (650-square-metre) restaurant has spectacular views of Hong Kong through large windows that open up on to a patio. It seats 115 guests who can enjoy the birds 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. We loved the quirky art-sculpture of a red bulls head on the bar, by Brazilian artist Mozart Guerra who has used rope as a medium to create fantastic life-size animal sculptures, including this one. Japanese designer Yasumichi Morita has done the interior, and uses oak, brass and cowhide, which has created a warm and inviting ambience.

On the menu: An array of steaks including the signature Hiyama Kuroge Wagyu – known for its fine grain and marbling. They also have USDA prime black Angus, Belgium prime beef and Korean Hanwoo 1 ++ beef, all cooked in a Spanish Josper Grill. Besides beef, there is roasted French spring chicken, lamb chop, Chilean sea bass, whole lobster and a multitude of vegetable sides. The starters feature oysters, steak tartare, a seafood platter and Italian red prawn carpaccio.

Must-try dishes: Fresh oysters three ways, one with champagne jelly, dashi jelly and caviar, but the favourite was the one with garlic and tamarind sauce. Since the coffin bay oysters are large and creamy, the tamarind cut through the richness and the garlic balanced it perfectly. The Japanese scallop carpaccio with lemon salsa and harissa was another light refreshing starter.

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We liked the taste and texture of the Hokkaido sea urchin and crabmeat barley risotto. The melt-in-the-mouth Hiyama rump steak done medium rare was our favourite choice of steak and we ordered a side of black truffle and mashed potato with a slow cooked egg on top – it was rich and creamy, and delicious. The French beans with anchovy chilli and lemon dressing and the caramelised baby vegetables are also great sides. For dessert, it has to be the Mountain of Fire – which is a candyfloss wrapped baked Alaska-style dish featuring vanilla, pistachio and chocolate ice-cream, Grand Marnier and candyfloss – and it is served tableside.

Drinks: There is a sake bar featuring a full range of Sawaya Matsumoto sakes, the company is run by the 11th generation of the same family. There is also a good selection of wines. We enjoyed the sake pairing, ask the sommelier for his recommendations.

Verdict: 37 Steakhouse is a great addition to the restaurant scene on The Peak. We liked the unique Japanese touches – as the restaurant’s flagship is in Tokyo – such as the sake pairing with the meal. The choice of steaks are excellent with some rare breeds such as the Hanwoo and Hiyama.

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Where: Shop 102-103, 1/F, Peak Galleria, 118 Peak Road, The Peak, Hong Kong

2. Castellana

What: Authentic regional Italian cuisine of Piedmont, in collaboration with two-Michelin starred chef Marco Sacco for his restaurant Piccolo Lago. The menu changes seasonally.

Interior: Done in muted tones of golds and deep blues and leathers with white linen tablecloths on the tables. The restaurant seats 50 and offers two private rooms for up to 12 guests.

On the menu: There are three tasting menus of seven or four courses. We tried the seasonal seven-course tasting menu (HK$1580). There is a small à la carte menu with traditional Piedmont dishes such as veal tuna (HK$288), Savoy cabbage with toma cheese in roast potato broth (HK$258), river Salmonata with red currants (HK$398) and for dessert, custard with plums, tiramisu chocolate and amoretti pudding (all HK$128) or a cheese platter (HK$198). Piedmont cuisine is known for its concentrated flavours and silky textures.

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Must-try dishes: The smoked lake trout starter with caviar was fresh and light; the risotto with black garlic and river prawns was rich with an al dente texture. Others dishes to try include home-made tagliolini with carbonara sauce and Vigezzo valley cured ham; and Corregone lake fish glazed with black berry and the fassona beef.

Drinks: The cocktail bar features ingredients from Piedmont such as the Mr Truffle (HK$138) – a home-made truffle infused rum with dry vermouth and elderflower bitters; Ms Truffle (HK$138) – a home-made truffle infused rum with grapefruit juice and elderflower bitters; and then there is the Truffle Shower (HK$588) – a whiskey based martini covered in truffles and served with a trio of canapés. The wine cellar features more that 300 wines from Piedmont, some vintages date back to the 1960s.

Verdict: The food, service and venue are excellent; it’s a place to go for a special occasion. You come away feeling pampered.

 Where: 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay

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