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Hong Kong SAR China
Steakhouses in Hong Kong
Hong Kong eats steak in three registers at once: the hotel grill room, the Cantonese-Western sizzling plate and the imported-beef open-fire grill.
Steak arrived in Hong Kong through its hotels. The Mandarin opened in 1963 with a grill house, Saddle & Sirloin, that later became the Mandarin Grill + Bar; Hugo's opened in 1969 in the city's first Hyatt and was recreated at the Hyatt Regency Tsim Sha Tsui in 2009; and the hotel on the Tsim Sha Tsui waterfront that is now the Regent installed a charcoal grill in the 1980s that was among the first of its kind in the city. The hotel steakhouse, with a salad bar, tableside service and a long wine list, remains a fixture along Salisbury Road and in Wan Chai.
A second tradition belongs to the cha chaan teng and the "soy sauce Western" restaurants that spread in the 1960s and 1970s, when Western dishes were adapted to local tastes and budgets. Their signature is a steak on a sizzling iron plate with black pepper or brown sauce poured at the table, as at Golden Phoenix, founded on Lai Chi Kok Road in 1969.
Since the 2010s the newer grills have clustered in Central, SoHo and Lan Kwai Fong, and in the hotel towers of Tsim Sha Tsui. Hong Kong depends on imported beef: Brazil is the largest supplier by value, mostly for the mass market, and the United States the second, aimed at premium cuts; Hong Kong is also one of the three main markets for Japanese beef exports. Menus therefore list USDA Prime next to Australian Black Angus and Wagyu, Japanese A5, Korean Hanwoo, Argentine grass-fed beef and Spanish and Italian breeds such as Rubia Gallega. Two open-fire grills, Fireside and Carna by Dario Cecchini, were in the World's 101 Best Steak Restaurants 2026.
Listed by name, never by payment or score. Facts last verified: 20 Oct 2026.
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★ Michelin star
Beefbar
Central
★ Michelin starBeefbar
2/F, Club Lusitano, 16 Ice House Street, Central, Hong Kong
Style Modern grill Beef United States, Australia, Japan Why it is listedOne MICHELIN star since 2017, retained in the MICHELIN Guide Hong Kong & Macau 2026 (tenth consecutive year); the only restaurant tagged as a steakhouse among the 2026 starred list. Hong Kong outpost of the Beefbar brand founded in Monaco by Riccardo Giraudi.
Sources: beefbar.com · tatlerasia.com · afoodieworld.com
Not yet verified: fire, aging, founded, price
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Buenos Aires Polo Club
Central (Lan Kwai Fong) · Est. 2016
Buenos Aires Polo Club
7/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong
Style Argentine parrilla Beef Argentina · Angus · grass-fed Founded 2016 Why it is listedOpened in 2016 by Black Sheep Restaurants on the seventh floor of LKF Tower; modelled on Argentina's early-1900s members' clubs, with beef from the General Pico cattle station cooked on a custom-built Argentine parrilla.
Sources: afoodieworld.com · bapoloclub.com · hk.asiatatler.com · timeout.com
Not yet verified: fire, aging, price
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101 Best
Carna by Dario Cecchini
Tsim Sha Tsui · Est. 2023
101 BestCarna by Dario Cecchini
39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, Kowloon
Style Florentine bisteccheria Price $$$ Fire charcoal Beef Italy, United States, Australia · Frisona (Carima), Black Angus Aging dry-aged · 44–60 days Founded 2023 Why it is listedNo. 78 in the World's 101 Best Steak Restaurants 2026; first Asian restaurant of Dario Cecchini, the butcher of Panzano in Chianti, Tuscany.
Sources: 100toptables.scmp.com · robbreport.com.my · 100toptables.scmp.com 2 · 100toptables.scmp.com 3 · afoodieworld.com · mondrianhotels.com
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Don Pedro
Sai Ying Pun · Est. 2026
Don Pedro
Shop E & F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun, Hong Kong
Style Argentine parrilla Price $$ Beef Argentina · Aberdeen Angus · grass-fed Aging dry-aged · 40–75 days Founded 2026 Why it is listedOpened in May–June 2026 by Chris Mark and Vidur Yadav as a 35-seat Argentine steakhouse and wine bar; menus cite a 75-day dry-aged rib-eye and a 40-day tenderloin.
Sources: hongkongmadame.com · donpedrosteakhouse.com · dimsumdaily.hk · joinpearl.co · littlestepsasia.com · afoodieworld.com
Not yet verified: fire
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101 Best
Fireside
Central · Est. 2021
101 BestFireside
5/F, H Code, 45 Pottinger Street, Central, Hong Kong
Style Modern grill Price $$$ Fire wood · charcoal Beef Spain, South Korea, Italy · Rubia Gallega, Hanwoo Founded 2021 Why it is listedWorld's 101 Best Steak Restaurants: No. 70 (2024), No. 50 (2025) and No. 18 (2026), second in Asia that year; open-fire kitchen led by chef Jaime Ortolá, with steaks from José Gordón of El Capricho (Spain).
Sources: 100toptables.scmp.com · robbreport.com.my · enprimeurclub.com · timeout.com · afoodieworld.com
Not yet verified: aging
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Golden Phoenix Restaurant
Prince Edward · Est. 1969
Golden Phoenix Restaurant
G/F, Kam Fung Building, 102 Lai Chi Kok Road, Prince Edward, Kowloon
Style Other Founded 1969 Why it is listedCantonese-Western steakhouse (金鳳大餐廳) founded on Lai Chi Kok Road in 1969; steaks are served on a sizzling iron plate with black pepper or brown sauce poured at the table.
Sources: afoodieworld.com · ma.to
Not yet verified: fire, beef, aging, price
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Grand Hyatt Steakhouse
Wan Chai
Grand Hyatt Steakhouse
Lower Ground Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
Style American chophouse Price $$$$ Fire charcoal Beef United States, Australia, Japan, South Korea · Wagyu, Hanwoo · USDA Prime; Japanese A5 Why it is listedListed in the SCMP 100 Top Tables 2026 guide; hotel steakhouse whose menu is anchored on USDA Prime, cooked on a charcoal grill.
Sources: 100toptables.scmp.com · afoodieworld.com
Not yet verified: aging, founded
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Henry
Tsim Sha Tsui · Est. 2019
Henry
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon
Style American chophouse Price $$$$ Fire wood · charcoal Beef United States, Australia, Japan · Wagyu · Japanese A5 (Kumamoto); Australian M7 Wagyu Aging dry-aged Founded 2019 Why it is listedOpened with Rosewood Hong Kong in 2019; listed in the SCMP 100 Top Tables 2025 and 2026 guides; American grill with wood-fired ovens and a charcoal grill.
Sources: 100toptables.scmp.com · afoodieworld.com · rosewoodhotels.com · rosewoodhotels.com 2
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Hugo's
Tsim Sha Tsui · Est. 1969
Hugo's
Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui, Kowloon
Style Other Price $$$ Beef United States · Angus · USDA Prime Founded 1969 Why it is listedFounded in 1969 at Hong Kong's first Hyatt hotel and recreated at the Hyatt Regency Tsim Sha Tsui when it opened in 2009; known for tableside service and steaks from an open grill.
Sources: afoodieworld.com · hyatt.com · businesstraveller.com
Not yet verified: fire, aging
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La Vache!
SoHo (Central)
La Vache!
48 Peel Street, SoHo, Central, Hong Kong
Style French brasserie Price $$ Beef United States · USDA Prime Why it is listedParisian-style entrecôte restaurant by Black Sheep Restaurants with a single set menu (green salad, USDA Prime rib-eye, unlimited frites); also in Tsim Sha Tsui (12 Hart Avenue), Pacific Place and The Peak Tower.
Sources: afoodieworld.com · blacksheeprestaurants.com · timeout.com
Not yet verified: fire, aging, founded
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OMAROO Grill
Central
OMAROO Grill
26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong
Style Modern grill Beef Australia · Wagyu · 200-day grain-fed (rib-eye) Why it is listedAustralian steakhouse of the Wooloomooloo Group on the 26th floor of H Queen's, specialising in wet-aged Australian cuts.
Sources: afoodieworld.com · wooloo-mooloo.com · timeout.com
Not yet verified: fire, aging, founded, price
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Picanhas'
SoHo (Central)
Picanhas'
Shop A, G/F, 27–29 Elgin Street, SoHo, Central, Hong Kong
Style Modern grill Price $$ Fire wood Beef Australia · Black Angus, Wagyu · Wagyu M9+ · 200-day grain-fed (Black Angus picanha) Aging dry-aged Why it is listedLatin American-style steakhouse by the Flat Iron team built around the picanha (rump cap), offered grain-fed, dry-aged or Wagyu M9+, cooked on a Josper grill in an open kitchen.
Sources: cathaypacific.com · afoodieworld.com · timeout.com
Not yet verified: founded
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The Grand Patagonia
Sheung Wan
The Grand Patagonia
3/F, CS Tower, 50 Wing Lok Street, Sheung Wan, Hong Kong
Style Argentine parrilla Beef Argentina Why it is listedArgentine steakhouse in Sheung Wan owned and run by an Argentine chef; the grill menu lists tomahawk, T-bone, rib-eye and sirloin, alongside chorizo and empanadas.
Sources: afoodieworld.com · cathaypacific.com · timeout.com
Not yet verified: fire, aging, founded, price
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The Orient
Tsim Sha Tsui · Est. 2026
The Orient
Shop OTE401, L4, Ocean Terminal Extension, Harbour City, Tsim Sha Tsui, Kowloon
Style Modern grill Price $$ Fire charcoal Beef Australia, Japan, United States, Argentina · Wagyu, Aberdeen Angus · Australian M5 Wagyu; Japanese A5 Wagyu Aging dry-aged · up to 30 days Founded 2026 Why it is listedOpened in 2026 at Ocean Terminal as a steakhouse with Southeast Asian seasonings, cooked on a Josper charcoal oven; some cuts are dry-aged with lemongrass and regional spices.
Sources: harbourcity.com.hk · afoodieworld.com
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Award-winning beef101 BestThe Steak House
Tsim Sha Tsui
Award-winning beef101 BestThe Steak House
G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon
Award-winning beef Mayura Station · 6 awards. See the awards →
Style American chophouse Price $$$$ Fire charcoal Beef Japan, Australia, United States, Argentina, South Korea · Black Angus, Wagyu, Hanwoo · Japanese A5; USDA Prime Aging dry-aged Why it is listedWorld's 101 Best Steak Restaurants: No. 80 in 2025 (second consecutive year on the list) and No. 80 in 2026; its natural-charcoal grill, installed in the 1980s, was among the first of its kind in Hong Kong.
Sources: 100toptables.scmp.com · robbreport.com.my · hongkong.regenthotels.com · afoodieworld.com
Not yet verified: founded
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Wooloomooloo Prime
Tsim Sha Tsui
Wooloomooloo Prime
21/F, The ONE, 100 Nathan Road, Tsim Sha Tsui, Kowloon
Style American chophouse Price $$ Beef Australia · Black Angus, Wagyu Why it is listedTsim Sha Tsui restaurant of the Wooloomooloo Group, which serves certified Australian Black Angus cooked under a broiler that exceeds 1,000 °F / 538 °C; terrace with a view over Victoria Harbour.
Sources: wooloo-mooloo.com · discoverhongkong.com · businesstraveller.com
Not yet verified: fire, aging, founded
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Wooloomooloo Steakhouse (Wan Chai)
Wan Chai
Wooloomooloo Steakhouse (Wan Chai)
31/F, The Hennessy, 256 Hennessy Road, Wan Chai, Hong Kong
Style American chophouse Beef Australia · Black Angus Why it is listedWan Chai branch of the Wooloomooloo Group, on the 31st floor of The Hennessy; the group also runs a steakhouse at Tsim Sha Tsui Centre (66 Mody Road).
Sources: wooloo-mooloo.com
Not yet verified: fire, aging, founded, price
Frequently asked questions
Where can you eat Japanese wagyu in Hong Kong?
Among the restaurants in this directory, Japanese wagyu appears on the menus of Beefbar, Grand Hyatt Steakhouse, Henry (Kumamoto A5), The Orient (A5 striploin) and The Steak House (A5). Cuts and prefectures change with supply; the restaurant confirms what is available.
Where is dry-aged steak served in Hong Kong?
Restaurants in this directory that state dry ageing include Carna by Dario Cecchini (cuts aged 44 to 60 days), Don Pedro (40 to 75 days, by cut), Henry, Picanhas', The Orient (up to 30 days) and The Steak House (aged in house).
Is there Argentine steak in Hong Kong?
Yes. Buenos Aires Polo Club, Don Pedro and The Grand Patagonia serve Argentine beef in an Argentine format; The Orient also lists Argentine Aberdeen Angus.
What is a Hong Kong-style sizzling steak?
A steak served on a very hot iron plate with a sauce, usually black pepper or brown gravy, poured at the table. It belongs to the cha chaan teng and Cantonese-Western restaurants of the 1960s and 1970s; Golden Phoenix, founded in 1969, is one example.
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