Meat and wine lovers will be drawn to Regent Hong Kong’s The Steak House. The contemporary, intimate dining room is shaded in burgundy and black, with touches of copper, leather and suede. Charred wood panels, made using the Japanese wood-turning technique of shou sugi ban, give off warmth, while vertical mirrored panels swivel to reveal the bright lights of the buildings around Victoria Harbour.
But the real sight to see is the room with an impressive salad bar in the middle. One glass wall houses the wine cellar, another showcases a display of meat and next to it is the open kitchen, where chefs cook prized cuts from top farms and breeders, like Italy’s Carima Farm, Spain’s Cazurra and Japan’s Kagoshima, over the charcoal grill.
Even if the nicely marbled Korean Hanwoo doesn’t call to you, there’s an array of seafood, including Boston lobster Thermidor, Atlantic salmon, Chilean sea bass and, of course, the elaborate salad bar.
- While the focus is on steaks, don’t bypass the salad bar. Along with mixed salads, the well-curated spread includes seasonal vegetables, bread, fruit and cheese and charcuterie that hail from France, Italy and Spain.
- Among the tempting steaks, order the succulent wagyu M9+ from Australia’s Mayura Station. Started in 1845, the boutique producer feeds its cows chocolate, which lends the meat a subtle sweetness.
- Peruse the wine list, which carries bottles from prestigious labels like Champagne Billecart-Salmon, Château Lafite Rothschild and Opus One. Or if you want a smaller pour, The Steak House is the only restaurant in Hong Kong to offer all red wines by the glass from magnums.
- Save room for dessert. There are shareable sweets, like the 70% Smokey Chocolaterie de l’Opera, a rich lava cake with a scoop of vanilla ice cream, or the baked Alaska with black forest and Villa Zarri cherry brandy that’s set aflame tableside. If you want a dessert all to yourself, opt for the Michter’s bourbon souffle or a pavlova with strawberries, yuzu coulis and diplomat cream.
- The Hong Kong steakhouse serves a Sunday Lunch feast. First, you get access to the salad bar; next move onto eggs Benedict and Canadian lobster bisque; then select a main, which ranges from an Australian M5 strip to an Atlantic salmon fillet. It also comes with a side and a choice of desserts from the Sweet Corner.
- If you want a cocktail, a digestif trolley rolls its way around the dining room.
- The dress code at The Steak House is business casual. At dinner, closed-toe shoes and sleeved shirts are required, and men must wear pants. During Sunday Lunch, the rules relax a bit — knee-length shorts and sneakers are acceptable, but pool and gym attire aren’t permitted.
- The Steak House has one private dining room that accommodates up to 18 guests. It comes with its own bar and fireplace, giving it a cozy feel.
Brunch
Business casual
Dinner
Gluten-free options
Kid friendly
Private dining
Reservations recommended 
Valet parking
Vegetarian options
