Delish Eats: BIFTECK Wine & Grill, Where French ‘Meats’ Japanese Style

Restaurant history: BIFTECK, translating to ‘beefsteak’ in French, is a France-meets-Japanese luxurious affair, opened in 2020 by Executive Chef Ken Kwok of refined culinary status in Hong Kong, bringing his decorated experience to open a steakhouse with a twist. Japanese and American premium steaks are met with tantalising sauces and sides that drive creativity, and piquant and sharp flavours in each bite.

Chef story: Chef Ken Kwok owes his Hong Kong CV to work at Michelin-starred VEA, CIAK, Beef Bar, and Wagyu Takumi, informing of his experience to bring BIFTECK into a new light with steak plates that challenge our palates.

What’s the vibe and venue like: The elegant 58-seat restaurant is sleek with modern touches – notably a silver and teeming dark brown palate that paints the floor, walls, and tables. This brings comfort to diners in loud Wan Chai and attention to the colours on the plate. 

How much does it cost: The “Fête du Bifteck – Printemps” Brunch costs HK$598 for a salad, a soup, two appetisers, a main, two sides and a dessert for one person.

What is the menu about: BIFTECK’s menu-wide refresh brings lighter, sweet flavours to reflect the spring warming of Hong Kong, and green recipes to highlight Japanese cooking techniques. Steak is seasoned with umami-loaded and tangier sauces in lieu of salt to allow for a cleaner palate for courses to follow.

What did we order: Fresh mesclun salad, cauliflower soup, Hamachi Sashimi Ceviche, Belgian Beef Tartare, Oxtail and Foie Gras Croquette, Homemade Gravlax & Fresh Burrata, Wagyu Chuck Flap Tail, Prime Hanging Tender, French Fries, Citrus Marinated Beetroots, and Sauteed Vegetables.

Hamachi Sashimi Ceviche: Elegantly served in a bed of olive oil and basil reduction, the ceviche cuts hold a bed of spring onion and pickled radish to penetrate the fruity flavours of the hamachi with acidity and sourness. The sashimi itself holds a peachy flavour opposing the umami burst.

Oxtail and Foie Gras Croquette: The mix of delicate, creamy foie gras and oxtail ribbons tends to a well-balanced bite for an earthy beef undertone and cheese-like flavour burst. I like the starter served in a bed of red pepper puree to introduce light spicy and cherry tones.

Homemade Gravlax & Fresh Burrata: Arguably the most beautiful starter of the bunch – BIFTECK win points on presentation. The innate smokiness of the smoked salmon pairs well with the delicate and frothy burrata, to both introduce colour on the plate and tone down the salt. It is sure beautiful to look at.

Slow Cooked USDA SRF Wagyu Chuck Flap Tail: Plated and served identically to the hanging tender with creativity left to seasoning of each chuck, the wagyu plate marries a rich tomato-brothy sauce and pickle of the spring onion garnish with a salty, cured flap tail oozes with salty juices – yummy. I suggest using bread to soak up all the juices.

USDA “Brandt Beef” Prime Hanging Tender: Compared to the wagyu, the hanging tender meat comes short with a presumable lack of spice and kosher salt to bring out the juices. However, pairing each rare cut with a sesame sauce-base pickle cuvette, and the seaweed reduction brings out flavour in the dish.

What we liked: Each dish shies away from an abundance of seasoning with salty elements, instead employing Japanese-style sauces that elevate fruity flavours. The sashimi and gravlax cuts are divine and give off smoky wafts. The steaks are cooked perfectly rare, releasing a succulent plum-like juice

What we didn’t like: With five courses, it is highly recommended to arrive at BIFTECK hungry, otherwise you may waste food. We skipped dessert as the shared starters and sides filled us up. The mesclun salad did not offer anything extra to the meal.

What you should order: Belgian Beef Tartare, Oxtail and Foie Gras Croquette, Signature Snow-aged Wagyu, Australian Hampshire Down Lamb T-bone, French Fries, Sauteed Vegetables.

Location: BIFTECK, 23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai, Hong Kong

Contact details: +852 2246 8805

This food review is based on a complimentary media tasting provided by BIFTECK in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

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