Delish Eats: The Steak House, Hong Kong's Beloved Beef Emporium Reimagined

Restaurant history: The Steak House enjoys a prestigious history in line with Hong Kong’s modernisation in the 1980s and ‘90s. Originally opening with the InterContinental in 1980, The Steak House was Hong Kong’s first charcoal grill-powered steakhouse. As Regent Hong Kong reopened in December 2022, so did The Steak House, opening its doors to fire again.

Chef story: Moroccan Chef Amine Errkhis mans the charcoal kitchen at The Steak House. Leaving Marrakech in 2017, Errkhis began his Hong Kong career with Dining Concepts restaurant group, developing menus as head chef at Bistecca steakhouse, before joining American Club as kitchen lead. He has been with Regent Hong Kong since October 2022.

What’s the vibe and venue like: Hidden away from prying eyes beyond the Tsim Sha Tsui promenade, sleek mirrors dotted along the ceiling-high glass wall reflect world-class views of our trademark Hong Kong skyline indoors, whilst blocking out the world. A simple colour scheme of silvers, whites, and dark browns colour the dining room, holding light to the real show: the steak! 

How much does it cost: The steak dinner costs HK$4,688, inclusive of two starters, free-flow salad bar, soup, two premium steak cuts, two side dishes, and two desserts.

What’s the menu about: Premium steak is spotlighted, with compliments drawn from tangy starters and fruity sides. According to restaurant manager Billy Choi, The Steak House leads in Hong Kong, cooking up steaks from six countries.

What did we order: Beef Tenderloin Tartare (HK$280), Duck Foie Gras Terrine (HK$298), Tomato Gazpacho (HK$268), Salad Bar (HK$498), Hanwoo Korean Striploin (HK$1,380), Mayura Farm Australian Flat Iron (HK$880), Elote Corn Ribs (HK$98), Farm Garlic Broccolini (HK$98), Michter’s Bourbon Souffle (HK$210), Classic Cheesecake (HK$180)

Duck Foie Gras Terrine: Paired with the tartare, the terrine starter is served beneath a gelatinous port wine coating that marries the umami of the foie gras with a cooling gel that oozes depth with a sweet grape flavour. The fig & beet chutney offered a pleasant reprieve every other bite from the rich duck pate.

Tomato Gazpacho: Tangy and piquant, the gazpacho boasts strong umami and sour elements with the piquillo and broth, tempered well with the sweet bocconcini balls. The grissini addition works well for presentation but lacks for a real bite, where the starter bread served earlier in the meal helps soak up tomato juices.

Mayura Farm Australian Flat Iron: Hailing from a supreme Australian beef producer, the Mayura Farm flat iron held a tough bite with crispy exterior and helped on with a penetration of charcoal in the steak to leave a strong flavour of iron and light honey.

Hanwoo Korean Striploin: A personal fan of tender steak cuts, especially loin, this Hanwoo-produced beef was unlike any steak I have ever savoured before. Each bite oozes with a buttery, beefy juice that trickles down your throat and envelopes your tongue with a salty fat. I recommend pairing each slice of luscious red meat with a dollop of confit garlic for a garlicky-salty-fatty explosion in your mouth.

Michter’s Bourbon Souffle: Working our way through three earlier courses, the souffle was a pleasant denouement for a charcoal-forward meal that wafted fresh orange aromas and light vanilla notes to leave us cleansed and refreshed.

What we liked: The Hanwoo Korea steak shone bright on the table for its defining charcoal flavour and glistening appearance. It was the strongest dish of the night. Billy’s passion for steak was admirable, and it is evident that Chef Errkhis’ arrival at The Steak House ensures distinct quality above its competitors.

What we didn’t like: While service was attentive from the dining room staff, we often sat idle at our table, waiting longer than usual for plates to be cleaned between the four courses. While rich in quality and fibre, the price for the salad bar is slightly higher than I would expect.

What you should order: Duck Foie Gras Terrine, Salad Bar, Bone Marrow, Hanwoo Korean Striploin, Carima Farm Italian T-Bone, Mashed Potatoes, Lobster Macaroni, and Classic Cheesecake.

Location: The Steak House, G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon

Contact details: +852 2313 2313

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

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