THE STEAK HOUSE

The Steak House remains in 2025 a pillar of steakhouse excellence in Asia, offering a refined yet fire-driven experience that continues to captivate both locals and global travellers. With sweeping views over Victoria Harbour and a sleek, modernised dining room, this legendary restaurant has seamlessly blended tradition with renewed sophistication since its return under the Regent name.

At the heart of the culinary concept helmed by Amine Errkhis is a commitment to charcoal grilling—a rarity in Hong Kong’s fine dining scene. Guests select from a globally curated range of premium beef: Japanese A5 Wagyu, Australian Black Angus, USDA Prime cuts and Argentinian grass-fed beef, each grilled over natural charcoal embers to achieve deep flavour, perfect caramelisation and delicate smokiness.

The in-house ageing programme enhances select cuts, creating complex, nutty undertones that elevate the dining experience. Standouts include the Kagoshima striploin, the dry-aged ribeye and the beautifully marbled porterhouse for two, all served with a custom tray of house-made salts, mustards and sauces—offering guests just enough freedom to personalise without overshadowing the meat itself.

Signature appetisers such as roasted bone marrow, smoked burrata and bluefin tuna tartare reflect the kitchen’s wider technical range, while the famed salad bar—a long-standing hallmark—has been thoughtfully reimagined with seasonal ingredients, luxury garnishes and elegant plating.

The wine cellar is exceptional, spanning Old World depth and New World power, with an emphasis on full-bodied reds perfectly matched to the menu’s rich, flame-kissed offerings. The sommelier team is sharp, intuitive and confident in guiding pairings with quiet sophistication.

Service at The Steak House is what one expects: discreet, polished and deeply knowledgeable, striking the ideal balance between formality and genuine warmth helmed by Billy Tsoi.

The Steak House at The Regent Hong Kong is a definitive destination for those who revere the craft of steak, where fire, technique and luxurious hospitality come together in a setting of quiet grandeur. For steak connoisseurs, it is not just a meal—it is a ritual, executed with precision and pride.