Sirloin, rib, or tenderloin? Wet or dry-aged? Whatever your preference, If you find yourself wanting to sink your teeth into a juicy steak, you're in luck because steakhouses abound in the city.
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
Macelle Italian Steakhouse takes its name from the Italian word for butcher - referring to the restaurant's counter-to-plate steak.
Said founder Jonathan Glover: "We import our fresh meat and seafood direct from farmers and fishermen weekly. We keep the whole thing simple and quick, meaning we can offer great value for money across the board, which I'm sure the people of Hong Kong will appreciate."
Its bestsellers are Angus ribeye (HK$235), marinated lamb chops (HK$295), wagyu eye of rump steak (HK$265), free-range chicken (HK$245), and Iberico pork chop (HK$245).
Macelle also offers huge cuts for sharing - such as the one-kilogram Angus fiorentina steak (HK$695 for two), 1.2-kilogram Angus tomahawk (HK$895), and 1.5-kilogram M5 wagyu rump cap/picanha (HK$995).
Make sure to save room for dessert. A specialty is frozen custard, made with fresh milk, double cream, egg yolks, and chunks of cake. You can expect favorites such as vanilla bean frozen custard with biscotti (HK$30) and frozen custard with chunks of chocolate fudge cake and raspberry sauce (HK$40).
For those who want to experience the taste of American grilling, head to Henry. Chef Mario Tolentino has created a smoked prime rib menu (HK$998) exclusively for Sunday night.
The four-course meal begins with a selection of tiger prawns served with cocktail sauce or market oysters with champagne mignonette, which is followed by Henry wedge salad or pumpkin chowder.
As Tolentino's signature dish, 12 oz prime rib plays the main role on the menu. Served with a rich jus and horseradish creme fraiche, the dish is smoked to guarantee a tender texture.
Three options are offered for the single side dish: sweet potato fries, broccolini with parmesan cheese and charred lemon, and garlic-roasted mashed potatoes. End your meal with a dessert of either passionfruit mousse or pineapple upside-down cake.
To enhance a dining experience, guests can opt for additional accompaniments such as bone marrow (HK$88), jumbo lump crab cake (HK$88), and half Boston lobster (HK$128).
Buenos Aires Polo Club provides parilla grills that range from provoleta to signature beef cuts, all inspired by Argentina's grilling tradition.
The restaurant's three-course lunch menu (HK$488) features asado, a traditional Argentinian barbeque technique. Starter options include hearty thick stew locro, empanada, and scallop ceviche.
Main course selections include General Pico Black Angus, grass-fed Black Angus beef burger, and Prime USDA ribeye and bone-in ribeye. Complete your plate with classic sides like fries provenzal ,provoleta mac n cheese with fontina cheese, and sauteed broccoli.
In addition to lunch menu, a la carte dishes are also available. These include signatures like wagyu beef tongue (HK$298), chorizo sausage (HK$168) with chimichurri, grilled bone marrow (HK$298), and locro (HK$148) with chorizo, corn and pumpkin soup.
If you're carving for fusion food, check out Bifteck's Fete du Bifteck - Printemps brunch menu (HK$598), which highlights French-Japanese beef dining.
Start off with sharing appetizers - such as dry-aged 25-days Belgian beef tartare, luscious oxtail and foie gras croquette, and crunchy crab mayonnaise taco - but leave space for the main attraction.
For the mains, a must-try is slow-cooked USDA SRF wagyu chunk flap tail. The culinary team selects a chunk flap tail with moist and tender textures. For an extra HK$598 and HK$498 respectively, you can getdry-aged 45 days USDA Prime OP rib or signature snow-aged wagyu.
Other selections include Spanish iberico pork rack, dry-aged 25 days Australian Hampshire Down lamb T-bone, seared assorted seafood rigatoni, and citrus-marinated beetroot.
