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Hong Kong SAR China

Steakhouses in Hong Kong

Hong Kong eats steak in three registers at once: the hotel grill room, the Cantonese-Western sizzling plate and the imported-beef open-fire grill.

Hong Kong
Photo: Mateo Krossler / Unsplash

Steak arrived in Hong Kong through its hotels. The Mandarin opened in 1963 with a grill house, Saddle & Sirloin, that later became the Mandarin Grill + Bar; Hugo's opened in 1969 in the city's first Hyatt and was recreated at the Hyatt Regency Tsim Sha Tsui in 2009; and the hotel on the Tsim Sha Tsui waterfront that is now the Regent installed a charcoal grill in the 1980s that was among the first of its kind in the city. The hotel steakhouse, with a salad bar, tableside service and a long wine list, remains a fixture along Salisbury Road and in Wan Chai.

A second tradition belongs to the cha chaan teng and the "soy sauce Western" restaurants that spread in the 1960s and 1970s, when Western dishes were adapted to local tastes and budgets. Their signature is a steak on a sizzling iron plate with black pepper or brown sauce poured at the table, as at Golden Phoenix, founded on Lai Chi Kok Road in 1969.

Since the 2010s the newer grills have clustered in Central, SoHo and Lan Kwai Fong, and in the hotel towers of Tsim Sha Tsui. Hong Kong depends on imported beef: Brazil is the largest supplier by value, mostly for the mass market, and the United States the second, aimed at premium cuts; Hong Kong is also one of the three main markets for Japanese beef exports. Menus therefore list USDA Prime next to Australian Black Angus and Wagyu, Japanese A5, Korean Hanwoo, Argentine grass-fed beef and Spanish and Italian breeds such as Rubia Gallega. Two open-fire grills, Fireside and Carna by Dario Cecchini, were in the World's 101 Best Steak Restaurants 2026.

Listed by name, never by payment or score. Facts last verified: 20 Oct 2026.

Frequently asked questions

Where can you eat Japanese wagyu in Hong Kong?

Among the restaurants in this directory, Japanese wagyu appears on the menus of Beefbar, Grand Hyatt Steakhouse, Henry (Kumamoto A5), The Orient (A5 striploin) and The Steak House (A5). Cuts and prefectures change with supply; the restaurant confirms what is available.

Where is dry-aged steak served in Hong Kong?

Restaurants in this directory that state dry ageing include Carna by Dario Cecchini (cuts aged 44 to 60 days), Don Pedro (40 to 75 days, by cut), Henry, Picanhas', The Orient (up to 30 days) and The Steak House (aged in house).

Is there Argentine steak in Hong Kong?

Yes. Buenos Aires Polo Club, Don Pedro and The Grand Patagonia serve Argentine beef in an Argentine format; The Orient also lists Argentine Aberdeen Angus.

What is a Hong Kong-style sizzling steak?

A steak served on a very hot iron plate with a sauce, usually black pepper or brown gravy, poured at the table. It belongs to the cha chaan teng and Cantonese-Western restaurants of the 1960s and 1970s; Golden Phoenix, founded in 1969, is one example.

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