LSA Eats: New beef places raising the steaks in Hong Kong

Despite concerns about its environmental impact, beef remains a beloved option for many in Hong Kong, whether sizzling on a place or dipped in hotpot broth. Steakhouses have become mainstays in Hong Kong’s vibrant culinary scene, offering a range of upscale dining experiences and mid-range establishments.

Prominent places such as The Steak House at the Regent, the Grand Hyatt’s Steakhouse, and Henry’s at Rosewood Hong Kong have earned a reputation for their exceptional beef offerings. Not limited to these well-known venues, Hong Kong boasts a diverse array of steak places that are worth exploring. Beefbar, known for its elegant ambiance and premium cuts, provides a luxurious dining experience.

Meanwhile, Buenos Aires Polo Club captures the essence of Argentinean cuisine, serving up delectable steaks with a touch of South American flair. Associazione Chianti in Wan Chai has also long been pulling the crowds for their simple steaks. Hong Kong is truly spoiled for choice when it comes to these slabs of carnivorous delights.

Interestingly, the love for beef in Hong Kong shows no signs of slowing down. In recent months, three new steak establishments have joined the culinary fray, adding more choices for beef enthusiasts. These newcomers inject fresh perspectives and innovative approaches to satisfy the city’s appetite for quality steaks.

We checked out these new contenders for you:

Carna by Dario Cecchini

“To beef or not to beef?” is the mantra of Dario Cecchini, the renowned “world’s greatest butcher,” who takes his beef very seriously. This dedication is evident in the nose-to-tail concept adopted at Carna, his latest establishment situated in the new Mondrian Hong Kong in Tsim Sha Tsui. Cecchini has garnered global acclaim for his expertise in meat preparation and his innovative utilisation of all parts of the cow, which is beautifully showcased in the Carna menu. From shins, tongue, and tails to briskets, cheeks, and rumps, you’ll find a comprehensive selection of beef dishes. If you’re dining with a larger group, indulging in one of Cecchini’s special cuts from the charcoal grill is highly recommended, with the Bistecca alla Fiorentina being a standout choice ($1,980 for 1.2kg). For those who plan ahead, the braised beef shank with bone marrow stuffing ($1,288) is a delectable option that requires a two-day advance notice. The deep-fried beef balls served on the bone with marrow ($268) are also sure to delight. Additionally, if you’re not particularly fond of red meat, fear not. Carna offers a generous selection of seafood and pasta dishes to cater to diverse preferences.

Carna by Dario Cecchini, 39/F Mondrian Hong Kong, 8 Hart Avenue, Tsim Sha Tsui. Tel: +852 3550 0339. Open: Daily 6pm – midnight.

Tango Argentinian Steakhouse

Wait a minute, you might say, Tango Argentinian Steakhouse is not new. Well, you’re right and not entirely right. Tango has proven its resilience. Despite changes in ownership and multiple relocations, this beloved Argentinian steakhouse has now found a comfortable new home in Lan Kwai Fong. The new location of Tango embodies a contemporary interpretation of Buenos Aires’ charming old homes, featuring exposed brick walls that add to its rustic charm. However, the most significant difference lies in the addition of an open kitchen, where diners can witness head chef Saruulgerel Eggi Enkh-Amgalan and chef Duilio Desimoni showcasing their culinary expertise. When it comes to the food, Tango has maintained its classic offerings. If you’ve been a fan of this accessible steakhouse, you’ll know exactly what to expect. For those venturing here for the first time, get ready to indulge in some delicious La Pampa beef at reasonable prices (about $408 for 400g). The grilled calamari salad ($138) makes for a fantastic appetiser, and the selection of cheese, beef, chicken, or pork empanadas ($68 each) is a true delight. And of course, no South American meal is complete without savouring the irresistible churros ($78) as a perfect ending.

Tango Argentinian Steakhouse, 2/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central. Tel: +852 2525 5808. Open: Daily 11.45am – 3pm, 6pm – 10.30pm

Charcoal Bar

Since his departure from Octavium last summer to relocate to Singapore and establish Restaurant Matera, chef Bjoern Alexander has found himself busier than ever—albeit in Hong Kong. Following a collaboration with the Lubud’s Group at Luma in FWD House 1881, Alexander has renewed his partnership with a new venture focused on grilled dishes and seafood in Ocean Terminal: Charcoal Bar. True to its name, the establishment places a strong emphasis on the flavours derived from open-fire wood grills and the Josper grill for its selection of meats. The venue’s chic décor and stunning view of Victoria Harbour make it an ideal venue for dinner or a relaxed happy hour, with some interesting cocktails on offer. There’s a variety of intriguing dishes to pique one’s interest such as the uni toast, accompanied by finely sliced Wagyu carpaccio ($98), and the fresh clams cooked in a fragrant blend of coconut, lemongrass, kaffir lime leaves, and lime juice ($188). However, despite the marketing surrounding the restaurant’s open-fire techniques, the execution of the grilled meats and seafood left a little to be desired. The charcoal-grilled eel ($328), unfortunately, suffered from overcooking, resulting in a slightly rubbery texture. It could have benefited from additional seasoning, as could the lychee wood-smoked Op rib ($780).

Charcoal Bar, Shop OT G62, G/F,  Ocean Terminal, Harbour City, Tsim Sha Tsui. Tel: +852 2117 0088/ Open: Daily 12nn – 3pm, 6pm – 11pm