The Steak House

Verdict

Book The Steak House if you want Hong Kong's most serious charcoal-grilled beef programme in a room that justifies the price. The Michelin Plate recognition (2024 and 2025), a 2,000-bottle cellar weighted toward Burgundy and Bordeaux, and Victoria Harbour views from Tsim Sha Tsui make this one of the clearest cases in the city for spending $$$$ on a steak dinner. It is a harder booking than most comparable rooms, and the price tier reflects that. If you are celebrating something, this is where you go.

The Room and the Setting

The dining room at The Steak House reads burgundy and black from the moment you walk in, with copper, leather, and suede giving the space a particular weight that feels appropriate for the occasion rather than merely decorative. The Victoria Harbour panorama is the visual anchor of the meal: the view is available to most of the room, and at night it earns its place as one of Hong Kong's more compelling dining backdrops. For a special occasion, the visual payoff starts before the food arrives.

The setting is inside the Regent Hong Kong at 18 Salisbury Road, Tsim Sha Tsui. That address matters for logistics: the Regent is a known landmark, easily reachable by MTR (Tsim Sha Tsui station) or taxi, and the building's services support the kind of evening where you need valet or a private car. If you are coming from Central or Mid-Levels, allow time for the harbour crossing.

The Food: Charcoal, Ageing, and Global Provenance

Chef Amine Errkhis runs a kitchen built around a charcoal grill, which is a deliberate choice in a city where gas and induction dominate even at the fine-dining tier. The result is a beef programme with real range: Japanese A5 Wagyu, Australian Black Angus, USDA Prime, and Argentinian grass-fed cuts all appear, and the in-house ageing programme adds complexity to select cuts. Dry ageing is the primary method, applied to beef sourced from Spain, Italy, the US, Australia, Japan, and Korea.

The kitchen's wider range shows in the appetisers: roasted bone marrow, smoked burrata, and bluefin tuna tartare are technically distinct dishes, not filler. The salad bar, a long-standing feature of the restaurant, has been updated with seasonal ingredients and more considered plating. Both lunch and dinner are served, which is useful if a midday business meal better suits your calendar than an evening reservation.

The Wine Programme: Where The Steak House Separates Itself

The wine list is the reason to pay close attention to this venue. Wine Director Rex Li and Sommelier Kelvin Yeung oversee a 500-selection, 2,000-bottle cellar priced at $$$, with strength in France (Burgundy and Bordeaux) and a corkage fee of $90 if you choose to bring your own. The markup structure puts many $100+ bottles on the list, which is consistent with the overall price positioning, but the depth and curation are genuinely useful here: this is not a hotel wine list padded with global brands. The Old World emphasis is a considered match for the dry-aged beef, where Burgundy in particular holds its own against the charcoal notes and fat of a well-aged ribeye.

For a special occasion dinner, the combination of an attentive sommelier team and a cellar this deep is a meaningful differentiator. At comparable steakhouses in Hong Kong, the wine programme is often an afterthought. Here it is a co-equal reason to book. If you are bringing a bottle, the $90 corkage is on the higher side but not unusual at this price tier in a hotel property.

If wine is your primary lens for the evening, The Steak House is the clearest option among Hong Kong's steakhouse category. For broader fine-dining wine programmes in the city, Amber and Caprice run deeper lists, but neither offers the beef-to-wine pairing logic that makes this room coherent.

Service and Occasion Fit

Service is led by General Manager Luke Luk and described across public records as polished and knowledgeable without tipping into stiffness. For a business meal or anniversary dinner, that calibration matters: you want attentive without intrusive, and The Steak House appears to manage that balance consistently. The Google rating of 4.3 across 84 reviews is a useful signal: not a volume crowd-pleaser, but a reliable performer for the audience it is targeting.

This is not the room for a casual Tuesday dinner or a group that wants a noisy, convivial atmosphere. It is built for occasions where the table conversation matters as much as the food, and the room supports that. For a louder, more social steakhouse experience in Hong Kong, Carna by Dario Cecchini is a credible alternative.

Practical Details

For more on where to eat, drink, and stay in the city, see our full Hong Kong restaurants guide, our full Hong Kong hotels guide, our full Hong Kong bars guide, our full Hong Kong wineries guide, and our full Hong Kong experiences guide.

Steakhouses Worth Knowing Globally

If you are building a reference set for what a serious steakhouse looks like across markets: Keens in New York City is the benchmark for dry-aged tradition; 4 Charles Prime Rib in New York City is the hardest booking in that category; 1515 West Chophouse in Shanghai is the closest regional peer to The Steak House in terms of hotel-anchored format; A Cut in Taipei is worth knowing if you travel across the region; Born and Bred in Busan is the standout for Korean beef in a fine-dining context; and Knife & Spoon in Orlando and Capa in Orlando show what the format looks like in a US resort setting.

FAQs

• What should I wear to The Steak House? Smart dress is the right call. The room is formal enough that jeans and trainers will feel out of place, but it is not black-tie. For a business dinner or special occasion, a jacket for men and evening wear for women is appropriate. The Regent Hong Kong address sets the expectation before you walk in.
• Is The Steak House good for solo dining? It is possible but not the natural fit. The room is calibrated for twos and small groups, and the price tier at $$$$ means a solo meal at a steak-focused restaurant requires some commitment. If you are solo in Hong Kong and want serious food without the occasion framing, Neighborhood at $$ is a more comfortable solo option. The Steak House works leading for solo diners who specifically want the harbour view and the wine programme.
• How far ahead should I book The Steak House? Book at least 3 to 4 weeks out for a weekend dinner, and 2 weeks minimum for a weekday. The combination of a Michelin Plate, a high-profile Regent Hong Kong address, and a room that reads as a natural choice for anniversaries and business entertaining means it fills quickly. For December or Chinese New Year, extend that to 6 to 8 weeks. This is a hard booking relative to other Hong Kong steakhouses.
• Is The Steak House worth the price? At $$$$ with a meal cost of $66+ per person before wine, the price is justified if you are there for the beef programme and the wine pairing together. The charcoal grill, the in-house ageing, the global beef sourcing, and a 2,000-bottle cellar with genuine Burgundy and Bordeaux depth add up to a coherent offer at this price point. If you want steak at a lower price tier, Neighborhood at $$ covers serious European-inflected cooking without the hotel pricing. But for what The Steak House is offering specifically, the price tracks.
• Is The Steak House good for a special occasion? Yes, and it is one of the cleaner matches in Hong Kong for exactly this use case. The Victoria Harbour view, the polished service, the Michelin Plate credibility, and a sommelier team that can guide a wine pairing make it well-suited to anniversaries, milestone birthdays, and high-stakes business dinners. For a French fine-dining alternative at the same price tier, 8½ Otto e Mezzo Bombana is the main comparison. The Steak House wins if beef and harbour views are your priorities; Bombana wins if Italian-accented luxury is the brief.
• Is the tasting menu worth it at The Steak House? Tasting menu details are not confirmed in the available data, so a specific verdict on format and pricing is not possible here. What is clear is that the kitchen's range covers appetisers, dry-aged beef cuts, and a serious wine programme, which suggests the full table experience rewards a longer meal rather than a quick a la carte order. Contact the restaurant directly for current tasting menu availability. Chef Amine Errkhis leads the kitchen, and the Michelin Plate recognition in both 2024 and 2025 reflects consistent execution at this level.