Beefbar Hong Kong on Postcard

"This branch of the Monte Carlo-based group boasts stylish décor that blends marble and leather. Quality steaks from the U.S., Australia, Japan and Korea, including the bestselling ribeye cap, are broiled then chargrilled to seal in the juices under a lightly charred crust. To start, consider beef tartare prepared tableside or one of the lighter ceviches and tacos. Kobe beef street snacks make interesting bites that show refinement as well as flavour." - Michelin Inspector

Beefbar

test

@afar

"Beefbar This Michelin-starred restaurant isunapologetically all about beef. Even the minimalist decor, which relies on an understated organic color scheme, puts the focus squarely on the food. The à la carte menu features hard-to-resist mini burgers—with foie gras, or bacon and lemon sauce, or paprika and sesame seed sauce. There's also a raw bar, with tartares includingmilk-fed veal filet, tuna and sea bass, and traditional beef with caviar. The Great Meat menu showcasesthe main stars, namely American beef, Australian "Wagyu-crossed" beef, Kobe, and Korean shorthorn beef. Each type is offered in different cuts, sizes, and preparations. For any non–beef eaters tagging along, there are other options—pork, fish, risotto, pasta, and all the classic steak-house sides."

Where to Eat in Hong Kong Now

test

@michelinguide

"Langoustine, ceviche dressing, mango, avocado (Pic: Beefbar Hong Kong)Keep things clean and neat“Whenever you start plating something, keep the result you want to achieve in mind (in terms of flavours, texture and expression). Take a direction and avoid going too far with the creation. Keep things clean and neat, it will be easier to manage. With raw dishes such as ceviche, as well as tartare or carpaccio, it is even more key not to overwork the product and keep the plating very honest and straightforward, there is no deceiving message. An example at Beefbar is our Langoustine dish with ceviche dressing, mango and avocado. The thinly sliced langoustine and the ingredients are displayed in a way where each bite has a balanced amount of garnish and provides flavours throughout the degustation.”— Andrea Spagoni, executive chef,Beefbar Hong Kong" - Rachel Tan

How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating

test

R

Google

Beef is top notch, service is slow. Took 30-40mins for the steak to arrive. This is by design due to their cooking technique, apparently. But I'd rather it came sooner. Once it arrived it was some of the best steak I've ever had. The sides were also amazing - we had jalapeno mash, roasted baby carrots, asparagus and fries. They were all perfectly cooked. The restaurant felt a bit cold to us, and combined with the marble decor, we felt it took away a bit from the otherwise serene atmosphere.

neha agarwal

Google

Came here after seeing the 1 Michelin star and the ratings given by other customers. The food definitely did not disappoint. The meat dishes were the stars: Chef’s special Kobe Jamon, the beef mini-burgers and the steak. This restaurant is definitely worth a try if you enjoy beef - the Maitre D’ explained the steak preparation process to us, which is why the steak takes time to come, and the process is quite unique an interesting and leads to a steak that is tender and juicy on the inside and charred on the outside. The service was good too. We definitely will return to sample other dishes on the menu. As for areas that require improvement - the music could definitely be changed to something that matches the ambience. The current playlist doesn’t lend itself to the atmosphere. Also, the side dishes (we tried the mushrooms and fries) could be elevated as the quality and flavour, while good, are standard and not unique enough to match what is expected from a Michelin starred restaurant.

Kevin W S Kan

Google

It’s been a While Since I Last Visited this Establishment. Mostly during Lunch Periods. On this Special Occasion we opted for Dinner. Overall a Solid Experience Service was Attentive Food was Good with the exception of the Scallops which was Over-Cooked (Ping Pong Balls) Both the Beef (Porterhouse) & Lamb was Cooked Perfectly

Carol Kong

Google

One of the best bread basket served in a restaurant. Warm, soft & moist inside, crust not too hard. Fragrant olive oil to go with. Amuse bouche was delicious. Boneless rib eye had good char, well seasoned. Clean taste even at medium rare. Order all 4 sauces to try but were served 3 only. The beef bar sauce was not tasty. Avoid. Fries were good, good crust yet fluffy inside. Pork belly was dry and tough. Do not waste money for this dish.

Christie Chang

Google

Have no idea how this place earned its Michelin star with such bad service. Ate here on a deal with Restaurant Week. From the moment I stepped in, I felt unwelcomed. Perhaps my partner arrived there first, but there was no one who greeted me and guided me to the table at all. Despite placing a note and communicating on WhatsApp before that it was my actual birthday, there was no acknowledgment except the extra chocolate plaque they put on the dessert at the end. I don’t need you to sing or anything, but the overall attitude was just to leave the dessert on the table, help you take a photo and leave. The food was alright, but the service and the overall atmosphere of the restaurant is just off. Not to mention the person in charge who was wearing glasses physically intimidated us on a fault that was completely theirs and continuously gaslighting us on something that was not communicated to us at any point except when we were paying. It’s not like we weren’t going to pay for our meal, but you don’t have to be confrontational and blame us for not knowing something. I felt extremely disappointed about this dinner. Please don’t waste your money here or spend a special occasion here unless you want your day completely ruined. It’s simply not worth it for beef that’s good but there’s good places for beef anywhere else in this town. *Edit: turns out “person in charge” is their sommelier, Raymond Yip. Goes to show how poor management is at Beefbar that they have the sommelier take care of payment matters.

Car Empire

Google

We went all the way HK for my bday lunch just for this restaurant. They did not disappoint and I have traveled to several continents and tried different michelin statred steak houses . They have been the best so far!

Theodora Lau

Google

Absolutely phenomenal lunch in the heart of the city. The steak was well seasoned and done perfectly. Highly recommended.

eugene chan

Google

Fantastic steakhouse in HK with nice rooftop bar. Came earlier than their opening time and the wait staff brought us up to the rooftop bar to get some drinks and bar bites. For our meal, we ordered angus ribeye steak, miso spinach, sauteed mushrooms and mash potatoes. Desserts were tiramisu. Every single dish was great and server did a good job to explain more about each dish. Thoroughly enjoyed ourselves during this meal. Definitely worth a visit!

R

Google

Beef is top notch, service is slow. Took 30-40mins for the steak to arrive. This is by design due to their cooking technique, apparently. But I'd rather it came sooner. Once it arrived it was some of the best steak I've ever had. The sides were also amazing - we had jalapeno mash, roasted baby carrots, asparagus and fries. They were all perfectly cooked. The restaurant felt a bit cold to us, and combined with the marble decor, we felt it took away a bit from the otherwise serene atmosphere.

neha agarwal

Google

Came here after seeing the 1 Michelin star and the ratings given by other customers. The food definitely did not disappoint. The meat dishes were the stars: Chef’s special Kobe Jamon, the beef mini-burgers and the steak. This restaurant is definitely worth a try if you enjoy beef - the Maitre D’ explained the steak preparation process to us, which is why the steak takes time to come, and the process is quite unique an interesting and leads to a steak that is tender and juicy on the inside and charred on the outside. The service was good too. We definitely will return to sample other dishes on the menu. As for areas that require improvement - the music could definitely be changed to something that matches the ambience. The current playlist doesn’t lend itself to the atmosphere. Also, the side dishes (we tried the mushrooms and fries) could be elevated as the quality and flavour, while good, are standard and not unique enough to match what is expected from a Michelin starred restaurant.

Kevin W S Kan

Google

It’s been a While Since I Last Visited this Establishment. Mostly during Lunch Periods. On this Special Occasion we opted for Dinner. Overall a Solid Experience Service was Attentive Food was Good with the exception of the Scallops which was Over-Cooked (Ping Pong Balls) Both the Beef (Porterhouse) & Lamb was Cooked Perfectly

Carol Kong

Google

One of the best bread basket served in a restaurant. Warm, soft & moist inside, crust not too hard. Fragrant olive oil to go with. Amuse bouche was delicious. Boneless rib eye had good char, well seasoned. Clean taste even at medium rare. Order all 4 sauces to try but were served 3 only. The beef bar sauce was not tasty. Avoid. Fries were good, good crust yet fluffy inside. Pork belly was dry and tough. Do not waste money for this dish.

Christie Chang

Google

Have no idea how this place earned its Michelin star with such bad service. Ate here on a deal with Restaurant Week. From the moment I stepped in, I felt unwelcomed. Perhaps my partner arrived there first, but there was no one who greeted me and guided me to the table at all. Despite placing a note and communicating on WhatsApp before that it was my actual birthday, there was no acknowledgment except the extra chocolate plaque they put on the dessert at the end. I don’t need you to sing or anything, but the overall attitude was just to leave the dessert on the table, help you take a photo and leave. The food was alright, but the service and the overall atmosphere of the restaurant is just off. Not to mention the person in charge who was wearing glasses physically intimidated us on a fault that was completely theirs and continuously gaslighting us on something that was not communicated to us at any point except when we were paying. It’s not like we weren’t going to pay for our meal, but you don’t have to be confrontational and blame us for not knowing something. I felt extremely disappointed about this dinner. Please don’t waste your money here or spend a special occasion here unless you want your day completely ruined. It’s simply not worth it for beef that’s good but there’s good places for beef anywhere else in this town. *Edit: turns out “person in charge” is their sommelier, Raymond Yip. Goes to show how poor management is at Beefbar that they have the sommelier take care of payment matters.

Car Empire

Google

We went all the way HK for my bday lunch just for this restaurant. They did not disappoint and I have traveled to several continents and tried different michelin statred steak houses . They have been the best so far!

Theodora Lau

Google

Absolutely phenomenal lunch in the heart of the city. The steak was well seasoned and done perfectly. Highly recommended.

eugene chan

Google

Fantastic steakhouse in HK with nice rooftop bar. Came earlier than their opening time and the wait staff brought us up to the rooftop bar to get some drinks and bar bites. For our meal, we ordered angus ribeye steak, miso spinach, sauteed mushrooms and mash potatoes. Desserts were tiramisu. Every single dish was great and server did a good job to explain more about each dish. Thoroughly enjoyed ourselves during this meal. Definitely worth a visit!

Nette T.

Yelp

It was a horrible night to be out (torrential rain, escalator was broken, got soaking wet) but we had reservations for dinner and off we went. Beefbar is located inside an office building. There is no signage so you have to look out for the name of the building and go in. Beefbar is quite large and can accommodate a lot of people. We sat down and ordered. SO wanted steak and I wanted to try the Uni tagliatelle. I know, it's counterproductive to be ordering pasta at a steak restaurant but I don't eat beef and didn't feel like fish. I also ordered the kale salad. They gave us ceviche on a small tortilla chip (they called it a taco) as an amuse bouche. It was fresh and crunchy. My kale salad came out and it was not a Californian's kale salad but more radicchio/butter lettuce/kale salad. Thank goodness this was small. It was refreshing. My Uni tagliatelle was delicious - the creaminess of the uni and the creamy sauce and perfectly cooked tagliatelle made this a decadent dish. I was so full I couldn't eat dessert. SO said his steak was really good. We were so full we couldn't order dessert but they brought out a tray of small vanilla cream puffs for us which was a nice finish to our dinner. Service was attentive when we sat down but got kind of lost after the restaurant filled up.

Vincent Q.

Yelp

My wife took me here for lunch on my birthday. Beef bar has a number of locations around the world. This branch has been awarded a Michelin Star which is quite an accomplishment for how short of a time it has been open. My rating is based on: Food: 4 stars Atmosphere: 4.5 stars Service: 4 stars The interior of the restaurant is immaculate and really radiates a fine dining vibe. Service was good as to be expected from a place of this caliber and price level. I ordered the A5 Wagyu steak, beef tartare, and Mac and cheese. Steak was prepared at a nice medium rare and the meat was supper fatty and tender. This was definitely the best part of the meal. We also had the tartar which is a dish they are known for. It wasn't my favorite but I'm not a beef tartar fan. The Mac and cheese was really rich, creamy and cheesy with a nice char on top for crunch. I enjoyed this dish quite a bit. Beef bar is one of the better steak houses that I have tried in Hong Kong and would recommend it for a date night or special occasion.

Ketan P.

Yelp

Great steak and service. Good selection of wines and decent service . Decent ambiance even though location is off the popular path

Myles C.

Yelp

Went to this place as recommended by my cousin and also from an email I received. First impression was that the place is good and classy. From the ambience, the food, the meat, and alcohol selection, what more could you look for. From its name "beefbar", their specialty is..well..beef! They're knowledgeable with their meat here. You could take a peek at the showcase of their beef at the center of the restaurant. When I went here with my cousin, I wasn't expecting as much but man oh man was I impressed! We asked the waiter what they would recommend and what was good, they also offered that we could order just a few and split each order into two so that we could share each dish (that was the way to go). So we went ahead and ordered their recommendation. For our appetizers, we got the Scallop w/ ponzu sauce carpaccio, second course was the Pasta with freshly shaved white truffles. After that we went on with the main event which was the beef. We ordered 3 kinds of beef that night, first was the Korean Hanwoo beef, second was the Ribeye cap, and then the Short rib. We added an extra side order which was the jalapeno mashed potato. Everything was excellent and cooked to perfection. To top that off, we ordered dessert. We got the tiramisu and the pumpkin cake which was also good. Overall I was impressed and their food was fantastic! I would definitely come back and recommend the place.

Beefbar Hong Kong

Beefbar Hong Kong

Photos

Highlights

You might also like