Beefbar Hong Kong

"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 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

"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