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, 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, 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, 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, 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, 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, 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, Argentinian grass-fed cuts all appear, 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, Korea.

The kitchen's wider range shows in the appetisers: roasted bone marrow, smoked burrata, 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, The Steak House appears to manage that balance consistently.

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, 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, 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.