The Steak House lives up to its name. Head chef Amine Errkhis oversees a curated, globally sourced selection of beef – including Japanese A5 Wagyu, Australian Black Angus, USDA Prime and Argentinian grass-fed – all dry-aged in-house and seared over a natural charcoal grill. Each steak is served with a choice of classic sauces and a robust selection of sides. It’s not all meat, though. The Steak House’s salad bar is as iconic as the restaurant’s charcoal grill, which was among the first of its kind in Hong Kong when installed in the 1980s. If you’re still worried about the meat sweats, excellent seafood dishes like Alaskan king crab or pan-seared scallops are sure to win you over. And if they don’t, the stunning harbour views will.

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