5 July, 2023 (Hong Kong SAR) Satisfy your carving for meat at The Steak House, discover the exciting new menu and bespoke collection of exceptional cuts from around the world, along with imaginative, globally inspired seasonal starters, Ethnic Street Flavours and side dishes. Additionally, starting from 2 July, The Steak House opens on Sundays for an indulgent brunch that brings an immersive culinary journey from viennoiseries, garden fresh salads and charcuterie to chef atelier stations, best meats and chargrilled specialties.
Head Chef Amine Errkhis shares his inspiration for the new menu at The Steak House. “We have gone great lengths to source the best beef from around the world in order to offer our guests the most variety and something different from other steak houses in town. We have a unique selection with curated beef cuts from Japan, Korea, Australia, Spain, Italy and USA.”
From 20 June, discover the new additions which include Carima Marbled Beef from Italy, Hanwoo from Korea and Kagoshima Black Cow Beef from Japan.
Carima Marbled Beef / Italy – T-Bone & Bone-in Rib Eye
Carima is the first Italian beef to have grading based on the typology of the cattle, conformation and marble scores, ensuring its quality and consistency. Beefs are all Italian / European breed female cattles at approximately 16 months of age, which present outstanding characteristics that create a unique quality marbled beef with superb juiciness, tenderness, texture and flavour.
Hanwoo Beef / Korea – Sirloin & Rib Eye
Hanwoo beef is amongst the rarest and most interesting premium quality meat in the world. The secret to its flavour is the extent of the marbling, resulted by the cattle’s diet of various grains and corn rather than grass, plus beer and fermented pine needles. The quality concluded is a balanced flavour that lies between Wagyu and USDA prime.
Kagoshima Kuroushi / Japan – Sirloin & Tenderloin
Kagoshima Kuroushi (Black Cow) is an exquisite wagyu beef that is finely textured and tender. Its ideal marbling with a low melting temperature creates a meat that is full-bodied with a delicate flavour and distinct umami profile.
Aside from beef, the new menu features an array of exciting selections prepared with fire on the charcoal grill including tender and mild flavoured, naturally farmed USDA Lamb Rack from Superior Farm, Hungarian Mangalica Pork Tomahawk, known as one of the world’s tastiest pork, and French free range yellow chicken “Jerk style” served with grilled baby gem, smoked pickled kohlrabi and shallots.
All of the curated cuts are seared to perfection on the original charcoal grill, with a “magic powder” (seasoning) on the final two flips enhancing the ultimate flavour. In addition, the chefs use beef tallow to brush the meat in lieu of oil as a more sustainable option. As you seamlessly cut into each bite with a choice of premium Nesmuk knives from the bespoke collection, savour the rich flavour and texture of the world’s finest beef.
Enhance the experience with refreshing seasonal starters including Toro and Uni Custard served with Oscietra caviar or Tomato Gazpacho with Langoustine Tail. Explore Ethnic Street Flavours such as Beef Kofta & Foie Gras and New Caledonian Sustainable Obsiblue Prawn Ceviche together with our inspired new side dishes of Mexican Elote Corn Ribs with creamy chipotle sauce and Cotija cheese.
Head Chef Amine Errkhis shares, “In addition to our collection of bespoke beef cuts from pristine farms around the world, we have created a unique collection of dishes with international flavours. While there are still “must-have” items on the menu like Crab Cakes and Beef Tartare, we are doing these dishes in our own style and presentation.”
One of the classics on the menu is PERSEUS Caviar with traditional condiments. Guests can also add caviar to an array of dishes from Beef Tartare to Bone Marrow for a sublime pairing. Whatever the choice, guests will certainly leave room for the decadent desserts designed for sharing, which include Executive Pastry Chef Andy Yeung’s creative adaptation of an Australian classic – refreshing Citrus Pavlova with yuzu coulis, lemon peel confit, timut pepper, pamplemousses sorbet.
The Steak House Sunday Brunch Experience
Starting 2 July, The Steak House debuts an indulgent Sunday Brunch like none other. The weekend brunch offers a unique introduction to The Steak House’s celebrated experience. The immersive culinary journey begins at the Brunch Table with a decadent display of viennoiseries (fresh croissants, pain du chocolate and breads), cheese, cold cuts, ethnic marmalades, nuts and fruits. At the garden fresh salad bar, in addition to organic seasonal green field vegetables, mixed salads and a Caesar salad station, indulge in pâté en croûte, terrines, foie gras, raw starters, devilled eggs, plus carefully selected condiments and exceptional olive oils, premium mature cheese and charcuterie from France, Spain, and Italy.
Watch our chef in action as he prepares Eggs Benedict with Truffle Hollandaise or chat with our chefs at an immersive atelier station as they prepare dishes à la minute. Sip into the Canadian Lobster Bisque, then await your main course from a selection of charcoal grilled specialties. Decadent desserts from a vertical display are the ultimate indulgence.
A glass of Champagne and free-flowing orange juice, soft drinks and non-alcoholic beverages are inclusive in the immersive brunch experience. (HK$1,288 per person / HK$888 per child 4-11 years old). Enjoy free-flowing Champagne and our Sommelier’s red and white wine pairing for an additional HK$288 per adult. 10% service charge is applicable to all prices.
REGENT HONG KONG DINING DESTINATION
Explore an alluring dining destination building on decades of culinary and service excellence with beloved restaurants, magnificent harbourviews and the vibrancy of local tastes and emerging talent married with innovation, creativity and decadence. Immersive culinary journeys go beyond the excellence of the cuisine itself with sensory encounters inspired by Hong Kong's rich culture and art. Our current collection includes Lai Ching Heen, The Steak House, Harbourside and The Lobby Lounge.
Please click here for The Steak House Menus; Click here for Sunday Brunch Menu; Click here to download high-resolution images.
Restaurant reservations can be made via the online booking platform at
https://hongkong.regenthotels.com/
For enquiries, kindly contact Restaurant Reservations at dining.regenthk@ihg.com or call + 852 2313 2313.
Regent Hong Kong
Following a total transformation, Regent Hong Kong is reimagined as a majestic haven on Victoria Harbour with a serene aesthetic by Hong Kong-born design visionary Chi Wing Lo. Its 497 rooms (including 129 suites) are envisioned as Personal Havens of tranquillity with personalised service on your terms by Regent Experience Agents. Discover decadent dining at six celebrated restaurants and bars with mesmerising harbourviews. Regent Club is an exclusive luxury residential retreat for suite guests and selected room categories. For bespoke events, there are ten versatile harbourview function rooms and an iconic white marble staircase leading to the large pillarless ballroom. Discover more at https://hongkong.regenthotels.com/
About Regent® Hotels & Resorts: Guests have made grand entrances through the doors of Regent® Hotels & Resorts for nearly half a century. Born in 1970, our collection of modern hotels and resorts are home to stays both serene and sensational. The type of experiences that spark stories and charm even the most seasoned of travellers. Regent Hotels & Resorts hotels are located in some of the globes most inspiring must-see destinations, from urban streetscapes rich in culture to ports with breath-taking seaside views. An invitation to life’s most scenic moments. Regent hotels are amongst the most well-known luxury hotels in the world, with nine open hotels including the exclusive Regent Hong Kong, Carlton Cannes - a Regent Hotel, Regent Phu Quoc, Regent Chongqing, Regent Shanghai, and Regent Porto Montenegro. Ten further properties are due to open in the next five years in Bali, Santa Monica, Jakarta, Kuala Lumpur, Chengdu, Sanya, Shanghai, Shenzhen, Jeddah and Kyoto. For more information and to book, visit www.regenthotels.com.
