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Did you know that Hong Kong is one of the top places in the world for meat consumption per capita, with beef taking the crown? In fact, we consume four times more beef on average than the folks in the UK! But it’s not hard to see why, as there’s no shortage of options when it comes to beef dishes, with various types and cuts of beef available and all the different ways they are cooked and prepared. If you’re a beef lover yourself, here are eight fantastic spots certified under the Quality Tourism Services (QTS) Scheme where you can enjoy a true beef feast around the city.
Classy
Classy offers a diverse menu that includes everything from steak and seafood to pasta and vegetarian options, but it's their beef dishes that keep patrons coming back for more. The restaurant prides itself on its strictly controlled beef inventory, avoiding excessive stock to ensure that every beef dish is made with the freshest ingredients. A must-try is the char-grilled US Angus T-bone steak. Cooked using a traditional char-grill method, it has a crisp, charred exterior while staying tender and juicy inside. Don’t miss the casareccia alla bolognese with Wagyu; each piece is generously coated with sauce, packing a flavourful punch that will leave you wanting more.
Duan Chun Zhen
Duan Chun Zhen is renowned for its beef noodles, sticking to traditional methods that make their dishes stand out among many. Take their signature beef shank noodles, for example, which uses fresh fatty beef to create their own all-natural oil. The beef fat is blended with spring onions, ginger, garlic, chili paste and a mix of 23 Chinese herbs, then cooked on low heat for eight to nine hours before adding it to a beef bone broth. The broth itself simmers for hours, then sits overnight to lock in that deep character. Must-tries include the classic beef noodles, Duan Chun Zhen sliced beef shank noodles and the crowd favourite, braised beef noodles with tendon and shank. Fun fact: only about five bowls worth of beef shank can be obtained from one cow! With its perfectly marbled fat and rich gelatine, each bite is a flavour explosion.
Nabe One
Known for their value-for-money Japanese hot pot buffet, Nabe One is all about giving diners a taste of happiness with a quality selection of fatty beef. They carefully source premium meats from Japan, Australia and the US, including top-notch prime shoulder ribeye that has the perfect ratio of meat to fat. The restaurant also offers exquisite Kagoshima black-haired Wagyu, well-loved for its tenderness and depth. Each type of beef pairs beautifully with different broths, creating a whole range of delicious experiences. Instead of using a machine, the chefs hand-cut all the beef in-house in order to keep the natural fibres and tissues intact, giving you that delightful chewiness while retaining all the flavours.
Outback Steakhouse
Outback Steakhouse gets all their beef from high-quality farms and slaughterhouses certified by their US headquarters, ensuring rigorous quality control right from the sourcing stage. The restaurant uses expert dry or wet aging techniques to let the beef mature under the right conditions, ensuring all the wonderful essence can be unlocked, making the meat incredibly tender. Their signature steaks include the tomahawk and ribeye. The tomahawk is famous for its thick cut and rich, juicy texture, while the ribeye is a crowd-pleaser for its even marbling. The T-bone steak is also highly recommended, as it perfectly combines the tenderness of filet mignon with the robust flavour of a New York strip – the best of both worlds in one bite.
Shiawase
With decor inspired by Japanese shrines, stepping inside Shiawase will make you feel like you’ve entered a peaceful sanctuary. The restaurant specialises in creative skewers, blending island-style grilling with expert cooking techniques and carefully crafted sauces that elevate the seasoning of the ingredients.
While their beef skewers are a must-try, the menu also features other equally delicious dishes such as the Kagoshima A5 Wagyu sirloin sushi that’s lightly grilled at tableside. It’s served with three special sauces: nutty beef, truffle beef and yuzu, resulting in a delightful layering of flavours. The A5 Wagyu is thinly sliced and perfectly aged, topped with crispy garlic bits to bring out its rich, fatty taste. Don’t forget to also order the thick-cut beef tongue; each mouthful is packed with beefy juices and aroma!
TeppanIchi
Upscale Japanese teppanyaki restaurant TeppanIchi focuses on using fresh ingredients to create innovative dishes. The popular A4 Ito Wagyu ribeye and the US ribeye sliced rolls are must-tries. The sliced rolls are paired with Japanese yam pickles and wasabi kombu, making for a refreshing bite that never feels heavy, all while enhancing the beef's natural flavours. The chef emphasises that only high-quality beef is used, and that they typically season it with just a pinch of salt and black pepper to let the meat’s authentic taste shine.
Here’s a little tip for the best dining experience: pair your beef with lemon-infused salt and salted kombu. The lemon salt adds a zesty kick that cuts through the richness of the Wagyu, while the salted kombu boosts the savoury notes.
Wooloomooloo Steakhouse
Wooloomooloo Steakhouse takes the mid-to-high-end route, serving only the finest Australian beef from the best farms. Their specialty is wet-aged Australian grain-fed Angus steaks, which requires no marination before grilling thanks to its top quality. Only a sprinkle of sea salt will do its rich, meaty flavours justice.
One of the most popular dishes here is their beef wellington featuring an eight-ounce tenderloin wrapped in a crispy pastry. The 200-day grain-fed ribeye steak is another popular item on the menu. Order the bone-in ribeye steak, which weighs around one kilogram so it’s perfect for sharing between two to three people.
The steakhouse’s chef shares that when enjoying fattier cuts like ribeye, pairing it with Hokkaido scallops helps balance the richness. For leaner cuts like the tenderloin, adding foie gras can help enrich the mouthfeel of each bite.
Yoshinoya
When it comes to beef rice bowls, you can’t beat Yoshinoya. Established in 1899 at the Nihonbashi Fish Market in Japan, this legendary restaurant has over a century of history and nearly 50 locations in Hong Kong alone. Yoshinoya carefully selects premium grain-fed beef from the best farms in the US, with tight quality control when it comes to the thickness and marbling of beef. Their menu features a variety of popular dishes, including the signature beef bowl, salt-grilled Wagyu bowl and the meat-lover’s dream – the super-sized beef bowl. The signature beef bowl is drenched in a special sauce that perfectly soaks into every bite, amplifying the beef's rich flavours.
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The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.
