Beefbar Hong Kong

4.5 rating possibly the best steak around. Came here for restaurant week and wasn’t disappointed. The appetizer was decent but the highlight was really the dishes with wagyu ravioli and the steak itself. The Wagyu Ravioli with Wild Mushrooms was so flavorful but yet it’s well balanced that you can taste both the beef and mushroom. For steak we had the Australian "Wagyu-Crossbred" Hanging Tender and American Prime "Black Angus" Ribeye Cap. Both steaks was cooked and prepared to perfection, pink on the inside and seared enough to give it a slight charred flavor. Surprisingly preferred the hanging tender more as it was more flavorful than the ribeye. Lastly dessert Smoked Black Sesame & Chocolate Ice Cream was a prefect ending. The nuttiest from the sesame with the chocolate almost tasted like Nutella but not overly sweet balanced with the shortcake base. Service was excellent on par to expectation of a Michelin starred restaurant. Generally I would say their beef dishes was more outstanding would come back to try other dishes on their menu.

BeefBar - HK one and only Michelin 1-star steakhouse offers an exceptional dining experience with its warm atmosphere and impeccable service by BISU. The steaks are the highlight—perfectly cooked and tender, with rich flavors enhanced by expert seasoning. The truffle fries and mashed potatoes and roasted mushroom make delightful accompaniments. They also serve the best TIRAMISU in HK！！！, making it the perfect way to wrap up dinner, features layers of coffee-soaked ladyfingers, rich chocolate lava and creamy mascarpone, creating a delightful balance of flavors and textures. The knowledgeable sommelier - Raymond pairs the meal with an excellent selection of wines, elevating the overall experience. A must-visit for steak lovers!

After I had the most amazing ribeye cap in Boston (Mooo… Beacon Hill in case you were curious), I immediately started researching where I could find it in Asia/Aus/NZ (closer to my home country). Honestly, most places in Asia/Aus/NZ don’t even sell this specific cut, or if they do, it’s not showing up in my research. Anyway, this place’s ribeye cap is the best I’ve tried in Asia so far. I would fly to HK for just for this ribeye cap. An easy five star rating just for the ribeye cap. It was also lovely that they have a free amuse-bouche and a free mini dessert that I was not expecting. Interesting: I really didn’t understand the random corn that came with the ribeye cap. I just assumed it was for feng shui reasons or something. Cons: The scallops were just ok. The sauces that came with the ribeye cap were not great.

Nice brunch! We tried all the dishes on the brunch menu. There are all delicious. We like the bread and the pizza most. I also like the daily appetizer with scallop. The first course and second course are unlimited. There was free pepperoni pizza, and four cheese pizza. There are very delicious but we were too full to eat more. We didn’t take the free Caesar salad. I think there is no need to order the short rib. It is a little bit too fatty and too heavy. The cocktails are very strong. Maybe we should try the wine fee flow next time. For 680 brunch set I think it’s a good bargain. We will come back again.

Dined here with my former Team as part of my regional “farewell tour.” As someone who worked in some of the better fine dining establishments in The Hamptons, this place is Foodie approved with service up to my standards (as a Veteran of that industry at that standard) and has an exquisite ambiance / view. We shared the Wagyu Filet (end tip cut) and Scallops Tacos among other dishes. All were better than the last. Highly recommended, will return next time I am in Hong Kong.

Visited in April 2025. Hong Kong 🇭🇰 Stepping into this Michelin-starred establishment with a craving for high-quality Wagyu, I was immediately struck by the bright and airy ambiance. The restaurant is thoughtfully designed in a palate of light tones, revealing a keen attention to detail – from the charming, whimsically printed plates to the overall serene setting. FOOD: Arriving for lunch, we found the menu somewhat abridged, yet still offering a compelling selection of appetizers and meat-centric main courses. Our culinary journey began with the Wagyu Kobe Mini Burgers. These truly were mini, clocking in at just a couple of bites each, but they delivered an explosive punch of flavor. The patty was exquisitely juicy, and the soft, pillowy bun perfectly complemented, rather than overshadowed, the rich meat. It was a masterclass in burger simplicity and balance – nothing superfluous, just pure, unadulterated deliciousness. Next, we sampled the Wagyu Bolognese Pappardelle. The handmade pasta was impeccably prepared – smooth, perfectly al dente, and skillfully seasoned. While the sauce was undeniably enjoyable, I personally found the tomato base to possess a slightly excessive acidity. A touch more sweetness, in my view, would have elevated the dish to true harmony. We also took advantage of their excellent lunch special, opting for the Kagoshima Prefecture Wagyu Steak (accompanied by your choice of an appetizer/soup or tartare). The tartare proved to be an inspired selection – impeccably seasoned and flawlessly executed, particularly delightful when paired with the crisp, complimentary bread. The steak itself was a paragon of proper preparation, boasting that characteristic melt-in-your-mouth, lusciously marbled texture of Wagyu, and a subtly sweet, lingering fattiness. It was wonderfully tender, with a pleasing chew, and the impeccably seared crust provided a delightful textural counterpoint. SERVICE: The service was consistently excellent – friendly, attentive, and demonstrably professional. The only minor critique I could offer is that the pauses between courses were, perhaps, a touch lengthy at times, but this ultimately did not detract from the overall positive experience. VERDICT: This restaurant is an absolute must-visit for discerning carnivores seeking a truly exceptional meat-centric experience. While Wagyu takes center stage, they also offer a fine selection of beef from both the US and Australia. We thoroughly enjoyed both the food and the elegant yet relaxed atmosphere.

Been here for years for both brunch and dinner and it never misses. One of the few restaurants in Hong Kong that keeps their food quality consistency and I love how there is always innovation in their dishes.

i came for a lunch on a weekend, and the lunch set is good value with unlimited steak for mains. The catch is there is a time limit, one course is served at a time, with no returning to previous courses. So when each course is not fast to serve (not slow, like 10-15min), the time limit starts to feel pressured. The kitchen does a good job, recommend to stay away from the pizza sides that will fill you with non deliciousness, do try the tartar its good

It was a horrible night to be out (torrential rain, escalator was broken, got soaking wet) but we had reservations for dinner and off we went. Beefbar is located inside an office building. There is no signage so you have to look out for the name of the building and go in. Beefbar is quite large and can accommodate a lot of people. We sat down and ordered. SO wanted steak and I wanted to try the Uni tagliatelle. I know, it's counterproductive to be ordering pasta at a steak restaurant but I don't eat beef and didn't feel like fish. I also ordered the kale salad. They gave us ceviche on a small tortilla chip (they called it a taco) as an amuse bouche. It was fresh and crunchy. My kale salad came out and it was not a Californian's kale salad but more radicchio/butter lettuce/kale salad. Thank goodness this was small. It was refreshing. My Uni tagliatelle was delicious - the creaminess of the uni and the creamy sauce and perfectly cooked tagliatelle made this a decadent dish. I was so full I couldn't eat dessert. SO said his steak was really good. We were so full we couldn't order dessert but they brought out a tray of small vanilla cream puffs for us which was a nice finish to our dinner. Service was attentive when we sat down but got kind of lost after the restaurant filled up.

My wife took me here for lunch on my birthday. Beef bar has a number of locations around the world. This branch has been awarded a Michelin Star which is quite an accomplishment for how short of a time it has been open. My rating is based on: Food: 4 stars Atmosphere: 4.5 stars Service: 4 stars The interior of the restaurant is immaculate and really radiates a fine dining vibe. Service was good as to be expected from a place of this caliber and price level. I ordered the A5 Wagyu steak, beef tartare, and Mac and cheese. Steak was prepared at a nice medium rare and the meat was supper fatty and tender. This was definitely the best part of the meal. We also had the tartar which is a dish they are known for. It wasn't my favorite but I'm not a beef tartar fan. The Mac and cheese was really rich, creamy and cheesy with a nice char on top for crunch. I enjoyed this dish quite a bit. Beef bar is one of the better steak houses that I have tried in Hong Kong and would recommend it for a date night or special occasion.

Great steak and service. Good selection of wines and decent service . Decent ambiance even though location is off the popular path

Went to this place as recommended by my cousin and also from an email I received. First impression was that the place is good and classy. From the ambience, the food, the meat, and alcohol selection, what more could you look for. From its name "beefbar", their specialty is..well..beef! They're knowledgeable with their meat here. You could take a peek at the showcase of their beef at the center of the restaurant. When I went here with my cousin, I wasn't expecting as much but man oh man was I impressed! We asked the waiter what they would recommend and what was good, they also offered that we could order just a few and split each order into two so that we could share each dish (that was the way to go). So we went ahead and ordered their recommendation. For our appetizers, we got the Scallop w/ ponzu sauce carpaccio, second course was the Pasta with freshly shaved white truffles. After that we went on with the main event which was the beef. We ordered 3 kinds of beef that night, first was the Korean Hanwoo beef, second was the Ribeye cap, and then the Short rib. We added an extra side order which was the jalapeno mashed potato. Everything was excellent and cooked to perfection. To top that off, we ordered dessert. We got the tiramisu and the pumpkin cake which was also good. Overall I was impressed and their food was fantastic! I would definitely come back and recommend the place.