Beefbar Hong Kong

Steak house · Soho ·

Beefbar Hong Kong

Steak house · Soho ·

Michelin-starred steakhouse featuring prime cuts, mini burgers, and raw bar

Information

2/F, 16 Ice House St, Central, Hong Kong Get directions

HK$500+

@michelinguide

48,380 Postcards · 8,030 Cities

"This branch of the Monte Carlo-based group boasts stylish décor that blends marble and leather. Quality steaks from the U.S., Australia, Japan and Korea, including the bestselling ribeye cap, are broiled then chargrilled to seal in the juices under a lightly charred crust. To start, consider beef tartare prepared tableside or one of the lighter ceviches and tacos. Kobe beef street snacks make interesting bites that show refinement as well as flavour." - Michelin Inspector

https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/beefbar

Beefbar Hong Kong

@afar

25,132 Postcards · 3,702 Cities

"Beefbar This Michelin-starred restaurant isunapologetically all about beef. Even the minimalist decor, which relies on an understated organic color scheme, puts the focus squarely on the food. The à la carte menu features hard-to-resist mini burgers—with foie gras, or bacon and lemon sauce, or paprika and sesame seed sauce. There's also a raw bar, with tartares includingmilk-fed veal filet, tuna and sea bass, and traditional beef with caviar. The Great Meat menu showcasesthe main stars, namely American beef, Australian "Wagyu-crossed" beef, Kobe, and Korean shorthorn beef. Each type is offered in different cuts, sizes, and preparations. For any non–beef eaters tagging along, there are other options—pork, fish, risotto, pasta, and all the classic steak-house sides."

Where to Eat in Hong Kong Now

Photo courtesy of Beefbar

Beefbar Hong Kong

@michelinguide

48,380 Postcards · 8,030 Cities

How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating

"Langoustine, ceviche dressing, mango, avocado (Pic: Beefbar Hong Kong)Keep things clean and neat“Whenever you start plating something, keep the result you want to achieve in mind (in terms of flavours, texture and expression). Take a direction and avoid going too far with the creation. Keep things clean and neat, it will be easier to manage. With raw dishes such as ceviche, as well as tartare or carpaccio, it is even more key not to overwork the product and keep the plating very honest and straightforward, there is no deceiving message. An example at Beefbar is our Langoustine dish with ceviche dressing, mango and avocado. The thinly sliced langoustine and the ingredients are displayed in a way where each bite has a balanced amount of garnish and provides flavours throughout the degustation.”— Andrea Spagoni, executive chef,Beefbar Hong Kong" - Rachel Tan

https://guide.michelin.com/en/article/features/how-chefs-of-michelin-starred-restaurants-entice-with-exquisite-plating

Beefbar Hong Kong

tobi d.

Google

Price + expectation from a 1 star Michelin does not match. The interior is old school + a bit run down. The unprofessionally attached clear glass between the sink + the pissoir sort of sums it up. If you don’t care about the details you usually can’t deliver. Amuse Bouche - still don’t know what it was as very fast + unclear explanation. Slider - interesting, good texture, tiny. Chateau Briand - was a bit surprised about the actual cut of meet. Flavour was good but the peppercorn sauce was overpowering, whilst the bernaise lacked a kick. Fries were yummy but not exceptional. No petit fours with the coffee (not a must but usually a standard nice touch in and half way high end restaurant) Staff was nice and sommelier was knowledgeable but not sure if a bottle still wrapped in plastic makes for a good look. Outside bar is nice but no staff there - need to join you from main floor. Seating at the bar is cheap + too mixed for a high end place. Is it worth a visit with other high end steakhouse choices in Hong Kong? I would say no, but you may want to try to say you’ve been there…

K S

Google

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.

lam L.

Google

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.

Yvonne L.

Google

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.

Goi S.

Google

The Chateaubriand was excellent—very tender and cooked to perfection. However, the ribeye stole the show for us and is definitely one of our favorites. The tacos and mini burgers were also incredible, bursting with flavor and a real highlight of the meal. The staff was extremely attentive and friendly, making our experience even more enjoyable.

Keith Huang (.

Google

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

Steve S.

Google

This restaurant is very good, but didn’t quite meet my expectations as one Michelin star restaurant. The service was impeccable and the entrees and cocktail I had were beyond satisfactory. However, I was underwhelmed by the ‘Burger Bomb’ that I ordered. The burger was above average but didn’t blow my mind the way a $480 HKD burger should and the presentation was pretty ordinary. The venue is well presented although the washroom was pretty subpar for an upmarket establishment. If I was to return I would try a different main course.

Google

Throughout the dining experience, the service adhered to basic SOP. While functional, it fell short of the high level of engagement and personalization that is characteristic of Michelin-starred establishments. In fine dining, service should go beyond mere task execution—it must be immersive, attentive, and personalized. Unfortunately, this experience lacked the sincerity and thoughtful attention to detail that guests expect from a Michelin-starred venue. Although the service attendants were courteous, their interactions were largely disengaged. There was an absence of personalized touches, such as introducing the menu, offering detailed explanations of the dishes or wine pairings, or fostering meaningful interactions. Despite the restaurant being only partially occupied, the opportunity for more tailored guest engagement was not fully realized. This lack of connection detracted from the overall dining atmosphere and experience, which should be integral to any Michelin-starred setting. The steak served was commendable, reflecting the quality expected from a Michelin-starred steakhouse. However, the accompanying pasta dish, though generally enjoyable, required refinement. The sauce, while flavorful, was slightly over-sautéed, which diminished the intended balance of flavors. The complimentary puff pastry offered at the conclusion of the meal was disappointing. The quality of the cream filling was notably subpar, with a lack of refinement that suggested the use of lower-grade ingredients. At the conclusion of the meal, one of the female service attendants approached the table to present the bill and offer a Polaroid photo service. However, the service was rushed and lacked warmth. Rather than presenting the photo opportunity as a memorable part of the experience, the interaction was transactional and impersonal. A more engaging and thoughtful approach to this service could elevate the guest experience, aligning it with the hospitality standards expected from a Michelin-starred restaurant.

Nette T.

Yelp

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.

Vincent Q.

Yelp

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.

Ketan P.

Yelp

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

Myles C.

Yelp

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.