A big slab of meat on a plate might not appeal to everyone, but that just means one thing. You haven’t had a good steak yet. The beauty of steak is in its simplicity. It doesn’t require much and cooks up quickly. Yet when it’s done right, it’s tender, juicy, and satisfying in the most primal way. For this edition of Chef’s Table, we asked Dario Cecchini of Carna about the best steak in Hong Kong.
While humans have roasted meat since prehistoric times, the specific tradition of cooking steak over large, communal bonfires is particularly linked to the Florentine Renaissance, where it was served with beer or wine. This celebrated practice spread throughout Europe. The Spanish later introduced it to North America, and now, people often consider steak an American classic. From its ancient origins to its place in today’s coveted fine dining establishments, steak has endured as one of our most prized and timeless meals.
Dario Cecchini, a chef of hospitality and the true Steak King
Dario Cecchini, an eighth-generation butcher from Panzano in Italy’s Chianti region, runs his family business, first established in 1780. He describes butchery as an ancient art that demands respect for the animal, even likening his craft to poetry. Today, he and his wife not only operate the historic butcher shop but also several restaurants, including Carna at The Mondrian in Hong Kong. A celebrity chef featured on shows like Top Chef and Netflix’s Chef’s Table, Cecchini isn’t just a steak expert; he brings genuine Tuscan hospitality to the heart of Hong Kong.
Chef Dario Cecchini of Carna lists his go-to spots for the best steak in Hong Kong
Fireside
With a passion for ignition, few dishes escape the embers at Fireside. Ranking #50 among the World’s 101 Best Steak Restaurants, Fireside is famed for its open kitchen with a custom Mibrasa grill, which gives dishes a unique smoky flavour thanks to the wood and binchotan charcoal. Fireside also partners with exclusive farms to bring some of the rarest cuts to the table.
Chef says: “Like Carna, Fireside uses an open charcoal grill, which is hard to find in Hong Kong. Charcoal enhances the flavour profile of meat and adds a distinct smoky, woody taste component maintaining the moisture. Fireside goes far beyond steak as their menu includes seafood and vegetables grilled on open fire in a very intimate setting. Listed on the 101 Best Steak Restaurants, it is a very special place.”
- Address 5/F, The Steps ‧ H Code, 45 Pottinger Street, Central, Hong Kong
- Phone +852 6610 8689
- Price range HKD 500-800 (approximately INR 5,805-9,288)
- Opening hours Monday to Saturday from 12 pm to 3 pm, and 6 pm to 10 pm
La Vache!
With five prime locations across Hong Kong including a picturesque spot at The Peak, La Vache! is a fuss-free spot for steak in Hong Kong. The menu sticks to the classics, with marbled USDA Prime ribeye and unlimited frites and organic green salad. You’ll hear this brasseries from blocks away thanks to the cheerful birthday celebrations.
Chef says: “With five Hong Kong relaxed Brasserie-style locations, this chain restaurant manages to focus on one dish and serve it to perfection. It reminds me that a good steak doesn’t need complication. With unlimited tasty fries, they show generosity, which is dear to my heart and a key component on how we manage Carna.”
- Address Various locations including G/F, 48 Peel Street, Soho, Central, Hong Kong
- Phone +852 2880 0248
- Price range HKD 200-400 (approximately INR 2,322-4,644))
- Opening hours Monday to Thursday, and Sunday from 12 pm to 3 pm, and 6 pm to 11 pm, Friday and Saturday from 12 pm to 3 pm, and 8 pm to 12 am
Lawry’s The Prime Rib
First established in 1938 in California, the Hong Kong outpost opened in 2006, marking the eighth opening of Lawry’s The Prime Rib internationally. Lawry’s is known for the gleaming silver carts rolling over to your table side for the live carving of its USDA certified roasted prime rib.
Chef says: “Lawry’s is a classic. With their formal setting with silver carts, carving, and rituals, they deliver tradition and celebrate a beautiful Prime Rib dish. Using quite different techniques to our charcoal cooking at Carna, they focus on a sense of history and a place filled with memories.”
- Address 3/F, The Galleria, 9 Queen’s Road Central, Central, Hong Kong
- Phone +852 2907 2218
- Price range HKD 400-800 (approximately INR 4,644-9,288)
- Opening hours Monday to Friday from 11:30 am to 3 pm, and 6 pm to 11 pm, Saturday and Sunday from 11 am to 3 pm, and 6 pm to 11 pm
Morton’s of Chicago
Steak and wine goes together like bread and butter. And at Morton’s of Chicago, not only do you get with the USDA prime-aged steak, there’s also an extensive list of rare and ‘cult classic’ labels at the wine locker (because who needs a menu?).
Chef says: “In many ways, Morton’s is one of the first, true American steakhouses in Hong Kong. The restaurant opened in 1999 and holds many fond memories for diners. Be it celebrations, anniversaries, business victories, or romantic dates. Their focus on service and quality in a familiar setting brings out the classic steakhouse experience. It always delivers a sense of comfort and familiarity.”
- Address 4/F, The Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong
- Phone +852 2732 2343
- Price range HKD 500-800 (approximately INR 5,805-9,288)
- Opening hours Monday to Friday from 5 pm to 11 pm, Saturday and Sunday from 11 am to 3 pm, and 5 pm to 11 pm
Golden Phoenix
This local-style steakhouse was founded in 1969 and has a total of eight branches, stretching across Kowloon, New Territories, and the Eastern District. In true Hong Kong fashion, the sizzling plate of steak is best paired with black pepper sauce or BBQ sauce. The portion here is generous, at an affordable price.
Chef says: “Golden Phoenix is a part of many of my Hong Kong friends’ childhood. It’s a place I cherish because it carries a piece of Hong Kong’s culinary soul. The sizzling iron plates, the rich sauces, the generous portions, the retro decor – this is a place for everyday people like myself. Dining here makes me feel connected to the history of the city. It’s straight-forward Western dishes with a Hong Kong twist.”
- Address Various locations including G/F, Kam Fung Building, 102 Lai Chi Kok Road, Prince Edward, Hong Kong
- Phone +852 2393 6054
- Price range HKD 100-200 (approximately INR 1,161-2,322)
- Opening hours Monday to Sunday from 11:30 am to 11 pm
Carna by Dario Cecchini
Carna’ nose-to-tail concept utilises all parts of the animal in declious, true Tuscan style. And as part of the zero-waste philosophy, the team here partners with the best local suppliers. For an authentic family-style meal, sample the Butcher’s Menu (runs Monday to Wednesday) that features the Costata di Manzo (35 days dry-aged), Tuscan Ham, the legendary Tiramisù di Casa, and more.
Chef says: “And I have to mention Carna, because just like Hong Kong, it is close to my heart. To have a place in a city I love and cherish, where my profound beliefs and philosophy come to life, is nothing but an honour. Our restaurant has been embraced by the wonderful Hong Kong people and we’ve found a real community of diners who share our passion for nose-to-tail. To be part of a place that celebrates my home cooking – a Tuscan spirit with rich flavours and unpretentious techniques – is a dream come true.”
- Address 39/F, Mondrian, 8A Hart Avenue, Tsim Sha Tsui, Hong Kong
- Phone +852 3550 0339
- Price range HKD 500-800 (approximately INR 5,805-9,288)
- Opening hours Monday to Friday from 6 pm to 12 am, Saturday and Sunday from 12 pm to 3 pm, and 6 pm to 12 am
Note:
The information in this article is accurate as of the date of publication.
Written By
Fashila Kanakka
Born in India and raised in Hong Kong, Fashila’s always down to explore a new neighbourhood and tick ..Read More
