Grand Hyatt Steakhouse: restaurant review

A haven for meat lovers, this Wan Chai mainstay, spread over two floors and including three private dining rooms, has all the trappings of an archetypal steakhouse: table-side service, a brimming red wine list and classic sides to complement the juicy, thick-cut steaks.

Moody, dim-lit interiors rendered in leather and mahogany wood set the tone for an evening of meat-centred indulgence, spotlighting high quality cuts from Australia, Argentina and the United States. Pair the artisanal dry-aged beef with a smorgasbord of starters and sides: lobster bisque, bone marrow and “dirty” fried potatoes are among the tantalising options on offer.

Signature dishes

Maryland crab cakes

Tomahawk rib-eye chop

Porterhouse

Contact details

Lobby Level, Grand Hyatt Hong Kong