https://www-scmp-com.libproxy1.nus.edu.sg/rss/323965/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg As a kid, I used to think steakhouses were the most intimidating of places. The typical old-school grill room is a dimly lit cavern, guarded by a snooty-looking maitre’ d who, with one glance and a dismissive wave, could banish you. Even though I was let in, I never felt relaxed. Back then, those oak-panelled dens of meat, martinis and manly men were considered the height of fancy dining. As a pimply preteen, I knew nothing about steak appreciation. The few times my uncle took us to these... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3138251/striploin-side-sexism-why-steakhouses-need-lose-their-mens?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3138251/striploin-side-sexism-why-steakhouses-need-lose-their-mens?utm_source=rss_feed Sat, 26 Jun 2021 01:45:10 +0000 Prohibition evokes 1920s America – a decade of prosperity but also a time when alcohol was banned, which produced secret bars or speakeasies. The decor here reflects the era – a mix of wood, metal and brick, leather booths and chairs and a curtained “secret” lounge near the bar. The menu offers a selection of seafood and steaks but start with the tuna tartare or grilled prawns in garlic butter. The 28-day dry-aged USDA Prime bone-in is for sharing. There is also Argentinian grass-fed,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126915/prohibition-grill-house-cocktail-bar-surf-and-turf?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126915/prohibition-grill-house-cocktail-bar-surf-and-turf?utm_source=rss_feed Sun, 28 Mar 2021 04:00:14 +0000 The popular steakhouse at Sheraton Hong Kong Hotel & Towers sports a classy, contemporary New York-look with floor-to-ceiling windows running the length of the restaurant, providing top harbour views. The decor incorporates a wine corridor showcasing the extensive wine list, and there is a bar at the entrance. Menu highlights are soups such as lobster bisque, salads, and starters like jumbo shrimp cocktail, baked escargot and lump crab cake. Mains include prime steaks such as bone-in rib-eye... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126914/mortons-steakhouse-wine-and-dine-new-york-style-setting?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126914/mortons-steakhouse-wine-and-dine-new-york-style-setting?utm_source=rss_feed Sun, 28 Mar 2021 03:30:05 +0000 The Terence Conran-designed Mandarin Grill + Bar has a minimalist look – the clean lines and cool palettes put the focus on executive chef Robin Zavou’s creativity, and the finest seasonal organic ingredients are used to interpret grill classics. There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126913/mandarin-grill-bar-chef-robin-zavou-presents-grill?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126913/mandarin-grill-bar-chef-robin-zavou-presents-grill?utm_source=rss_feed Sun, 28 Mar 2021 03:00:09 +0000 Rosewood Hong Kong’s American smokehouse has live-fire ovens, charcoal grills and meat lockers at the butcher’s shop area. Chef de cuisine Nathan Green pays homage to Texan barbecue traditions, using premium cuts such as flank, rib-eye, strip loin and tenderloin. The menu includes Southern-style starters like butcher shop terrine and smoked short-rib bone marrow with toast. From the smoker, try the barbecue pork belly and seven pepper brisket. For mains, steak cuts are from Brandt Ranch in... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126912/henry-paying-homage-enduring-texan-barbecue-traditions?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126912/henry-paying-homage-enduring-texan-barbecue-traditions?utm_source=rss_feed Sun, 28 Mar 2021 02:30:12 +0000 On the harbourfront with a large terrace, this is the perfect setting for enjoying cocktails while watching the sun set. Start with an Alaska sour of white rum, sage, coconut, Chartreuse yellow and lime before settling into a delicious feast. Starters include seared scallops with crispy pork belly, curried cauliflower purée, capers and raisins, and steak tartare prepared tableside. For mains, the sea bass is good; as for the grills, the wet-aged US sirloin from Snake River Farms is a cross... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126910/harbourside-grill-sunset-panoramas-seafood-platters-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126910/harbourside-grill-sunset-panoramas-seafood-platters-and?utm_source=rss_feed Sun, 28 Mar 2021 02:00:15 +0000 The setting befits a steakhouse with its dark wood, leather seats and heavy drapes. Perfect for carnivores, Grand Hyatt Steakhouse offers USDA Prime cuts like tenderloin, rib-eye, and porterhouse; smoked beef short-ribs braised for 48 hours; and Australian Wagyu and artisanal dry-aged beef from Ireland and Tasmania. Other mains are Ibérico pork chop, Australian lamb rack and Patagonian toothfish. Appetisers include baked snails and blue mussels. Classic desserts feature key lime pie, rum baba... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126906/grand-hyatt-steakhouse-carnivores-paradise-hong-kong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126906/grand-hyatt-steakhouse-carnivores-paradise-hong-kong?utm_source=rss_feed Sun, 28 Mar 2021 01:30:07 +0000 Atop V Point Tower in Causeway Bay, Alto has a modern interior by designer Tom Dixon, with glam gold lights and panoramic views framed by monochrome windows. The menu has sharing starters, like spicy smoked steak tartare and mixed grain goat cheese. From the grill, choose from Hereford, Angus and Australian beef, Japanese pork and Suffolk lamb. Sides include salads, chips and baked cauliflower. Beef Wellington, whole sea bass, tomahawk Australian Wagyu and Dingley Dell pork belly count among... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126903/alto-bar-grill-cocktails-rooftop-and-steak-glamorous?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126903/alto-bar-grill-cocktails-rooftop-and-steak-glamorous?utm_source=rss_feed Sun, 28 Mar 2021 01:00:08 +0000 Steak lovers will enjoy dining at this restaurant with its gourmet menu, top wines and panoramic harbour views. Diners can start off at the salad bar, or with Boston lobster bisque. On the must-have list are Alaskan king crab legs and duck foie gras, but the steaks are the showstoppers. The selection includes Japanese A5 Miyazaki Wagyu, USDA prime long bone-in rib-eye and New York strip. Sauces and sides are also extensive, from black pepper with Cognac to classic barbecue sauces and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074819/steak-house-winebar-grill-gourmet-menu-packed-showstoppers?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074819/steak-house-winebar-grill-gourmet-menu-packed-showstoppers?utm_source=rss_feed Sun, 22 Mar 2020 04:00:13 +0000 This popular steakhouse at Sheraton Hong Kong Hotel & Towers has a contemporary New York look with floor-to-ceiling windows running the length of the restaurant. The decor incorporates a wine corridor that showcases the restaurant’s extensive wine list, and there is a bar, too. Classic menu highlights are soup and salads, and starters of jumbo shrimp cocktail and lump crab cake. Mains include prime steaks such as New York strip and porterhouse; other mains are pork chops, Wagyu, ocean platters... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074785/new-york-new-york-mortons-steakhouse-channels-iconic-look?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074785/new-york-new-york-mortons-steakhouse-channels-iconic-look?utm_source=rss_feed Sun, 22 Mar 2020 03:45:05 +0000 The Terence Conran-designed Mandarin Grill has a minimalist look with a cool colour palette, putting the focus on executive chef Robin Zavou’s creativity. The finest seasonal organic ingredients are used to interpret grill classics. The grill menu features Italian Gruppo Vercelli veal rack and Tasmanian Robbins Island wet-aged, grain-fed Wagyu tenderloin. Other mains are oven-roasted whole red partridge and pearl barley onion risotto. Starters include a variety of oysters and steamed abalone... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074782/oysters-abalone-and-fine-meat-mandarin-grill-bar?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074782/oysters-abalone-and-fine-meat-mandarin-grill-bar?utm_source=rss_feed Sun, 22 Mar 2020 03:30:12 +0000 Rosewood Hong Kong’s American grill, barbecue and steakhouse has live-fire ovens, charcoal grills and meat lockers in the butcher’s shop area. Chef de cuisine Nathan Green’s menu focuses on premium cuts such as flank, rib eye, strip loin and tenderloin. There are also Southern-style snacks, starters, soups, seafood, pastas, sides and desserts. Starters include artichoke soup, barbecue pork belly and oysters. For mains, steak cuts are from Brandt Beef in California, Snake River Farms in Idaho and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074780/henry-captures-true-essence-all-american-grill?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074780/henry-captures-true-essence-all-american-grill?utm_source=rss_feed Sun, 22 Mar 2020 03:15:10 +0000 The setting befits a steakhouse with its dark woods, leather seats and heavy drapery. The menu offers prime cuts of USDA Black Angus, Wagyu and artisanal dry-aged beef, bison tenderloin and bone-in rib-eye. Other dishes include rack of lamb, roasted cornfed spring chicken and Patagonian toothfish. The duck fat potato fries and macaroni and cheese are popular sides. For starters, there’s seafood, including oysters, and a salad bar. Save room for classic desserts like rum baba, cheesecake,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074777/big-beef-why-grand-hyatt-steakhouse-meat-lovers-dream?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074777/big-beef-why-grand-hyatt-steakhouse-meat-lovers-dream?utm_source=rss_feed Sun, 22 Mar 2020 03:00:16 +0000 This sophisticated Argentinian steakhouse has decor reminiscent of the private members clubs of the 1900s, the height of the nation’s affluence. Decked in wood and leather, equestrian antiques and paintings, it also includes a collection of steak knives in one of the private rooms. The menu showcases asado-style grilled Argentine pure Black Angus steaks with cuts including tenderloin, rib-eye and T-bone, cooked from blue to well done. Starters include empanadas, wood-smoked bacon, chorizo... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074595/buenos-aires-polo-club-highlights-asado-style-grilled?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3074595/buenos-aires-polo-club-highlights-asado-style-grilled?utm_source=rss_feed Sun, 22 Mar 2020 02:45:12 +0000 Prohibition evokes 1920s America – a decade of prosperity, but also a time when alcohol was banned, thus producing an underworld of secret bars, or speakeasies. The eatery reflects the era with a mix of wood, metal and brick, leather booths and chairs and a curtained “secret lounge” next to the bar. The menu offers a selection of seafood and steaks, but start with the tuna tartare or grilled prawns in garlic butter. The 28-day dry-aged USDA prime bone-in is for sharing. There is also... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064959/prohibition-grill-house-cocktail-bar?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064959/prohibition-grill-house-cocktail-bar?utm_source=rss_feed Wed, 18 Mar 2020 04:00:13 +0000 Atop V Point Tower in Causeway Bay, Alto has a modern interior by international designer Tom Dixon, which features gold lights, adding glamour to large windows that look out to the panoramic view. Starters include Ahi tuna tartare with sesame, pineapple and young coconut, and grilled halloumi with pickled cauliflower, tomato and smoked almond romesco. For mains, try the USDA and Argentinian grass-fed beef, or the Butcher’s Board featuring A4 Wagyu sirloin, USDA hanger steak, grass-fed beef and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064915/wagyu-usda-high-steaks-and-great-views-alto-bar-and-grill?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3064915/wagyu-usda-high-steaks-and-great-views-alto-bar-and-grill?utm_source=rss_feed Wed, 18 Mar 2020 02:15:10 +0000 Wolfgang’s Steakhouse was founded by Wolfgang Zwiener in 2004. His first restaurant was on New York’s Park Avenue and now there are outlets across Asia. Hong Kong’s restaurant ticks all the boxes. The decor is classic with white-clothed tables, leather and wood features. The service is friendly and efficient. Signatures include porterhouse, crab cakes, seafood platter and home-made cheesecake. We also recommend the jumbo lump crabmeat for starters and the USDA prime steaks that are dry-aged for... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001331/prime?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001331/prime?utm_source=rss_feed Thu, 21 Mar 2019 03:00:11 +0000 Steak lovers will enjoy the gourmet menu, top wines and panoramic harbour views. Start off at the salad bar or a soup of creamy cep mushroom chestnut. The “must” list features Alaskan king crab legs and duck foie gras, but the steaks are the show-stoppers. The selection includes Nagasaki Wagyu beef of A5 tenderloin, strip loin and short rib and the Australian rib-eye or tomahawk Wagyu. They also serve hormone- and antibiotic-free beef such as USDA New York strip and petit filet mignon. There is... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001329/steak?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001329/steak?utm_source=rss_feed Thu, 21 Mar 2019 02:45:05 +0000 As the name suggests, Prohibition evokes 1920s America – a decade of economic prosperity and cultural dynamism, but also a time when alcohol was banned which produced an underworld of secret bars or “speakeasies”. The interior reflects the era with a mix of wood, metal and brick, leather booths and chairs and a curtained “secret” lounge next to the bar to enjoy cocktails. The menu offers a selection of seafood and steaks. The 28-day dry-aged USDA prime bone-in rib-eye or the... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001324/hong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001324/hong?utm_source=rss_feed Thu, 21 Mar 2019 02:30:11 +0000 The popular steakhouse at The Sheraton Hotel sports a classy contemporary New York-look and spectacular harbour views. A wine corridor showcases an extensive wine list. Classic menu highlights include a selection of soup and salads, starters of ahi tuna tower and baked escargot and the Prime ocean platter. Mains include prime steaks and chops such as centre-cut filet mignon, rib-eye and New York strip. There are also signature seafood dishes such as miso-marinated sea bass,... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001321/mortons?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001321/mortons?utm_source=rss_feed Thu, 21 Mar 2019 02:15:06 +0000 Gordon Ramsay opened this British-style steakhouse last year offering British butcher’s cuts such as sirloin, rib-eye and bone-in fillet, dry-aged for a minimum of 28 days, international cuts such as grain-fed Australian and Japanese Wagyu and dry-aged T-bone, all done on a Josper grill. Add-ons include bone marrow mash and short rib-stuffed Yorkshire pudding. We also like the traditional ploughman’s with the pork pie carved tableside. Other dishes include hot-smoked miso... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001317?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001317?utm_source=rss_feed Thu, 21 Mar 2019 02:00:12 +0000 The Terence Conran-designed Mandarin Grill has a minimalist look with clean lines to put the focus on the creative dishes by executive chef Robin Zavou. The finest seasonal organic ingredients are used to interpret grill classics with culinary flair. The grill menu features Australian Cape Grim wet-aged grass-fed rib-eye, wet-aged Wagyu A5 tenderloin from Robbins Island and Japanese Wagyu A5 from Kagoshima. Non-steak mains include Rhug Estate venison loin, roasted sea bass, and pearl barley... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001313?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001313?utm_source=rss_feed Thu, 21 Mar 2019 01:45:09 +0000 The setting befits a steakhouse with its dark woods, leather seats and heavy drapery. Perfect for carnivores, Grand Hyatt Steakhouse offers prime cuts of USDA prime Black Angus, Wagyu and artisanal dry-aged beef. Bison tenderloin or bone-in rib eye is also available. Apart from red meats, smoked pork baby ribs, rack of lamb, spring chicken and Patagonian toothfish are offered. The duck-fat potato fries and macaroni and cheese are popular sides. Starters include oysters, yellowfin tuna and other... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3001310/perfect-place-carnivores-indulge-grand-hyatt-steakhouse?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3001310/perfect-place-carnivores-indulge-grand-hyatt-steakhouse?utm_source=rss_feed Thu, 21 Mar 2019 01:30:16 +0000 This sophisticated Argentinian steakhouse has decor reminiscent of 1900s private members’ clubs prevalent at the height of the country’s affluence. Decked in wood and leather, equestrian antiques and paintings, it also includes a collection of steak knives in one of the private rooms. The menu showcases asado-style grilled Argentine pure Black Angus beef steaks with cuts including tenderloin, rib eye and T-bone, cooked from blue to well done. Starters include empanadas, wood-smoked bacon,... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001309/buenos?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001309/buenos?utm_source=rss_feed Thu, 21 Mar 2019 01:30:13 +0000 As the name suggests, Beefbar’s menu features top quality beef from around the world. Connoisseurs can enjoy signature cuts of corn-fed American prime Black Angus aged 20-22 months, Korean short- horn beef aged 28 months, Australian Wagyu crossbred beef aged up to 32 months, and dried pasture and grass-fed Kobe A5 Hyogo Tajima beef aged 29 months. There are plenty of starters, salads and soups but we recommend the miniburger bar featuring Black Angus and the foie gras... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001308/kobe?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001308/kobe?utm_source=rss_feed Thu, 21 Mar 2019 01:15:09 +0000 Atop V Point Tower in Causeway Bay, Alto’s Tom Dixon-designed interior features gold lights that add glamour to the monochrome framing of the large windows that look onto the panoramic view. The menu has a choice of starters to share – Ahi tuna tartare with sesame, avocado and mango and watermelon salad with chilli-roasted feta, thyme and raisin vinaigrette. Mains include USDA and Argentinian grass-fed beef but we liked the butcher’s board of A4 Wagyu sirloin, USDA hanger... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001304/butchers?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-steak-and-grills/article/3001304/butchers?utm_source=rss_feed Thu, 21 Mar 2019 01:00:04 +0000 Wolfgang’s Steakhouse was founded by Wolfgang Zwiener in 2004. His first restaurant was in New York’s Park Avenue, and now there are outlets across Asia. Hong Kong’s restaurant ticks all the boxes. The décor is classic white-clothed tables with leather and wood features and the service is friendly and efficient.  Signatures include porterhouse, crab cakes, seafood platter and home-made cheesecake.  We also recommend the jumbo lump crab meat for starters and the USDA prime steaks which are dry... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136327/classic-american-wolfgangs-steakhouse-real-deal?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136327/classic-american-wolfgangs-steakhouse-real-deal?utm_source=rss_feed Fri, 16 Mar 2018 09:03:49 +0000 Steak fans will enjoy dining here, with a gourmet menu, top wines and panoramic harbour views. Diners can start off at the salad bar or with a soup such as lobster bisque. On “The Must” list are Alaskan king crab legs and duck foie gras, but the steaks are the show-stoppers. The extensive meat selection makes decisions tough with cuts from the United States, Canada, Australia and Japan. They also serve hormone- and antibiotic-free beef such as New York strip and petit filet mignon. Sauces and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136324/steaks-are-show-stoppers-steak-house-winebar-grill?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136324/steaks-are-show-stoppers-steak-house-winebar-grill?utm_source=rss_feed Fri, 16 Mar 2018 09:03:47 +0000 Feeling right at home in trendy California Tower, Porterhouse has a sleek interior with a mirrored geometric ceiling and floor-to-ceiling windows overlooking Central. It is also airy and spacious. New executive chef Angelo Vecchio revamped the menu after the LKF Group acquired the restaurant. Porterhouse now boasts the city’s largest selection of porterhouse steaks with US Nebraska Durham Ranch Black Angus choice and 60-day dry aged Spain Los Norteños Rubia Gallega prime porterhouse. Seafood is... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136323/meat-what-matters-porterhouse?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136323/meat-what-matters-porterhouse?utm_source=rss_feed Fri, 16 Mar 2018 09:03:45 +0000 This three-storey rustic-meets-ritzy steakhouse is perfect for good food in a casual setting. Mrs Fox on the ground floor is a bar that offers casual bites. Upstairs at Mr Fox, chef Cheung Chok-ho, previously with Amber and Café Gray Deluxe, offers modern twists on European classics. The raw oyster selection, beef tartare and the shellfish platter are favourite starters. Besides the options of dry-aged steaks for mains, there is free-range chicken, pork Tomahawk, whole snapper and salmon.  The... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136321/mr-mrs-fox-puts-modern-twists-european-classics?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136321/mr-mrs-fox-puts-modern-twists-european-classics?utm_source=rss_feed Fri, 16 Mar 2018 09:03:43 +0000 The popular steakhouse at The Sheraton Hotel sports a classy New York look with floor-to-ceiling windows running the length of the restaurant and every table providing spectacular harbour views. The décor incorporates a wine corridor that showcases the restaurant’s extensive wine list. Classic menu items include Maine lobster cocktail and baked escargot for starters, bone-in rib-eye, prime New York strip and filet mignon steaks alongside dishes such as rack of lamb, veal chop, chicken and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136319/mortons-chicago-sports-classy-new-york-look?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136319/mortons-chicago-sports-classy-new-york-look?utm_source=rss_feed Fri, 16 Mar 2018 09:03:41 +0000 The minimalist look, clean lines and cool palettes of the Terence Conran-designed Mandarin Grill put the focus on executive chef Robin Zavou’s creative dishes. Welsh Rhug Estate lamb and wild turbot are among the seasonal organic ingredients that interpret grill classics with flair. Starters include oysters, Applewood smoked salmon and steak tartare. Mains from the trolley include slow-roasted USDA prime rib and Dover sole with wagyu and Irish Kettyle Farm porterhouse for two from the grill.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136316/mandarin-grill-focuses-creativity?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136316/mandarin-grill-focuses-creativity?utm_source=rss_feed Fri, 16 Mar 2018 09:03:39 +0000 Lawry’s The Prime Rib opened in California in 1938. It came to Hong Kong in 2006, and is famous for its prime beef rib served tableside from a traditional silver cart. There is a bar for pre-dinner drinks and four private rooms.  The menu includes traditional steak house dishes such as lobster tail and jumbo shrimp cocktail starters, fish of the day, salmon, lamb and chicken as alternatives to steak. But it is the rib eye that diners usually come for – with gratin potatoes and crispy fried... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136314/lawrys-prime-rib-heaven-meat-lovers?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136314/lawrys-prime-rib-heaven-meat-lovers?utm_source=rss_feed Fri, 16 Mar 2018 09:03:37 +0000 Flint Grill & Bar is  ideal for business lunches and dinners. The spacious venue has chic décor; the private rooms or dining area can seat larger groups; and there are open kitchens and a bar area where trained mixologists whip up exotic cocktails.  Daily specials offer seasonal items while the à la carte menu features cuts of steak, fresh seafood and European-inspired fare. Signatures include tableside dishes, steak nature “Alexandre Polmard” egg yolk jam, grilled sourdough or French fries and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136313/flint-grill-bars-spacious-setting-ideal-business-lunches?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136313/flint-grill-bars-spacious-setting-ideal-business-lunches?utm_source=rss_feed Fri, 16 Mar 2018 09:03:35 +0000 As the name suggests, Beefbar offers a menu filled with the best quality beef from around the world. Connoisseurs can enjoy American prime corn-fed Black Angus and Australian Black Market Black Angus famed for its high marbling and tender meat. There is also Australian wagyu crossed beef, Kobe beef and Korean short horn. There is a tasting menu featuring four types of steak. Other menu items include pork belly, veal, lamb, fish, pasta and risotto. For dessert, the Irish coffee soufflé and lemon... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136312/beefbar-stocks-best-quality-around-world?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136312/beefbar-stocks-best-quality-around-world?utm_source=rss_feed Fri, 16 Mar 2018 08:02:33 +0000 Alto is at the top of V Point Tower and has a modern interior by British designer Tom Dixon. Its décor features gold lights as well as monochrome framing around the windows overlooking the panoramic view.  Chef Mike Boyle’s menu has a choice of starters – crispy pig skin with Thai dipping sauce and beetroot with goat cheese and watercress. For mains, we recommend the Argentinean grass-fed ribeye or sirloin, and the Japanese A5 wagyu. For vegetarians, the black truffle pappardelle with mushrooms... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136311/starters-desserts-alto-steak-and-grill-hits-spot?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136311/starters-desserts-alto-steak-and-grill-hits-spot?utm_source=rss_feed Fri, 16 Mar 2018 08:02:31 +0000 The setting befits a steakhouse with its dark woods, leather seats and heavy drapery. Grand Hyatt Steakhouse offers prime cuts of beef from the United States, Canada and Japan, including dry-aged beef, rib-eye, chop and Porterhouse, natural black Angus tenderloin and strip loin and choices of wagyu. Light and refreshing starters include oysters, seafood on ice, Oscietra caviar, crab cakes and prawn cocktail. Classic soups include French onion, lobster bisque and New England clam chowder. The... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135446/grand-hyatt-steakhouse-offers-prime-cuts-beef?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135446/grand-hyatt-steakhouse-offers-prime-cuts-beef?utm_source=rss_feed Fri, 16 Mar 2018 02:00:45 +0000 The popular steakhouse at The Sheraton Hotel sports a classy, contemporary New York-look with the interior featuring black and white, with light furnishings and gold curtains that don’t compete with the spectacular harbour view from windows that run the length of the dining room. The décor incorporates a wine corridor that showcases the restaurants extensive wine list. Classic menu items include USDA bone-in rib-eye and bone-in prime rib and a crab cake starter. Other highlights include a five... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2078772/enjoy-prime-steaks-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2078772/enjoy-prime-steaks-and?utm_source=rss_feed Tue, 14 Mar 2017 09:35:52 +0000 Lawry’s The Prime Rib opened its doors in California in 1938. It came to Hong Kong in 2006. Famous for its prime beef ribs, served tableside from a traditional silver cart, there is a bar for pre-dinner drinks and four private rooms. The menu includes traditional steakhouse dishes such as lobster tail and jumbo shrimp cocktail starters, fish of the day, salmon, lamb and chicken as alternatives to steak, but it is the rib-eye that diners usually come for with gratin potatoes and crisp fried... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2078771/lawrys-prime-rib-hong?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2078771/lawrys-prime-rib-hong?utm_source=rss_feed Tue, 14 Mar 2017 09:26:02 +0000 This three-storey bar and restaurant is perfect for good food in a casual setting. Mrs Fox bar on the ground floor offers casual bites. Upstairs at Mr Fox, the á la carte menu features a raw bar with oysters and scallops, cheese and charcuterie, included in the starters. The steaks are Rangers Valley pure black Angus with bone-in strip and rib-eye steak, T-bone, Porterhouse and Tomahawk. Other mains feature roast turkey, beef Wellington, whole snapper and red rice crusted barramundi. The third... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074790/mr-mrs-fox-offers-good?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074790/mr-mrs-fox-offers-good?utm_source=rss_feed Mon, 13 Mar 2017 09:02:36 +0000 Flint Grill & Bar is the perfect venue for business lunches and dinners. The restaurant has spacious and chic décor with several sections: private rooms; dining areas for larger groups; open kitchens, and a bar for exotic cocktails. Daily specials offer seasonal items while the à la carte menu features cuts of steak, fresh seafood and European fare. Signatures include salt-baked beetroot with housemade labneh, sorrel, pistachio and buckwheat honey and hot seafood tower. Don’t leave without... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074402/flint-grill-bars-open?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074402/flint-grill-bars-open?utm_source=rss_feed Mon, 13 Mar 2017 04:48:17 +0000 The setting befits a steakhouse with its dark woods, leather seats and heavy drapery. Perfect for carnivores, Grand Hyatt Steakhouse offers prime cuts of beef, including rib-eye chop and Porterhouse, natural black Angus tenderloin and strip loin and wagyu. Light starters include oysters, seafood on ice, heirloom tomato salad and classics such as crab cakes, prawn cocktail and lobster bisque. The non-beef items include baked miso toothfish, lamb rack and Iberico pork chop, and definitely try the... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074779/hong-kongs-grand-hyatt?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074779/hong-kongs-grand-hyatt?utm_source=rss_feed Mon, 13 Mar 2017 02:03:23 +0000 With cowhides on the walls and leather furniture, the décor befits an Argentinian steakhouse, but with chic touches such as mirrored panels. The highlight of the menu is the steak from grass-fed, free-range Argentinian Angus beef. We recommend the signature menu, including starters of beef empanadas and chorizo sausages, with mains of lomo medallions with béarnaise sauce or rib-eye with peppercorn sauce. The non-beef options include risotto primavera and pan-roasted salmon. Desserts of salted... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074414/gaucho-highlights-best?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074414/gaucho-highlights-best?utm_source=rss_feed Sun, 12 Mar 2017 11:03:04 +0000 This sophisticated Argentinian steakhouse has décor reminiscent of private members clubs from the 1900s at the height of Argentinian affluence. Decked in wood and leather, equestrian antiques and paintings, one of the private rooms includes a collection of steak knives. The menu showcases the best of Argentina featuring asado-style grilled meat. Start with chicken liver pate with crispy chicken skin and steak tartare with gaucho bread. A choice of Argentine black Angus steaks, meats and seafood... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073801/buenos-aires-polo-club?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073801/buenos-aires-polo-club?utm_source=rss_feed Sat, 11 Mar 2017 09:02:45 +0000 Alto in Causeway Bay has a modern interior by designer Tom Dixon, which features gold lights adding glamour with monochrome framing the large windows that offer panoramic views. Chef Mike Boyle’s menu has starters to share – ahi tuna niçoise, olive, quail egg, potato chips and crispy pig skins with Thai dipping sauce. For mains, we recommend the Argentinian grass-fed rib-eye or sirloin, and the Japanese A5 wagyu. For vegetarians, the lentil crumble or gnocchi is good. End with a dessert of apple... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073455/altos-modern-design?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073455/altos-modern-design?utm_source=rss_feed Sat, 11 Mar 2017 03:31:14 +0000 Steak fans will enjoy the gourmet menu, top wines and harbour views here. Diners can start off at the salad bar or with a soup such as lobster bisque. On the must-have list are Alaskan king crab legs and duck foie gras, but the steaks are the showstoppers. The extensive meat selection makes decisions hard with cuts from the United States, Canada, Australia and Japan. It also serves hormone- and antibiotic-free beef such as New York strip and petit filet mignon. Sauces and sides are also... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073443/steak-house-winebar?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073443/steak-house-winebar?utm_source=rss_feed Fri, 10 Mar 2017 09:00:30 +0000