Offshoot of famous Monaco-founded steak restaurant & bar now in Hong Kong’s Central business district

beefbar hong kong

March 23rd, 2016


Internationally acclaimed Beefbar expresses a modern interpretation of traditional steakhouses with its bold contemporary design, chic sophistication and accomplished cuisine. Originally founded in Monaco by a prominent meat importing family, Beefbar restaurants have expanded internationally with restaurants now in Moscow, Luxembourg, Mexico, Mykonos, and since October 2105, Hong Kong. A signature concept from the Monaco Restaurant Group, Beefbar in Hong Kong is operated in collaboration with local high-end restaurant group Lai Sun (whose notable Hong Kong restaurants include 8 ½ Otto e Mezzo BOMBANA, China Tang, Wagyu Takumi and Howard’s Gourmet). Located in the heart of Hong Kong’s Central business district, Beefbar offers exceptional beef-focused dining within a stylish cosmopolitan atmosphere.

Design  Featuring the hallmark stylish contemporary decor created for all Beefbar restaurants by Monaco-based design firm Humbert & Poyet, the Hong Kong restaurant comprises an open-plan dining room with comfortably spaced table settings, with the elegant combination of black leather, white marble and unpolished timber herringbone flooring creating a sophisticated dining environment that breaks the mold of traditional steakhouse dining experiences. In addition to the main dining room, a pair of spacious private dining rooms flank either side of the floor space, while the signature raw bar  exerts a bold presence with its impressive full-length white marble bar counter. Beyond the sleek cocktail bar, a short stairway leads to an external open-air terrace, good for casual drinks and socialising.

Cuisine  Accomplished Executive Chef Andrea Spagoni deploys the in-house patented cooking method that uses extreme temperatures to create flavourful steaks with crispy crusts and juicy, tender meat. An extensive selection of highest quality beef including Japanese Kobe and American Black Angus, either dry-aged or all-natural, are featured in the a la carte, lunch and Signature tasting menus. In addition to the premium beef cuts, the centrepiece raw bar creates selections of raw seafood and modern interpretations of ceviche, tartare and carpaccio dishes. Signature in-house mashed potato side dishes, plus selections of soufflés, are further not-to-be-missed highlights from the kitchen.

Wine & Cocktails  Sleek brass-framed and glass-encased wine cabinets, attractively integrated into the restaurant decor, showcase a superb selection of international wines. At the sleek cocktail bar, bartenders elevate classic cocktails with premium and artisan spirits and house infusions, while crafting drinks with well-balanced tastes and a contemporary sensibility.

Beefbar opens Monday to Saturday serving lunch between 12 pm and 2:30pm, an afternoon service between 3 pm and 6 pm, and an a la carte dinner menu from 6:30pm. Set Lunch 2 and 3-course menus offer excellent value, while the Signature tasting menu includes selections of the chef’s finest dishes. Table reservations are essential.

Beefbar interior

Beefbar cuisine

  • beefbar - seabass ceviche
    Sea bass ceviche, saffron, fennel & mandarin
  • traditional beef tartare bistro style
    Traditional beef tartare "bistro style"
  • American Prime
    American Prime "Black Angus" Beef
  • Pistachio Souffle cherries - BeefbarHK
    Pistachio Souffle with cherries
  • beefbar hong kong

Beefbar cocktails

  • beefbar hong kong
    Claypot Aged Negroni - Gin, Campari, Mancino Rosso Vermouth, spice & citrus infused
  • beefbar hong kong
    Frangelico Lemongrass - Frangelico, muddled lemongrass,
  • beefbar hong kong
  • beefbar hong kong
    Tom Yum Goong - Bombay Sapphire infused with lemongrass, kaffir leaves, chillies & lime juice, and ginger liqueur

(food images courtesy of Beefbar)