Steak ART — Local services in Hong Kong

They take care of the dry aging process in house with full control over temperature and humidity. The chef’s been working with steak for over 30 years, and it really comes through in the details. Nothing felt rushed or random.

I ordered the Australian M9 Wagyu ribeye (30-day aged). I was ready to go with medium rare, but they suggested medium to bring out more of the character from the aging. I went with that, and it paid off. The steak was tender, juicy, and layered in flavour without being too rich. Easily one of the better ones I’ve had.

They also offer unlimited starters, and it’s far from the usual. Parma ham with melon, thick-cut fries with just the right texture, and a crabmeat corn soup that actually came loaded with crab.

We added on a couple of small plates: A foie gras steamed egg with a caramelised top and a smooth, custard-like texture A crab and avocado toast topped with caviar

The red prawn and scallop tagliatelle was another highlight. The lobster-based sauce held onto the pasta just right, and everything was balanced and well made.

We ended the evening with a few drinks and a walk by the harbour—quiet, breezy, and a great way to wrap things up.

TL;DR Steak Art completely changed how I feel about dry-aged steak. If it hasn’t worked for you before, this place might flip that. Ideal for when you want a proper meal with a bit more care behind it, without making it...

We had the lunch special for two people and it was a great deal. The chef was very nice and helped us a lot with our menu selection. The steak was perfect, tender and juicy. The shrimp and chicken wings were a tasty appetizer. They mushroom linguine was very filling and full of different types of mushrooms. Ways to improve? Maybe the host/waiter could be a little more friendlier (he was very grim and sulky, never came to check on us) and using real steak knives (we had a difficult time cutting the steak). For most steak houses, they have special sharp steak knives. Ceiling to floor window and looking out to the boardwalk...

This is my 2nd time visit this restaurant, which my 1st visit is around 2 to 3 yrs ago. I trust that they may have chance their chef as all the dishes are so delicious this time. Their French fries looks nothing special but taste so good and grunchy. Not mention their pork chop so juicy and perfectly cooked. The lobster tail so tasty too! Last but not least, I must mention the waitress is very helpful and serves with heart. A very good dining...