The Steak House - Regent Hong Kong — Restaurant in Kowloon

Should have been a 5⭐️ but the service made it a 4⭐️.

The setting of the restaurant is stunning, by the harbour in the Regent hotel newly renovated. We had a lovely table by the window.

Let’s start by saying that the brunch is pricey 1288$ (please see the menu attached) with a glass of champagne to start with, unlimited soft drinks (not soda water tho, strange…) and coffee.

Let’s talk about the service first. The staff were all very nice but we had to ask few times each time for our unlimited drinks which was annoying, same story with the coffee. You should not have to ask twice or even 3 times for your soft drink or coffee.

That’s what took the perfection of the meal away. It was not at the level of the quality of the food.

Now the food, the star! The starters buffet was great, lots of offers. I loved the egg mayonnaise, the salmon gravalax (delicious), the pâté en croûte, the smoked salmon, the unlimited caviar on blinis and so much more.

The lobster bisque was very tasty, same for the truffle egg Benedict.

We appreciated the quality of the beef. We all had rib eye, great cooking, lovely sides. It would be nice to have mash potatoes or fries on the offer tho. Lovely the different kind of salts offered like the charcoal one and thumb up for the home made wholegrain mustard.

The cheeses on the buffet were very good quality and I loved the honeycomb very rare in Hong Kong.

The desserts : I must admit I had to find spaces but it was too tempting to turn down. The tarte tatin was very well done. Lots of apples, slightly too sugary to our taste tho but still amazing for Hong Kong. The crème Brûlée was perfect, I loved it. I was not impressed by the twist on the lemon tart, too much going on to my taste.

Overall, very glad we went. We had a lovely meal and would be happy to go back...

I was expecting good things of this restaurant given the high price and supposedly long waiting list. I was absolutely disappointed for the following reasons. This is supposedly a 5 star restaurant so I'm not sure why the tables were crammed together as there was no nod to privacy or variation. The service was terrible, and I felt that it would be simpler for a castaway to attract a ship in the mid Atlantic than it was to attract a waiter here - and it would probably take less waving. I know this is a little pedantic but the supposed focus on cutlery and sophistication that the restaurant is famed for was nowhere to be seen. I had fish, yes I know it's a steak house but see below, and it didn't come with a fish knife, the butter didn't come with a butter knife instead seemingly a bread knife was sufficient for both. In the case of the butter maybe a hammer would have been useful as it appears noone is aware it should be room temperature. A hammer would also have been useful for the fish. Firstly the fish was abysmal, one fillet of cheap farmed fatty fish, absolutely devoid of any quality or taste. Luckily it had been cooked to within an inch of its life so taste was never going to be an issue. Seemingly the chef is unaware a cow and a fish are different animals and took the ye haw throw the meat on the griddle approach to everything. At every level this place is dreadful and overpriced. I...

The Steak House reopened and nicely renovated. The menu had some interesting beef from Uruguay, Spain, wagyu from Japan and Australia (one that eat chocolate) and the USDA super prime.

We sat for 30 min and yet no staff come to explain the menu. When we did order, we were told the sharing tomahawk and chateaubriand were out.

Ok mid week at 8pm with the restaurant half full and two of your most interesting steaks are out? It’s like going to Peter Luger and they tell you their porterhouse is out. They need better stock management if they are aging their beef.

The Australian wagyu was nicely cooked to medium rare with very good marbling, the Spanish tenderloin was very flavourful and tendered, USDA super prime strip was ok, I cannot tell the difference between super prime and normal prime. But the USDA super prime ribeye was very tough and chewy. I would avoid these on the menu.

Dessert we tried the baked Alaska which uses Black Forest and cherry brandy, my advice is go back to the traditional version

I was also anticipating they would bring their steak stock to show us like in some KOL YouTube video but they didn’t.

Service wise , let’s just say I have had much better experience. The staff didn’t seem to know much about the menu and left out some of the more important aspect when explaining the type of meat like chocolate fed and super...