This restaurant with its lively, informal din, salad buffet, and gleaming harbor views, serves the best steak in the city. After being seated, you are made to choose from among 10 steak knives, 12 mustards, and eight kinds of rock salt—gimmicky, but fun. But the main event is of course the meat: wagyu steaks come from Australia, are aged for more than a year, and the results are shockingly tender, buttery, and flavorful. Other delicious cuts are flown in from the United States; and all of it is lovingly seared on Hong Kong's only charcoal grill. There isn't a jacket-and-tie policy but note that shorts are not allowed.
Visit the Travel Talk forums for help on planning your trip