The Steak House - Regent Hong Kong

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22/09/2026

This October, the final chapter unfolds at The Steak House.

Chef Amine Errkhis reflects the defining moments that have shaped his craft, revealing the passion, precision and artistry behind an exceptional dining experience. Discover the considered mastery of dry-ageing—where time, technique and flavour come together with quiet confidence.

今年十月，The Steak House「工匠級熟成牛肉」系列迎來壓軸篇章。主廚 Amine Errkhis 將細述其匠藝背後的珍貴時刻，並揭開他為賓客悉心構思的非凡餐饗體驗。

誠邀您一同探索熟成技藝背後的熱誠、精準與匠心，細味主廚傾力呈獻的最終華章。

Beyond our signature steaks, discover a study in refined simplicity. Pristine beef tenderloin is hand-cut and crowned wi...
15/09/2026

Beyond our signature steaks, discover a study in refined simplicity.

Pristine beef tenderloin is hand-cut and crowned with a rich free-range egg yolk, accompanied by thoughtfully selected condiments that honour every nuance of flavour. At The Steak House—recognized among the South China Morning Post’s 100 Top Tables—exceptional ingredients are allowed to speak for themselves.

除了標誌性的炭火完美，我們更邀您探索「牛肉他他」的極致本味。我們選用最純淨的頂級牛柳，冠上濃郁的走地雞蛋黃與精選配料，將原始食材以最雅緻的形態呈現。這道不容錯過的創作，完美體現了 The Steak House 的料理哲學。作為榮獲《南華早報》備受推崇的「100 Top Tables」殊榮之一的餐廳，我們的每一道菜，都代表著對卓越廚藝始終如一的堅持。

At The Steak House, each exceptional cut begins with Chef Amine Errkhis’ discerning eye. Recognized among the World’s 10...
08/09/2026

At The Steak House, each exceptional cut begins with Chef Amine Errkhis’ discerning eye.

Recognized among the World’s 101 Best Steak Restaurants for 2026, the experience is defined by charcoal, precision and flavour—where carefully selected steaks are grilled to reveal their fullest character.

An assured expression of craftsmanship, served with warmth.

主廚的匠心，炭火的藝術。在入選2026年度「全球101最佳牛扒餐廳」的 The Steak House，主廚 Amine Errkhis 以其對細節的極致追求，為您精心策劃每一塊卓越肉品。每一份經由炭火炙燒的牛排，都傾注了他對品質、技巧與風味的極致追求。讓這份堅持，將您的夜晚昇華為一場永誌難忘的美食之旅。

Photo: @ natfoodiary_

A study, in contrast, savoured slowly. Velvety grilled foie gras rests on pillowy brioche, layered with the sweet spice ...
01/09/2026

A study, in contrast, savoured slowly.

Velvety grilled foie gras rests on pillowy brioche, layered with the sweet spice of date chutney and the gentle crunch of smoked pistachios. Allow our sommelier to select a bespoke w**e pairing, bringing each nuanced note into elegant balance.

A richly composed moment, made to linger.

綿密入口即化的炭烤鵝肝，遇上香甜椰棗醬與爽脆煙燻開心果，襯托著奶香十足的布里歐麵包。醇厚細膩的鵝肝，與椰棗的溫潤甜香、柑橘的清新酸度及堅果的酥脆層次完美交融。請讓我們的侍酒師為您推薦最佳佐餐酒，將這份奢華的風味，昇華為一場精緻而難忘的和諧饗宴。

Devoted to excellence at MICHELIN recommended The Steak House, Head Chef Amine Errkhis invests time in selecting premium...
28/08/2026

Devoted to excellence at MICHELIN recommended The Steak House, Head Chef Amine Errkhis invests time in selecting premium ingredients and understanding your personal preferences. Each dish is shaped with meticulous care, translating quality and individual taste into an experience meant to be remembered long after the last bite.

堅守米芝蓮推介餐廳 The Steak House 的卓越承諾，主廚 Amine Errkhis 不僅投入時間嚴選頂級食材，更深入了解您的個人喜好。每道菜餚都是為您量身訂造的獨特體驗，成就一場專屬於您的非凡饗宴。

Executive Pastry Chef Andy Yeung captures the essence of Victoria Harbour in every dessert, where Hong Kong’s signature ...
25/08/2026

Executive Pastry Chef Andy Yeung captures the essence of Victoria Harbour in every dessert, where Hong Kong’s signature skyline is delicately traced in sweet form. Each creation offers refined sweetness and quiet visual poetry, transforming the city’s most beloved view into an unforgettable culinary experience.

行政糕餅總廚楊焯賢以甜點捕捉香港的傳奇天際線，將視覺之美，化為味蕾上的精緻享受。每一口，都是優雅的甜香與如畫的意境。讓這片我們最熟悉不過的景色，成為您舌尖上的一道驚喜。

Photo: @ Kitty Wong

Recognized by South China Morning Post’s 100 Top Tables, our Piedmontese Fassona speaks to devoted craftsmanship. For 21...
21/08/2026

Recognized by South China Morning Post’s 100 Top Tables, our Piedmontese Fassona speaks to devoted craftsmanship. For 21 days, Head Chef Amine Errkhis and his team carefully age 36 month beef, unveiling subtle hazelnut and hay notes through thoughtful botanical infusion. A rare expression of depth and elegance—reserve your experience and savour every nuanced bite.

榮獲《南華早報》備受推崇的「100 Top Tables」殊榮，我們的意大利 Piedmontese Fassona是匠心工藝的結晶。由主廚 Amine Errkhis 及其團隊，將36個月大的牛肉，經過長達21天的精心熟成，並透過細膩的草本浸漬工法，引出其獨有的榛果與乾草風味。立即預約，體驗這份極致之作。

Celebrate milestones at The Steak House, where Head Chef Amine Errkhis thoughtfully composes bespoke menus for every occ...
18/08/2026

Celebrate milestones at The Steak House, where Head Chef Amine Errkhis thoughtfully composes bespoke menus for every occasion—whether an intimate celebration or a polished corporate gathering.

Each detail, from personalized floral arrangements to attentive, intuitive service, is shaped to reflect your vision, creating an evening that feels both effortlessly refined and deeply personal.

讓我們為您的珍貴時刻，締造非凡回憶。在 The Steak House，主廚 Amine Errkhis 將親自主理，為您設計獨一無二的慶祝菜單。無論是企業活動或家庭歡聚，我們皆以專屬花藝和貼心服務，為您完美呈現心中的慶典藍圖。

Beyond our renowned steaks, discover charcoal-grilled scallops that celebrate the ocean’s bounty. Expertly caramelized ...
11/08/2026

Beyond our renowned steaks, discover charcoal-grilled scallops that celebrate the ocean’s bounty.

Expertly caramelized to a gentle golden hue, each tender morsel offers pure, sweet flavour and a luxuriously silky texture—where fire, pristine ingredients and masterful technique quietly converge on the plate.

精彩，不止於牛扒。品嚐我們的炭烤帶子，感受海洋的豐饒。專業火候烤出金黃色澤，每一口都是鮮甜軟嫩的奢華享受。當純淨食材遇上精湛廚藝，難忘時刻由此誕生。

07/08/2026

Celebrating Excellence at The Steak House

Recognized once again among the World's 101 Best Steak Restaurants for 2026, The Steak House celebrates this prestigious achievement. Under the masterful guidance of Chef Amine Errkhis, our team meticulously selects premium ingredients and perfects every detail to craft exceptional experiences. This distinction reflects our collective dedication, and we extend our heartfelt gratitude to all who inspire excellence each day.

The Steak House 再度入選2026年度「全球101最佳牛扒餐廳」，這份榮譽屬於整個團隊。在主廚 Amine Errkhis 的精湛帶領下，我們團隊專注投入：嚴選頂級食材，力求細節完美，創造非凡體驗。這項殊榮，印證了團隊的上下一心。衷心感謝每日啟發我們追求卓越的每一位。




Address

18 Salisbury Road
Kowloon

Opening Hours

Monday 18:00 - 23:00
Tuesday 18:00 - 23:00
Wednesday 18:00 - 23:00
Thursday 18:00 - 23:00
Friday 18:00 - 23:00
Saturday 18:00 - 23:00
Sunday 18:00 - 23:00

Telephone

+85223132313

Website

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