With the holidays coming up, the next few weeks are going to be packed full of social engagements, parties and gatherings with friends and family. As the festive season is  all about indulging (and throwing those calorie-counters away), we’re ready to book in some splurge-worthy meals through the remainder of 2017.

If you’re one who can’t resist a fine steak, you’ll want to look to Michelin-starred Beefbar for a perfect place to book a memorable holiday meal. Located in the heart of Central, the restaurant is all about reinventing the modern steakhouse — a sleek, sophisticated space with an innate luxury that feels more refined than your typical chop house.

A luxe interior design (think leather, onyx-like wood panelling, white marble and brass accents) combined with premium-grade meat and produce helped Beefbar gain a Michelin star just one year after opening in 2015; now, it’s considered one of the top destinations for meat lovers in Hong Kong, with a continuing dedication to providing the best quality cuts from the United States, Australia, Japan and Europe. Under the guidance of Executive Chef Andrea Spagoni, Beefbar executes a menu that gives guests the flexibility to pick and sample exclusive cuts from around the world, ranging from all-natural to dry-aged meats.

Beefbar
Beefbar reinvents the modern steakhouse with a sleek new look.

From 4–30 December, guests can enjoy a premium 6-course set menu (HK$1,480 per person) to toast to the holiday season. Settle in with a pre-dinner cocktail, chosen from the well-curated spirits list; or ask the sommelier for suggestions from the wide-ranging wine list, from beautiful vintages to tempting New World labels. Dinner kicks off with red prawn carpaccio with mandarine and almonds, a refreshing starter to awaken your palate. This is followed by Beefbar’s signature beef tartare, mounded with a layer of caviar for a deliciously tangy bite. A goat cheese gnocchi with white truffle falls right in line with the season of indulgence, followed by the flavour-packed beef boudin blanc luxuriating in a rich Nebbiolo wine sauce.

For mains, diners can choose the American prime Black Angus filet, a tender and succulent cut served with a cheesy Comté mashed potato, or go the lighter route with the pan-fried langoustine with semolina sauce and candied lemon. (We recommend the former — this is a steakhouse, after all). After the parade of savoury dishes, satisfy your sweet tooth with Beefbar’s Mont Blanc, a traditional French dessert composed of sweet chestnuts topped with a generous mound of whipped cream.

Beef tartare
The beef tartare with caviar is a highlight of Beefbar’s festive set menus.

And if you haven’t yet got your New Year’s Eve plans sorted, Beefbar is offering an extra special menu available for one night only on 31 December: an extended 8-course degustation featuring several of the restaurant’s signature highlights. In addition to the red prawn carpaccio, beef tartare and goat cheese gnocchi, guests will also be able to tuck into chef Spagoni’s delectable slow-cooked egg yolk with Jerusalem artichokes and Kobe cecina (known as the world’s most expensive charcuterie), and the rich and creamy foie gras tortello in veal broth. Mains include the choice of Black Angus filet or pan-fried langoustine, and dinner ends in indulgence with the nutty Mont Blanc. Make sure you pair the meal with a bottle of bubbly, and get ready to toast to the end of a great year as you ring in 2018.

Festive set menu priced at HK$1,480 plus 10% surcharge per person, available from 4–30 December; New Year’s Eve menu priced at HK$1,680 plus 10% surcharge per person, available on 31 December. 

Beefbar, 2/F, Club Lusitano, 16 Ice House Street, Central, Hong Kong, +852 2110 8853

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.