The Steakhouse, once the pre-eminent restaurant, has made a huge come back since its re-opening as the Regent Hong Kong in 2023 bringing back the classic gastronomique flair with a premium touch alongside with a few new add-on value for its sumptuous legendary Sunday Brunch. mylifestylenews writes.
Dining out in Hong Kong is getting more and more competitive. Thus by choosing the right kind of restaurant to indulge in your favourite cuisine alongside with a celebrated wine and dine experience especially to celebrate your special occasion, you have to be more selective and diligent, particularly if it is to be value for money plus to have a memorable experience to share and talk about. Hence the Sunday Brunch concept at The Steak House Regent Hong Kong is a real find and a great way to sample more than just one or two courses, premium of course. Since its re-opening, the interiors of the hotel have been re-imagined and it has meant a whole new interior design direction that is quite phenomenal in conception especially the front of the house area as they haven’t touched the bones of the building facade.
Tucked away on the ground floor of this gorgeous newly refurbished hotel, The Steakhouse stairs and entrance are no exception to the changes. Albeit not a large space, with some very thoughtful and creative design that has been implemented to create a new wine and dine destination. So we were quite intrigued to see the new look that has been created.
With a new sassy entrance highlighted in dark woods and gold metal accents, once inside, there is the expansive dining room with one wall of windows overlooking the harbour with partial views, so against all the dark wood and gold metal tones and dark olive carpet, natural light floods in.
We loved the interior ambience and it is like an elevated classic New York steakhouse with beautiful accents such as leather and wood dining chairs, candle and glass wall lamps with nouvelle Renaissance styling, double linen clothed dining tables and two banquet dining booths which overall creates such an intimate yet luxe impression.
We had arrived at noon to revisit the Sunday Brunch concept which they have relaunched, but with an elevated approach. It is all-you-can-eat cold cuts and salad buffet all beautifully presented in a separate room slash cellar slash semi-opened kitchen filled with multiple selections of Continental cheeses from France, Italy and Spain.
An extensive selection of cured meats including air-flown smoke salmon from Scotland, organic seasonal green vegetables, mixed salads complimented by a Caesar salad station with numerous house-made dressings, deviled eggs with ethnic marinades and condiments, freshly baked bread and a Viennoiserie corner with assorted jams and dried fruit, curated dessert bar and the list goes on……
The main point of difference is that every ingredient is top notch in selection, the freshest at its best it can be. All you have to do once being seated is to relax, indulge and being pampered by the immaculate service while looking out through the spotless large windows to watch the world go by from the tireless Hong Kong harbour view.
In addition to the food, there are a number of options for beverage packages by the sommelier-choice, but the one that caught our eye was the premium wine and champagne option that included the superb Brut Eulalie French champagne from Edouard Duval with unlimited pouring throughout the 3 hour brunch and we just couldn’t resist.
Once you have settled in and had a chance to enjoy some food and wine then each course begins to make its way to the table in a leisurely fashion. Knowing that every mouthful is going to be sensational, it starts with each guest being served a Starters Combo covering Oscietra Caviar & Blini, Shrimp Cocktail, Cajun Lobster Salad and King Crab Leg.
Each component was wonderful on the palate and the shrimp was the highlight, along with the caviar and blini. This supreme combination makes a really good start for the anticipated brunch for what is next to come.
<Eggs Benedict>
The presentation may look bland but we can assure you that this was an absolutely perfect rendition. With a runny yolk, fragrant parmesan, tasty ham and a great bagel dressed in thick and creamy Hollandaise sauce that had just the right amount of consistency. Utterly delectable!
<Canadian Lobster Bisque Soup>
Do not judge the book by its cover! This delicious and aromatic bisque served in a small-ish soup bowl yet enough to satisfy your craving was not overly fishy, but a delicacy with redolent lobster bisque flavour that was utterly delicious with chunks of treasures (lobster meat) on the bottom. This savory palate cleanser as much as we like to called it was the perfect lightness before the stronger flavours of main course and so memorable with not a skerrick left in the bowl!
<USDA Prime Rib 20oz>
When it comes to main course, you have the option to make your preferred pick from the crafted menu given as part of the Sunday brunch enjoyment. The Crafted Carnivores selection offers Australian Black Market M5 Strip, USDA Prime Hanger Steak, USDA Prime Tenderloin and USDA Prime Rib (For 2). Aside from the Beef, you may also opt for either USDA Superiors Farms Lamb Rack, Grilled Spring Chicken, Atlantic Sustainable Salmon Fillet, Grilled Sustainable King prawn to the Surf & Turf section for Grilled Spanish Octopus or Atlantic Sustainable Salmon paired with either USDA Prime Rib or Prime Hanger Steak all grilled to your liking together with your choice of Greens & Sides consists of Creamy Organic Spinach, Sauteed Local Farm Mixed Mushroom or Herb Seasoned Fries.
With a few extra well-spent-bucks, you may like to savour some imported and rare cuts like the 12oz Hanwoo Rib Eye from Korea or 12oz Mayura Striploin from Australia as well as the 20oz USDA Certified Super Prime Chateaubriand to share.
For the stunning cut of meats on offer, they let you choose your steak knife with a selection from Switzerland, France or Germany, with every knife looking very serious, but each handle so distinctly different and decorative (apparently the most serious blades are the Nesmuk Janus German options as these are military grade) to compliment the supreme cut of meat. Now choosing your steak is not the only decision you have to make, as there are choices of sides, for which we opted to have the sautéed local farm mushrooms and the herb seasoned fries. Next up is salt: Philippines sea salt, Yuzu Pepper and Hawaiian Charcoal which we tried one of each.
Lastly, the mustard: Italian Blend (dried apple raisin with mustard), Dark Beer, Yellow Mustard and Wine Vinegar. Suffice it to say that you should try a few, as the flavours are all a standout and it is not often that you have such exotic choices on condiments selection. The main feature – our USDA Prime Rib – was huge and more than enough for four people, let alone two, it was incredible value for money and cooked to perfection in medium rare to medium on the bone, showing pink in colour to our liking. Despite the steak was a little too pink in colour in the centre with runny juices and we requested to further sear it to get the best charcoal flavour with no fuss and totally obliged to delight your palate and dining experience. Each mouthful was simply heavenly!
<Desserts>
Pear Charlotte, Berry Tartlet, Fresh Cherries, Champagne Jelly, Pistachio Cheesecake, Chocolate Tart and Crème Brulee……We shared a small portion of each of these and a few standouts, being the chocolate tart which was so dark and rich and the crème brulee with a bitter and rich delicate flavour that we enjoyed and not too sweet. Everything was so flavourful, delicious and tasted so premium in execution on the palate.
We walked out of the brunch a few kilos heavier than when we went in - with great satisfaction and a happy face, because it was a sensational way to enjoy premium food and good champagne over a bright and fine Sunday. We did observe the busboy outfit was more striking than the serving staff and some grooming could be elevated, but that aside, each team members approach was heartfelt and made the experience superbly enjoyable. Billy, the Steakhouse Manager looked after us and introduced us to the menu with aplomb, while our servers Hiram, Walter and Queenie were as fabulous, keeping us abreast of each course and ensuring our glasses were never empty, with such congenial service the whole time.
The elevated and premium ingredients in every dish and on the buffet left us no room to fault a single flaw. You would be hard pressed to find a better premium Sunday Brunch than this and it really was a brunch to remember for a blissful indulgent.
Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Ground Floor
Regent Hong Kong
18, Salisbury Road
Kowloon, Hong Kong
Tel: +852 2313 2313
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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