A collaboration between two of the World’s 101 Best Steak Restaurants

The Steak House at Regent Hong Kong, recently recognised as one of the World's 101 Best Steak Restaurants and featured in the Michelin Guide Hong Kong & Macau 2024, is hosting a series of special guest chef events with fellow honourees on the prestigious list of the World's 101 Best Steak Restaurants.

The first partnership will showcase Bistecca Tuscan Steakhouse in Singapore, ranked No. 38 of the World’s 101 Best Steak Restaurants. This unique two-night collaboration on August 23 to 24 promises to be an extraordinary showcase of culinary excellence, led by Oliver Hyde, group executive chef of Red Door Group, which operates Bistecca Tuscan Steakhouse and Artemis Grill, and Amine Errkhis, head chef of The Steak House at Regent Hong Kong.

The two-night event will feature a specially curated five-course menu that is a harmonious blend of Bistecca’s signature dishes and The Steak House’s culinary expertise, priced at HK$1,588 per person plus a 10% service charge. The menu requires a minimum order of two persons or more.

(Photo: courtesy of The Steak House)

The centrepiece of the menu will be Costata Bistecca’s signature bone-in ribeye, prepared by both chefs in traditional Tuscan style over a high temperature on The Steak House’s original charcoal grill. With a marble score of 6 (MB6) in Australia, the beef comes from a bloodline of F1 Kuroge washu-bred Wagyu and Tajima cattle which are grain-fed for more than 420 days. Thick-cut in traditional Tuscan style, the bone-in ribeye is well-marbled with fat, which keeps the meat moist and tender during cooking, while adding depth and complexity. The result is a succulent steak with a charred crust yet tender and juicy centre.

The menu will also feature other Bistecca specialities, such as a Bruschetta starter; Agnolotti, a stuffed pasta typical of the Piedmont region of Italy, homemade with sweet corn, mascarpone, parmigiano reggiano and Australian black winter truffle as the second course; and roasted gnocchi as one of the side dishes. The collaborative menu also includes specialty dishes by The Steak House culinary team including king crab cake, Canadian lobster bisque, signature sides and homemade Miyazaki green peppercorn and béarnaise sauces.

A duo of desserts: Bistecca’s cannoli crafted with vanilla ricotta, strawberry, mint and pistachio gelato, and homemade upside-down apple tarte tatin by Regent Hong Kong’s executive pastry chef Andy Yeung, end the evening on a sweet note.