The bestselling cut at Beef Bar. The ribeye cap has more fat and connective tissue than other steaks, making it ideal for chargrilling. Sourced from the USA, Australia, Japan, or Korea depending on availability. The crust develops from high heat, the interior stays pink and tender. Reviewers note the technique of char-sealing creates the contrast that makes this cut sing.
Tips from diners
Ask the server which cut is at peak right now — selection rotates and Riccardo's sourcing means the best change week to week.
A theatrical dish: the chef prepares it in front of you. The beef is sliced, chopped finely, then seasoned with a house blend that balances acidity and richness. A raw egg yolk tops the plate. The ritual adds to the experience while the refined preparation justifies the ceremony. Reviewers note this is a gateway to understanding how Beef Bar thinks about technique and theater.
Tips from diners
Request a counter table to sit near the kitchen — you'll see the tartare prep happen in real time.
A refined take on the Latin classic. Beef Bar sources premium fish — typically snapper or sea bass. Lime juice cures the raw fish. The acidity, heat from chili, and richness from avocado balance delicately. This is the non-beef option that proves Riccardo's commitment extends beyond meat.
Tips from diners
Order this if you want non-beef. It's as refined as any appetizer and shows Beef Bar isn't one-note.
Where Beef Bar's refined street food concept shines. Scallops are seared and placed in crispy fried wontons (not traditional taco shells, but the spirit is there). A white miso-based sauce adds umami and bridges Asian and Latin flavors. Reviewers cite this as innovative without being affected — it's delicious first, creative second.
Tips from diners
Order this to see how Beef Bar thinks beyond beef. The crossover between Asian and South American flavors is subtle and works.
Beef Bar's signature concept: Michelin-star refinement applied to humble street food origins. These might include Kobe beef gyoza, braised bites, or seared slices. The focus is on how cooking technique and premium ingredients elevate casual food concepts. Reviews praise this dish as proof that Michelin stars can mean precision and creativity, not just fussiness.
Tips from diners
Order 2-3 of these as starters for a group. Designed to share and showcase range.
Beef Bar opened in Central in 2015 as the Hong Kong outpost of the Monte Carlo-based group founded by Riccardo Giraudi. The restaurant received its first Michelin Star in 2017 and has held it continuously. The philosophy centers on sourcing premium beef from the United States, Australia, Japan, and Korea — all chargrilled to order. Beyond beef, the menu features refined street food (ceviches, tacos, tartare) that shows technical precision and ingredient quality.
Book 2-3 weeks ahead. Michelin-starred and intimate location means limited tables. Weekday lunch is easier to secure than dinner.
The stylish decor (marble, leather, warm lighting) makes this ideal for special occasions. Request a window table if possible.
Plan HKD 800-1200+ per person with drinks. This is fine dining pricing reflective of Michelin-star status.
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