What are the best beef dishes in Hong Kong?

Based on diner recommendations, the best beef dish in Hong Kong is at The Steakhouse. We compared 74 restaurants serving beef dishes.

How much do beef dishes cost in Hong Kong?

Beef dish prices in Hong Kong range from HKD28.00 to HKD1200.00 across 74 restaurants.

All Ingredients in Hong Kong

Best Beef Dishes in Hong Kong

74 restaurants compared

Price range: HKD28.00 – HKD1200.00

Avg recommendation: 90%

Top 5 Beef Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 74 restaurants:

Carima Farm T-Bone (Italy) at The Steakhouse, HKD968.00 (Tsim Sha Tsui)
Roasted Beef with Lime at Phoowong Thai Food, HKD72.00 (Kowloon City)
Shinjuku Burger at Flat Iron Burger, HKD148.00 (Tsim Sha Tsui)
Prime Rib Sandwich at Lawry's The Prime Rib, HKD198.00 (Central)
Pyeonyuk with Buckwheat Noodles at Hansik Goo, HKD1200.00 (Central)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 74 Beef Dishes

Carima Farm T-Bone (Italy)

The Steakhouse

Tsim Sha Tsui·$$$$

HKD968.00

Italian heritage beef, dry-aged, with T-bone structure showing loin and rib.

Tip: Order this if you want to taste how terroir affects beef — Italian heritage breeds taste distinctly different from American Prime.

Roasted Beef with Lime

Phoowong Thai Food

Kowloon City·$

HKD72.00

Thinly sliced beef tossed with fresh lime juice, Thai chilies, and aromatic herbs in a sharp, refreshing salad.

Tip: Ask for fresh red chilies on the side — you can add as much fire as you want.

Shinjuku Burger

Flat Iron Burger

Tsim Sha Tsui·$

HKD148.00

Smash burger topped with crispy tempura lobster tails, miso BBQ glaze, and Japanese pickles.

Tip: This one is polarizing—either you love the lobster-burger combo or you don't. Try it once and decide.

Prime Rib Sandwich

Lawry's The Prime Rib

Central·$$$

HKD198.00

Sliced prime rib on toasted bread with bone marrow butter and horseradish.

Tip: Order for delivery or as a quick lunch — arrives hot and the flavors stay vivid.

Pyeonyuk with Buckwheat Noodles

Hansik Goo

Central·$$$$

HKD1200.00

Thinly sliced marinated beef served with chilled buckwheat noodles and Korean mustard.

Tip: This dish appears in the premium tasting menu—the regular menu version still exists if you want to sample it without the full experience.

Grilled Beef Ribs

Deng G

Wan Chai·$$

HKD528.00

Charred beef ribs with cumin and Sichuan spice seasoning.

Tip: The char on the ribs is intentional. Embrace it — the caramelised exterior adds depth to the spice.

Korean Beef Bulgogi

The Charcoal Room

Mong Kok·$$

HKD228.00

Marinated sliced beef with subtle sweetness from pear and soy, grilled until edges caramelize.

Tip: Bulgogi is often on the lunch specials menu—significantly cheaper than dinner. Same quality cuts, just different pricing.

Beef Tongue (Hyunggeup)

Oohh Korea

Causeway Bay·$$

HKD248.00

Paper-thin slices of Korean beef tongue with light sesame seasoning.

Tip: Cook for 8-10 seconds maximum. Overcooking ruins the texture. Dip in sesame salt mixed with ssamjang.

Fu Qi Fei Pian

Grand Majestic Sichuan

Central·$$$

HKD238.00

Thin slices of beef shin and tongue dressed in garlicky chilli oil and crushed peanuts.

Tip: Don't skip the tongue — it's tender and absorbs the chilli oil better than beef. It's worth tasting.

#10

Beef Bulgogi

Jeonpo Meat Shop

Tsim Sha Tsui·$$

HKD218.00

Marinated sliced beef with sweet soy and pear, grilled until caramelized.

Tip: Bulgogi is offered on lunch combo plates for 168-198—excellent value if you want a complete meal with rice and sides.

#11

Beef Noodle Soup with Drink Set

Bafang Dumpling

Sheung Wan·$$

HKD68.00

Braised beef in rich soy broth with hand-pulled noodles, served with a drink.

Tip: The set pricing (soup + drink) is excellent value. This is a full, satisfying meal.

#12

Pigalle Burger

Flat Iron Burger

Tsim Sha Tsui·$

HKD128.00

Smash burger with truffle jam, raclette cheese, caramelized onions, and black truffle mayo.

Tip: This is their most refined burger. Order it if you're celebrating or want to impress someone—it tastes like more than you paid for it.

#13

Kobe Beef Street Snacks

Beef Bar

Central·$$$

HKD328.00

Refined take on street food — small plates of Kobe beef preparation.

Tip: Order 2-3 of these as starters for a group. Designed to share and showcase range.

#14

Curry Beef Brisket Noodle

Sister Wah

Tin Hau·$

HKD75.00

Brisket noodles in a aromatic curry broth.

Tip: Ask for less curry if you're sensitive to spice — they can adjust the intensity.

#15

Beef Tartare Prepared Tableside

Beef Bar

Central·$$$

HKD188.00

Raw beef chopped tableside, mixed with egg yolk, capers, and house sauce.

Tip: Request a counter table to sit near the kitchen — you'll see the tartare prep happen in real time.

#16

Double Smash with Egg

Honbo

Sai Ying Pun·$

HKD88.00

Two smash patties with fried egg, cheese, pickles, and onions.

Tip: Ask for the egg yolk soft or runny — it adds richness that ties the burger together.

#17

Beef Claypot Rice

Four Seasons Claypot Rice

Yau Ma Tei·$$

HKD54.00

Sliced beef cooked with spring onions in charcoal claypot over rice.

Tip: The beef quality is visible here — thinner slices cook better than thick ones in the quick claypot method.

#18

Beef Tendon Noodle

Sister Wah

Tin Hau·$

HKD75.00

Chewy noodles with braised beef tendon in the same signature clear broth.

Tip: The tendon has an interesting silky texture when braised properly — pair it with the brisket if you're sharing.

#19

Single Smash Burger

Honbo

Sai Ying Pun·$

HKD52.00

One smash patty with cheese, pickles, and onions.

Tip: Best value burger. Smaller portion but same level of care and technique.

#20

Beef Brisket, Tendon and Tripe Noodle

Sister Wah

Tin Hau·$

HKD110.00

Mixed noodle bowl with brisket, tendon, and tripe in clear broth.

Tip: Perfect for sharing if you want to taste everything without ordering multiple bowls.

#21

Steamed Beef Ball

Lin Heung Kui

Sheung Wan·$

HKD28.00

Seasoned minced beef lightly bound and steamed until tender, simple and satisfying

Tip: A filler dish between heavier items like spare ribs or wrinkled mushrooms

#22

Satay Beef Instant Noodles

Kam Fung Restaurant

Wan Chai·$

HKD28.00

Instant noodles in a rich satay peanut sauce with tender beef pieces and bok choy

Tip: Add a squeeze of lime juice if available to cut through the richness of the peanut satay

#23

Beef Brisket Noodles

Tsim Chai Kee Noodle

Central·$

HKD48.00

Braised beef brisket so tender it falls apart with your spoon, served in a slightly spiced broth. It's not curry - it's a deeper, more savory preparation with star anise and garlic.

Tip: The brisket is cooked in-house. You can taste it's real meat, not pre-made from a massive pot. Each batch is slightly different.

#24

US Beef Brisket, Rare Beef & Pork Belly Pho

Bistro Hoi An

Tsim Sha Tsui·$$

HKD138.00

Traditional pho with complex broth simmered 12+ hours, beef brisket cooked in broth, rare beef sliced thin, pork belly strips, fresh herbs and fried dough sticks on side

Tip: Add fried dough to broth to absorb pho flavour; texture becomes creamy

#25

Brisket Plate with Rice

Haiphong Road Temporary Cooked Food Bazaar

Tsim Sha Tsui·$

HKD60.00

Slow-cooked beef brisket in a rich sauce with root vegetables, served with steamed rice and a cold drink.

Tip: This is a reliable, filling option if you're unsure which stall to choose. Most vendors can make a version.

#26

Steamed Minced Beef Balls with Coriander

Yat Tung Heen

Jordan·$$$

HKD48.00

Seasoned beef lightly bound with cornstarch, steamed until fluffy, garnished with fresh coriander

Tip: Coriander adds brightness that prevents the beef from feeling too heavy

#27

Satay Beef Noodles (Hap Heung Garden)

Haiphong Road Temporary Cooked Food Bazaar

Tsim Sha Tsui·$

HKD62.00

Tender beef in a fragrant peanut-based satay sauce with wheat noodles and fresh herbs.

Tip: Hap Heung Garden is one of the most reliable stalls here. Ask around if you can't spot it.

#28

Beef Slices Noodles in Clear Broth

Kau Kee

Central·$

HKD60.00

Thinly sliced beef that cooks as it hits the hot broth, rare in the center. The clear broth lets you taste the beef cleanly - no spices to hide behind. It's the minimalist option.

Tip: This is the best way to understand the quality of their broth. No curry to mask anything. You're eating beef and water, basically, but both are notable.

#29

Beef Brisket Kalguksu

Seoul Noodles

Tsim Sha Tsui·$$

HKD62.00

Knife-cut noodles in beef bone broth with tender brisket pieces and vegetables

Tip: Slurp loudly—it's expected and gets you more of the silky broth

#30

Satay Beef Noodles

Temple Street Night Market

Yau Ma Tei·$

HKD65.00

Beef and peanut sauce over fresh noodles, topped with fresh herbs and crushed peanuts.

Tip: Wing Fat Seafood Restaurants stall has been here for over 30 years—look for it if you see it.

#31

Khao Soi Beef Cheek

Thonglor

Kowloon City·$$

Lemongrass and curry-rich noodle soup with braised beef cheek, crispy noodle topping, and lime wedge

Tip: Beef cheek is braised so long it's fall-apart tender. The khao soi broth is creamy, spiced, complex

#32

Malaysian Beef Brisket Curry Rice

Tsui Wah Cha Chaan Teng

Central·$

HKD48.00

Tender stewed beef brisket in a fragrant Malaysian curry sauce over steamed white rice

Tip: This is comfort food that Hong Kongers grew up eating. The spices are warm, not aggressive.

#33

Beef Balls in Soup (Tak Fat)

Haiphong Road Temporary Cooked Food Bazaar

Tsim Sha Tsui·$

HKD52.00

Springy beef balls with a tender center in a clear, umami-rich broth with noodles.

Tip: Tak Fat's beef balls are a must-try. They have a different texture than fish balls—spongier and more tender.

#34

Premium Beef Skewers

Yaowarat

Central·$$$

HKD148.00

Grilled beef skewers with Thai spices and a smoky char

Tip: Marinated in a spice blend that's complex and not one-note - each bite builds flavor

#35

Tartare de Boeuf

Babette

Central·$$

HKD298.00

Hand-chopped raw beef prepared tableside with classic garnishes

Tip: Ask the server to prepare it exactly how you like it - the performance adds to the experience

#36

Beef Brisket Noodles in Curry Broth

Kau Kee

Central·$

HKD70.00

Melt-in-your-mouth beef brisket braised until it dissolves, swimming in a silky curry broth infused with star anise and garlic. The curry is mild enough to taste the beef, strong enough that one bowl wakes up your mouth. This is what addiction to a single dish looks like.

Tip: This is the signature. Get it in curry broth. The brisket is so tender it separates from the bone with a spoon. Ask for extra broth if you want to use it as a soup.

#37

Beef Brisket Noodles

Man Man Kee

Yau Ma Tei·$

HKD35.00

Tender stewed beef brisket in the same rich broth, served with chewy noodles and a soft boiled egg

Tip: The brisket is stewed for hours until it falls apart; pierce it with your chopstick and it separates from the bone

#38

Satay Beef Noodles

destination Street Night Market

Yau Ma Tei·$

HKD65.00

Beef and peanut sauce over fresh noodles, topped with fresh herbs and crushed peanuts.

Tip: Wing Fat Seafood Restaurants stall has been here for over 30 years—look for it if you see it.

#39

Steamed Beef Tripe with Satay Sauce

Yat Tung Heen

Jordan·$$$

HKD48.00

Tender, thin-sliced beef tripe in a light steamed preparation, finished with aromatic satay sauce

Tip: The satay provides richness without heaviness; a smart bridge between traditional and modern dim sum

#40

Organic Grass-Fed Australian Sirloin Steak

Henry's

Stanley·$$$

HKD238.00

Premium cut beef aged in-house, grilled to your specification, served with hand-cut fries and garlic butter

Tip: Ask the server which cut came in this week; they rotate between striploin and sirloin

#41

Spicy Mala Beef Shank

Duddell's

Central·$$$

HKD138.00

Tender braised beef shank tossed with Sichuan peppercorns and chilies, creating that numbing-spicy sensation. From their Upper Room menu, more casual and bold.

Tip: Order this if you're eating at the Upper Room bar - it pairs well with beer or white wine, not formal tea service

#42

Beef Tendon Noodles

Lau Sam Kee

Sham Shui Po·$

HKD44.00

Silky braised beef tendon served with noodles and broth. The tendon is tender and gelatinous, adding richness to the simple broth.

Tip: The tendon is braised for hours. It should be soft enough to break with chopsticks. This is a warming, comforting bowl.

#43

Mixed Beef Noodles in Oyster Sauce Broth

Kau Kee

Central·$

HKD72.00

Combination of brisket, cartilage, and tendon in a rich oyster sauce-based broth. The broth is thicker than curry or clear, coating your noodles. It's the rich option.

Tip: This lets you taste all three beef preparations in one bowl. The oyster sauce brings them all together into a cohesive broth.

#44

LA-Cut Short Rib (Kalbi)

O'rm

Sheung Wan·$$

HKD288.00

Thinly sliced LA-cut short rib, lightly aged and perfectly marbled. Served raw or quick-grilled at your request over a small charcoal briquette.

Tip: Ask for raw first to taste the quality uncooked. The marbling is evident. If you want it cooked, 10 seconds per side over the coal is perfect.

#45

Beef Pho

Ăn Chơi

Sheung Wan·$$

Aromatic beef broth with rice noodles, rare beef brisket, bone marrow, basil, and lime

Tip: The broth simmers for hours. It's fragrant with star anise and cinnamon but not cloyingly sweet. Proper pho

#46

Satay Beef Instant Noodles

Tak Yu Restaurant

Wan Chai·$

HKD28.00

Instant noodles with tender beef in a rich peanut satay sauce and fresh vegetables

Tip: Tak Yu's version is creamier than most—they use quality peanut paste, not powder

#47

Rigatoni with Chunky Ragù

La Volta

Causeway Bay·$$$

HKD178.00

Handmade rigatoni topped with slow-cooked meat ragù

Tip: The ragù tastes like it simmered for hours - rich, meaty, and coats each piece of pasta

#48

Beef Shank Hand-Noodles

Lulu Baobao

Wong Chuk Hang·$$

HKD78.00

Tender braised beef shank over hand-made noodles in a rich, aromatic broth with star anise and Sichuan peppercorns.

Tip: A winter dish, but available year-round. Warming and satisfying.

#49

Beef Tenderloin Tartare with Caviar and Oyster Cream

VOON

Kennedy Town·$$

HKD158.00

High-quality beef tartare topped with glossy caviar and a light oyster cream sauce. Cold, refined, and luxurious. Executed with French technique and Asian seasoning.

Tip: This shows the precision of the kitchen. The beef is freshly minced, the caviar is fresh, the oyster cream is subtle. Eat quickly—this sits at room temperature.

#50

Beef Tendon Noodles in Curry Broth

Kau Kee

Central·$

HKD68.00

Gelatinous beef tendon cooked until it's chewy but not rubbery. It absorbs the curry broth and adds a subtle flavor. For adventurous eaters who want something different from brisket.

Tip: Ask if they have tendon - it's not always on the standard menu. When they do, it's worth ordering.

#51

Three Toppings Noodles

Tsim Chai Kee Noodle

Central·$

HKD52.00

Shrimp wonton, beef slice, and handmade fishball all in the same bowl. It's the restaurant's way of letting you try three dishes in one. Each component is treated separately and tastes like it came from its own specialist kitchen.

Tip: This is the move if you can't decide. Each protein is generous - wontons are big, beef is thinly sliced with real marbling, fishballs are dense.

#52

Ox Throat Slices

Lau Haa Hot Pot

Causeway Bay·$$

HKD145.00

Thinly sliced ox throat—a local specialty—that becomes tender and flavorful when briefly cooked in hot broth

Tip: The texture is chewy but delicate; it's an acquired taste worth acquiring

#53

Rendang Beef

Can Lah

Central·$$

HKD148.00

Tender beef braised in rendang paste—a thick, fragrant curry with coconut, turmeric, and spice. Melt-in-mouth texture from long braising. Served with rice.

Tip: The beef is braised until it's almost paste-like. The sauce is concentrated and rich. This is a warming dish perfect for sharing.

#54

Côte de Boeuf (Deboned Grilled Ribeye)

Babette

Central·$$

HKD428.00

Grilled ribeye steak with bearnaise sauce, elegant presentation

Tip: Sharing platter for the table - cooked to order, so specify your preferred doneness

#55

Beef Cartilage Noodles in Curry Broth

Kau Kee

Central·$

HKD65.00

For those who want the bite of cartilage instead of brisket. It's chewy and requires actual work from your teeth and jaw. The cartilage has more texture than brisket, less melt. Some people say it's better.

Tip: Try the cartilage version at least once. It's chewier than brisket, more interactive to eat, but some people find it less satisfying.

#5695% recommend

Supreme Set

The Charcoal Room

Mong Kok·$$

HKD700.00

Curated selection of premium meats including wagyu, Korean beef, and special cuts chosen for the day.

Tip: The Supreme Set works best for 2-3 people. Ask the staff which cuts arrived today—they rotate suppliers and quality varies with availability.

#5795% recommend

Beef Brisket Noodle in Clear Broth

Sister Wah

Tin Hau·$

HKD75.00

Silky noodles in a clear broth with succulent braised beef brisket.

Tip: Come right at 11am opening if possible — the broth is at its freshest and there's still plenty of brisket cuts available.

#5894% recommend

Entrecôte La Vache

La Vache

Soho, Central·$$

HKD418.00

USDA Prime ribeye with house sauce, frites, and green salad.

Tip: This is the only main course. There's no menu complexity here — just order and trust the philosophy.

#5994% recommend

Classic Smash Burger

Honbo

Sai Ying Pun·$

HKD68.00

Double patties of Double Gold beef, American cheese, pickles, and onions on a potato milk bun.

Tip: Order this as your first burger to understand what smash cooking brings. The contrast between the thin, crispy patty and soft interior is the point.

#6093% recommend

Prime Rib Roast

Lawry's The Prime Rib

Central·$$$

HKD468.00

Standing rib roast carved tableside from a silver trolley, with au jus and horseradish.

Tip: Request medium doneness when the trolley arrives. The carver will ask and it's cooked to order from the roast.

#6193% recommend

Rendang Short Rib

House of Culture

Sai Ying Pun·$$$

HKD388.00

Beef short rib slow-cooked 12 hours in toasted coconut and dark rendang sauce with Thai basil crumble.

Tip: This is the one to order. It's on every reviewer's list of best dishes in Sai Ying Pun and worth the price premium.

#6293% recommend

Marinated Short Ribs (Kalbi)

Jeonpo Meat Shop

Tsim Sha Tsui·$$

HKD288.00

Premium beef short ribs marinated in soy, pear, and sesame.

Tip: Cook 1-2 minutes per side over medium-high heat. The marinade can char quickly—medium-high is ideal. Eat immediately while hot.

#6392% recommend

Marinated Short Ribs (Kalbi)

Oohh Korea

Causeway Bay·$$

HKD298.00

Tender beef short ribs marinaded in soy, sesame, and pear juice.

Tip: Cook for 1.5-2 minutes per side—it'll keep cooking after removal. Medium-rare is perfect. Wrap in lettuce with ssamjang sauce.

#6492% recommend

Flat Iron Deluxe

Flat Iron Burger

Tsim Sha Tsui·$

HKD138.00

Six ounces of Prime Black Angus smashed and caramelized, topped with American cheese, bacon, pickles, crispy onions, and Old Bay mayo.

Tip: The set (burger + drink + fries) is HKD138 + HKD38 for sides. Upgrade to include a draft beer for HKD88 more—best value combo on the menu.

#6591% recommend

Beef Wellington

Feather & Bone

Wan Chai·$$$

HKD688.00

Prime beef tenderloin wrapped in mushroom duxelles and puff pastry.

Tip: Wellington Wednesdays feature this dish at a promotional price — some Wednesday evenings the restaurant is at capacity. Come early or book ahead.

#6690% recommend

Ribeye Cap

Beef Bar

Central·$$$

HKD598.00

Premium ribeye cap, chargrilled until medium-rare with crispy crust.

Tip: Ask the server which cut is at peak right now — selection rotates and Riccardo's sourcing means the best change week to week.

#6790% recommend

Beef & Chicken with Rice Pot

Hing Kee Claypot Rice

Yau Ma Tei·$$

HKD58.00

Claypot rice topped with sliced beef and chicken, spring onions, and charcoal-crisped rice bottom.

Tip: The waitstaff will demonstrate the proper way to eat — open lid, stir briefly, then enjoy. Each spoonful should include rice, sauce, and protein.

#6889% recommend

Ribeye Steak

Feather & Bone

Wan Chai·$$$

HKD628.00

Premium free-range ribeye, grilled to order, with house butter and sea salt.

Tip: Ask the server which cut is in right now. The sourcing changes seasonally and the team is proud to talk about current producers.

#6988% recommend

USDA Prime Ribeye Cap

The Steakhouse

Tsim Sha Tsui·$$$$

HKD788.00

Premium American ribeye cap, charcoal-grilled until rare with crispy crust.

Tip: The lunch set offers this cut at a reduced price. Best value for fine dining prime rib on the island.

#7088% recommend

Chateaubriand

Serge et Le Phoque

Wan Chai·$$$

HKD420.00

Premium beef cut prepared in the classical French style.

Tip: This is the hero dish. Reviewers are divided on portion sizes for the price, but those who appreciate classical French beef technique find it worth ordering.

#7185% recommend

Niku Udon

Honoka

Causeway Bay·$

HKD68.00

Udon topped with tender braised beef and pickled ginger, in a savory soy-based broth.

Tip: The beef is available in limited quantities. Order early if you want it—it sells out by dinner service on busy days.

#7285% recommend

Beef Short Ribs Braised in Guinness

Madam Sixty Ate

Wan Chai·$$$

HKD360.00

Slow-braised short ribs in stout beer with manchego pastry.

Tip: This dish is commonly highlighted in reviews as a must-try. The deconstructed presentation is unusual but intuitive—build your own bites.

#7382% recommend

Beef Tongue (Tan)

Yakiniku Jumbo

Central·$$$

HKD158.00

Thinly sliced beef tongue grilled until tender with a charred crust.

Tip: Tongue is best when it has a bit of char but is still tender inside. Don't overcook it.

#7476% recommend

Yukhoe (Korean Beef Tartare)

Yakiniku Jumbo

Central·$$$

HKD168.00

Finely minced raw beef with sesame, pear and gochugaru, served cold.

Tip: Mix the yukhoe well before eating—the sesame and pear should coat each bit of beef.