Good Eating Edit: Why Harbourside Grill and Alto are steakhouse icons in Hong Kong, offering panoramic city views and succulent feasts of Wagyu, Iberico pork, British roasts and more
- Harbourside Grill sits at the tip of Tsim Sha Tsui’s Ocean Terminal, where its pretty ocean backdrop and innovative dishes by chef Armand Sablon await
- Across the harbour, Alto, a rooftop steakhouse in Causeway Bay, serves up East meets West cuisine, set within chic interiors designed by Tom Dixon Studio
Boasting a 180-degree wraparound terrace, Harbourside Grill delivers innovative dishes courtesy of executive chef Armand Sablon. The grill is undeniably the star here, with fresh seafood and creative starters priming the palate for the flame-fired mains. Choice cuts include the juicy rib-eye, fat-marbled Wagyu sirloin, and Iberico pork chop, all singed over Japanese charcoal on a custom Josper oven. Seeking a taste of both land and sea? Opt for the brand new five-course tasting menu (HK$888, available for dinner daily starting from April 21) to savour oyster and scallop tartare, seared sea bass, Angus beef fillet with ox cheek pithivier and more.
Over on Hong Kong Island, Alto attracts a stylish set thanks to its eclectic East meets West menu, polished service and stand-out steak selection. Clad in royal blue and gold with hundreds of glowing globes overhead, this Tom Dixon Studio-designed restaurant has become a staple of the steakhouse scene. Imported beef cuts such as Australian grain-fed sirloin and 21-days wet-aged Argentinian tenderloin are paired with inventive sides that riff on the usual steakhouse suspects.
