Beefbar restaurant review - Hong Kong, China
Beefbar’s latest opening in Hong Kong – its first in Asia – is another feather in its cap, joining The Monaco Restaurant Group’s global network of signature concept restaurants. It’s the latest addition to Hong Kong’s ever-growing roster of international imports – chefs Jason Atherton and David Laris, for example – and will be looking to capture the city’s fickle dining crowd.
Sticking to a formula that has served it well in Berlin, Dubai, Mexico and beyond, the Beefbar team has once again enlisted architects Humbert & Poyet to whip up darkly sumptuous interiors for its newest outpost. Wood herringbone floors and plush black and brown leather seating anchor the main dining room, and serve as a counterpoint to lavish swathes of marble and copper accents.
An intimate terrace offers respite from the hubbub of the restaurant, while the lively Raw Bar dishes up carpaccio and tartare in front of guests. Of course, meat is the star of the show at any Beefbar, but the menu’s more adventurous offerings include guinea fowl ravioli in chamomile infused broth, or the milk-fed veal tartare with tarragon and praline. For fickle guests, a tasting menu serves up an array of the restaurant’s best, while there are plenty of wines to choose from Beefbar’s cellar.