Bistecca Italian Steak House

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About

Modelled on a traditional Italian butcher shop, Bistecca Italian Steak House oozes some rustic charm with its dangling meat hooks and carving tables, perfect for serious steak lovers. While Bistecca may be located at the glitzy Lan Kwai Fong district, its elevated menu will transport you to Northern ...More

Modelled on a traditional Italian butcher shop, Bistecca Italian Steak House oozes some rustic charm with its dangling meat hooks and carving tables, perfect for serious steak lovers. While Bistecca may be located at the glitzy Lan Kwai Fong district, its elevated menu will transport you to Northern Italy and their traditional steakhouses. All the meats here are carefully selected from premium butchers, aged for optimum tenderness, and rubbed with sea salt and cracked black pepper before they are grilled and drizzled with Tuscan olive oil for additional umami.

Look forward to the likes of the Bistecca alla Fiorentina, a house signature and a Tuscan classic featuring a T-bone or Porterhouse steak grilled over a charcoal fire, or the Delmonico, a flavourful bone-in ribeye with more marbling than other cuts of meat, making it more appetising. The menu is complemented by classic antipasti, fresh pasta, seasonal salads, and scrumptious seafood, of which, newly-appointed Head Chef Marc Benoke’s specialties such as the indulgent Pan-seared Foie Gras with Figs, Aged Balsamic, Port Wine & Brioche are definite must-tries. Finally, you should be reminded of the well-known fact that red meat (or perhaps any other dish…) is usually accompanied by a heady glass of red wine, so don’t forget to ask the friendly staff for the best pairings as well! (Sep 2017) 

Dishes we love

32oz Fiorentina, 16oz Ribeye, Rigatoni, Burrata, Pan Seared Foie Gras

The buzz

“For mains we share the restaurant’s signature dish, the 32-ounce, HK$998 wagyu Fiorentina steak, medium rare with a range of condiments. It’s incredibly tender, perfectly cooked (it has clearly left to rest for a good amount of time) and nicely seasoned.” -Hong Kong Tatler