⇨ Beefbar
As befitting its bovine theme, Beefbar has gone all out on its steak tartare menu, which comprises not one, but seven different variations of the dish. Purists can go with the OG “bistro-style” tartare ($250), but we’d recommend the more unconventional milk-fed veal filet, tarragon, and praline tartare ($250) if you like aniseed or even the tuna, veal, oyster, and caviar tartare ($490) for a taste of luxury. For uber-special occasions, you can even request the hand-cut tartare, which involves a member of staff whipping up a huge 200-gram portion of steak tartare on a tableside trolley to your exact preference from premium cuts of American black Angus filet ($680), Australian Wagyu filet ($780), and Korean filet ($1,100).
Beefbar, 2/F, Club Lusitano, 16 Ice House Street, Central | (+852) 2110 8853