DINING
the modern steakhouse called simply The Kitchen was awarded one star in 2013 and has held onto it ever since. To start, choose from excellent salads or lobsters
and fish from the tank that can be served any way you choose, including at the compact sushi and sashimi counter. It’s one seating option in addition to the main room or private dining room, which overlook Macau’s always-changing skyline and allow for watching chefs at work in the show kitchen. Wherever you sit you’re rewarded with a stellar choice of steaks, notably wagyu from both Kagoshima and Australia M7, US Prime, or other options such as Dutch veal. Those in the know also come for the mind-blowing
wine collection of more than 16,800 labels, a selection so good that it has nabbed Wine Spectator’s “Best of Award of Excellence” and is notable for its heavy-hitters from Bordeaux, Burgundy, Tuscany and more. 3/F Grand Lisboa Macau; +853 8803 7777;
grandlisboahotel.com
RUTH’S CHRIS, SHANGHAI The global chain Ruth’s Chris is renowned for consistency across multiple locations – as well as its slightly odd name. This came in 1965 from founder Ruth Fertel, who purchased the Chris Steak House in New Orleans and decided to add her own name to the sign. More than half a century later and the name is familiar in the US and across Asia in Jakarta, Taipei, Tokyo and more. In Shanghai the prime location at Five on the Bund
means that iconic riverfront and Pudong views are served up alongside the food. The steaks are famously broiled, seasoned and served on a sizzling plate at a whopping 260˚C (500˚F) – reportedly the way that Ruth herself preferred them. In true US style, the portions in Shanghai are huge
with steaks ranging from a four-ounce petit filet to a 24-ounce T-bone or monster 40-ounce porterhouse for two that is cut tableside. If you end up understandably defeated, they’re happy to box it up for you.
bus ine s s tr a v el ler .c om
CLOCKWISE FROM TOP LEFT:
Cut, Marina Bay Sands, Singapore; Bull & Bear, Waldorf Astoria, Bangkok; Beefbar, Hong Kong; and The Kitchen, Grand Lisboa, Macau
Desserts are not for calorie-counters either, with the
white chocolate bread pudding and classic New York cheesecake being the most popular choices, usually smothered in cream for good measure. 4/F East, 20 Guangdong Road, Huangpu District, Shanghai; +86 21 6071 4567;
ruthschris.com/ restaurant-locations/shanghai
BEEFBAR, HONG KONG Part of a burgeoning global franchise that started in Monte Carlo, Beefbar in Hong Kong sits smack in the gleaming heart of Central and has become a favourite
haunt of committed carnivores since opening in late 2015. That’s thanks in no small part to its elegant surroundings of marble, slate and black woods (less masculine than the traditional steakhouse feel), but also due to the Michelin star it was awarded in 2017 and has kept this year. The menu starts with small sharing portions of “street food” where the casual eating format is liſted by seriously decadent ingredients such as Kobe beef and uni (sea urchin) served in tacos. The raw bar offers carpaccio including
amberjack and cuttlefish, while the langoustine with
mango and avocado is a big favourite. The steak is where it’s at, however, cooked in the
restaurant’s unique signature way: first broiled at extremely high temperature, then chargrilled, creating both that delicious crust and locking in the juices and flavour. American Prime, Australian Black Angus, Korean Short Horn and Australian Wagyu-Crossbreed are some of the options, but the A5 Hyogo Tajima black wagyu is the real showstopper, with the fillet running a cool US$110 per 100g. Excellent sides – especially the Comté mashed potatoes – and a 500-label wine cellar round off an impressive experience. Beefbar, Club Lusitano, 2/F, 16 Ice House Street, Central; +852 2110 8853;
beefbar.com BT
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