Tucked away on the third floor of Swissôtel The Stamford, this popular Hong Kong import serves up steak—mighty hunks of it— in whichever variety you may so desire. There’s a sizeable Australian Black Angus beef selection—think grain-fed, wet-aged wagyu tomahawk—as well as USDA prime corn-fed beef and dry-aged Irish Black Angus.

While the meats may take the limelight, other steakhouse staples are also worth a try here. We recommend the jumbo lump crab cake that is chockfull of sweet fresh crabmeat and panfried till crisp on the outside. There is also the Australian wagyu beef tenderloin carpaccio, smooth tender slivers of meat topped with fresh rocket leaves, parmesan and sprinkled with sea salt.