Seeing Red Meat: Beefbar is pretty self-explanatory. You’ll be eating cow and probably drinking alcohol at this decked-out, upscale international chain on Ice House Street.
Look & Feel: Light wood floors, marble-style walls, bronze accents — Beefbar ain’t no ordinary steakhouse, nor ordinary bar, for that matter. It feels more like a vaguely European fine-dine, to be honest, which could be thanks to its Monte Carlo origins.
On the Menu: Duh. Dry-aged steaks from the likes of Japan, Australia, the US and European nations are apparently cooked via a patented treatment to give the meat extra crisp skin… or something like that.
Meet the Chef: Chef Andrea Spagoni headed the now-defunct Domani before staking a claim at Beefbar.
Great For: A business meet-up, an impress’em first date.
Just FYI: Beefbar Hong Kong is owned by Lai Sun F&B Management.
This writeup is a news piece and was not based on a restaurant visit. The Loop will update this post once we’ve visited in person.