Beefbar Hong Kong in Central

"Nice brunch! We tried all the dishes on the brunch menu. There are all delicious. We like the bread and the pizza most. I also like the daily appetizer with scallop. The first course and second course are unlimited. There was free pepperoni pizza, and four cheese pizza. There are very delicious but we were too full to eat more. We didn’t take the free Caesar salad. I think there is no need to order the short rib. It is a little bit too fatty and too heavy. The cocktails are very strong. Maybe we should try the wine fee flow next time. For 680 brunch set I think it’s a good bargain. We will come back again."

"This restaurant is very good, but didn’t quite meet my expectations as one Michelin star restaurant. The service was impeccable and the entrees and cocktail I had were beyond satisfactory. However, I was underwhelmed by the ‘Burger Bomb’ that I ordered. The burger was above average but didn’t blow my mind the way a $480 HKD burger should and the presentation was pretty ordinary. The venue is well presented although the washroom was pretty subpar for an upmarket establishment. If I was to return I would try a different main course."

"4.5 rating possibly the best steak around. Came here for restaurant week and wasn’t disappointed. The appetizer was decent but the highlight was really the dishes with wagyu ravioli and the steak itself. The Wagyu Ravioli with Wild Mushrooms was so flavorful but yet it’s well balanced that you can taste both the beef and mushroom. For steak we had the Australian "Wagyu-Crossbred" Hanging Tender and American Prime "Black Angus" Ribeye Cap. Both steaks was cooked and prepared to perfection, pink on the inside and seared enough to give it a slight charred flavor. Surprisingly preferred the hanging tender more as it was more flavorful than the ribeye. Lastly dessert Smoked Black Sesame & Chocolate Ice Cream was a prefect ending. The nuttiest from the sesame with the chocolate almost tasted like Nutella but not overly sweet balanced with the shortcake base. Service was excellent on par to expectation of a Michelin starred restaurant. Generally I would say their beef dishes was more outstanding would come back to try other dishes on their menu."

"The food was great, nothing more to say about that. One of the top 5 steaks in Hong Kong for sure. As for being a place to come, it's set up more for business people bringing high end clients. The prices are higher than any of the other top 5 steak places. The burger had the best bun I've had in Hong Kong (softness and flavour of the bread)."

"Visited in April 2025. Hong Kong Stepping into this Michelin-starred establishment with a craving for high-quality Wagyu, I was immediately struck by the bright and airy ambiance. The restaurant is thoughtfully designed in a palate of light tones, revealing a keen attention to detail – from the charming, whimsically printed plates to the overall serene setting. FOOD: Arriving for lunch, we found the menu somewhat abridged, yet still offering a compelling selection of appetizers and meat-centric main courses. Our culinary journey began with the Wagyu Kobe Mini Burgers. These truly were mini, clocking in at just a couple of bites each, but they delivered an explosive punch of flavor. The patty was exquisitely juicy, and the soft, pillowy bun perfectly complemented, rather than overshadowed, the rich meat. It was a masterclass in burger simplicity and balance – nothing superfluous, just pure, unadulterated deliciousness. Next, we sampled the Wagyu Bolognese Pappardelle. The handmade pasta was impeccably prepared – smooth, perfectly al dente, and skillfully seasoned. While the sauce was undeniably enjoyable, I personally found the tomato base to possess a slightly excessive acidity. A touch more sweetness, in my view, would have elevated the dish to true harmony. We also took advantage of their excellent lunch special, opting for the Kagoshima Prefecture Wagyu Steak (accompanied by your choice of an appetizer/soup or tartare). The tartare proved to be an inspired selection – impeccably seasoned and flawlessly executed, particularly delightful when paired with the crisp, complimentary bread. The steak itself was a paragon of proper preparation, boasting that characteristic melt-in-your-mouth, lusciously marbled texture of Wagyu, and a subtly sweet, lingering fattiness. It was wonderfully tender, with a pleasing chew, and the impeccably seared crust provided a delightful textural counterpoint. SERVICE: The service was consistently excellent – friendly, attentive, and demonstrably professional. The only minor critique I could offer is that the pauses between courses were, perhaps, a touch lengthy at times, but this ultimately did not detract from the overall positive experience. VERDICT: This restaurant is an absolute must-visit for discerning carnivores seeking a truly exceptional meat-centric experience. While Wagyu takes center stage, they also offer a fine selection of beef from both the US and Australia. We thoroughly enjoyed both the food and the elegant yet relaxed atmosphere."

"After I had the most amazing ribeye cap in Boston (Mooo… Beacon Hill in case you were curious), I immediately started researching where I could find it in Asia/Aus/NZ (closer to my home country). Honestly, most places in Asia/Aus/NZ don’t even sell this specific cut, or if they do, it’s not showing up in my research. Anyway, this place’s ribeye cap is the best I’ve tried in Asia so far. I would fly to HK for just for this ribeye cap. An easy five star rating just for the ribeye cap. It was also lovely that they have a free amuse-bouche and a free mini dessert that I was not expecting. Interesting: I really didn’t understand the random corn that came with the ribeye cap. I just assumed it was for feng shui reasons or something. Cons: The scallops were just ok. The sauces that came with the ribeye cap were not great."

"i came for a lunch on a weekend, and the lunch set is good value with unlimited steak for mains. The catch is there is a time limit, one course is served at a time, with no returning to previous courses. So when each course is not fast to serve (not slow, like 10-15min), the time limit starts to feel pressured. The kitchen does a good job, recommend to stay away from the pizza sides that will fill you with non deliciousness, do try the tartar its good"

"The Chateaubriand was excellent—very tender and cooked to perfection. However, the ribeye stole the show for us and is definitely one of our favorites. The tacos and mini burgers were also incredible, bursting with flavor and a real highlight of the meal. The staff was extremely attentive and friendly, making our experience even more enjoyable."