The Hong Kong-style steak is soft, spiced and still cooking at your table

We try the most reputable Hong Kong-style steaks, each served sizzling on a heated iron plate with rich gravy, fries and old-fashioned service

By Doris Tsang and Zoe Li 22 April, 2011

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Hong Kong-style steaks

The Hong Kong-style "sizzling hot plate steak" is a classic of the soysauce Western repertoire, especially popular in the 1960s.
An affordable take on the bloody steak, this slab of beef is all about the silky, tender texture, soft enough to eat without your dentures.

The gravy is poured tableside so that it sizzles and steams on the hot iron plate for a moment of pomp.

Hong Kong-style steaks

Anna Union Restaurant is the only one serving old school Hong Kong-style steaks in Yuen Long. It is perennially packed.

Boss Ying Wai Ting is a Yuen Long native and says that 90 percent of the diners come for steak dinners. Each day, his suppliers bring him nearly a thousand steaks to keep diners happy.

Hong Kong-style steaks

The 7 oz. filet mignon at Anna Union with a mushroom sauce.

Anna Union Restaurant, G/f, Lee Fat Building, 284 Hong Lok Road, Yuen Long, New Territories, +852 2479 5885

Hong Kong-style steaks

Boston Restaurant is one of the most well-known old-school steakhouses, but recent diner reviews have been less than favorable. On our visit, the service lacked enthusiasm and our "well done" steak arrived still bloody on the inside.

Hong Kong-style steaks

Boston's hot plate steak is often cooked in advance and relies on the heated iron plate to reheat the meat. Sauces are rich and piquant, such as the black pepper sauce, to perk up the lesser grade meat.
Boston Restaurant, 3 Luard Road, Wanchai, +852 2527 7440

Hong Kong-style steaks

Tai Ping Koon is a mecca for soysauce Western food and one of the less rowdy and more sophisticated of such eateries. Fourth generation owner Chui Heen Kei can be found having dinner at the Yau Ma Tei branch every night.

Hong Kong-style steaks

Tai Ping Koon is a bit of a celebrity hangout. On-again-off-again Cantopop power couple Sammi Cheng and Andy Hui had their headlining reconciliatory meal at Tai Ping Koon recently. Tai Ping Koon Yau Ma Tei branch, 19-21 Mau Lam Street, Yau Ma Tei, Kowloon, +852 2384 3385.

Hong Kong-style steaks

In its heyday in the 1960s, Goldfinch Restaurant served the well-heeled elite. Today, it is a time capsule of kitsch and nostalgia. Made famous by Wong Kar Wai who shot his seminal "In the Mood for Love" and "2046" in the restaurant, tourists and old-timers make up the crowd of diners.

Hong Kong-style steaks

Lifting up the tablecloth to protect oneself from the grease and smoke of the hot plate is the custom.

Goldfinch Restaurant, 13-15 Lan Fong Road, Causeway Bay, +852 2577 7981.

Hong Kong-style steaks

Sammy's Kitchen boss and namesake Sammy Yip worked in hotels for 28 years. He finally opened his restaurant in 1969, the same year that he had a stomach operation for a bad ulcer.

His hardwork paid off with VIP patronage at his restaurant, including Legco members and even a European prince.

Hong Kong-style steaks

Sammy's special sauce is made from bacon, garlic, onion, celery, mushrooms and black pepper.

Sammy's Kitchen, 204-206 Queen's Road West, Sheung Wan, +852 2548 8400.

Hong Kong-style steaks

Flying Eagle Restaurant originated in Macau and came to Hong Kong in the 1970s. Opening in Sham Shui Po, the neighborhood at the time was thriving with people coming through the now defunct ferry pier.

Hong Kong-style steaks

The family-run Flying Eagle serves one of the less spiced steaks in town. Owner Woo Bo Keung likes to keep flavorings and sauces to a minimum for his New Zealand T-bones.

Flying Eagle Restaurant, 256 Lai Chi Kok Road, Sham Shui Po, Kowloon, +852 2395 2576.

Hong Kong-style steaks

Goteborg Restaurant doesn't recommend gravy on their hot plate steaks, which is kind of against the whole point of eating this dish. Instead, waitstaff insist on just a pinch of salt and pepper.

It seems to work for the restaurant's regulars, made of neighbors form the To Kwa Wan area and teens with bottomless stomachs.

Hong Kong-style steaks

Snails are a popular appetizer choice at Goteborg.

440 Ma Tau Wai Road, To Kwa Wan, Kowloon, +852 2714 9339

Hong Kong-style steaks

The most no-frills of hot plate steakhouses Mei Yi Lim Restaurant is more like a cha chaan teng. Their m.o. is to serve it hot, cheap, and delicious. Diners who pack in like sardines seem to feel Mei Yi Lim does it well.

Tender but lacking in meat flavor, Mei Yi Lim's hot plate meals are more about quantity than quality.

Mei Yi Lim, 86 Sai Yee Street, Mongkok, Kowloon, +852 2396 0730.

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