2/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central
With Hong Kong’s lightning-fast turnover, long-lasting restaurants like Bistecca don’t come around often. Opened in September 2009, Bistecca still churns out some of the best steak in Hong Kong, keeping loyal crowds coming back almost a decade later despite some hefty competition in the local dining scene.
Specialising in house-cut, dry-aged porterhouse steaks, Bistecca is where local Hong Kongers go when they need to satisfy a craving for a large hunk of steak – one that’s perfectly seared, cooked to a blushing medium-rare and packed full of intense, beefy flavour. With the special dry-ageing process, Bistecca’s meat imparts a unique flavour that will impress even the most jaded beef connoisseurs.
Steering the ship of this Dining Concepts restaurant is Marc Benkoe, an Austrian native who began cooking from a young age at his father’s restaurant in Italy. After attaining culinary certification in Austria, Marc cut his teeth at the famous Palais Schwarzenberg in Vienna, before moving to the Cayman Islands in the Caribbean where he would cook and train for close to a decade. His next move took him to Hong Kong, fully equipped to cook everything from island cuisine to fine dining European.
At Bistecca, it’s Italian that reigns. Modelled after a casual Italian steakhouse and styled like an old butcher’s shop, the vibe at this LKF eatery is casual and comfortable, with low lighting, aged leather chairs and exposed brick creating that rustic, laid back vibe that’s become synonymous with Italian hospitality.
The menu features classic antipasti dishes, salads, seafood and a handful of grilled specialties. From the seasonal salads to the fresh pasta, Marc ensures that the kitchen team operates with integrity, sourcing locally wherever possible and maintaining a high kitchen standard.
Dig into the menu with tasty starters ranging from thinly sliced tuna carpaccio dressed with artichokes, olives, croutons and Parmesan; to steamed mussels relaxing in a bath of white wine, garlic and herbs; as well as hearty meatballs in a zingy tomato sauce and dusted with Parmesan.
There’s also bruschetta, fontina fondue and pan-seared foie gras, but you won’t want to lose valuable stomach space by filling up too quickly on appetisers. After all, it’s all about the hearty steaks here, grilled on a six-step spectrum ranging from blue rare (cool and blue, all the way through) to Chicago-style (charred outside, cooked to order inside). The sweet spot is somewhere in-between, a medium rare boasting a warm, juicy red centre.
Accompany your steak with a selection of sauces and sides that can be as guilty (fatty bone marrow and foie gras) or guilt-free (Brussels sprouts with apple and garlic roasted broccoli) as you’d like.
Wines run the gamut from light to medium-bodied and full-bodied reds and whites. While there’s no sommelier on hand, it’s easy to navigate the affordable and accessible menu, and the staff are quick to recommend a bottle should you need guidance.
But this isn’t dining for the elite or the esoteric – steak and wine are a simple, intuitive pairing at Bistecca and it’s hard to go wrong no matter which way you lean. For a fuss-free dining experience and genuine Italian hospitality, Bistecca hits the spot every time.