A reasonably priced steakhouse is hard to find in Hong Kong owing to the sky-high rental prices around town, but Macelle, a new Italian steakhouse nestled off Staunton Street, offers some of the best cuts at unbeatable prices. An offshoot of meat and seafood purveyor Steak King, this competitive joint is particularly recommended for group dining.
The decor at Macelle is simple, with wooden tables and chairs and wax-paper-covered chequered tablecloths.
The best way to order at Macelle is to choose your steak or seafood at the butcher’s counter. There’s a huge selection at varying prices to fit any budget. The menu also offers starters, sides and sauces to accompany your main. For dessert, there’s a choice of two – a scoop of house-made frozen custard with biscotti or affogato.
The tuna tartare (HK$125) is dressed with avocado cream and a light sweet onion vinaigrette.
The lamb chops (HK$295 for 3 pieces) are seasoned with the classic flavours of rosemary, thyme and garlic. Our chops were grilled to medium-rare perfection; this is one of the most tender lamb dishes I’ve had for ages.
Now for the signature at Macelle! The 1kg Angus Fiorentina (HK$695 for 2) is such a steal for the price. This T-bone steak is huge and would likely serve three or four people rather than just two as stated on the menu. We ordered ours with peppercorn and red wine sauces (HK$30 each) on the side. All steaks from the butcher’s counter are served with a big Italian-inspired salad and an overflowing bowl of fries.
Steak King is well known for supplying premium meat and seafood to upscale restaurants in the city, and Macelle delivers the same quality but at the best prices. It might be pretty smoky walking inside this new steakhouse, but Macelle is definitely a gem in the ‘hood!
Where: LG/F, Shama SoHo, 9–11 Staunton Street, SoHo, Central
For reservations: phone/WhatsApp 5607 4860
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.