The views of Hong Kong from Victoria Peak are truly breathtaking. Now, imagine being able to overlook these views while enjoying Japanese beef, fresh seafood, premium sake and all-you-can-eat desserts. If that sounds good, you’ll want to check out 37 Steakhouse & Bar right away.
37 Steakhouse & Bar is located at the Peak Galleria and is visible from the main courtyard. It’s the Roppongi restaurant’s second international location after Shanghai. Most of the 10,000-square-foot space is dedicated to the steakhouse and is all warm (oak and brass) tones and sophisticated elegance thanks to award-winning Japanese artist Yasumichi Morita. Mina House, the dessert bar, uses up the remaining space and is located on the right side of the restaurant as well as on the ground floor.
One Friday night, I met up with a group of seven other ravenous ladies and dug into the menu.
Starters and more
We began our meal with a variety of raw treats. The Italian red prawn carpaccio ($198) was luscious, with the fresh elements complementing the prawn’s natural creamy taste.
The fresh oysters “3 ways” ($158) featured champagne jelly, dashi jelly and caviar and tamarind and garlic sauce. We enjoyed how plump and creamy the oysters were as well as the light accompaniments. For my next visit, I’ll see if the kitchen team can detach the oysters from the shells before serving as they were slightly difficult to eat.
Steak tartare ($198) is a steakhouse staple, and this one had a nice, strong beefy flavour. It came covered with torched hollandaise sauce and was accompanied by a spread of garnishes (pickle, caviar, shallot) for variety.
More than a few of us opted for second helpings of the sea urchin and crabmeat barley risotto ($298). The sauce was very rich, punctuated with little ribbons of crabmeat, and we liked the nutty flavour imparted by the barley.
Aside from beef…
This charcoal-grilled whole sea bream ($338) was absolutely massive and plenty for our table of eight. The kitchen really did this fish justice, and the flesh was tender and flaky. The fragrant cream sauce that accompanied it was addictive.
And then for the moment we had been eagerly anticipating all night… steak time! We tried three different cuts: Belgian Prime dry strip loin ($368 for 400g), Hiyama A5 Wagyu flat iron ($680) and Hiyama A5 Wagyu chuck roll ($400 for 100g).
At a steakhouse like this one, I’d recommend getting a few cuts to share. My personal favourite was the A5 flat iron. While it was the thinnest, it was also the fattiest and most flavourful. So while I absolutely wanted to eat a piece or two, I couldn’t stomach more than that. The strip loin was much more like a traditional steak, so it would be a good choice for those wanting to enjoy a big piece of beef. And the chuck roll was somewhere in the middle, not as fatty as the flat iron but more indulgent than the strip loin.
Alongside our steaks, we enjoyed the restaurant’s signature black truffle mashed potatoes with slow-cooked egg ($108) and French beans with anchovy and chilli lemon dressing ($78).
Desserts at Mina House
After our meal, we walked a few paces over to Mina House. This spot is truly for dessert lovers – it offers all-you-can-eat dessert for an incredible $158/adult and $108/child (daily, 11am–5:30pm). If you find yourself at The Peak for lunch, Mina House also has a selection of savoury dishes, with the free-flow dessert an additional $98. Given that we’d just stuffed ourselves silly, we ordered à la carte. My favourite dessert of the night was this gluten- and egg-free Modern Cheesecake ($78), where the “cake” was a smooth, thick mousse and came with raspberry yuzu sorbet, fresh berries and orange paper.
37 Steakhouse & Bar is a beautiful space in a prime location with surprisingly good pricing. I thought all the ingredients used were very fresh, and the steaks and sea bream were especially well cooked (they use a Josper grill). There are plenty of large tables and booths, so this spot would be especially great for groups, families and celebrations.
Shop 102–103, 1/F, Peak Galleria, 118 Peak Road, The Peak, 2885 3320
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.
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