Fine Dining

Fine-dining steakhouses are where the region's rarest beef appears: Spanish Rubia Gallega, Korean Hanwoo, Japanese wagyu and long-aged USDA Prime, served with tableside theatre and serious wine lists. Most sit in luxury hotels or flagship addresses in Hong Kong, Singapore and Bangkok.

Fireside in Hong Kong cooks Rubia Gallega rib over wood and binchotan, and The Steak House at the Regent dry-ages beef from four countries in house. Mandarin Grill + Bar carves beef Wellington tableside. In Singapore, Luke's Oyster Bar & Chop House is known for bone-in tenderloin au poivre, while Wolfgang's Steakhouse Bangkok dry-ages USDA Prime for 28 days at One Bangkok.

Fine dining here means over US$100 per person for a main sirloin or ribeye before drinks; wagyu and sharing cuts go well beyond that. Book ahead, ask about dress codes, and check whether prices include service charge and tax.