Hong Kong

Hong Kong's steak scene runs from harbour-view hotel grill rooms with decades of history to Argentine grills in Lan Kwai Fong, plus a local tradition of sizzling hot-plate steak. Beef arrives from the US, Australia, Japan, Korea, Spain and Argentina.

Beefbar in Club Lusitano holds a Michelin star, and Fireside at H Code cooks Rubia Gallega and Hanwoo over wood and binchotan. Mandarin Grill + Bar has run since 1963, first as the Saddle & Sirloin. Across the harbour, Carna by Dario Cecchini serves bistecca on the Mondrian's 39th floor, and Golden Phoenix Restaurant has served sizzling sirloin since 1969.

Many of the leading rooms are in hotels, so book ahead, especially for harbour-view tables. Several listings sit in the fine-dining band, above US$100 per person for a main steak. ALTO in Causeway Bay, Associazione Chianti on Ship Street and Grand Hyatt Steakhouse sit outside the two mapped areas and are listed city-wide.