Grand Hyatt Steakhouse

Grand Hyatt Steakhouse has been a fixture of SCMP's 100 Top Tables every year since 2013. It spreads over two floors off the hotel driveway in Wan Chai, with dark wood, leather booths and a New York chophouse mood, plus a Wine Room holding more than 600 bottles and around 160 labels.

Steaks are charcoal grilled and sold by origin. A 12oz Australian Black Angus ribeye is HK$810 and a 10oz striploin HK$770, while the top end runs to M9 Mayura wagyu and a 24oz 1++ Hanwoo ribeye. Large cuts for sharing include porterhouse, T-bone and a wagyu tomahawk. Classic starters hold up well: the jumbo lump crab cake, roasted bone marrow, French onion soup and wagyu tartare mixed at the table.

It works for business dinners and celebrations, and the executive set lunch is the cheapest way in. Head chef Marc Benkoe runs the kitchen; dress is smart casual. Three private rooms are available for groups.