23/F, Grand Place, 558-560 Nathan Road, Yau Ma Tei
+852 2386 0338
Under the 180 degrees panorama of Kowloon’s mountain ranges and city view, embrace the flavours of our tender and intense dry-aged meats. Aged in-house under the watchful eye of our dedicated Chef team, you get to enjoy our vibrant restaurant and bar with flavours only time can create.
Main Course
Char-grilled rib-eye with shallot & red wine jus.
A no-frills, succulent rib-eye steak slathered with a shallot & red wine jus with a side of seasonal potatoes and sweet corn. HKD438
French tradition, Brasserie is just the place with its authentic French atmosphere. Enjoy classical French dishes at lunch and dinner or a leisurely afternoon tea featuring beautifully handcrafted sweet and savoury pastries.
Starter
Plat de Cote de Boeuf de Charolles simmered for 3hrs with vegetables, herbs and spices. Then diced and combined in a terrine with leek, baby carrots, chives, parsley, gelatine, beef broth. Served with Gribiche sauce, hard-boiled egg yolk and Dijon mustard monte with grapeseed oil and olive oil mixed with cornichon, capers, chervil, tarragon, and parsley. Homemade pickles. MOP138
Main course
Poitrine de Boeuf de Charolles, braised in Beaujolais Gamay red wine, veal stock, vegetables, herbs and spices for 7hrs. Served with potato mousseline and sauteed assorted mushrooms (Paris button mushrooms, cepes, chanterelles).MOP248
It is good to come here to take to enjoy the emotion of a great glass of wine, “rococo” atmosphere and to taste the chic bistro cuisine created by Chef Johan Ducroquet, oscillating between revisited french classics, rascal dishes, generous and creative recipes, as close as possible to ultra-fresh organic and artisanal products that arrive every day for suggestions throughout the seasons.
STARTER
Tartare de Boeuf, 150G blonde d’Aquitaine tartare, “au coteau”, served with fresh french fries. Nothing better than enjoy our tartare with a glass of red wine! HKD188
MAIN COURSE
Rossini de Boeuf, a classic of the French cuisine. Chef Ducroquet presents its tender beef tenderloin, served with pan fried french foie gras, jus of truffle and beef. HKD328
9th Floor, L’hotel Nina et Convention Centre, 8 Yeung Uk Road, Tsuen Wan, Hong Kong
+852 2280 2868
Choose from tasty international and Asian dishes in the all-day dining café. Café Circles attracts patrons from all corners of Hong Kong with the international cuisine buffet.
French Beef Set Menu HKD1200
Appetizer: French porterhouse beef carpaccio, honey mustard Dressing & herb salad ORFrench beef tenderloin steak tartare
Soup: Beef consommé with vegetable
Main Course: Braised France fresh Charolais beef cheek in red wine sauce with lemon condiments, potato mousseline and baby vegetables OR
Slow roasted fresh Charolais beef striploin, sautéed wild mushrooms with herbs, butter potato and shallot jus
G/F, Shek O Beach Building, Shek O Beach, Hong Kong
+852 2812 2226
Cococabana is at the beautiful Shek O Beach on Hong Kong Island. It is decorated in a traditional Mediterranean/Provencale style with banquettes and tables offering an intimate atmosphere. The imaginative design using recycles woods and whitewashed walls underline the stylish, harmonious overall aspect.
STARTER
Beef tartare (Charolais) with anchovy & caper dressing & free-range egg. Fresh Charolais Beef from France, chopped and seasoned with anchovy and capers, topped with free-range French egg. HKD250
MAIN COURSES
Slow grilled Charolais beef/ celery root purée/ red wine shallot/ black pepper sauce Slow grilled Charolais Beef Rump, cooked medium rare perfectly. HKD480
G/F, West Block, Island Road, Deep Water Bay Beach
+852 2869 9631
A Modern Thai cuisine, with five taste of senses and texture to compliment where the vibrant colours and flavours of recipes gathered from across the vast Hong Kong’s archipelago are matched only by the uniquely designed alfresco space.
Starter
Fresh Charolais beef chopped with Thai herbs, spices and roasted rice served with corn crisps. HKD190
Main course
Winter special pho noodle, traditional 10 hours beef broth with fresh Charolais beef sliced to thin cut on top with onion, Thai herbs, corianders. HKD190
1/F, L’hotel Causeway Bay Harbour View, 18 King’s Road, Causeway Bay
+852 3553 2667
Inspired by Executive Chef Cody Kui, Corner 18 offers a diverse collection of authentic yet contemporary Italian and International gourmet curated with the finest ingredients and seasonal produce.
STARTER
French beef tenderloin carpaccio, arugula, Parmesan cheese, age balsamico. Dressing beef carpaccio is a classic Italian dish that involves minimal cooking. With the Charolais beef which has a superb taste and extraordinary meat, quality makes it an elegant starter. HKD188
MAIN COURSE
French oxtail ragu pappardelle, braised Charolais oxtail served with ragu pappardelle. The Charolais oxtail becomes more tender and full of flavour after braised, with ragu pappardelle, which will definitely tickle your taste buds. HKD258
2/F, Wu Chung House, 213 Queen’s Road East, Wan Chai
+852 2808 0882
JUNON is a romantic establishment that combines live performances and cuisine, with seasonal menus to offer a truly unique and fresh dining experiences.
Starter
Beef tongue with sauce gribiche will be served at Bistro JUNON during dinner within the promotion period. This is a traditional French dish that complements a wide variety of cooked vegetables. The beef tongue has been cooked for hours and softens to a fork-tender finish, which perfectly matches with the mixture of vegetables and sauce Gribiche. HKD220
Main course
French hanger steak with caramelized onion and crispy potatoes is another special dish for the Beef Festival to be served at Bistro JUNON during dinner period. The juicy and flavourful hanger steak together with the sweet onion will surely impress you. HKD380
Taking traditional bistro cuisine of her native France and adding delicious savours inspired by her extensive travels, Chef Léa’s dishes will be sure to delight.
STARTER
Beef tartare with French blonde Aquitaine Beef, made with served with onions, capers, pepper, Worcestershire sauce among other seasonings and served with French fries. HKD188
MAIN COURSE
Ribeye steak from l’Aubrac – a small village in the southern Massif Central of France – first seared and later roasted the meat is served with a traditional gratin dauphinoise and top with veal jus. HKD498
Le Salon de Thé de Joël Robuchon is a French tea salon that offers a great selection of sandwiches, bakery products, pastries and cakes, and coffee/tea for dine-in and takeaway.
STARTER
Slow-cooked beef short ribs with pickled baby onion, pumpkin purée and apple chutney. HKD260
MAIN COURSE
Roasted beef tenderloin with baby carrot, green asparagus, black truffle and gravy. HKD380
Set in a two-storied heritage house with the gardens of PMQ, Louise is Chef Julien Royer’s (No.1 Asia 50 Best with his 3-Michelin star restaurant, Odette) tribute to the simple joys of familial love and honest cooking. Traditional French food, reimagined.
Starter
Polmard beef tartare, French fries, salad. HKD258
MAIN COURSE
French beef rib eye selected by Cyrille Journiac, mushroom and Cevennes onions, pommes soufflées. HKD1288 (600g, serves 2-4)
7th Floor, L’hotel Nina et Convention Centre, 8 Yeung Uk Road, Tsuen Wan, Hong Kong
+852 2280 2923
Boasting a team of experts specializing in Cantonese cuisine, RU serves some of the best dim sum in Hong Kong and aims to be one of Hong Kong’s best restaurants.
STARTER
Stewed Charolais beef rib with red onion in red wine sauce. Charolais beef ribs from France stewed with red onion and red wine gives the dish a fantastic depth of flavour. HKD298
Main Course
Sautéed diced Charolais beef tenderloin with garlic and mustard sauce. Charolais beef are the most recommended for its tenderness and superb taste. With the crispy garlic and mustard sauce, beef lovers will enjoy this beefy indulgence. HKD328
G/F, Lodgewood by L’hotel Wan Chai Hong Kong, 28 Tai Wo Street, Wan Chai
+852 3126 6633
Featuring Sichuan cuisine, Sichuan Lab offers more than hot and spicy flavours. With the stylishly bar, diners may enjoy an exceptional culinary journey.
Starter
Hot and spicy charolais beef tongue, a traditional Sichuan dish. The dishes are spicy and refreshing. With the Charolais beef tongue, the dish will ensure that you have great appetite. HKD108
Main Course
Charolais beef tenderloin in chili broth, a traditional Sichuan dish. It has a strong and pure spicy flavor. With the Charolais Beef, the beef is tender, mellow and delicious. HKD398
Perched on the top floor of the Nathan 726 with an underestimated view of Mongkok skyline, SKY726 adopts the role of a French Fusion Bar/Kitchen experience. The cuisine is in tandem with the vibrant & fanciful atmosphere offering a relaxing reprieve in contrast to the locale bustling urban life.
Main Course
Red wine braised French Charolais beef cheek with mashed potato, braised in a red wine and herb reduction, this savoury Charolais beef cheek will melt in your mouth like butter. HKD398
FLEUR DE SEL
Shop 2J, Po Foo Building, 1 Foo Ming St, Causeway Bay
+852 2805 6678
Fleur De Sel is a French restaurant specialized in Brittany crepes and opened since 2010 in Causeway Bay. Fleur De Sel was launched by French chef Gregory Alexandre who has been in Hong Kong for 17 years. He was the chef of the French Consulate in Hong Kong and has also worked at Robuchon in Macau.
Starter
Our fresh beef carpaccio is served with parma cheese, arugula and black truffle for raising the amazing taste! Perfect for sharing as a starter, this appetizer will make you enjoy your meal. HKD138
Main Course
Our delicious Beef Bourguignon is French traditional stew. Perfect with a glass of red wine, our dish will warm you. Emblematic dish served on great occasions! HKD298
Award-winning hospitality firm JIA Group joins forces with co-founder and Executive Chef Ricardo Chaneton to present MONO, Asia’s window into refined South American gastronomic culture. Set within an intimate 30-seater space with a chef’s counter, MONO offers a singular seasonal tasting menu encapsulating South America’s complex culinary heritage, elevated by Ricardo’s technical mastery of French fine dining.
Main Courses
Blonde d’Aquitaine / Blue corn tortilla / Chile ancho Served on lunch set menu from 8 to 12 December Blonde d’Aquitaine hangar steak is roasted and served alongside a blue corn tortilla taco filled with the same beef. The dish is then finished with a beef jus infused with chile ancho.
A hidden gem located in Sai Ying Pun’s humble Oakland Path, The Den packs the most delicious steaks you could ever taste.
Starters
French beef empanada. HKD118
Main Course
Surf ‘n’ Turf: Grilled French beef fillet (200g) with lemony garlic king prawn,asparagus, baked portobello and bone marrow in black pepper sauce. HKD438
