The Steak House at Regent Hong Kong is launching its very-own aged beef collection from Jan. 1, starting off with bourbon whisky-infused steak designed to share with the whole gang!
The Mayura T-bone aged with Michter’s bourbon for 45 days (HKD108 per oz) is the brainchild of chef Amine Errkhis, who brings the warm and spicy whisky notes to this juicy cut of meat, weighing approximately 30 ounces and perfect for up to three guests.
The steak itself is wrapped in a whisky-soaked cheesecloth for 45 days and juiced up with sprays of bourbon whisky every two days to impart a smoky flavour to the beef.
The restaurant recommends pairing the Mayura cut with Michter’s US 1 Barrel Strength Rye, Michter’s US Toasted Barrel Finish Bourbon, Michter’s 20 Year Kentucky Straight Bourbon, or the 2025 limited‑release Bomberger’s Declaration Kentucky Straight Bourbon.
The Steak House, G/F, The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here
