Porterhouse Unveils New Location and Exciting Culinary Transformation

Porterhouse, once a renowned steakhouse in the centre of Lan Kwai Fong, is delighted to announce its relocation to the 24th floor of California Tower. With a fresh new identity, the restaurant will now offer a communal dining experience, featuring a diverse selection of small sharing plates, delicious seafood, and an extensive drinks menu that is perfect for post-work socialising to unwind with creative small bites — all complemented by stunning views of Hong Kong’s renowned skyline.

Having established itself as a premier steakhouse during its tenure on the 7th floor, Porterhouse has evolved over the years to include a diverse range of seafood dishes. It has earned a reputation for its lively weekend brunch. The restaurant's new concept represents a major shift from its traditional identity, adopting a more inclusive and innovative culinary approach. With its spacious layout and inviting atmosphere, the new Porterhouse is also an excellent choice for large group dining and special celebrations.

New Location with Spectacular City and Sunset Views

The new Porterhouse, located at its brand-new location, can accommodate up to 70 guests indoors, with an additional 16 seats on the alfresco balcony—a beautiful spot to relax while enjoying a post-work drink against the backdrop of vibrant sunsets. A private dining room, suitable for up to 16 guests, further enhances its appeal, making it an ideal venue for intimate gatherings.

The restaurant’s penthouse-inspired space features expansive floor-to-ceiling windows and glass doors that lead to the alfresco balcony, flooding the interior with natural light and creating a welcoming atmosphere. A chic aesthetic is achieved through elegant banquette seating upholstered in striking turquoise and vibrant orange, harmoniously paired with marble-topped tables set upon a stylish black and white striped carpet.

The contemporary space is accentuated by a playful pink neon motif, set against a decorative mirror intertwined with hanging plants. As the sun sets, the warm, dimly lit environment transforms into a lively backdrop for social dining, perfect for casual get-togethers. The semi-open kitchen adds to the venue's allure, filling the room with the tantalising aromas of expertly prepared dishes that captivate the senses and elevate the overall dining experience.

Chef Mick Bolam's Creative Twist on Classic Dishes for Perfect Post-Work Celebrations

At the forefront of this transformation is Executive Chef Michael Bolam, also known as Chef Mick. Hailing from the picturesque Hunter Valley in Australia, Chef Mick brings a wealth of international culinary expertise. Since joining Porterhouse in 2023, he has successfully led the culinary team, turning the restaurant into a beloved destination for weekend brunch and special celebrations.

“I am delighted to be part of the new Porterhouse and to introduce a menu that extends beyond our previous identity as a steakhouse,” says Chef Mick. “Over the past two years, we’ve seen our regular guests enjoy our non-steak offerings, inspiring this exciting change. Our focus is on creating simple, genuine dishes that showcase the quality of our ingredients. Guests can look forward to a variety of small plates at reasonable prices, allowing them to indulge as they wish, while enjoying the elegant atmosphere of our beautiful space and views!”

An Array of Small Plates with Bold Flavours to Pair with Daily Free-Flow Drinks

Chef Mick’s dedication to detail and flavour has delighted diners, and he is now ready to introduce an innovative menu that skillfully fuses traditional dishes with a touch of Asian influences. Each dish aims to tantalise the palate, balancing savoury, sweet, and tart elements to create a dining experience that appeals to a diverse clientele.

The new Porterhouse’s debut menu features an enticing range of bar snacks designed to complement their daily free-flow drinks package, available from 6 pm until closing. Guests can enjoy an hour of unlimited Prosecco, wines, beers, and Aperol Spritz for just HK$168 per person, or opt for a two-hour package at HK$248 per person.

Enhance weekdays’ post-work relaxation with our delectable selection of flavourful bar snacks while admiring the stunning views of Hong Kong’s skyline.

Milk Of The Tiger (HK$58 each): Enjoy the delicate freshness of raw scallop, complemented by a harmonious blend of buttermilk and coconut milk, creating a delightful balance of sweetness and sourness, topped with a drizzle of ancho chilli oil for a smoky touch.

"Bang Bang" Shrimp (HK$78 for two pieces): Enjoy deshelled whole shrimp wrapped in delicate brik pastry, deep-fried to a perfect crunch, and served with Chef Mick’s special “Danger Sauce,” delivering a savoury yet spicy flavour that will awaken the palate.

Prawn Toast (HK$68 for two pieces): Enjoy the classic Hong Kong-style prawn toast, crispy on the outside with tender prawns perfectly cooked on the inside, topped with sesame seeds, Tobiko fish roe, and a dollop of aioli for an irresistible bite.

Cheesy Poof (HK$48 each): The indulgent deep-fried mac ‘n’ cheese bites are infused with tonka bean and generously topped with grated Parmigiano, creating a truly comforting snack.

Uni Toast (HK$98 each): Enjoy the delicate flavour of fresh sea urchin on toasted charcoal bread, topped with salmon roe, shiso leaf, and a touch of lemon zest to enrich the rich uni taste.

Lamb Skewer (HK$168): In a bold move, Chef Mick has introduced often-overlooked ingredients, such as lamb and Gorgonzola cheese, to the menu. Tenderloin of New Zealand lamb is marinated overnight in olive oil and oregano, then grilled at high heat to perfection. Each skewer is elegantly served with a sweet Gorgonzola dressing, poached pear, and a splash of Merlot vinegar, creating an exquisite balance of savoury, creamy, sweet, and tangy flavours.

Porterhouse’s à la carte menu also features a wide selection of raw and cold appetisers:

New Zealand Ōra King Salmon (HK$158): Lightly brined and sliced, the raw salmon's rich and tender texture is complemented by yuzu ponzu sauce and whipped feta with garlic and blackberry for a hint of sweetness.

Hiramasa Kingfish Ceviche (HK$158): Sustainable kingfish dressed with buttermilk, coconut milk, passionfruit, lime juice, and a splash of house-infused anchovies chilli oil.

Korean Hanwoo Beef Tartare (HK$188): Mildly flavoured Korean Hanwoo beef is served on a bed of bone marrow, topped with sunchoke crisps and crispy Pane Carasau, also known as Sardinian music paper bread, to add an extra crunch.

Tableside Surf ‘n’ Turf Style Wagyu Beef Tartare (HK$298): Guests can choose to have Wagyu beef tartare prepared and served tableside, creating a visually striking experience. A selection of classic and unique ingredients, including Chinese “Lap Cheong” sausage, salmon roe, fermented garlic, and more, will be presented for guests to mix and match.

For those seeking something more substantial or preferring warm dishes, Chef Mick offers:

Roasted Bone Marrow (HK$168): Bone marrow is soaked overnight before being roasted with Cambodian pepper and salt at a low heat, garnished with confit garlic and pink peppercorns. This irresistible dish is served with a herb salad and toasted sourdough bread on the side.

Steamed Asparagus (HK$138): Lightly steamed green asparagus, delicately dressed with champagne emulsion and topped with salmon roe.

Jerusalem Artichoke (HK$148): A personal favourite of Chef Mick, the artichoke is prepared in three ways—pureed, steamed, and crisped—allowing the ingredient’s textures to shine through, complemented by brown butter, toasted macadamia nuts, and baked malt crumble for a touch of sweetness.

N.Z. Mussels (HK$248 per half a kilogram): New Zealand mussels are cooked with Chinese Shaoxing wine and Chef Mick’s exceptional XO sauce, prepared in the traditional Hong Kong style but enhanced with 28-day dried aged beef and the classic dried scallops for a rich umami flavour.

Wagyu Picanha (HK$298 for 150 grams): The perfectly cooked Picanha steak is served with a creamy, tangy green peppercorn sauce, topped with confit garlic and roasted shallots, offering a rich and sumptuous flavour.

The Spectacular Seafood Porterhouse Brunch Buffet with Free-flow Options Returns – Buy-Three-Get-One-Free in Summer

Seafood enthusiasts are in for a treat at the new Porterhouse, where the renowned Spectacular Seafood Brunch in buffet setting makes a return, available on weekends and public holidays. This exquisite buffet offers a delightful medley of both cold and hot dishes, showcasing the finest, freshly caught seafood, unlimited servings of freshly shucked oysters, and a selection of innovative brunch items that are both nourishing and comforting.

Served from 12 pm to 3 pm on Saturdays, Sundays, and Public Holidays, the Spectacular Seafood Brunch buffet is priced at HK$528 per adult and HK$328 per child. In celebration of its new opening, The New Porterhouse is pleased to announce a promotional offer: 'Buy Three, Get One Free,’ valid throughout from now until 31 August 2025. Guests reserving a table for four will have one guest dine free upon the purchase of three brunches. Terms and conditions apply.

Enhance the brunch experience with tempting two hours of free-flow options, available at HK$388 per person, which include Telmont Réserve Brut champagne, a selection of wines, Asahi beer, and house spirits. Alternatively, for HK$228 per person, enjoy unlimited Prosecco, wine selections, and Asahi beer. For those preferring a non-alcoholic option, Porterhouse offer an alcohol-free package for HK$138 per person, featuring sparkling tea, fruit punch, soft drinks, coffee, and tea.

Indulge in an unlimited selection of delicacies, including premium cold cuts and cheeses, fresh salads, soups of the day, freshly caught seafood, freshly shucked oysters, a roast carving station, pasta stations, and a lavish dessert buffet. Don’t miss standout items such as freshly shucked oysters, Boston lobster, Australian Wagyu rump, crispy Holland pork belly, and melted raclette cheese, among others. Please note that brunch options will be served on a rotational basis and are subject to availability.

“Rump & Roll” Dinner with 90 Minutes Unlimited Rump Steak for HK$388 Every Sunday to Wednesday

To celebrate its opening and summer dining promotions, Porterhouse has introduced an enticing “Rump & Roll” – a three-course dinner and a 90-minute unlimited Wagyu Rump menu, crafted to impress both loyal customers and new visitors alike.

Available from Sunday to Wednesday for dinner, guests can enjoy the summer special priced at HK$388 per person, which includes a sumptuous three-course dinner, along with 90 minutes of unlimited Australian Wagyu rump steak, satisfying all hungry guests. Make the carnivore's feast even better by adding an hour of free-flow drinks for just HK$98 per person! The unlimited package includes red and white wines, beer, orange juice, and soft drinks.

The dinner begins with a choice of starter, tempting options such as Beef Carpaccio with truffle cream, arugula, and Parmesan, or a classic Caprese Salad.

Guests will enjoy the rich, creamy Lobster Bisque, topped with lobster remoulade and yuzu mayo, before moving on to a seafood main course, featuring options such as Seared Salmon, Mussels in White Wine Sauce, or the Chef’s Special of the day, which keeps the menu engaging.

Following this, steak enthusiasts can enjoy a glorious 90 minutes of unlimited premium Australian Wagyu Rump Steak, expertly cooked to perfection, leaving both stomachs and hearts satisfied. Tuck into the melt-in-your-mouth juicy steak, celebrate your evening, all set against the stunning skyline; this is the summer we have been dreaming of.

Porterhouse is located on the 24th floor of California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central. For reservations, please visit https://lkfconcepts.com/pages/porterhouse; or call +852 2522 6366. Follow Porterhouse on Instagram @porterhouse_lkf for the latest updates.

About Executive Chef Mick Bolam

Hailing from the picturesque town of Rutherford in the Hunter Valley region of New South Wales, Australia, Chef Michael (affectionately known as Mick) has been diligently honing his culinary skills across the globe. His journey began modestly as a dishwasher at his local bowling club, and his determination soon led him to undertake a rigorous four-year chef apprenticeship. During this period, he refined his craft in various restaurants, wineries, and luxury resorts across Australia. After completing his apprenticeship, Mick took his first steps into the bustling culinary scene of Sydney as a Commis Chef.

Upon completing his apprenticeship, Mick embarked on his career in the lively culinary scene of Sydney as a Commis Chef. It wasn’t long before he was tempted to travel further, and London called, where he worked at the esteemed Michelin-starred The Ledbury, giving him the chance to further develop his skills in Notting Hill, London.

Seeking new adventures, Chef Bolam began a career as a chef aboard a luxury yacht in Monaco, where he developed an eclectic mix of culinary influences from his travels. After returning to Australia, he took his first role as an Executive Chef, overseeing five venues under the Peppers brand, now part of the Accor Group. It was at Melbourne’s renowned contemporary restaurant, Epocha, that Chef Bolam experienced a pivotal shift in his culinary philosophy. "The focus there was on seasonality and simplicity," he shares. "Creating dishes that are unpretentious with deep respect for nature has become my guiding principle." His culinary journey then led him to Asia, where he spent over a decade in Hong Kong, working with the Feather & Bone group for more than four years and successfully opening six restaurants.

Since 2023, he has been the Executive Chef at Porterhouse in the heart of Lan Kwai Fong, where his consistent dedication to quality and innovation continues to stand out. Chef Michael Bolam embodies a deep respect for the art of cooking, with a belief that the best dishes emerge from the harmony between nature’s bounty and culinary creativity.

About LKF Concepts

LKF Concepts has a proud history of restaurant ownership and management, having developed and operated some of Hong Kong’s most iconic entertainment venues.

The group's current restaurants include the heralded and beautifully decorated Skyline Dining Porterhouse, an award-winning Italian restaurant, BACI Trattoria & Bar. The group’s extensive selection of Japanese cuisine includes long-standing Hong Kong icons Tokio Joe and a refined Izakaya FUMI Joe.

LKF Concepts strives to bring our guests entertainment excellence along with a unique dining experience whilst maintaining the lifelong product and service vision and mantra of our respected Chairman and founder, Dr. Allan Zeman – “We’re in the business of making people happy. To us, that means rethinking outdated boundaries between work and play, rest and exploration.”

New Porterhouse’s Special Menus Summary

Daily Free-flow Drinks Package

• Available every day from 6 pm until closing, an hour of free-flow prosecco, wines, beers, and Aperol Spritz for just HK$168, or opt for a two-hour package at HK$248

“Rump & Roll” Three-Course Dinner with Unlimited Rump Steak

• Available from Sunday to Wednesday for dinner, summer promotion (valid from now until 31 August 2025) priced at HK$388 per person for a three-course dinner with 90 minutes of unlimited Wagyu rump steak

• An optional add-on for an hour of free-flow of red and white wines, beer, orange juice, and soft drinks for just HK$98 per person

Spectacular Seafood Brunch with Free-Flow Options

• Served from 12 pm to 3 pm on Saturdays, Sundays, and Public Holidays, the seafood brunch buffet is priced at HK$528 per adult and HK$328 per child

• Porterhouse offers a 'Buy Three, Get One Free' brunch promotion, valid throughout July and August 2025. Guests reserving a table for four will have one guest dine free with the purchase of three brunches

• An optional add-on for the two-hour free-flow package of Telmont Réserve Brut champagne, red and white wines, Asahi beer, and house spirits at HK$388 per person

• An optional add-on for the two-hour free-flow package of prosecco, red and white wines, Asahi at HK$228 per person

• An optional add-on for the two-hour free-flow package of alcohol-free package of sparkling tea, fruit punch, soft drinks, coffee, and tea at HK$138 per person

Address

24th floor of California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong

Reservations

Telephone: +852 2522 6366

Online: https://lkfconcepts.com/pages/porterhouse

Instagram

porterhouse_lkf

Opening Hours

Monday - Saturday: 11:30 am - 3:00 pm; 6:00 pm - 11:00 pm
Sunday: 11:30 am - 3:00 pm; 6:00 pm - 10:00 pm

Seating

Indoor dining room to accommodate up to 70 guests, including a private dining room that can cater for up to 16 guests; the alfresco balcony can also host up to 16 guests