The Orient: A Modern Asian Steakhouse by S&S Hospitality to Open End of March

S&S Hospitality will unveil The Orient, a modern Asian steakhouse, at the end of March. The new restaurant will be located at Ocean Terminal Extension, Harbour City, Tsim Sha Tsui, offering a new destination for elevated surf-and-turf dining with some of the city’s most spectacular outdoor seating. With the dramatic skyline of Hong Kong Island backdropped by the famed Victoria Peak, The Orient will offer guests 180-degree, unobstructed panoramic views over one of the world’s most celebrated harbours, bringing together exceptional produce, live-fire cooking and truly phenomenal alfresco dining.

Perched in one of the most coveted waterfront positions in the city, The Orient is designed for guests to linger over premium cuts and pristine seafood while taking in the glittering skyline. The restaurant’s location, combined with its expansive outlook, will make it a standout choice for both daytime harbour views and after-dark city lights.

This soon-to-open new dining destination is operated by S&S Hospitality, a prominent Hong Kong-based group renowned for high-end, themed restaurants and bars, including ALTO, Bombay Dreams, Spiga and more. With The Orient, the group continues its commitment to distinctive concepts that elevate the city’s dining landscape.

A Modern Steakhouse Reimagined Through Asian Flavours

The Orient brings a fresh perspective to the classic modern steakhouse by weaving in vibrant Asian culinary accents, offering guests a broader range of flavours when choosing their ideal surf-and-turf pairing. At the heart of the concept is a produce-led approach: the finest cuts of meat, jet-fresh seafood, and a precise, high-heat cooking style built around a showpiece Spanish Josper Grill. The specialist charcoal oven reaches extremely high temperatures to sear an instantaneous crust on meats while locking in natural juices, delivering depth of flavour and an unmistakable live-fire character.

The kitchen will also feature a dry-aged beef selection, a key focus for the team and a passion of the restaurant’s Head Chef, ensuring steak lovers can expect robust flavour development, tenderness and complexity.

The Dynamic Duo Behind The Orient

Helming The Orient is Head Chef Saruulgerel Eggi Enkh-Amgala (Chef Eggi), who leads the kitchen and anchors the restaurant’s cross-cultural surf-and-turf identity, supported by Chef Gede Budiana (Chef Budi), who is part of his team.

Born and raised in Mongolia, Chef Eggi is devoted to the craft of steak. A broadcasting graduate turned chef, he brings 17 years of culinary experience in steakhouses and an inspiring career path shaped by resilience and skill. After moving to the UK in 2009, he entered the culinary world and quickly rose through the ranks, progressing from dishwasher to sous chef at Gaucho Steakhouse in Manchester in just under two years.

In 2016, he joined the opening team for Gaucho Steakhouse in Dubai, before relocating to Hong Kong in 2017. Most recently, Chef Eggi has led the kitchen at Tango Argentinian Steakhouse, a popular steak and South American dining destination in the heart of Lan Kwai Fong, which has built a loyal following over the years. Inspired by his long-standing love of grilling traditions and paying tribute to his mentor, Chef Fernando Trocca, Chef Eggi’s approach at The Orient will deliver bold grilled flavours, reinterpreted with modern Asian touches, and anchored by his dedication to premium cuts and dry ageing.

Working alongside Chef Eggi is Chef Gede Budiana (Chef Budi), born and raised in Bali, whose career is defined by collaboration and Southeast Asian expertise. Chef Budi was part of the opening team at the renowned restaurant Sarong in Bali, which went on to be recognised in Asia’s 50 Best Restaurants, reflecting the calibre of kitchens he has helped build. He entered culinary school at 18 for job security but soon discovered a genuine passion for cooking and hospitality.

His career took a defining turn when he met Bali-based Australian celebrity chef Will Meyrick while working at a beach resort; inspired to push the boundaries of Southeast Asian cuisine, Chef Budi left hotel life to help establish Meyrick’s restaurant empire. A long-time collaborator with over 17 years’ experience working with Meyrick, Chef Budi specialises in authentic yet innovative Southeast Asian flavours. He moved to Hong Kong in 2014 to help establish the now-iconic Mamasan, fell in love with the city, and has been based here ever since.

With an intuitive understanding of the Hong Kong palate and under Chef Eggi’s leadership, Chef Budi will utilise his deep knowledge of Southeast Asian flavour profiles to bring a modern take on traditional fare to The Orient’s new surf-and-turf destination. Together, the two chefs will deliver a refreshed steakhouse experience designed to excite Hong Kong diners with bold flavours and unexpected touches.

Opening End of March

With its harbourfront setting, elevated grill-led menu, electric beverage program, and chef-driven approach to modern Asian flavours, The Orient is set to become a new address for guests seeking exceptional ingredients, expertly cooked steak and seafood, and one of the best alfresco dining experiences in the city.

The Orient opens end of March at Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong.