The Orient Steakhouse with Bold Southeast Asian Flair Opens in Harbour City

The Orient Steakhouse, A Modern Asian Steakhouse with Bold Southeast Asian Flair and Hong Kong’s Most Spectacular Victoria Harbour Views

The Orient Steakhouse — a sophisticated Modern Asian steakhouse, now open at Ocean Terminal Extension, Harbour City. Bringing together premium surf-and-turf and the vibrant soul of Southeast Asian cuisine. Set against a breathtaking 180-degree unobstructed view of Victoria Harbour and the Hong Kong Island skyline, the restaurant also boasts one of the city’s most spectacular alfresco dining terraces.

Sophisticated Interiors with Southeast Asian Soul and Hong Kong’s Finest Victoria Harbour Views

The main dining area comfortably accommodates up to 90 guests in an intimate yet spacious setting, framed by expansive floor-to-ceiling windows that flood the space with natural light by day and reveal the shimmering world-class cityscape of Victoria Harbour as evening falls.

The interiors marry minimalist steakhouse elegance with a touch of Southeast Asian warmth. Forest-green textured walls, herringbone parquet timber floors, vintage-inspired sectional tiles, and delicate glass panels adorned with floral motifs, featuring interchangeable lighting to create varied modes and atmospheres for different dining occasions.

Earthy suede banquettes, leather dining chairs, and sleek marble-top tables create a welcoming atmosphere within the main dining area. Meanwhile, the cocktail bar is made of textured wood with a marble countertop and a softly illuminated mirror-backed bar, offering a relaxing ambience for guests to unwind and enjoy their favourite drinks before dinner.

The Best Spot in the City for Sundowners and Celebration Moments

The Orient Steakhouse’s expansive terrace seats 80 guests and catches some of Hong Kong’s most breathtaking sunsets. Whether for pre-dinner sundowners, leisurely weekend brunches, or milestone celebrations, the space effortlessly evolves from golden-hour warmth to a glittering nighttime backdrop.

With its open-plan layout and world-class harbour backdrop, the terrace is also an exceptional venue for private events— from intimate wedding receptions to significant celebrations — tailored for guests who want their milestone moments to be truly memorable.

The Dynamic Culinary Duo

Helming the kitchen at The Orient Steakhouse is Head Chef Saruulgerel Eggi Enkh-Amgalan (Chef Eggi), who leads the restaurant’s cross-cultural surf-and-turf concept with precision and passion. Born and raised in Mongolia, Chef Eggi brings 17 years of steakhouse expertise and a remarkable journey from broadcasting graduate to acclaimed grill master. After moving to the UK in 2009, he rose rapidly from dishwasher to sous chef at Gaucho Steakhouse in Manchester, later joining opening teams in Dubai and Hong Kong. Most recently, he headed the kitchen at Tango Argentinian Steakhouse in Lan Kwai Fong. Now, at The Orient Steakhouse, Chef Eggi is showcasing bold grilled flavours and premium dry-aged cuts, reinterpreted with modern Asian touches and inspired by his mentor, Chef Fernando Trocca.

Working alongside him is Chef Gede Budiana (Chef Budi), a Bali-born chef whose deep expertise in Southeast Asian cuisine perfectly complements the vision. A key member of the opening team at Sarong in Bali — later recognised in Asia’s 50 Best Restaurants — Chef Budi discovered his true calling in hospitality after entering culinary school at 18. His career was transformed through a long-term collaboration with celebrated Australian chef Will Meyrick, with whom he helped build multiple restaurants, including the iconic Mamasan in Hong Kong, where he has been based since 2014.

Together, Chef Eggi and Chef Budi will deliver a refreshed modern Asian steakhouse experience, blending premium surf-and-turf with vibrant Southeast Asian flavour profiles and unexpected touches tailored to the Hong Kong palate.

A Modern Steakhouse with Honest Southeast Asian Flair

The restaurant adopts the traditional steakhouse format and elevates it into genuinely captivating territory by integrating vibrant Southeast Asian flavours throughout the menu. The result is a surf-and-turf experience characterised by substantial depth, appealing to a wider range of palate preferences.

Under the leadership of Chef Eggi, a passionate dry-ageing expert, the kitchen delivers bold flavour and texture combinations through premium cuts and carefully selected ingredients. In a city of discerning steak connoisseurs, Chef Eggi curates beef cuts aged up to 30 days, concentrating natural flavours while achieving tender texture and subtle nuttiness. He further infuses Southeast Asian soul by incorporating iconic regional herbs and spices — such as lemongrass — during the ageing process, and employs an innovative, Asia-based koji-rice dry-ageing technique that accelerates tenderisation and flavour development in just 48 hours.

The debut menu features a frequently changing selection of signature steaks sourced from the world’s finest producers, including Australian M5 Wagyu Striploin (12oz for HK$478), Japanese A5 Wagyu Striploin (7oz for HK$598), and the shareable USDA T-Bone (35oz for HK$1,198). A standout is Azul Natural Beef, an award-winning producer with six generations of family expertise in sustainable cattle raising in Argentina. Their hormone-free and antibiotic-free Aberdeen Angus cattle are raised on high-quality pasture, resulting in exceptional cuts such as Hanger (10oz for HK$298), Flap (10oz for HK$298), Ribeye (14oz for HK$428), Sirloin (12oz for HK$358), Tenderloin (10oz for HK$378), and large cut Prime Rib (28oz for HK$998).

Every steak is served with a choice of classic sauces — Red Wine, Béarnaise, or Mushroom — or house Asian-inspired condiments including Black Bean & Sesame, Lao Gan Ma Chimichurri, and Sambal Kecap Manis, a luscious Indonesian-inspired sauce balancing sweet palm sugar, gentle chilli heat, and tangy acidity.

An extensive selection of sides, many with an Asian twist, each priced at HK$78, with options like Miso Creamed Spinach, Mixed Lettuce Salad, with Thai-style Nam Jim Jaew dressing, Tamarind and Ginger Slaw, Sambal Ulek Okara, or a bowl of fluffy Steamed Rice topped with cured egg yolk.

The restaurant also presents distinctive House Specials that showcase creative cross-cultural techniques: the Szechuan Crusted Sirloin (12oz for HK$368), lightly marinated and coated in a fragrant peppercorn crust with numbing chili oil; the Rujak Glazed Ribeye (12oz for HK$388), finished with a bold, glossy Southeast Asian-inspired glaze of tamarind, palm sugar, and chilies; and the Thai Crispy Tenderloin (8oz for HK$348), inspired by Japanese deep-fried steak, featuring a premium tenderloin in an ultra-crispy coating served with vibrant nam jim jaew and frisée lettuce.

True to the classic steakhouse ethos, The Orient Steakhouse features an impressive Raw Bar that highlights the freshest seafood, elevated with vibrant Southeast Asian flavours. Working closely together, Chef Eggi and Chef Budi have crafted a refined selection that brings bold, aromatic twists to raw bar favourites:

Steak Tartare (HK$178) — Hand-chopped tenderloin gently mixed with pandan-infused olive oil, chilli, green onion, kaffir lime, and mint, finished with toasted rice powder for crunch and shaved salt-cured egg yolk, served with crisp crepes on the side.

Tuna Betel Leaf (HK$168) — Diced raw tuna tossed in fragrant Sambal Bawang made with lemongrass, fresh chilli, lime juice, lime leaf, ginger, galangal, shallot, and garlic, served on fresh betel leaf and topped with crispy fried shallots.

Hokkaido Scallops (HK$168) — Delicately sliced raw scallops lightly marinated in calamansi juice, dressed with coconut milk and fermented black beans for savoury depth, finished with lemongrass-pickled radish and dried red chilli threads.

Hamachi Crudo (HK$168) — Sashimi-grade Japanese amberjack drizzled with Sambal Matah, galangal, and a house-made ponzu blended with Thai fish sauce and palm sugar.

Oysters (half dozen for HK$198) — Freshly shucked seasonal oysters served with a trio of condiments: classic champagne mignonette, zesty kaffir lime sambal, and bright Green Nam Jim.

For a show-stopping centrepiece, the Seafood Tower (served for two at HK$388) features a vibrant selection of freshly shucked oysters, Hokkaido Scallops with coconut-calamansi dressing, Tuna Betel Leaf, Hamachi Crudo, and fresh sashimi.

The Flavours & Textures of Southeast Asia

For guests seeking dishes beyond steaks, The Orient Steakhouse offers a comforting yet refined expression of Southeast Asia’s vibrant culinary heritage. Guided by experienced Balinese Chef Budi, these à la carte selections celebrate the region’s bold flavours, exciting textures, and time-honoured traditions with a contemporary touch.

Guests can begin with comforting starters such as Beef Tataki (HK$158) with yuzu mirin dressing and tamarind slaw, or Grilled Octopus (HK$168) paired with black garlic, celeriac puree, and calamansi gel. The standout main courses include Banana Leaf Baked Seabass with sambal (HK$288), Tamarind Lamb Chops (HK$258) served with lemongrass-infused rice, Grilled Chicken (HK$258) marinated in turmeric, coconut, and galangal, and Crispy Pork Ribeye (HK$228) coated in a fragrant sambal belado spice blend with kaffir lime. A chef’s favourite is the Slow-Cooked Beef Short Ribs (HK$228), where Angus short ribs are dry-braised overnight with aromatic spices, deep-fried for a crispy coating, and finished with a sweet-savoury glaze of hoisin, marmalade, sesame oil, and ginger.

Honouring the classic elegance of steakhouse dining, The Orient Steakhouse showcases a selection of interchangeable dishes served tableside. Guests can witness selected dishes being prepared from scratch or expertly plated at the table, creating an interactive and memorable experience that brings the vibrant Southeast Asian flavours to life right before their eyes.

Diners with a sweet tooth will be delighted by The Orient Steakhouse’s decadent desserts:

Black Sesame Banh Flan (HK$88) reimagines the classic Vietnamese caramel custard with rich black sesame, finished with lemongrass and a crunchy almond crumble for delightful textural contrast.

Chocolate Spring Rolls (HK$68) deliver a playful surprise — crisp, golden-fried spring rolls filled with warm, molten chocolate that bursts with every bite, served alongside Nutella and a bright mandarin-orange dipping sauce.

The Coconut Panna Cotta (HK$88) offers a silky, tropical indulgence, infused with passionfruit and raspberry, elegantly garnished with edible greens for a fresh, vibrant finish.

The beloved Mango Black Sticky Rice (HK$88) features perfectly ripe mango paired with creamy coconut black sticky rice and a refreshing mango sorbet, delivering a harmonious balance of sweet, fragrant, and fruity flavours.

Together, these dishes chart a confident course between steakhouse tradition and the bold, aromatic spirit of Southeast Asia — a surf-and-turf experience that is as comforting as it is unexpected.

Extensive Wine Selection

Upon entering the restaurant, guests are welcomed by an expansive wine fridge displaying over 100 labels spanning New and Old World regions, with a particularly compelling selection of fine and small-batch Asian wines — chosen specifically to stand up to the restaurant’s bold dry-aged steaks and vibrant Southeast Asian plates.

Crisp whites, structured reds, champagne, and sparkling wines are all available by the glass or carafe. The list champions distinctive Asian producers and includes a thoughtful alcohol-free selection — among them a refined 0% Riesling — ensuring every guest finds a pour that elevates their meal, from a terrace lunch to a celebratory bottle shared over melt-in-your-mouth steaks.

Weekday Orient Express Lunch

The Orient Express Lunch runs Monday to Friday (excluding public holidays), from 11:30 am to 2:30 pm — an accessible midday menu that brings the full Orient experience to the lunch hour. Premium steak options include Hanger Steak (9oz for HK$198), Striploin (9oz for HK$238), and Ribeye (10oz for HK$288), while Southeast Asian favourites such as Malay Red Fish Curry with roti canai (HK$188), Grilled Chicken (HK$188), Crispy Pork Ribeye Balado (HK$198), Seasonal Vegetable Curry with roti canai (HK$158) and many more to round out a menu with something for every appetite.

Small plates and appetisers are priced at HK$68 each, such as Crisp Eggplant with garlic and shallots, Fine de Claire N2 Oysters (3 pieces), Green Mango Salad, and more; while desserts are HK$58 each, with options like Black Sesame Banh Flan, caramel custard with rich black sesame, crispy Chocolate Spring Rolls, or Mango Black Sticky Rice.

With attentive service and a relaxed midday pace, it’s equally suited to a productive working lunch or a leisurely harbour-side escape — both made considerably better by one of Hong Kong’s finest views.

The Orient Steakhouse is owned and operated by S&S Hospitality, the Hong Kong-based group behind ALTO, Bombay Dreams, Spiga, and other acclaimed venues. Known for concept-driven dining experiences, the group continues to shape Hong Kong’s restaurant scene with bold, distinctive openings.

The Orient Steakhouse is situated at Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong. For reservations, please call +852 2619 9100 or visit www.sandshospitality.com/portfolio/the-orient. Guests may also follow the Instagram account @theorienthk to stay informed about the latest news and promotions at the venue.

About The Orient Steakhouse

The Orient Steakhouse is a modern Asian steakhouse located at Ocean Terminal Extension, Harbour City, Tsim Sha Tsui, Hong Kong. Blending the timeless elegance of a classic steakhouse with the vibrant soul of Southeast Asia, the restaurant is helmed by Head Chef Saruulgerel Eggi Enkh-Amgalan (Chef Eggi) and Balinese Chef Gede Budiana (Chef Budi). The restaurant showcases premium dry-aged steaks and surf-and-turf, alongside creative Southeast Asian-inspired dishes, an impressive raw bar, and a thoughtfully curated wine list featuring more than 100 labels from both Old and New Worlds, with a special focus on Asian producers.

Designed with sophisticated minimalist interiors and forest-green textured walls, the 90-seat main dining room flows into an expansive 80-seat terrace offering Hong Kong’s most spectacular 180-degree unobstructed views of Victoria Harbour. Whether for an intimate dinner, a lively sundowner, a weekday business lunch, or a memorable private event, The Orient delivers a refined yet welcoming dining experience that celebrates bold flavours, exceptional produce, and the beauty of Hong Kong’s iconic skyline.

About Head Chef Saruulgerel Eggi Enkh-Amgalan (Chef Eggi)

Born and raised in Mongolia, Saruulgerel Eggi Enkh-Amgalan (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 steakhouse and South American dining destination in the heart of Lan Kwai Fong that 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.

About Chef Gede Budiana (Chef Budi)

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 was later 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.

Address
Shop OTE401, Level 4, Ocean Terminal Harbour City, Tsim Sha Tsui, Hong Kong

Website

www.sandshospitality.com

Telephone
+852 2619 9100

Social Media (Instagram & Facebook)
@theorienthk

Opening Hours
Open daily for all-day dining from 11:30 am to 11:00 pm

Capacity

90 seated guests in the main dining room; 80 guests on the outdoor terrace

Corkage
HK$300 per bottle (750ml)

Cake Charge
HK$250

Menus at a Glance

Weekday Orient Express Lunch

Available from Monday to Friday (excluding public holidays), between 11:30 am and 2:30 pm, with the main selection starting at HK$188. Mix and match side add-ons priced at HK$38 each, appetisers at HK$68 each, and desserts at HK$58 each