There’s a new steakhouse in Kowloon that’s as friendly to the wallet as it is to your palate.
There’s a moment when (most) men crave something a little…instinctual. We may pride ourselves on being modern gentlemen, but even the most robust of us gets a hankering for red meat from time to time. And when that craving sets in, you’ll find yourself making for Mongkok.
The Grill Room has opened its third outlet in Hong Kong’s most populated enclave, a 6,500-plus-square-foot space at Mongkok’s Grand Plaza. This is the contemporary steakhouse’s first move into Kowloon proper, following outlets in Tsim Sha Tsui and Causeway Bay, and it arrives with the brand’s signature (and affordable) all-you-can-eat Wagyu format.
That price point is the story. All-you-can-eat Wagyu in Hong Kong usually means a trip to Central or Causeway Bay and a bill north of HK$500. The Grill Room’s Mong Kok opening undercuts that considerably while still working through a who’s who of the beef world — Southern Grain Angus, U.S. Snake River Farms and Australian Bell Valley Wagyu, and Japanese A4 Satsuma Wagyu from Kagoshima. For a district better known for street food and mall dining, this is a real draw.
The 144-seat restaurant leans into an open kitchen and open bar, with European-inspired brickwork and timber finishes softening what is otherwise a big, busy room built for turnover. Booths, communal tables, bar seating and a private room cover everything from a quick weekday lunch to a debaucherous birthday party.
Three dinner tiers structure the meal: Classic Cuts (HK$298) covers Angus roast beef and striploin plus a Chef’s Selection Wagyu; while Signature Cuts (HK$368) adds SRF American Wagyu and Bell Valley Australian Wagyu, both grain-fed considerably longer than standard beef; and Prime Cuts (HK$468) tops out with unlimited Kagoshima A4 Satsuma Wagyu, the same competition-pedigree beef that regularly wins Japan’s “Wagyu Olympics.” Every dinner package throws in an appetiser, fries, soup of the day and a choice of unlimited pasta or the house rice (it’s still Hong Kong after all).
Given Mong Kok’s foot traffic and The Grill Room’s existing following from its Hong Kong Island sites, expect this one to book out fast on weekends.
Beyond the beef, the menu leaves room to build a bigger night out of it. Unlimited Saikyo-style grilled halibut is a popular highlight of the mains, with à la carte add-ons cover seasonal oysters and baked scallops, grilled vegetables and a green salad for anyone wanting to break up the meat course.
A dessert trolley does the rounds with crème brûlée, tiramisu, lemon tart and chocolate mille-feuille in a nice bit of tableside theatre that a lot of AYCE menus skip.
Just think of it as giving all the way into temptation.
