The Orient Steakhouse — a sophisticated Modern Asian steakhouse, now open at Ocean Terminal Extension, Harbour City. Bringing together premium surf-and-turf, live-fire Josper grilling, 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.
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 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.
Helming the kitchen at The Orient Steakhouse is Head Chef Saruulgerel Eggi Enkh-Amgala (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.
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.
All wet- and dry-aged cuts are carefully trimmed and seared to perfection on the showpiece Spanish Josper Grill — a high-heat charcoal oven that creates an instantaneous crust while locking in natural juices, delivering unmistakable live-fire depth and character.
The debut menu features a frequently changing selection of signature steaks sourced from the world’s finest producers, including Australian M5 Wagyu Striploin, Japanese A5 Wagyu Striploin, and the shareable USDA T-Bone. 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, Flap, Ribeye, Sirloin, Tenderloin, and large cut Prime Rib.
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, 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, lightly marinated and coated in a fragrant peppercorn crust with numbing chili oil; the Rujak Glazed Ribeye, finished with a bold, glossy Southeast Asian-inspired glaze of tamarind, palm sugar, and chilies; and the Thai Crispy Tenderloin, 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:
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 with yuzu mirin dressing and tamarind slaw, or Grilled Octopus paired with black garlic, celeriac puree, and calamansi gel. The standout main courses include Banana Leaf Baked Seabass with sambal, Tamarind Lamb Chops served with lemongrass-infused rice, Charcoal Grilled Chicken marinated in turmeric, coconut, and galangal, and Crispy Pork Ribeye coated in a fragrant sambal belado spice blend with kaffir lime. A chef’s favourite is the Slow-Cooked Beef Short Ribs, 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:
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.
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, Josper-grilled seafood, 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 Josper-grilled steaks.
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, Striploin, and Ribeye, while Southeast Asian favourites such as Malay Red Fish Curry with roti canai , Charcoal Grilled Chicken, Crispy Pork Ribeye Balado, Seasonal Vegetable Curry with roti canai and many more to round out a menu with something for every appetite.
Small plates and appetisers, such as Crisp Eggplant with garlic and shallots, Fine de Claire N2 Oysters (3 pieces), Green Mango Salad, and more; while desserts 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.
