About the restaurant
With a name that in and of itself has mouthfeel, a name that you can roll around your tongue like a good drop of robust red wine, Bovini inspires the appetite and gets the gustatory juices flowing like few other steakhouse restaurants in Hong Kong. The restaurant itself is located at a plush and rustic ground floor location in the Tai Hang area of Causeway Bay, just a few minutes walk up Tung Lo Wan Road from Tin Hau MTR station. Classy service mixes and mingles with a down-to-earth approach to the art of the good steak (and much more besides) – book a table and give this rare restaurant a go.
To extend our compliments and our predilection for steaky metaphor, Bovini is a rare steakhouse restaurant in its ability to build a menu whose foundation is classic-styled steak but whose, well, wings spread to include king prawn shrimp cocktail served with a shooter of bloody mary and a superb black cod served above a fresh clam chowder. Well done In concept and execution, Bovini is ideally positioned in both senses of the word to take Hong Kong by quiet storm. Boldly branded, Bovini is easily spotted up on Causeway Bay’s Tung Lo Wan Road, on the cusp of Tai Hang.
Once you’ve lassoed yourself a table reservation and made your way to Bovini’s sultry-sweet restaurant premises – best accessed from Tin Hau station rather than Causeway Bay and incidentally a nice place to steak out if you’ve been strolling Victoria Park – you might be compelled to try either the Joyful or Deluxe three-course dinner sets, or plump for the Premium four-course dinner set for two people. Start with classic Caesar salad or homemade crab cakes with tartare sauce, move to the one-two punch of a wild mushroom soup and a lobster bisque, followed by an ossobucco Italian risotto. The main event is, very naturally indeed, either a premium, 14-ounce USDA ribeye steak, a whole rack of roasted lamb, or a 12-ounce striploin of Australian M6-7 Wagyu beef. If you’re an insatiable sucker for Hong Kong steakhouse restaurants, Bovini is sure to be a steak through the heart.