Porterhouse Hong Kong showcases high quality and succulent meat in a stylish and elegant dining space in Central. Also offering an enticing weekend brunch buffet and a seasonally-inspired menu, this upscale restaurant is a must for lovers of good food. With executive chef Angelo Vecchio at the helm, Porterhouse not only delights the Hong Kong masses with its signature grilled meat, but also with the extensive array of fresh seafood on offer. With a carefully curated wine and cocktail list to match the menu – complete with in-house sommelier – you’ll be in for a truly special dining experience indeed. Porterhouse Hong Kong is the destination of choice when you want to kick back and relax over weekend brunch, weekday lunch or enjoy a more refined experience in the evening. You’ll find it on the seventh floor of California Tower on D’Aguilar Street, situated fittingly right in the heart of Lan Kwai Fong.
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Celebrated friend's birthday. Amazing seafood, steak and ice-cream. Wished they serves more warm vegetables. Weekend brunch buffet costs about HKD 500 per person.
Great food and atmosphere, great service! Will go back again!
You will certainly experience the best while dining Porterhouse in the Lan Kwai Fong neighbourhood of Hong Kong’s Central, where only the very best ingredients are hand-selected for this restaurant’s discerning guests. The meat used at this gourmet steakhouse is of the highest standard, including cuts of Linz Heritage USDA, A4 Wagyu from Japan and Tasmanian grass-fed beef, and it’s aged to bring out the best possible flavour. As you may have already assumed, the wine selection is outstanding, and features a selection of varietals from across the globe that pair perfectly with the food on offer.
The menu at Porterhouse in Central goes above and beyond the average steakhouse menu, featuring a wide range of seafood dishes, European classics and decadent gourmet desserts. Starters like the pan-fried foie gras with toasted brioche, chilli and date puree or the arugula & pickled beet salad pave the way for main courses like the 14oz Cape Grim Tasmanian rib-eye, the 8oz triple-seared A4 Wagyu and the 20oz Kansas City striploin. Up the ante by adding honey-glazed double smoked bacon or Canadian lobster tail to your steak, or simply choose from other mains like confit duck leg, bucatini pasta with burrata or slow-cooked Sakura chicken with spiced tomato and lime chutney. Desserts like baby shiraz-poached pears and Madagascar chocolate fondant are an absolute must before leaving this superlative steakhouse at Hong Kong’s California Tower on D’Aguilar Street. Booking ahead is essential.