Easily reached from Sai Ying Pun’s exit C up on Oaklands Path in Hong Kong’s Mid-Levels, The Den is your homey hideout if you’re the kind of fugitive that likes a good international feed. A popular brunch menu keeps the crowds busy over the weekend, while specials like the crazy affordable burger and beer deal also tempt the frugal and hungry from across the city. Otherwise diners can expect a solid offering of international entrees and main courses at The Den.Take a look at The Den’s brunch menu here!
Weekend brunch times
Saturday 12 noon - 3pm
Sunday 11am - 3pm
Food sounds delicious?
Get a table before they're gone
A steak of that supposed quality and cost should be served as ordered - when has medium become rare (almost blue)? Nearly 1 third of the 2 steaks had to be left behind because grissle. At that expense surely a light salad &/or some chips should be served as well. Am an Aussie with family and friends heavily involved in the Wagyu business. After reading the many reviews, am bitterly disappointed. Definitely will not return.
Cozy And nice place with a very nice owner. And the steak was very juicy and tender, will come again try their T-bone next time.
Fantastic steak and awesome friendly service. Best steak I have had in Hong Kong by far. Portions are quite large - smallest steak they had was 350 grams...
The Den is much like the man-cave we’d all love to occupy, with plenty of beer and burgery goodness going round for the hairy-chested set. There’s even a Wagyu beef leaderboard where Hong Kong’s outrageously ravenous have their names chalked up if they can manage to stuff up to one or more kilos of the prime Japanese meat inside their bottomless pits of bellies. But it’s not all machismo at this Sai Ying Pun restaurant along Oaklands Path – you can get lighter bites like the Done & Dusted chicken chicken nibbles, or the New Zealand hoki fish bites for smaller mouths.
But it’s back to the usual supersize mischief when you turn to The Den’s main events. The Den burger is one of the Sai Ying Pun neighbourhood’s best, with a homemade Wagyu beef patty made from prime topside and rump put to bed with bacon, egg, beetroot and cheddar cheese. There’s a seafood pie that will have Anglophile in Hong Kong drooling, and, of course, plenty of marble index level five Wagyu beef naked and in the flesh, so to speak, ranging all across the animal from rum to ribeye to tenderloin to filet mignon.