Perched atop one of Hong Kong’s most iconic and stunning destinations – the Victoria Peak – comes a new meat-minded dining concept from hospitality group The Food Story. Following the successful launches of a series of new dining destinations, including Causeway Bay-based Wagyu Vanne and Sensu by Gosango, its latest offering comes in the form of a stunning 7,000sq.ft specialty steak restaurant in the recently-refurbished Peak Galleria – 37 Steakhouse & Bar.

Designed by award-winning Japanese designer Yasumichi Morita, the contemporary wood-dominant space is punctuated with oak, brass and cowhide, replete with floor-to-ceiling windows that show off its picturesque views to perfection. 37 Steakhouse & Bar is also home to a treasure trove of fine wines and premium sakes, including an impressive sampling of vintages from Sawaya Matsumoto, the renowned 230-year-old Japanese brewery. The true stars of the show, though, are undoubtedly its wide array of high-end steak offerings. Ranging from USDA Prime Black Angus and Korean Hanwoo selections to its rare Hiyama Kuroge Wagyu – lauded in Japan as one of the finest, most marbled beefs.

Our own tasting experience, however, began with Italian Red Prawn Carpaccio and Japanese Scallop Carpaccio. Succulently fresh and brimming with delicate flavours, these appetisers showcased the very best of the raw seafood cuisine on offer at 37 Steakhouse & Bar.

Next up was the Hand Cut Steak Tartare with Hollandaise, subtly sauced to highlight the palate-pleasing textures of the raw ground beef. Enhancing its appeal even further was the side serving of a cheese crisp, topped with dollops of chopped raw onions, pickles and even a serving of luxurious caviar. Each pairing offered diners a different end note to every bite savoured.

Then the true crowed-pleasers arrived tableside – a series of the restaurant’s signature steaks, including a rib-eye, a striploin and the long-awaited Hiyama A5 Wagyu. With each prime cut cooked to medium-rare perfection in its prized Spanish Josper charcoal grill, every slice of the meaty melt-in-your-mouth morsels were inhaled in short order, with nary a bite left in sight within minutes.

With our belts straining at the waist, we were hard-pressed to find space for the concluding dishes that hoved into view. Thankfully finding that last bit of appetite, we then dug into the creamy goodness that was the Black Truffle with Mashed Potato & Slow Cooked Egg (a dreamy concoction that should be a main dish in its own right) and the Sea Urchin & Crab Meat Barley Risotto, a mouth-watering umami-packed flavour bomb that served as the perfect end note to our delicious tasting experience.

37 Steakhouse & Bar. Shop 102-103, 1/F, Peak Galleria, 118 Peak Road, The Peak. (852) 2885 3320.