Regent Hong Kong Announces Symphony of Hanwoo: Chef David Lee x Chef Amine Errkhis 4-Hands Culinary Journey at The Steak House
- Written by News From Asia
A Collaboration Built Around Meat, Memory, and Craft
Chef David Lee, owner-chef of Guunmong in Seoul’s Hannam-dong and known to many as the “Meat Gangster,” brings a cooking style shaped by exacting meat preparation and personal memory. His collaboration with Chef Amine Errkhis of The Steak House is designed as one shared menu rather than two separate chef showcases.
Together, they explore the culinary character of Hanwoo—a premium ingredient celebrated for its fine marbling, gentle natural sweetness, and tender, supple texture. The bespoke menu uses preparation and heat to demonstrate how the same beef can move between boldly seasoned Korean tradition and a more restrained charcoal-grilled style.
Two Expressions of Hanwoo Over Charcoal
The collaboration centres on the Hanwoo 1++ ribeye, presented in two contrasting expressions. Chef David Lee’s galbi-marinated ribeye draws on a recipe passed down from his mother. The savoury-sweet marinade is designed to complement the ribeye’s natural richness rather than cover it, while charcoal heat creates caramelised edges and a gentle smokiness.
Alongside this, Chef Amine Errkhis presents a Hanwoo 1++ Ribeye Cap with Glazed Heirloom Carrot. Taken from a richly marbled section of the cut, the beef is rolled into a compact cylinder for even cooking, seasoned simply with sea salt, and grilled over charcoal until deeply seared outside and medium-rare within. The heirloom carrot introduces sweetness, acidity, and texture as a counterpoint to foreground the pure character of the beef.
Fire and Fermentation: A Seoul–Hong Kong Culinary Dialogue
The broader five-course menu places Hanwoo within a conversation between Seoul and Hong Kong, extending the immersive culinary journeys associated with Regent Hong Kong’s Dining Destination. Chef Lee’s Yook Hwei on Brioche pairs Hanwoo filet mignon with Korean pear, uni, gochujang, and buttery brioche, while the Kimchi Bouillabaisse layers lobster, shellfish, cod, and shrimp with fennel, saffron, kimchi, kombu, cheongju, and doenjang. These dishes use fermentation, seafood, and Korean pantry flavours to build context before the main course, where live fire becomes the defining technique.
The evening concludes with Sweet Corn Bingsu by Executive Pastry Chef Andy Yeung, combining butter-grilled local sweet corn, milk bingsu, and jasmine rice ice cream for a lighter finish after the charcoal-grilled beef courses.
Event Snapshot: Symphony of Hanwoo 4-Hands Culinary Journey
- Date: 5–6 November 2026
- Time: 6:00pm–11:00pm
- Venue: The Steak House, Regent Hong Kong
- Price: HK$2,188 per person
- Wine Pairing: Five-glass pairing available; price to be confirmed
- Service Charge: 10%
Hashtag: #RegentHongKong #TheSteakHouse #HanwooBeef
About Regent Hong Kong
Following the most extensive transformation in its history, the hotel returned to its Regent heritage with interiors by Hong Kong-born designer Chi Wing Lo. Its 497 guestrooms and suites are complemented by panoramic harbour views and a collection of dining destinations including Lai Ching Heen, The Steak House, Harbourside, The Lobby Lounge, Nobu Hong Kong and Qura Bar.
Regent Hong Kong builds on a hospitality legacy dating to its original Regent era from 1980 to 2001 while introducing a contemporary interpretation of the brand for today’s guests.
For further information, visit Regent Hong Kong.
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