On the third level of the new K11 mall in Tsim Sha Tsui, this steakhouse is quite hard to find tucked away from obvious view from the main escalators. Once inside, Steik World Meat resembles a typical meat den eager to accommodate a boisterous (and mostly male) crowd from a masculine setting in dark mahogany, brown booths and wood-table seating. A huge glass unit above the kitchen, accommodating huge hunks of meat resting in temperature and humidity controlled environment, tells diners that steaks are also dry-aged in-house.

"Right now we've only got beef from five nations: America, Australia, Argentina, Scotland and Japan. We're also going to bring in meat from Italy, Canada, New Zealand, South Africa and Brazil. In about two months time we intend to serve steaks from ten different countries," reveals executive chef Brian Moore, whose obsession of meat is almost like collecting stamps. Clearly, huge attention is paid to the steaks, which is why the plates taste like it's the only thing that really matters. From grass-fed to grain fed cuts as well as the dry-aged variety, you should compare and contrast the diverse selection on the menu, perhaps from the tasting plate (HK$698). Non-steak dishes are also outstanding, including a wonderfully fresh and fat grilled scallops (HK$148), which arrives prettily in its shells and coated with a garlicky green curry butter topped with a Thai style fish-sauce dressing. A real crowd pleaser though is the foie gras and chicken liver parfait with truffled goose butter (HK$76) exuding a memorable melting quality once in your mouth, also presented beautifully with the whipped up goose butter sealing the creamy interior. Essentially, the meat here arrives exceptionally well-prepared and grilled. The tasting plate showcases a trio of steaks on a hot iron dish, each 7oz cut, that’s been perfectly charred and seasoned to a mild-crunch on top. The Scottish grass-fed sirloin, that's been dry-aged in-house, was succulent with a strong beef flavour, as is the Australian Wagyu tenderloin which was more potently red with an iron-rich taste. USA grain-fed rib eye had its characteristic strip of fat, and rich, fatty and juicy mouth-feel as expected. So good on its own, we really didn’t need our sides which were good nonetheless, especially our thin potato gratin which gruyere cheese grilled on top.

Efficient service and the staff knowledgeable of the menu clinched this dining experience as a true steak connoisseur kind. If you get the chance to talk to the chef, ask him any inquiries you have about steak as his encyclopedic knowledge of beef around the world is quite educational.