Chef David Lee, the culinary force behind Seoul's acclaimed restaurant Guunmong, will bring his signature Korean beef expertise to Hong Kong this November. On 5 and 6 November 2026, he will collaborate with The Steak House at Regent Hong Kong for a five-course dinner centred on Hanwoo, Korea's native cattle breed prized for its intense marbling and natural sweetness.
The collaboration, supported by the Hanwoo Association, pairs Lee's modern Korean techniques with the steakhouse's classic grill mastery. The menu is designed to showcase Hanwoo in two distinct expressions, offering guests a comparative tasting of the breed's versatility.
A fusion of Korean and Hong Kong culinary traditions
The dinner opens with The Steak House's Sustainable Alaskan King Crab Salad and Avocado Taco, a nod to the restaurant's commitment to responsibly sourced seafood. Chef Lee then presents his Yook Hwei on Brioche, a refined take on Korean beef tartare that blends traditional seasoning with Western presentation.
The main course is the centrepiece: Chef Lee's Galbi-Marinated Hanwoo 1++ Ribeye Steak, marinated in a sweet-savoury soy-based glaze, alongside The Steak House's Hanwoo 1++ Ribeye Cap with Glazed Heirloom Carrot. This dual offering allows diners to compare the bold, caramelised flavours of Lee's preparation with the pure, buttery richness of the steakhouse's dry-aged approach.
Chef Lee, nicknamed the "Meat Gangster" for his bold approach to beef, brings a pedigree that includes a two-Michelin-starred kitchen in New York and his current Seoul venture, Guunmong, which gained international attention after being featured on a popular Netflix series. "This collaboration is about the joy of cooking and sharing a memorable meal," Lee said in a statement.
Chef Amine Errkhis, who leads The Steak House, emphasised the complementary nature of the two chefs' styles. "Our shared menu offers two distinct yet complementary expressions of Hanwoo," he said. "It's a rare opportunity for guests to experience the breed through both Korean and Western culinary lenses."
The Hanwoo Association, which promotes Hanwoo as a national cultural symbol, is supporting the event as part of its broader effort to introduce the breed to international markets. Hanwoo is often compared to Japanese Wagyu but is distinguished by its leaner profile and a flavour that is both beefy and subtly sweet.
The dinner is priced at HK$2,188 (US$280) per person, with an optional wine pairing for an additional HK$688 (US$88). Reservations are required for a minimum of two guests, reflecting the event's intimate, shared-dining format.
For travel professionals, this event underscores a growing trend in luxury hospitality: chef collaborations that spotlight regional ingredients and cultural heritage. Hong Kong's competitive fine-dining scene continues to attract international culinary talent, and Regent Hong Kong's partnership with Lee is a strategic move to differentiate its steakhouse offering.
As the city's hospitality sector rebounds, such events also serve as a draw for high-end travellers seeking unique gastronomic experiences. The collaboration aligns with broader efforts to position Hong Kong as a culinary capital, a key component of its tourism strategy.
For those planning itineraries, the event offers a compelling reason to schedule a stop in Hong Kong in early November. With limited seats and a two-guest minimum, agents and travel advisors should act quickly to secure reservations for clients interested in this cross-cultural dining experience.
